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CRISPY CANNOLI SHELLS

CRISPY CANNOLI SHELLS

You’ll Need :

Shells
1 3/4 cups (250g) unbleached all-purpose flour (scoop and level to measure)
1 1/2 Tbsp (18g) granulated sugar
1/4 tsp salt
3 Tbsp (43g) unsalted butter, diced into small pieces
1/3 cup grape juice and 1Tbsp of vinegar, then more grape juice as needed
1 large egg
1 egg white
Vegetable oil or shortening, for frying (about 8 cups)
Filling
32 oz. whole milk ricotta, strained
1 1/2 cups (180g) powdered sugar
3/4 cup (126g) mini chocolate chips
1/4 tsp ground cinnamon
Chopped unsalted pistachios, optional

INSTRUCTIONS:

For the Cannoli Shells

1 ) To a food processor add flour, sugar, and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren’t clumps of butter.

2 ) Add in grape juice and whole egg. Pulse to mix well while adding additional grape juice to bring the dough together in a soft shaggy mass (you shouldn’t need more than a few Tbsp extra grape juice).

3 ) Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

4 ) Heat a large pot with 1 1/2-inches vegetable oil to 345 – 355 degrees. Working with half the dough at a time (and keeping the other half covered in the bowl) roll the dough out very thinly onto a well-floured surface (nearly 1/16-inch).

Enjoy !!