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!
Servings: 12 to 14 standard sized shells
Calories: 118kcal
Ingredients
- 2 cups all purpose flour 250 g
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 2 tablespoons unsalted butter cold and diced into small pieces
- 1 egg separated
- ½ cup Marsala wine
- 1 teaspoon white vinegar
- neutral oil such as peanut, canola or vegetable oil, for deep frying
Instructions
Make the Dough
- In a large bowl, mix together the flour, sugar and salt.2 cups all purpose flour , 1 tablespoon granulated sugar, ¼ teaspoon salt
- Cut in cold butter with your fingers or a pastry cutter until crumbly.2 tablespoons unsalted butter
- Add the egg yolk, Marsala wine and vinegar, then mix until a dough forms. Reserve the egg white for later.1 egg, ½ cup Marsala wine, 1 teaspoon white vinegar
- Knead on a floured surface for about 5 minutes until smooth and elastic.
- 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).
Roll, Cut and Shape
- Divide dough into four pieces for easier handling.
- Roll each piece very thin, about 1/16 to ⅛ inch, making the edges slightly thinner. The thinner the dough, the crisper the shell!
- Cut the dough into 4 ½ inch circles for normal sized cannoli shells or 3 ½ inch circles for mini cannoli shells.
- Wrap each circle around a metal cannoli tube.
- Brush one edge lightly with egg white and press to seal. Avoid overlapping the dough too much or it won’t fry evenly.1 egg
- Re-roll the scraps and repeat with the rest of the dough.
Fry
- 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.neutral oil
- Fry 2-3 shells at a time for 1-2 minutes, until they’re golden brown and bubbly.
- Remove carefully with tongs and drain well on paper towels or a wire rack.
- When cool enough to touch, gently slide the shells off the tubes.
Finish and serve
- 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.
Notes
- You can prepare the dough in a food processor to make things easier. First add flour, sugar, salt and butter. Pulse for 30 seconds until incorporated. Then add the egg yolk, Marsala and vinegar and pulse for about 2 minutes depending on the strength of your food processor, until the dough is visibly stringy and pliable.
- For extra bubbles and aeration in your cannoli shells, roll the dough and brush the entire surface with a super thin layer of egg white, and then fold in half, rolling again until it reaches 1/16 to ⅛ inch thickness.
- Add some lemon or orange zest or a pinch of cinnamon to the dough for extra flavor.
- Resting the dough helps the gluten relax and prevents cracking. Don’t skip it!
- Add a splash of more Marsala if the dough feels dry. It should be smooth but not sticky.
- Re-roll the dough scraps only once to avoid tough shells. Fry any remaining pieces to make cannoli chips!
- If the shells are too pale, the oil wasn’t hot enough. If they’re too dark, the oil was probably too hot or fried for too long. Use a thermometer for best results.
Nutrition
Serving: 1shell | Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 55mg | Potassium: 37mg | Fiber: 1g | Sugar: 2g | Vitamin A: 78IU | Calcium: 7mg | Iron: 1mg
