Close up picture fo a finished cannoli.

Cannoli Shells

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.
Course Dessert
Cuisine Italian
Keyword cannoli, pastry
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings 12 people
Calories 191kcal
Author Jillian - a Food, Folks and Fun original!



  • 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


  • Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles.
    Pulse dry ingredients and cubbed butter in a food processor.
  • 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.
    dd the wet ingredients and process until combined.
  • Wrap in plastic wrap and refrigerate for at least 1 hour.
    wrap dough in plastic wrap and chill for 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.
    Roll dough out onto a floured surface.
  • 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.
    Cut the out into 4-inch circles.
  • 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.
    Wrap dough around cannoli forms
  • 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.
    Drop cannolis forms into hot oil and fry until golden brown, about 2-3 minutes.
  • 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.
    Cannoli shells filled with cannoli cream.


This recipe will make 12-14 cannoli shells. 


Serving: 1shell | Calories: 191kcal | Carbohydrates: 22g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 26mg | Sodium: 38mg | Potassium: 116mg | Fiber: 2g | Sugar: 8g | Vitamin A: 120IU | Calcium: 15mg | Iron: 2mg