How to make authentic Sicilian cannoli shells- video reipe

In this recipe video demonstration, I show you how to make authentic Sicilian cannoli shells. This is a very simple recipe, and can be made even without using a paste machine, so long as the cannoli dough is rolled up until very thin, I'm talking 2mm to 3mm in thickness. If you are not using a pasta machine, I would also recommend adding half a teaspoon of bicarbonate soda to your dough with the dry ingredients to help the dough bubble when frying. Enjoy!
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Recipe:
250 grams flour
2 tablespoon caster sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1/2 teaspoon instant coffee granules
1 tablespoon and 1 teaspoon shortening
1 egg
80 mls of Marsala
For frying:
300 grams of shortening / lard OR canola oil, for frying (may vary depending on how deep and wide your pan is. You want the cannoli tubes to be completely submerged in the oil)
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[@charles1738]

Hi Rosie, thank you for your wonderful video. I made some for the first time today but halved the recipe as I didn't want as many. The dough was so smooth and giving, they turned out wonderfully thanks to your excellent video and recipe details. My dough ended up a little darker in colour which is probably due to the cocoa I used. A couple of things I found though which may help others making them for the first time as it was for me. One was that, one or two of my shells stuck to the tubes, so I coated the tubes with a little butter before wrapping the pastry around it, this fixed the problem. Secondly, I must not have put enough egg white on one as it came apart during frying. Practice make perfect as they say !

[@martymizah]

I followed this exactly as written and made some amazing cannoli. This is definitely a keeper, and not overly complicated. Great job, and thanks for the video! I filled the shells minutes before serving them and ended up with perfectly crisp shells and a delicious cannoli. I had 2 extras at the end of the night and refrigerated them (already filled). They were not nearly as good since the shells won't stay crisp for long after filling them. Do it all fresh and you wont be disappointed!

[@Rosiesdessertspot]

That is awesome Ryan, thank you so much for the comment! It made my day to hear someone has tried this out and likes it.

[@GrandpaCanCook]

Rosie, you make it look easy. I'm going to give it a try. I haven't had a good cannoli since I left New York, 52 years ago. Looking forward to trying these.

[@MSEDzirasa2015]

It seems a lot of people on KZbin use ice cream cones instead... That is why I am very happy you posted this video because, I've always wondered how the distinct dark brown color of the cannoli shell is achieved... I foolishly thought, it is deliberately over-fried, but then realized that would ruin the taste. You solved that mystery for me. Thank you for sharing; your video was very straight forward and impressive.:)

[@Rosiesdessertspot]

MSE. Dzirasa thank you, I'm glad you found this video useful! :) x

[@davondd]

Heck yeah! 🤙🏽 great stuff, why do, even pro cooks, say these are difficult and labor intensive? You rocked it!

[@josieangeloni1715]

I have made other cannoli recipe's, but this one is the best. Thank you Rosie and thank you for explaining so beatifully step by step.

[@Rosiesdessertspot]

Hi Josie, thank you so much for your lovely feedback

[@kimlanoue2033]

Merry Christmas to you! I’ve been really enjoying watching your videos. I have to tell you. I’m Italian. We grew up eating canoli’s every holiday, wedding anniversary ,christening even bridal and baby showers. If there’s a family gathering. We had them. My grandmother taught me how to make them. Ive made them several times since her passing in 2004. A lot of work. Our filling is made with half and half but they’re good with ricotta filling too. We don’t put chocolate in our dough. We fill them and dip the ends with chopped chocolate and cherries an chopped pecans. So delicious.

[@Robert-xp4ii]

You must have every possible kitchen utensil and appliance. LOL I wish I owned all that stuff because I'd love trying so many things that would just be a pain without the right tools. Those looked great! Thank you for sharing.

[@ccubillo]

Thanks for sharing your recipe. I tried it today and it turned out great! I had to make a few substitutions; amaretto instead of marsala wine and coffee extract instead of instant powder; but it still turned out really good. I will definitely be using this one again 🙂

[@theresamusarrarody9844]

Where is the recipe?

