Cannoli Shells

Cannoli Shells

8 Reviews 1 Pic
  • Prep

    2 h
  • Cook

    3 m
  • Ready In

    2 h 3 m
Judy Peterson
Recipe by  Judy Peterson

“These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.”

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Adjust Servings

Original recipe yields 24 cannoli shells



  1. In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
  2. Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
  3. Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

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Reviews (8)

Rate This Recipe


Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.

Karen Weiss Gordon

Karen Weiss Gordon

I had a hard time with this recipe, finally getting it into a ball (since there is no butter maybe), and after kneading it for the full 15 minutes the recipe states, it was very tough and chewy! What did I do wrong?



not to my liking but not bad either...

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Amount Per Serving (24 total)

  • Calories
  • 100 cal
  • 5%
  • Fat
  • 4 g
  • 6%
  • Carbs
  • 12.7 g
  • 4%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 9 mg
  • 3%
  • Sodium
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet



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Cream Puff Shells


next recipe:

Cannoli Filling