Cannoli made from scratch is easier than you might think!
Cannoli have been a popular dessert on the Italian island of Sicily for a long time – way back to the Middle Ages in fact. Some say they were first made when the region was under Arabic rule. Others say these super tasty shells have roots that go even further back – and that they’re the descendants of a dessert once cooked up by the ancient Romans. Either way, the cannoli shell has been around for a super long time! The OG of desserts, if you will.
Even though I am a chocoholic, I love cannoli, which, admittedly, have only minor chocolate accents. But the combo of the crispy shell, the chilled, creamy filling studded with mini chocolate chips is one of my favorite desserts. I first fell in love with cannoli right here in the States, at a little bistro called Biagio’s. It’s a little restaurant in Cincinnati dotted with tiny tables and a lamplit glow: you know their food is going to be good. And while I love going there to eat in and finish my meal with cannoli, or even pop in to buy cannoli to go, making them from scratch is totally doable. The result is ultra-fresh cannoli shells, and it is way more economical!
So why spend time making cannoli shells when you can buy them pre-made at the grocery? The texture and taste. You know exactly what is going into these shells, and it’s all good stuff. No preservatives or weird additives means you get a light, crispy crunch and a very slightly sweet taste. And you can’t buy shells these fresh! Hot out of the oil, a little cooling time, and you’re in business.
Measuring Flour
Is there a right or wrong way to measure flour? Especially in baking, yes. When you purchase your bag of flour, it is packed tightly and sold by weight. If you pack your 1-cup measuring cup full of flour in a similar manner, your baked goods (cannoli in this case) will turn out dry and heavy. It’s likely more than an actual cup if it’s packed too tightly. The best way is to measure your flour on a kitchen scale: a cup of all-purpose flour should be around 4 1/4 oz. If you don’t have a kitchen scale, no worries! Fortunately, you can get an accurate measure by aerating the flour before measuring (simply stirring in the container or bag before removing to measure). Then, instead of packing it tightly or scooping with the measuring cup, lightly spoon the flour into your cup and level it with a butter knife.
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch kosher salt
- 3 tablespoons unsalted butter, cold and cubed
- 1/3 cup dry white wine
- 1 large egg
- 1 egg white, for brushing
How to Make Cannoli Shells
Step 1: In a food processor, combine flour, sugar, and salt. Pulse briefly to mix.
Step 2: Add cold, cubed butter and pulse until mixture resembles coarse crumbs.
Step 3: Pour in the white wine and add the whole egg. Pulse until a dough forms.
Step 4: Turn dough out onto a floured surface and knead until smooth, about 3-5 minutes.
Step 5: Wrap dough in plastic and let it rest at room temperature for 1 hour.
Step 6: Heat vegetable oil in a deep pot to 350°F for frying.
Step 7: Roll out dough to 1/16 inch thickness and cut into 4-inch rounds.
Step 8: Wrap dough rounds around cannoli forms, sealing edges with egg white.
Step 9: Fry in batches, turning occasionally, until golden and crisp, about 1 minute per side.
Step 10: Drain on paper towels and carefully remove shells from forms to cool.
FAQs & Tips
How to Make Ahead and Store?
Fortunately, you have a couple of options with making cannoli ahead. You can make up through Step 5 and chill the dough for up to 3-4 days or make a few cannoli now and chill the rest of the dough until you need it, as long as it is within 3-4 days. Alternatively, you can make the shells as directed, let them cool, and freeze them. Wrapped in plastic wrap and placed in an airtight container, they will keep in the freezer for up to 2 months. Otherwise, they may get stale after about 2 days just at room temperature (even in an airtight container).
Why is There Wine in my Cannoli Shells and What Kind of Wine Should I Use?
White wine is the surprise ingredient in cannoli shells. Is it just because Italians like to put wine in everything? No! The wine does two things: adds a hint of sweetness and creates the hallmark bubbly texture of cannoli shells. As the shells fry, the alcohol cooks out: it does not bind to the gluten of the flour and as it rises it creates little steam bubbles that remain after the alcohol evaporates. So don’t skip the wine! Any dry white wine like Pinot Grigio or Sauvignon Blanc will do.
Can I Make Cannoli Shells Even Without the Metal Cannoli Forms?
Actually, you can! One way is to use a dowel rod or another wooden rod that is 1-inch in diameter and not too long. Wrap it in foil. Use this for your cannoli form. Since you are deep frying, whatever you use should be able to withstand heat of 350 degrees, and the foil is always a good idea.
Serving Suggestions
Guys, it’s not rocket science: fill these shells with cannoli cream and dust with powdered sugar! A plate or tiered serving dish of little homemade cannoli makes any occasion special, but they’re especially nice for showers and parties where you need a handheld dessert. If you want to think outside the box, you can add a little flavor to the shell recipe above (try a teaspoon of cinnamon or nutmeg for example).
And, if you’re not done yet with Italian desserts, why not make a Tiramisu cake or even these cute Tiramisu cupcakes?
Cannoli Shells
Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 pinch kosher salt
- 3 tablespoons unsalted butter cold and cubed
- 1/3 cup dry white wine
- 1 large egg
- 1 egg white for brushing
Instructions
- In a food processor, combine flour, sugar, and salt. Pulse briefly to mix.
- Add cold, cubed butter and pulse until mixture resembles coarse crumbs.
- Pour in the white wine and add the whole egg. Pulse until a dough forms.
- Turn dough out onto a floured surface and knead until smooth, about 3-5 minutes.
- Wrap dough in plastic and let it rest at room temperature for 1 hour.
- Heat vegetable oil in a deep pot to 350°F for frying.
- Roll out dough to 1/16 inch thickness and cut into 4-inch rounds.
- Wrap dough rounds around cannoli forms, sealing edges with egg white.
- Fry in batches, turning occasionally, until golden and crisp, about 1 minute per side.
- Drain on paper towels and carefully remove shells from forms to cool.
what can I use instead of wine?
Hey AnnMarie – You can swap the wine for apple juice or white grape juice. It works surprisingly well