[@jackpierone3481]

@@theresamusarrarody9844" Recipe: 250 grams flour 2 tablespoon caster sugar 1 teaspoon cocoa powder 1/2 teaspoon cinnamon 1/2 teaspoon instant coffee granules 1 tablespoon and 1 teaspoon shortening 1 egg 80 mls of Marsala For frying: 300 grams of shortening / lard OR canola oil, for frying (may vary depending on how deep and wide your pan is. You want the cannoli tubes to be completely submerged in the oil)" it's under the show more tab

[@ccubillo]

@@theresamusarrarody9844 it is in the description

[@onelliadurbin1654]

All your Italian accent at the end..I love it..Chau Bella.

[@femaleneckbeard1660]

Ciao Bella?

[@SomethingtoConsider1]

Thx for filming this! Cannoli should only be eaten with fresh, homemade shells!

[@Rosiesdessertspot]

+Kristen Marie (somethingtoconsider1) agreed! and they're not all too difficult to make either ;)

[@josiec617]

These cannoli shells came out FANTASTIC!!!

[@josiec617]

However, once filled, the cannoli shell went soggy very quickly, so they were tearing apart really quickly when I served to my guests (about 4 hours after I'd filled them) Any tips?

[@coletucker5703]

Were they all bubbly looking like the video showed?

[@AussieAngeS]

Oh those look great, I remember my unity making these. Rosie I didn't know you were Italian. I'm Italian also, but born here in Melbourne Australia. Very cool

[@howdy2399]

Tried the recipe. Loved it! Thank you for sharing!

[@Rosiesdessertspot]

Ahh yay, thank you so much for the awesome feedback!

[@Mike-mn8wy]

Made my filling last night..doin' the shells tonite🤌🏻

[@Phoena71]

They look great... can you edit the video and add the recipe to the beginning? Would make the video so much better

[@matija9327]

LEAVE THE GUN TAKE THE CANNOLI

[@Rosiesdessertspot]

+Patrick Bateman lol

[@devikaagashe7769]

😝😝

[@josephineespinosa8445]

Rosie's Dessert Spot for TV c ex a A A A ex I'm o

[@vinnyborrelli2674]

Patrick Bateman m

[@ramonwebber]

So how's Sicilia?

[@MihaelaV68]

Great video & recipe, thank you so much for sharing!

[@Rosiesdessertspot]

+MihaelaV68 thank you for the lovely comment! And no worries ;)

[@MihaelaV68]

+Rosie's Dessert Spot your very welcome, any time!🌺🌺🌺

[@Laugharella24]

hey thanks i was looking for a good glue agent to keep them close as mines kept opening up

[@Rosiesdessertspot]

awesome, glad this was helpful! x

[@Akemitika]

Ciao sei italiana? ne ho provate tantissime di ricette dei cannoli, nessuna ricetta mi è piaciuta fino ad ora. questa sembra fantastica, farò la buccia dei cannoli, ti scriverò.

[@Corinat774]

Le ai gia fatti? Volevo sapere se sono venuti bene?

[@MrBaastardo]

Awesome 👍 .. Nice 👌 .. I noticed U R using a smaller cutter .. what size is it .. I believe standard is 4 inches when ordering a complete tube kit .. I prefer the size U used 🇮🇹 Grazie mille

[@salvatoresdetailing1802]

List of ingredients please:))thank you

[@vrobaldo]

Rosie, I have a question: I've made your recipe a couple of times, with great results. However, I cannot get the "bubbles" in the cannoli shells. I have kneaded the dough for 10-15 mts., and followed all your instructions. I fry them two at a time in oil first time and with lard the second time. Still, no bubbles. Any idea? I love yours....:) How thin you make them in your machine? I go all the way to 7 or 8 which is the max. on my pasta machine. Await your comments!!

[@jackpierone3481]

I think you're kneading too much. The video says 5-7 and if you knead more the dough gets overworked and won't bubble

[@vrobaldo]

@@jackpierone3481 Thank you:)

[@mysticalacer94]

That's some good cannoli! ~ Vinnie (from Guns,Gore & Cannoli)

[@Rosiesdessertspot]

thank you so much :)

[@TigrisAquino]

Those look amazing!!

