This Homemade Cannoli Shells recipe is better than any store-bought shell out there. They fried until golden brown and then filled with the most delicious cannoli cream.
How to Make Cannoli Shells
If you have been following me for a while now, you know there is one thing I absolutely love above everything else. Aside from my kids, of course! Can you guess?
Yep, you guys know me so well. It is Cannoli.
I love it so much I have dedicated 5 posts to different cannoli recipes! Combined, these 5 recipes have been shared on social media over 144,000 times! This seriously makes me so happy to know you all are helping me spread my love of all things Cannoli!
I have Cannoli Recipes for:
Recently, I was looking through my Cannoli recipes and I couldn’t help but feel that something was missing. And then it hit me! Cannoli shells!
How can I have all of these Cannoli recipes, especially Cannoli Cream, but not have a cannoli shell recipe? It’s ludicrous I tell ya!
I got right to work to rectify this problem, and now I have a recipe to share with you today for homemade Cannoli Shells. What other types of Cannoli recipes would you like to see added to my list? Scroll down below to see how to make my Cannoli Shells.
Homemade Cannoli Shells Recipe Questions Answered:
What are cannoli shells made of?
Cannoli is a pastry dough that is fried when making it. It is typically filled with a creamy filling that is sweet and contains ricotta.
How do you keep cannoli shells crisp?
Cannoli shells should be used pretty soon after making them, within a day or two. However, if you will not be using them that soon, you can freeze the Cannoli Shells to retain their crispness.
Are cannolis supposed to be crunchy?
Cannolis are definitely best when crunchy. To avoid the shells from getting soggy just be careful not to fill the shells too soon.
If you fill them too far in advance and let them sit, then the filling will penetrate the crispy shell, therefore, causing the Cannoli shell to become soft. You don’t want a soft shell after working so hard making the cannoli shell recipe!
How to make Cannoli Shells:
- First, combine the dry ingredients and mix them in a food processor. Then add the pebbles and pulse until it looks like small pebbles.
- Next, add the egg and cold wine and then pulse until the dough barely begins to hold together.
- Then, knead the dough on a floured surface until dough is smooth. Next, wrap in plastic and chill for 1 hour. Next, roll out the dough to ⅛ inch thick and cut into 4-inch round circles. Pull each circle into a 5-inch circle.
- Next, place the egg white in a bowl and set it aside. Then, heat the oil in a pan to 350 degrees. Wrap one oval of dough loosely lengthwise around a cannoli form or 1-inch-diameter wooden dowel or cannoli form. Next, brush one end of the dough with egg white, then pull the dry end over the top and press down to seal.
- Now using tongs, lower the dough into the oil and fry for about 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
- When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
- Finally, dip ends of cooled shells in melted chocolate, and cool until dry.
Cook’s Note – Homemade Cannoli Shells Recipe:
Cannoli Shells will keep in an airtight container at room temperature for up to 2 days.
Disclosure: This post includes affiliate links.
Cook’s Tools:
Cannoli Shells
Ingredients
- 1 ½ cups all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- Pinch salt
- 3 Tablespoons butter cold and cut into 6 pieces
- 1 large egg
- 3 Tablespoons Marsala cooking wine chilled
- 1 large egg white
- vegetable oil or peanut oil for frying
- 1 cup semi-sweet chocolate chips melted
Instructions
- Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
- Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.
- Wrap in plastic wrap and refrigerate for at least 1 hour.
- Lightly coat the dough with flour and use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick.
- Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
- Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat vegetable oil to between 350 and 380 degrees F. Line a large plate with paper towels.
- Wrap one oval of dough loosely lengthwise around a cannoli form or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals.
- Using tongs, carefully lower the dough into the oil and fry until golden brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
- When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have been fried.
- Dip ends of cooled shells in melted chocolate, and cool until dry.
Notes
Nutrition
This Homemade Cannoli Shells recipe is better than any store-bought shell out there. They fried until golden brown and then filled with the most delicious cannoli cream.
Jess Jankowski says
So excited to try this!
Jacque Hastert says
These look better than anything you can buy in the store. I can’t believe how simple they are to make at home. I will be making these soon instead of running to the store.
Meagen Brosius says
What a great recipe. I love making the homemade shells, they just taste SO much better. With a recipe this easy there’s no need to buy premade shells!
A.P. says
How deep should the hot oil be when you lower the raw cannoli shell into it?
Thank you
Jillian says
About 4 inches.
Colleen says
I have found brushing the entire inside surface of the cannoli shells with melted chocolate ensures your filled shells will stay crispy much longer. The shells can be stored “painted” for several days in a sealed storage container. Then I fill with the ricotta filling minus chocolate chips and dip the ends in crushed pistachios. These will stay crispy at least 12 hours. The kids think its fun to paint the cannoli shells too.
Jillian says
Colleen, this is a great tip! I’m going to try this with my kids the next time I make cannoli.