Cannoli Pastry

pastry shell detail- Cannoli

Cannoli pastry

Crisp pastry shell
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Course: Dessert
Cuisine: Italian
Servings: 20 pieces


  • 3 tbsp shortening
  • 2 cups flour
  • 2 tbsp sugar, granulated
  • 1/4 tsp cinnamon
  • 1/4 cup any cooking wine
  • 1 egg beaten


  • Take a piece of cardboard and cut out an oval shape(4-5 inches long) This will be your cannoli template
  • Place the flour and fat in a medium bowl. Using a dinner knife, cut the shortening into the flour mixture until it in small pieces then rub it in until the mixture iresembles bread crumbs
  • Mix in the sugar and cinnamon to the flour mixture
  • Gradually add wine(a few drops at a time), stiring to combine
  • Add the beaten egg
  • Mix until the pastry holds together (add a few drops more of wine if the dough is not holding together when squeezed into a ball)
  • Form into a ball, cover and refrigerate for 1-2 hours
  • Divide the dough into quarters, wrap up the sections you are not working with, so they do not dry out
  • On a lightly floured surface, roll out the dough as thinly as possible. About the thickness of a grain of rice or a penny
  • Place your cardboard template on the dough and use a knife to cut out the ovals
  • Loosely wrap each oval piece around the cannoli forms
  • Seal the edges where they meet with the beaten egg white or milk
  • Deep fry in 2" of vegatable oil at 400oF
  • Remove when the pastry is golden brown (approx. 2 minutes)
  • Place the shells to drain and cool on a wire rack covered with kitchen towel(paper towel), Carefully remove the cannoli forms, they may be hot. Repeat the process with all the dough
  • Let the shells cool completely before adding filling, and it is best to fill the shells as you need them, that way the pastry does not go soggy but stays crisp


When preparing the vegetable oil for frying, rule of thumb is to have one third depth of pan for oil, one third for expansion or bubbling and the last third is for safety due to splatters.
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!
Tried this recipe?Mention @PinnyandTrowel or tag #pinnyandtrowel!

Author: Tamzin

Food activist and childhood nutrition advocate Tamzin Cochrane helps the busiest of people to cook up something healthy and delicious, even after a long day. She also helps companies and schools educate around—and create a culture and environment that truly supports healthy eating. Decades in the foodservice and hospitality industry have given Tamzin a well-rounded perspective on mealtime. She is passionate about bringing back the lost art of families and friends cooking together, and she loves seeing people enjoy the amazing tastes and textures of their communal effort. Inspiring children to cook and expand there horizons on food is very important. She shares this message through virtual coaching and video courses, by speaking at corporations, schools, and events, and through her recently-released video courses. Tamzin is found most often at The Pinny and Trowel Cooking School, which she opened in early 2020, it is located in Austin TX. Tamzin was born in England, grew up in Scotland, and now lives in Austin, Texas with her husband (who incidentally, is Scottish but grew up in England) and their children.

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