This dough contains only four ingredients: flour, Marsala, a bit of sugar and a pinch of salt. After kneading, let rest for about 2 hours. Adapted from 'Cannoli alla Siciliana' recipe from Pies and Pastries from The Good Cook series.

Cannoli Dough (Simple Version)

Ingredients

• 2 cups flour, sifted
• 1/4 cup Marsala
• 1 tablespoon sugar
• Pinch of salt

Procedure

1. With the flour, make a mound on a work surface with a well in the center. Sprinkle the sugar and salt and add in the wine. Knead well for about 15 minutes until the dough is smooth. Lightly wrap the kneaded ball with a damp cloth and let the dough rest for two hours at room temperature. Roll out thinly, cut out shapes, and roll around the cannoli forms. Deep fry in hot oil, 390°F, a few at a time and remove when golden brown. Remove and drain on toweling, allow to cool slightly and carefully remove the cannoli forms. Allow to cool completely and fill as desired.

Notes

 

Content by Renee Shelton. Recipe adapted from: Editors of Time Life Books. Pies & Pastries. The Good Cook Techniques & Recipes. Alexandria: Time Life, 1981. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.