This is my favorite recipe for cannolis, and is one I created. It creates a nicely colored dough, and pairs well with a multitude of fillings. If making ahead, simply wrap after kneading, place in cooler, and allow it to come to room temperature before rolling. This contains no eggs.

Cannoli Dough (No Egg with Marsala Recipe)

Ingredients

• 1 1/2 cups flour
• 1 1/2 tablespoons sugar
• 1/4 teaspoon salt
• 1 1/2 tablespoons unsalted butter, melted
• 7 tablespoons Marsala (no substitutions)

Procedure

1. Place flour in a bowl and sprinkle with sugar and salt. Stir in the butter and the Marsala until a dough forms. Transfer to a work surface and knead the dough until smooth, about 5 to 10 minutes. Let rest on counter for about a half an hour before rolling out. This dough also can be chilled overnight for advance preparation; simply allow to come to room temperature before rolling.
2. When ready for rolling and frying, cut dough in half and roll out very thin. Cut into desired sized shapes and roll around cannoli forms. Fry a few at a time in hot oil (350 degrees F) until browned and done. Carefully remove from the oil and allow to cool slightly before removing from the molds. Cool completely and use immediately, or allow to cool and wrap tightly for later use.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 14, 2020.