• Cannoli Shells
  • 3 cups all-purpose flour
  • 1 tbsp sugar
  • 1/4 tsp cinnamon
  • 3/4 cup port wine
  • 1 egg slightly beaten
  • oil for frying
  • Filling
  • 1 cup ricotta cheese
  • 2 tbsp amaretto
  • 3 tbsp powdered sugar
  • 1/2 tsp grated lemon peel (yellow only)
  • 2 tbsp blanched almonds
  • finely chopped dash of cinnamon
  • chopped raisins
  • finely chopped bittersweet chocolate(optional)


Sift flour, sugar and cinnamon. Add port wine and blend with pastry blender or fork. Knead about 15 minutes until smooth and stiff. Put in the refrigerator, covered for about 2 hours. Roll out one third of the dough until very thin. Cut into 5-inch circles (pancakes). Wrap (each) cannoli tubes with the pancake (one circle) and seal with egg. Cook the pancake on the tube in the oil (about 3/4 inch deep) until golden brown. Drain on paper. Remove the tubes carefully.

Mix ingredients together and pipe into the shells. Sprinkle the shells with powdered (confectioner's sugar). You may also roll or dip the ends in shaved chocolate or chopped nuts.

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Submitted 6/13/05.
Source: Peg Shambo
Submitted By: Missy McAllister