Homemade Cannoli Shells Recipe

Introduction

Cannoli shells are the crispy, golden tubes essential to the classic Italian dessert. Making them at home lets you enjoy fresh, perfectly crunchy cannoli ready to be filled with your favorite sweet ricotta filling.

Ingredients

• 2 cups all-purpose flour (plus a little more to dust work surface)
• 2 tablespoons light brown sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter (cold & cubed)
• 2 large eggs (beaten, divided)
• 1/2 cup Marsala wine (or dry white wine)
• Vegetable oil (for frying)

Instructions

1. Step 1: In a large mixing bowl, whisk together the flour, brown sugar, and salt.
2. Step 2: Add cold cubed butter to the flour mixture. Using a pastry cutter or your hands, work the butter into the flour until the mixture becomes crumbly.
3. Step 3: Stir in the Marsala wine and one beaten egg until the dough comes together and is well combined.
4. Step 4: Form the dough into a flat disc, wrap it in plastic wrap, and refrigerate for at least one hour.
5. Step 5: On a lightly floured surface, roll out a quarter to half of the dough until it is about 1/4-inch thick or thinner. Keep the remaining dough refrigerated.
6. Step 6: Use a floured 4-inch round cookie or biscuit cutter to cut the dough into circles. Gather scraps and re-roll as needed.
7. Step 7: Wrap each dough circle around a metal cannoli tube, sealing the overlapping edge with the remaining beaten egg. Press gently to seal.
8. Step 8: Heat vegetable oil in a large heavy pot or Dutch oven to 365°F (185°C).
9. Step 9: Carefully fry the dough-wrapped molds in the hot oil for about 3 minutes or until golden brown, turning them halfway through. Fry a few at a time to avoid overcrowding and maintain temperature.
10. Step 10: Remove shells from oil with tongs or a spider strainer and place on paper towels to cool. Repeat with remaining shells.
11. Step 11: Once cool, gently squeeze and twist the shells off the metal molds.
12. Step 12: Ensure shells are completely cool before filling with your preferred filling.

Tips & Variations

• For a different flavor, substitute Marsala wine with dry white wine or a splash of rum.
• Use a pasta roller to roll dough evenly if you want very thin shells.
• If you don’t have metal cannoli tubes, you can craft molds from foil as a substitute.
• Always keep oil at a consistent temperature to avoid soggy or burnt shells.

Storage

Store baked cannoli shells in an airtight container at room temperature for up to 3 days to maintain crispness. Avoid refrigerating empty shells as moisture can make them soggy. Fill shells just before serving to keep them crunchy. If filled shells sit too long, the filling can soften them.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cannoli shells without a metal tube?

Yes, you can create molds from rolled aluminum foil shaped into tubes. Just make sure they are tightly sealed and sturdy enough for frying.

How thin should I roll the dough?

Roll the dough about 1/4-inch thick or thinner for crispy, delicate shells. Thicker dough will result in denser shells.

Homemade Cannoli Shells Recipe

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★★★★★

4.7 from 193 reviews

• Author: Isabella
• Total Time: 1 hour 35 minutes
• Yield: 12–15 cannoli shells 1x

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Description

This classic Cannoli Shells recipe yields crisp, golden shells perfect for filling with your favorite creamy ricotta mixture. Made from a simple dough flavored with Marsala wine and lightly sweetened, these shells are rolled thin, wrapped around metal tubes, and fried until perfectly crunchy. Ideal for authentic Italian desserts, these shells provide the perfect vessel for sweet, creamy fillings.

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Ingredients

Scale 1x2x3x

For the Dough

• 2 cups all-purpose flour (plus extra for dusting)
• 2 tablespoons light brown sugar
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter (cold and cubed)
• 2 large eggs (beaten, divided)
• 1/2 cup Marsala wine (or dry white wine)

For Frying

• Vegetable oil (for frying)

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Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, light brown sugar, and salt to combine the dry ingredients evenly.
2. Incorporate Butter: Add the cold cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. Add Wet Ingredients: Pour in the Marsala wine and one of the beaten eggs, stirring until the dough forms a cohesive mass.
4. Chill Dough: Shape the dough into a flat disc, wrap it tightly in plastic wrap, and refrigerate for at least one hour to firm up and develop flavor.
5. Roll Dough Out: Lightly flour your work surface and roll about a quarter to half of the dough into a thin sheet about 1/4-inch thick or thinner. Keep remaining dough refrigerated until ready to use.
6. Cut Dough Circles: Use a floured 4-inch round cookie or biscuit cutter to cut circles from the rolled dough. Gather scraps and reroll as necessary.
7. Wrap Shells: Take one dough circle and carefully wrap it around a metal cannoli tube. Seal the overlapping edge with the remaining beaten egg to ensure the shell sticks together.
8. Heat Oil: Fill a large heavy pot or Dutch oven with a few inches of vegetable oil and heat over medium-high heat until it reaches 365°F (185°C).
9. Fry Shells: Using long tongs or a spider strainer, carefully lower a few dough-wrapped molds into the hot oil. Fry for about 3 minutes or until the shells are golden brown, turning as needed. Avoid overcrowding to maintain oil temperature.
10. Drain Shells: Remove the shells from the oil and place them on a paper towel-lined surface to cool and drain excess oil. Repeat with the remaining dough-wrapped molds.
11. Remove Molds: Once cooled, gently squeeze and twist the metal molds to release the cannoli shells without breaking them.
12. Serve: Ensure the shells are completely cooled before filling them with your choice of creamy fillings such as sweetened ricotta or mascarpone.

Notes

• Ensure the oil temperature remains consistent at 365°F for even frying and crisp shells.
• Do not overcrowd the pan during frying, as this will lower the oil temperature and affect texture.
• If you don’t have cannoli molds, you can fashion your own from stainless steel or foil tubes.
• The dough must be chilled thoroughly to make rolling and handling easier.
• Leftover shells can be stored in an airtight container for up to 2 days; fillings should be added just before serving.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Keywords: cannoli, cannoli shells, Italian dessert, fried pastry, Marsala wine dough, crispy cannoli, homemade cannoli shells