Quick Note
This piece shows a clear and simple way to make crisp Cannoli Shells at home. Read each step and keep the tools ready.
INTRODUCTION
Cannoli shells are the crisp, crunchy tube that holds the sweet ricotta filling of a classic Italian treat. You can make them at home with a few simple ingredients and a little time. The dough is firm, thin, and fried to a light gold color. When you make shells fresh, you control the crispness and the flavor. If you want a related treat that uses the same flavors, try the cannoli cookies recipe for a different shape and texture.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it uses basic pantry items and a small list of tools. The dough comes together fast and rests for a short time. Frying gives a crunchy shell that will hold a soft, sweet filling. You can fill the shells with classic ricotta or your own flavored cream. The shells stay crisp if you fill them just before serving. This recipe helps you make a dessert that looks special but is simple to make.
HOW TO MAKE Cannoli Shells
This section walks you through each step in plain words. Work at a steady pace and keep your oil at the right heat. Do not fill the shells until they fully cool. For a clean finish, slide the shell off the mold while the shell is still warm. If you need ideas on shapes or small changes to the dough, see the note on how to shape cannoli shells later in the article.
EQUIPMENT NEEDED
- Food processor (or a bowl and a fork)
- Rolling pin
- Cannoli molds (metal tubes) or clean metal tubes
- Pastry brush
- Sharp round cutter, 4 1/2 inch diameter
- Dutch oven or heavy pot for frying
- Thermometer for oil
- Tongs
- Wire rack
- Plastic wrap
Ingredients You’ll Need :
2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon kosher salt, 2 tablespoons unsalted butter, cold and cubed, 1 large egg yolk, 1/3 cup marsala wine, Vegetable oil, for frying, Nonstick spray, for coating cannoli molds
STEP-BY-STEP INSTRUCTIONS :
- In the bowl of a food processor, pulse the flour, sugar, and salt until combined.
- Add the cold cubed butter and pulse several times until the mixture resembles coarse sand.
- Add the egg yolk and marsala wine, pulsing until the dough forms large clumps.
- Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and pliable.
- Shape into a disc, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes.
- Heat vegetable oil in a Dutch oven to 350-360°F.
- Spray cannoli molds with nonstick spray.
- Roll out the dough to 1/16 inch thick and cut into 4 1/2 inch circles.
- Wrap circles around the molds and seal one edge with egg white.
- Fry molds in hot oil for 1 to 2 minutes until golden brown, turning with tongs.
- Slide the shells off the molds while warm and cool completely on a wire rack.
- Fill the shells just before serving.
HOW TO SERVE Cannoli Shells
Serve the shells with a fresh ricotta filling or a sweet cream filling. Fill each shell right before you serve to keep the shell crisp. Dust a little powdered sugar over the filled shells. You can add chopped pistachios to the ends or a few chocolate chips in the filling. Place shells on a clean plate or a long tray. Add a few fresh berries or a small mint leaf for color. If you want a neat look, pipe the filling into the shells with a piping bag.
STORAGE & FREEZING : Cannoli Shells
- Store unfired dough: Wrap the dough disc in plastic and keep it in the fridge for up to 2 days.
- Store fried empty shells: Keep shells in an airtight container at room temperature for up to 2 days. Add a paper towel to absorb any moisture.
- Freeze empty shells: Lay shells in a single layer on a tray and flash freeze for 1 hour. Then place them in a sealed freezer bag for up to 1 month. Thaw at room temperature and crisp them in a 300°F oven for 3 to 5 minutes if they feel soft.
- Avoid freezing filled shells. Filling adds moisture and will make the shell soft.
SERVING SUGGESTIONS
- Classic: Fill with sweet ricotta then add chopped pistachios to the ends and dust with powdered sugar.
- Chocolate lovers: Add a tablespoon of melted chocolate to the filling and dip one end of each shell in chocolate.
- Fruity: Fold finely chopped candied fruit or orange zest into the filling for a bright flavor.
