Directions
Step 1: Make the Cannoli Shells
In a mixing bowl, combine flour, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add the egg yolk and wine or milk, kneading until a smooth dough forms. Wrap in plastic and chill for 30 minutes.
Roll the dough thinly, cut into 4x10 cm (1.5x4 inch) strips, and wrap around cannoli forms. Heat oil in a deep skillet to 175°C (350°F). Fry the shells until golden, about 2–3 minutes. Remove and let cool before sliding off the forms.
Step 2: Prepare the Lemon Custard
In a saucepan, combine milk and half the sugar. Heat over medium heat until warm. In a separate bowl, whisk together egg yolks, remaining sugar, and cornstarch. Slowly whisk the warm milk into the egg mixture to temper it, then return to the pan.
Cook over medium heat, stirring constantly, until thickened, about 5–7 minutes. Remove from heat and stir in lemon zest, lemon juice, and butter. Let cool completely before filling the cannoli shells.
Step 3: Make the Meringue
In a clean bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar and continue beating until stiff peaks form. Add vanilla extract if desired.
Step 4: Assemble the Cannolis
Pipe or spoon the cooled lemon custard into the cannoli shells. Top each filled cannoli with a generous dollop of meringue.
Step 5: Toast the Meringue
Use a kitchen torch to lightly toast the meringue until golden brown. Alternatively, place under a broiler for 30–60 seconds, watching carefully to prevent burning.
Step 6: Serve
Serve immediately for the best crispness of the shells. Optionally, dust with powdered sugar or garnish with lemon zest for a finishing touch.
Recipe Details
Prep Time: 45 minutes
Cook Time: 20 minutes
Chill Time: 30 minutes
Total Time: 1 hour 35 minutes
Servings: 6–8
Difficulty Level: Medium
Variations & Substitutions
• Chocolate-Dipped Shells: Dip cannoli ends in melted chocolate before filling.
• Alternative Citrus: Substitute lime or orange juice and zest for a different citrus twist.
• Mini Cannolis: Make smaller, bite-sized cannolis for parties or dessert platters.
• Flavored Meringue: Add a few drops of almond or lemon extract to the meringue for extra aroma.
Serving Suggestions
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