Homemade Cocoa Cannoli Shells Recipe

Introduction

Cannoli shells are the crisp, golden tubes that hold the delicious creamy filling of the classic Italian dessert. Making them at home is rewarding and brings an authentic touch to your cannoli experience. This recipe guides you through creating perfect, delicate shells ready for frying and filling.

Ingredients

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (12 grams) sugar
• 1 teaspoon (5 grams) cocoa powder
• ¼ teaspoon salt
• 1 ½ tablespoons (21 grams) butter, salted or unsalted
• 1 teaspoon (5ml) white wine vinegar
• ¼ cup (60ml) sweet or dry Marsala wine or dry white wine
• 1 egg white
• 6 cups oil for frying (sunflower or peanut oil recommended)

Instructions

1. Step 1: In a large mixing bowl, combine the flour, sugar, cocoa powder, and salt. Use your fingertips to rub the butter into the dry ingredients until it resembles coarse crumbs.
2. Step 2: Make a well in the center of the dry mixture and stir in the white wine vinegar. Gradually add enough Marsala or white wine to form a soft dough.
3. Step 3: Turn the dough onto a lightly floured surface and knead until smooth. Shape it into a ball, cover with plastic wrap, and let it rest in the fridge for 1 hour or overnight.
4. Step 4: Divide the dough into portions. Keep the remaining dough covered while working with one piece at a time.
5. Step 5: Roll the dough out thinly on a lightly floured surface using a rolling pin, about 1/16 to 1/8 inch thick (approximately 2–3 millimeters). Alternatively, use a pasta machine starting on the widest setting and pass the dough repeatedly until smooth, then gradually reduce the thickness setting to achieve the desired thinness.
6. Step 6: Using a 4-inch (10 cm) round cookie cutter, cut out rounds from the rolled dough. Slightly shape each round into an oval.
7. Step 7: Wrap each oval around a cannoli tube, sealing the edges with a dab of egg white. Keep shaped shells covered to prevent drying.
8. Step 8: Heat the oil in a deep pan to 350°F (175°C). Fry the cannoli shells on their tubes in batches until golden and crisp, about 2–3 minutes. Carefully remove and drain on paper towels. Let cool before sliding the shells off the tubes.

Tips & Variations

• Use Marsala wine for a traditional flavor; dry white wine works well if you prefer less sweetness.
• Ensure the oil is hot enough before frying to prevent the shells from absorbing excess oil and becoming soggy.
• If you don’t have cannoli tubes, you can make temporary ones by rolling small pieces of foil into tubes, though metal tubes are preferred for even cooking.
• Try adding a pinch of cinnamon or anise seeds to the dough for a subtle aromatic twist.

Storage

Store uncooked dough wrapped tightly in plastic wrap in the refrigerator for up to 2 days, or freeze for up to 1 month. Cooked cannoli shells are best used immediately for maximum crispness but can be kept in an airtight container at room temperature for 1–2 days. Avoid filling them until just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make cannoli shells without wine?

Yes, you can substitute the wine with an equal amount of milk or water, but the traditional wine adds flavor and helps create a crisp texture.

What should I do if the dough tears while rolling?

If the dough tears, simply fold it back and continue rolling and passing it through the pasta machine. Using a bit of flour to prevent sticking can also help maintain dough integrity.

Homemade Cocoa Cannoli Shells Recipe

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4.4 from 56 reviews

This recipe details how to make classic Italian cannoli shells with a rich and slightly sweet dough, rolled thin and fried to crispy perfection. Featuring ingredients like all-purpose flour, cocoa powder, and Marsala wine, these shells are ideal for filling with your favorite creamy fillings to create authentic cannoli desserts.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: About 12 cannoli shells 1x
• Category: Dessert
• Method: Frying
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (125 grams) all-purpose flour
• 1 tablespoon (12 grams) sugar
• 1 teaspoon (5 grams) cocoa powder
• ¼ teaspoon salt

Wet Ingredients

• 1 ½ tablespoons (21 grams) butter, salted or unsalted
• 1 teaspoon (5mls) white wine vinegar
• ¼ cup (60mls) sweet or dry Marsala wine or dry white wine
• 1 egg white

Frying Oil

• 6 cups oil for frying, sunflower or peanut oil recommended

Instructions

1. Combine Dry Ingredients: In a large mixing bowl, mix together the all-purpose flour, sugar, cocoa powder, and salt. Use your fingertips to rub the butter into these dry ingredients until the mixture resembles coarse crumbs.
2. Make the Dough: Create a well in the center of the mixture and stir in the white wine vinegar and enough Marsala wine to form a soft dough. Turn the dough onto a lightly floured surface and knead until smooth. Shape into a ball, cover with plastic wrap, and refrigerate for at least 1 hour or overnight to rest.
3. Roll the Dough (By Hand): Cut the dough into two pieces, keeping the unused piece covered to prevent drying. Lightly flour a large surface and roll one piece of dough out thinly, aiming for 1/16 to 1/8 inch thickness.
4. Roll the Dough (With Pasta Machine): Alternatively, divide the dough into four pieces and keep covered. Lightly flour the pasta machine rollers and work surface. Flatten the dough slightly by hand or with a rolling pin, then feed it through the pasta machine on the widest setting. Fold into thirds and repeat feeding through until the dough is smooth, approximately 6–8 times, adding flour to prevent sticking. Then gradually reduce the roller thickness until the dough is rolled out to about 2-3 millimeters (#5 setting).
5. Cut and Shape: Using a 4-inch (10cm) round cookie cutter, cut rounds from the rolled dough and slightly elongate each piece into an oval shape. Wrap each piece around a cannoli tube, sealing the edge with a dab of egg white. Keep wrapped shells covered to prevent drying.
6. Fry the Cannoli Shells: Heat 6 cups of sunflower or peanut oil to 350°F (175°C) in a deep fryer or large pot. Fry the shaped shells on their tubes until golden and crisp, about 2-3 minutes, turning as needed. Remove carefully and drain on paper towels. Allow to cool before sliding off the tubes and filling.

Notes

• Chilling the dough before rolling helps it relax and results in more tender shells.
• If the dough tears while rolling, simply fold and roll again to smooth it out.
• Use egg white to seal the cannoli shells tightly to prevent them from unrolling during frying.
• Maintain oil temperature at 350°F (175°C) to ensure even frying and avoid greasy shells.
• Let fried shells cool completely before filling to maintain crispness.

Keywords: cannoli shells, Italian dessert, fried pastry, homemade cannoli, Marsala wine dough