Homemade Cannoli Shells

Elsa Beene


It's crispy cannoli shells.


☆☆☆☆☆ 0 votes

24 to 26 cannoli shells
45 Min
1 Hr
Deep Fry


  • 2 c
    all purpose flour and more for working surface
  • 1 Tbsp
  • ¼ tsp
  • ½ tsp
    ground cinnamon
  • 1 ½ Tbsp
    cold unsalted butter, cut into dices
  • 1
  • ½ c
    dry white wine
  • ·
    no stick cooking spray for molds
  • ·
    oil for deep frying

How to Make Homemade Cannoli Shells


  1. In a medium bowl, combine flour, sugar, salt and cinnamon. Add cold butter, break and pinch with your fingers, mix until the mixture look like sand. And then add egg yolk (keep white egg for sealing) and white wine. Knead the dough in the bowl until mix well (not too long to knead). Wrap the dough with plastic wrap and set aside for 30 minutes.
  2. Spray cannoli molds with no stick cooking spray, flour the working surface and rolling pin. Knead the dough for about 2-3 minutes until the dough is smooth and not sticky. Cut the dough into 2 parts. Roll the dough into 1/8-inch thick and use 4-inch cookie cutter to make circle shape. Repeat for second dough.
  3. Heat the oil to 350⁰F in a medium heavy pot.
  4. Wrap each circle around a cannoli mold, seal and press the edge of circle with white egg (beaten).
  5. Deep fry 2 cannoli molds at a time until golden and crisp, use tongs to remove from oil and drain in paper towel.
  6. When the mold is not too hot, carefully remove the mold by using tongs in one hand and in other hand gently hold shell with paper towel, slide it off from the mold. Repeat with all circles.
  7. Note:
    I have 16 cannoli molds, this is what I did:
    - work on first dough, roll and cut into 13-14 circles, wrap all circles around 13-14 cannoli molds and then deep fry 2 molds at a time.
    - after finish deep frying, take the molds off and start with second part of the dough

Printable Recipe Card

About Homemade Cannoli Shells

Course/Dish: Other Desserts
Main Ingredient: Flour
Regional Style: Italian
Hashtag: #cannolishells

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