Cannoli is one of my very favorite desserts! You can purchase cannoli shells at most grocery stores, but if you’re looking for an amazing cannoli you must make your own shells. It really isn’t difficult to make.
It looks sort of plain compared to fancy little hand-painted French macarons, but I enjoy them so much more. I love the textures of homemade cannoli; a crispy shell, creamy filling and the occasional bite of dark chocolate or crunchy pistachios. Then slowly you taste the hint of cinnamon and orange, yum…..
When pastries have multiple textures and flavors, it lures me back to taste more and more. When each bite has a slightly different ratio, that slays my taste buds!
How To Make Homemade Cannoli Shells:
Once you fall in love with my cannoli filling, you’ll want to make your own shells. Click here for the cannoli filling recipe.
- 1 3/4 cup All Purpose Flour 430 ml
- 2 tbsp . Granulated Sugar 30ml
- 2 tbsp Cold Butter 30ml
- 1 Large Whole Egg
- 3 tbsp . Cold Water 45ml
- 3 tbsp . White Wine 45ml
- In a bowl or mixer, mix together flour and sugar.
- Cut-in cold butter into flour/sugar mixture.
- In a separate bowl, combine; egg, water and wine.
- Stir liquids well to break up egg.
- Pour wet ingredients into flour/sugar/butter mixture and stir well.
- Wrap dough in plastic and refrigerate for 1 hour.
- Roll dough out on a lightly floured surface.
You can find these forms at a lot of discount kitchen stores, they are usually sold in packs of 4. Lightly spray your metal form with pan spray. Center the form on your dough. Wrap one side of the dough over the form, dab or brush the edge of the other side and over-lap where they meet in the middle. Press firmly to bond the two sides together.
You can see on the right side of this photo, that a couple of my first shells opened up while frying because I didn’t have them sealed well. Just go back and double check before frying. Cook your shells until they are a deep golden brown.
- If you store your shells in a sealed storage container, they will last 4 weeks.
- You can also store them in your freezer, if you have the space.
- When selling these in volume, coat the inside of the shells with chocolate. Chocolate creates a moisture barrier between the crisp shell and the soft filling, that gives you a longer shelf-life. I found using a coating chocolate for dipped ice cream cones worked well, and was an inexpensive chocolate choice.
If you have any questions or comments please feel free to leave a message in the box below this article. Thanks for checking out our recipes! Enjoy!!