Cannoli shell and filling recipe that flaky, crisp shell • TasteAndCraze

Some of you may look at this recipe of cannoli shell filling, and say, “no that’s not how it’s done. Cannoli shell filling is made with an all ricotta filling, no mascarpone, some orange zest and plenty of marsala.”

SPONSOREDEnjoy 50% off the first four weeks of a new subscription at Blue Apron. The more you order, the more you save!

Well, when was the last time I stuck exactly to the way things are done? If that’s how you like them though, by all means, do it, I just made them how I prefer! This is also how to make cannolis according to the ingredients I have. 🙂

Cannoli Shell and Filling Recipe

Course: Dessert
Cuisine: Italian
Recipe Author: Jaclyn
Prep Time: 40 minutes
Cook Time: 20 minutes
Chill Time: 45 minutes
Total Time: 1 hour 45 minutes
Servings: 18

I don’t keep wine on hand, and I didn’t want to make a special trip to a liquor store for just 1/2 cup for these cannoli, so I improvised and no one would notice the difference. These cannoli taste just like the ones I’ve gotten at Italian bakeries.

Don’t be scared away by the number of steps in this recipe, the first time will likely go slow but once you get the hang of it they’ll become a breeze to prepare! Besides these delicious treats are so worth learning to make!

How to Make Cannoli Shell

Cannoli Shells

For the cannoli shells, be sure to roll the dough as thin as you can without it tearing. That is what will help give the shells that perfectly crisp texture.

If you do happen to end with not so crispy shells you can place them on a wire rack set over a cookie sheet and bake them at 250 until crisp, about 5 – 10 minutes.

Cannoli Filling

Then for the filling, definitely be sure to strain the ricotta well or you will end up with more of a soupy filling that will never hold any sort of form for piping, and it’s not reversible.

Cannoli forms are needed for this recipe and if you don’t already own some I just used these here and they worked great.