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Cannoli Shells

"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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Ingredients

2 h 3 m servings 100 cals
Original recipe yields 24 servings (24 Cannoli shells)

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Directions

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  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.

Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts


Per Serving: 100 calories; 4 g fat; 12.7 g carbohydrates; 1.7 g protein; 9 mg cholesterol; 1 mg sodium. Full nutrition

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Reviews

Read all reviews 9
  1. 11 Ratings

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Most helpful positive review

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 k...

Most helpful critical review

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!...

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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 k...

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!...

not to my liking but not bad either...

Tasty! My preparation took a bit more than 3/4 cups wine. I have no access to cannoli shells, and this recipe was very authentic, so nice.

i love this recipe. i've made -a variation of- it several times now. the only complaint i have is it is too much flour and not enough wine. i've adjusted to 2 1/2 cups flour and about 1 1/4 cups...

I followed this exactly and was very happy with the results. Thanks for sharing it Judy.

I added more wine than the recipe called for and still couldn't get the dough workable. The dough was so tough I couldn't roll it out.

I haven't tried it yet but I wanted to know where do you get the wraps from. I live in a small town and I'm not sure if Wal-Mart would have them. They don't even make/sell cannolis

Like others have said, too much flour and not enough wine. I added a little butter, as well, because other recipes that I've found from Italian families contain butter or shortening. I am an exp...