I have always wanted to try my hand
at making Homemade Cannoli’s.
These are a very popular Italian
dessert “cookie”.
Although some claim they
are a pastry….I am not sure just
who is right, all I DO know
is they are Flipping GOOD!
Don’t let the lengthy post fool you,
they are very simple to make.
I am pretty sure once you actually make
them for yourself, you will be asking
why you thought they were so hard
in the first place!
Homemade Cannoli Shells
4 C. All purpose Flour
1/2 C. Sugar
1 tsp. Cinnamon
1 tsp. Vanilla Powder or Extract
3/4 C. White Vinegar
1/4 C. Shortening or Lard
1 Whole Eggland’s Best Egg
2 Egglands Best Egg YOLKS*
*reserve Whites to seal dough*
Oil for frying
Start by heating your oil to 350F
And grease your forms~ set aside.
In a bowl cut shortening into flour,
using a pastry blender. Then add in
sugar, cinnamon and vanilla and mix.
Make a “well” in the center of the mixture
pour in the vinegar, whole egg plus the 2 yolks.
Blend together. Dough will be a little dry.
Knead together with your hands to soften.
Divide dough into thirds, making sure to wrap
each portion in plastic wrap to keep
from drying out.
Roll out one section at a time into a “rope”.
Pinch off small almond size pieces.
Roll out on a lightly floured surface into
the desired size ovals.
Wrap each piece around greased
form. You can use the reserved egg
white to seal the dough together.
**make sure you do NOT let the egg white
touch the form. It will seal the dough to the form,
and you would have to break it to remove it from the form.
Place 3-4 shells/forms into the heated oil
at a time. When the dough turns a golden
brown they are done, it does not take long.
You need to also turn them while they
fry so they will brown evenly.
Then remove shells and place on
paper towels to drain.
Let them cool enough for you to lightly
twist them off the form. If the inside of
the shell is “white” it means the outside
cooked to fast, lower the temp. on the oil.
Repeat until you have all the dough
formed into shells.
Once the shells are completely cooled
you can fill them or freeze until
you are ready to use.
(I froze them for up to 3 weeks and they were fabulous)
Now we are ready to Fill:
Sweet Cream Cheese Filling
1 (8 oz.) Cream Cheese~softened
1 (14 oz.) Sweetened Condensed Milk
2 TBSP. Lemon Juice
1 (3.4oz.) Instant Vanilla or Chocolate Pudding
1 (8oz.) Whipped Topping~thawed
*Mini Chocolate Chips, Course Sanding Sugar,
Pistachio’s ~Optional
Blend together and chill
well before piping into shell’s.
Finish each shell off by “dipping”
each end into desired toppings.
Time to celebrate!,
Lark
Print Friendly
Second generation Italian/Sicilian here, this recipe sounds divine! I’ve always used my grandmothers recipe with Ricotta cheese, but I am going to give these a try! The fact that I don’t have to drain the moisture from the cheese is already a plus! It always feels like that takes forever!
I also agree with Barbara, these are pastries. I’ve never heard them referred to as cookies either.
Cookie?? I am very Italian and never heard a cannoli described as a cookie!! Absolutely a rich delicious slightly exotic pastry. xo
Oh my goodness! Cannolis are one of my favorite desserts too! Thanks for the recipe. I want to make some with my new Pizzelle Maker.
Holey Moley Cannoli!! ;-} These look fabulous. If I thought they’d ship nicely, I’d be sure to order some from you…but then I CAN make them for myself huh? Thanks for sharing another mouth-watering taste of deliciousness. MMM!
Oh my land Larky I love yeeew! I am sooo gonna try out this recipe one of these times! It looks SO good and I love cannolis! 😀