Description
Authentic, blistered Sicilian pastry shells with a hint of Marsala and cinnamon. Designed for a professional, shatteringly crisp texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 4 tablespoons cold unsalted butter, cubed
- 1/3 cup Marsala wine
- 1 large egg
- Vegetable oil for frying
Instructions
- Whisk flour, sugar, cinnamon, and salt in a large mixing bowl.
- Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the Marsala wine and egg until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5 minutes until smooth.
- Wrap the dough in plastic and let it rest at room temperature for 1 hour.
- Roll the dough out to 1/8 inch thickness on a floured surface.
- Cut into 4-inch circles and wrap tightly around cannoli molds, sealing the edge with water.
- Heat oil to 350°F and fry shells for 2-3 minutes until golden and bubbly.
- Drain on a wire rack and cool completely before removing from molds.