why are my cannoli shells breaking up when i deep fry them?

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  1. profile image53
    baliobposted 12 years ago

    why are my cannoli shells breaking up when i deep fry them?

  2. MickS profile image59
    MickSposted 12 years ago

    Is it normal practice to deep fry cannoli?  Are you frying them in their hard state, I would imagine they would need to be cooked in water first, or are you using fresh made cannoli, I guess that would probably fry, unless you made it too dry.

  3. crazyhorsesghost profile image69
    crazyhorsesghostposted 12 years ago

    Your oil should be at 350 degrees and you want to deep fry fresh made cannoli shells if possible. If you buy the pre made ones some times they are hard to get to fry with out breaking up.

  4. Jillian Barclay profile image75
    Jillian Barclayposted 12 years ago

    This recipe is the one I used when I first started to make cannolis. It has never failed. I have never used butter, but have heard it works. I will stick to Crisco. Have written about making cannolis, rum cake and cheesecake. You may want to try this recipe. I also deep fry in Crisco, for the cannoli shells anyway.

    Cannoli Shells:

    1).3 Tablespoon of shortening
    2).2 cups of flour
    3).2 Tablespoons of sugar
    4).1 teaspoon of cinnamon
    5).1 egg, beaten
    6).1/4 cup of milk
    Cut the shortening (I use and highly recommend Crisco, but you may use cold butter) into the flour. Fold in the sugar. Combine the vanilla and the cinnamon into the milk. Add the milk a few drops at a time. Add the egg and mix until the pastry holds together. Wrap the pastry in plastic wrap and put it into the refrigerator for 2 hours.

    Divide the pastry dough into quarters. On a flour covered board, roll out the pastry dough so that it is thin, but not too thin to handle easily. Cut each quarter into 4 - 5 oval shapes. I start with cutting circles and then gently rolling each into a oval shape. Wrap each oval around your forms. Keep your dough cold between batches of ovals I only have 4 forms, so it takes a little longer. Seal the edges with an egg wash. Deep fry the first batch of cannolis in heated Crisco. 350 degrees is probably right around the correct temperature. When the cannoli shells are browned on all sides, remove them to drain on paper towels. When they have cooled enough to handle, gently slide them off the forms and repeat the process.


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