- Party platter: Arrange filled shells on a long tray with small piles of berries and extra nut toppings.
VARIATIONS
- Whole wheat: Replace 1/2 cup of all-purpose flour with whole wheat flour for a nutty note.
- Cocoa shell: Add 1 tablespoon unsweetened cocoa powder to the dry mix for a chocolate shell.
- Spiced shell: Add 1/4 teaspoon cinnamon or 1/8 teaspoon ground clove to the dough for a warm spice flavor.
- Sugar-free: Use a sugar substitute that measures like sugar and keep the rest the same.
For a fun twist that uses the same base idea, try the cannoli cookie variations to make small bite treats.
FAQs
FAQs (Frequently Asked Questions)
Q: Can I make the dough without a food processor?
A: Yes. Use a large bowl and a fork or pastry cutter. Cut the cold butter into the flour mix until it looks like coarse crumbs, then add the wet ingredients and bring the dough together by hand.
Q: What can I use instead of marsala wine?
A: You can use dry white wine, apple juice, or even sweet wine like vin santo. Some cooks use water with a teaspoon of vinegar. The wine gives a mild flavor, but the dough will still work with a nonalcohol option.
Q: Why did my shells become soft after filling?
A: Shells go soft when they meet wet filling or if they sit too long. Always fill shells right before serving. If you must fill early, keep shells in a dry place and fill no more than an hour before serving.
Q: Can I bake the shells instead of frying?
A: You can try baking, but baked shells will be less crispy and will not get the same color. Frying gives the classic crunch and texture.
Q: How thin should I roll the dough?
A: Roll to about 1/16 inch thick. Thin dough gives a light and crisp shell. If the dough is thicker, the shell will be heavy and may not be as crisp.
Q: How do I seal the shell without egg white?
A: You can use a paste of flour and water, or a small dab of sugar syrup. Egg white gives a good seal that fries firm and holds shape.
MAKE-AHEAD TIPS FOR Cannoli Shells
- Make dough ahead: Prepare the dough and chill it for up to 48 hours. Bring it to room temperature slightly before rolling so it is easy to work.
- Fry ahead: Fry shells a few hours before your event and keep them in an airtight box with a paper towel. Do not stack the shells on top of one another while they cool.
- Fill at the last minute: Make fillings ahead and keep them chilled. Right before guests arrive, pipe the filling into the shells so they stay crisp.
- Freeze cooked shells: If you want to prep a large batch, freeze empty shells as noted above. Thaw and re-crisp in a low oven before filling.
Notes and small tips:
- Keep the butter very cold for a flaky and crisp shell.
- Work on a cool surface if your kitchen is warm.
- Use a thermometer to keep oil at 350-360°F for best results.
- Slide shells off the mold carefully while they are warm to avoid cracks.
- If a shell cracks while frying, turn it into a crisp chip and serve with small scoops of filling on top.
This guide gives you a clear path to make crisp, golden Cannoli Shells at home. Take your time with the dough and the frying and fill right before you serve. Enjoy the fresh crunch and the sweet, soft filling in every bite.
Crisp Cannoli Shells
Ingredients
Method
- In the bowl of a food processor, pulse the flour, sugar, and salt until combined.
- Add the cold cubed butter and pulse several times until the mixture resembles coarse sand.
- Add the egg yolk and marsala wine, pulsing until the dough forms large clumps.
- Turn the dough onto a lightly floured surface and knead for 3 to 4 minutes until smooth and pliable.
- Shape into a disc, cover with plastic wrap, and let rest at room temperature for 30 to 60 minutes.
- Heat vegetable oil in a Dutch oven to 350-360°F.
- Spray cannoli molds with nonstick spray.
- Roll out the dough to 1/16 inch thick and cut into 4 1/2 inch circles.
- Wrap circles around the molds and seal one edge with egg white.
- Fry molds in hot oil for 1 to 2 minutes until golden brown, turning with tongs.
- Slide the shells off the molds while warm and cool completely on a wire rack.
- Fill the shells just before serving.