Dessertscoleycooks
Authentic Cannoli Shells Recipe
Making homemade cannoli shells from scratch is a labor of love, but it makes such a big difference! When made properly, the shells fry up thin, crisp, and blistered with those signature bubbles and delicate texture. This step-by-step recipe walks you through all the techniques needed to make authentic cannoli that taste like they came straight from a Sicilian bakery. Once you try them, you'll never go back to store-bought!
👥 12 Servings⏱️ Prep & Cook: 1h 20m⏳ Prep: 30 min🔥 Cook: 20 min👤 Nicole Gaffney📖 coleycooks
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pot
📝 Preparation Steps
1
Make the Dough
2
In a large bowl, mix together the flour, sugar and salt.
3
Cut in cold butter with your fingers or a pastry cutter until crumbly.
4
Add the egg yolk, Marsala wine and vinegar, then mix until a dough forms. Reserve the egg white for later.
egg (separated)1
5
Knead on a floured surface for about ⏱️ 5 minutes until smooth and elastic.
6
Wrap in plastic wrap and rest for at least ⏱️ 30 minutes and up to ⏱️ 2 hours at room temperature (this helps with texture and bubbles).
7
Roll, Cut and Shape
8
Divide dough into four pieces for easier handling.
9
Roll each piece very thin, about 1/16 to ⅛ inch, making the edges slightly thinner. The thinner the dough, the crisper the shell!
10
Cut the dough into 4 ½ inch circles for normal sized cannoli shells or 3 ½ inch circles for mini cannoli shells.
11
Wrap each circle around a metal cannoli tube.
12
Brush one edge lightly with egg white and press to seal. Avoid overlapping the dough too much or it won’t fry evenly.
egg (separated)1
13
Re-roll the scraps and repeat with the rest of the dough.
14
Fry
15
Heat 6-8 cups of canola oil in a deep pot to 350°F (175°C). Use a candy or deep fry thermometer to keep the temperature consistent.
16
Fry 2-3 shells at a time for ⏱️ 1-2 minutes, until they’re golden brown and bubbly.
17
Remove carefully with tongs and drain well on paper towels or a wire rack.
18
When cool enough to touch, gently slide the shells off the tubes.
19
Finish and serve
20
Let the cannoli shells cool completely before filling. For best results, fill cannoli shells right before serving so they stay crisp and don’t get soggy.
Nutrition Facts
calories
118 kcal
fat Content
2 g
serving Size
1 shell
fiber Content
1 g
sugar Content
2 g
sodium Content
55 mg
protein Content
3 g
trans Fat Content
0.1 g
cholesterol Content
19 mg
carbohydrate Content
18 g
saturated Fat Content
1 g
unsaturated Fat Content
1.2 g
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