Recipe courtesy of Michael Varallo Sr.
Total:
3 hr
Active:
2 hr
Yield:
25 to 30 cannolis
Level:
Advanced

Ingredients

Cannoli Shells:
  • 10 ounces all-purpose flour, plus more for rolling the dough
  • 2 large eggs 
  • 1/2 cup dry marsala wine
  • 1 1/4 ounces vegetable shortening 
  • 1 ounce margarine 
  • 1/2 ounce honey 
  • 3 3/4 tablespoons granulated sugar 
  • 3/4 teaspoon ground cinnamon 
  • Fine salt
  • Vegetable oil, for frying
Italian Cream Filling:
  • 2 cups whole milk
  • 1 pound granulated sugar 
  • 6 large egg yolks 
  • 3 ounces sifted cake flour 
  • 1/4 teaspoon vanilla powder 
  • Grated zest of 1/4 of a lemon

Directions

Special equipment: a pasta maker, rolling pin or dough sheeter; a 5-inch oval cutter; 6-by-1-inch cannoli forms; a pastry bag

For the cannoli shells: Put the flour, 3/4 cup water, 1 egg, the marsala, vegetable shortening, margarine, honey, sugar, cinnamon and a pinch of salt in a stand mixer fitted with a dough hook and mix until a dough forms.

Dust the dough lightly with flour and use a pasta maker or rolling pin to roll the dough about 1/8-inch thick. (If you have a sheeter, use that.) Cut the dough into pieces using a 5-inch oval cutter.

Beat the remaining egg in small bowl. Brush one end of each dough oval with the egg and wrap the pieces around 6-by-1-inch cannoli forms.

Heat the oil in a deep, heavy-bottomed pot or fryer to 375 degrees F. Working in batches if necessary, drop the cannoli forms wrapped with dough into the fryer and cook until golden brown. Lay the shells on a rack to dry until the oil disappears. Repeat with the remaining dough.

For the Italian cream filling: Put the milk and 8 ounces of sugar in a large pot and bring to a boil; remove the mixture from the heat and keep it hot.

Put the remaining 8 ounces of sugar, the egg yolks, cake flour, vanilla powder and lemon zest in the bowl of a stand mixer fitted with a paddle attachment. Beat on low speed until combined.

With the mixer on low, drizzle in 5 tablespoons of the hot milk mixture. Once this mixture is smooth, stir it back into the hot milk mixture. Return the mixture to low heat and cook, stirring, until it thickens up. Scrape the mixture into a bowl to cool. Use a pastry bag with the tip cut off to fill the cannoli shells with the cooled cream. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Categories:

IDEAS YOU'LL LOVE

Chocolate Covered Cannolis

Recipe courtesy of Emeril Lagasse

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

On TV

Unique Eats

10am | 9c

Unique Eats

10:30am | 9:30c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Man Fire Food

12pm | 11c

Man Fire Food

12:30pm | 11:30c

Man Fire Food

1pm | 12c

Man Fire Food

1:30pm | 12:30c

Man Fire Food

2:30pm | 1:30c

Man Fire Food

3:30pm | 2:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man Fire Food

6:30pm | 5:30c

Man Fire Food

7:30pm | 6:30c
On Tonight
On Tonight

Guilty Pleasures

8pm | 7c

Guilty Pleasures

8:30pm | 7:30c

Unwrapped 2.0

10pm | 9c

Unwrapped 2.0

10:30pm | 9:30c

Good Eats

11pm | 10c

Good Eats

11:30pm | 10:30c

Guilty Pleasures

12:30am | 11:30c

Unwrapped 2.0

2:30am | 1:30c

Good Eats

3am | 2c

Good Eats

3:30am | 2:30c

So Much Pretty Food Here