Cannoli Recipe
A traditional Italian cannoli recipe for crisp, golden fried shells, made from scratch using a simple pastry dough, with a wine-free variation included.
Equipment
- Rolling pin or pasta machine
- cannoli tubes/molds
- deep pot or Dutch oven for frying
- Tongs
Ingredients
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- ¼ tsp salt
- 2 tbsp cold unsalted butter cubed
- 1 large egg
- 2 tbsp white vinegar for the wine-free version or Marsala wine
- ¼ cup cold water plus more as needed
- Vegetable oil for frying
- 1 egg white beaten (for sealing)
Instructions
Make and Rest the Dough
- In a large bowl, whisk together the flour, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add the egg and vinegar (or Marsala wine, if using), mixing until a shaggy dough forms, then gradually add the cold water, a tablespoon at a time, until the dough comes together into a firm ball. Knead briefly for 2-3 minutes, then wrap in plastic wrap and refrigerate for at least 1 hour, allowing the gluten to relax.
Roll and Shape the Shells
- On a lightly floured surface, roll the rested dough out very thin, about 1/16 inch thick, using a rolling pin or pasta machine on a thin setting. Cut the dough into circles or ovals about 4-5 inches in diameter.
- Wrap each piece of dough around a cannoli tube, sealing the overlapping edge with a bit of beaten egg white to help it hold its shape during frying.
Fry the Shells
- Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry the wrapped shells, a few at a time, for 2-3 minutes, turning occasionally, until golden brown and blistered all over.
- Remove the shells with tongs and let them cool slightly on a paper towel-lined plate before carefully sliding them off the metal tubes while still warm, since they can crack if allowed to cool completely on the tube.
Notes
- Rolling the dough as thin as possible is genuinely important for getting that classic crisp, blistered texture, so take your time during this step even if it feels tedious.
- Resting the dough for the full hour allows the gluten to relax, making it significantly easier to roll thin without tearing or springing back.
- Removing the shells from the metal tubes while they're still warm, rather than letting them cool completely first, prevents them from cracking, since the shell can become brittle and difficult to slide off once fully cooled.
- These shells should always be filled right before serving, never in advance, since the moisture from the filling will quickly soften the crisp shell if left to sit.
- Unfilled shells can be stored in an airtight container at room temperature for up to a week, making them a great make-ahead component for the actual pastry.