Cannoli Shells Recipe
Prep time
Cook time
Total time
I am using a slightly tweaked up version of Alex Guarnaschelli's recipe for cannoli shells here.
I have found so many recipes to be slightly different in the type of acid being used, and she uses white wine which I happened to like the flavor it imparts to the dough. Others will use vinegar or marsala instead.
Feel free to use any recipe you like best and you can still follow the same method for mixing the dough and frying the cannoli shells as I show you here, I won't be mad if you get a different recipe!
Serves: 18-24 shells
  • All Purpose Flour 2 cups (250g)
  • Granulated Sugar 1 tablespoon (14g)
  • Salt ¼ teaspoon
  • Ground Cinnamon ¼ teaspoon
  • Unsalted Butter 2 Tablespoons (28g)
  • Egg White 1 (30g
  • White Wine ½ cup (120ml)
  • Egg White for sealing the dough *See below instructions
  • Vegetable Oil for frying *3-4 cups
  1. Combine the flour, salt, cinnamon, and sugar together in a mixing bowl
  2. Grate in the cold butter and then work it through your fingers to a course meal.
  3. Add the egg white & white wine and mix to a soft dough
  4. Turn out onto a lightly floured surface & knead it gently until it comes together, then wrap in plastic wrap to rest for about 10 minutes.
  5. On a floured surface roll the dough as thin as possible (this is a nice pliable dough that is capable of rolling thin)
  6. Roll to at least ⅛" thick then cut out rounds that are 3-4" in diameter
  7. Start to heat your oil in a heavy bottom frying pan to 360°F on a frying thermometer
  8. Wrap the discs around the metal cannoli forms and seal the seam with a dab of egg white
  9. Drop carefully into the hot oil be careful not to splash
  10. Turn the metal tubes several times during the frying to brown evenly all sides.
  11. Carefully remove the tubes from the hot oil and transfer to a paper towel or a silicone mat until they are cool enough to handle
  12. Be sure to protect your hands from burning while you complete this entire process, I use thick gardening gloves to ensure I do not burn myself on the hot steel tubes as I slip the cannoli shells from the tubes
Cannoli shells will stay fresh wrapped well in an airtight container for several weeks.

Fill cannoli shells with cream just before serving to avoid soggy shells
Recipe by Gretchen's Bakery at