[@doniellestenson5231]

wonderful technique/ thank you xxoo

[@brettsummers88]

This is a fantastic video. I love cooking as well, and this is a great recipe. I haven't made it yet because I do not have the pasta roller or the cannoli mold things (where did you get those by the way?), but I am hoping to make it soon.

[@Rosiesdessertspot]

Brett Summers thank you! :) the pasta roller is more out of convenience that anything else. you can still do the same process using a rolling pin but it will take you much longer. I actually bought my cannoli tubes in Sicily 2 years ago at a market, but back in the day my aunties used to use hollow bamboo wood / trunks. or thick cilinder shaped wood does the trick. hope that helps in some way! thanks for watching

[@ganjagoddess27]

Brett Summers you can get your cannoli flutes off amazon!

[@SbjsksmNx]

Would you say it is safe to say that 250 grams equals about 1 cup and 80 mls equals about a third of a cup?

[@Rosiesdessertspot]

+Fruit Gal 522 Here's a really good conversion chart website, I think you will find this in handy :) www.taste.com.au/how+to/articles/369/weights+measurement+charts

[@joecast4]

Can I use granulated sugar instead of caster sugar?

[@easelman8806]

What’s an alternative to shortening? Can i use butter or margarine?

[@weaverbirdb9953]

what ?? I am sorry but definitely NOT . butter or marg is not for deep frying ,

[@saji86]

Peanut oil

[@adamfreeman5609]

Not many people realise that Sicilian cannoli doe should not be smooth it should look chunky and raw. It is smoothed out enough via folding through the machine

[@ronaldfousek1079]

Very nice, thank you.

[@maribeththeisen7976]

Fantastic, thanks. I've not found any good Cannoli in the USA and have played with the idea of making it myself. Do you have a recipe for the Sheep's Milk Ricotta filling? I believe it's made with Honey to sweeten it, if I understood the Sicilians I spoke with last summer.

[@lostinmyspace4910]

+Maribeth Theisen There are so many variations of preparing cannoli filling made from ricotta. Buy it fresh in bulk and buy one or two pounds, NOT in a plastic tub like cottage is sold. One variation, some use a small amount of Philly cream cheese mixed with ricotta. When you bring your ricotta home and you're ready to make, mash the ricotta through a fine strainer to break up the cheese, sort of like potatoes thru a ricer, if you know what I mean, this makes it velvety smooth. Add your gran. sugar, or powdered sugar, cho. chips, or candied citron, some cinnamon, or cinnamon oil to boost flavor. Powdered sugar dusting, cherry on top, or on sides...you're the decorator, you're the consumer, make your dessert your way you'd enjoy best. Please just keep the broccoli off. Enjoy!

[@lostinmyspace4910]

+Philip Mannino Oh, and I always use chopped toasted almonds and dip the edges into the nuts...my family tradition! Lastly, I will (ever so lightly) sprinkle a pinch of cinnamon on top of the cannoli shell, not so much that you taste it, but more because you can smell it to heighten your senses. That's my original cooking tip no one's ever used before.

[@maribeththeisen7976]

+Philip Mannino , thank you so much!

[@VijayMirpuri]

Maribeth Theisen - some of the best cannoli that I have ever had is in Boston, MA. If you ever visit, I'll give a few recommendations

[@barbaramandese3341]

Looks great!!! BUT...I don't have those wonderful cannoli shell molds...what was used before these new fangled tools came out??? Anyone? I'm old school and don't have all the typical bells and whistles available to many chefs.

[@stephanieknowsbest]

Barbara Mandese cannolo literally means tube. There hasn't ever been any other way of preparing them apart from using these little pipes... They traditionally used bamboo versions, but that's even harder to find anywhere, so I suggest you just buy those cheap metal versions. They work equally well.

[@tankdempsey9546]

Wooden Dowells.. about 2 inch(or roughly 5 cm) wide

[@lindaponzetto604]

So for “2” batches you would add “1” t. of baking soda? I thought as long as it’s rolled out paper thin it will bubble?

[@dolcealinasugarart]

Wich flour did you use to make the shells?

[@wagnerab1958]

They look great, can you share the filling recipe please?

[@obedan3990]

Perfecto!!

[@panamike6178]

Hi Rosie, has anyone ever told you that you low key sound like Rose Bryne the actress? Very nice voice.

[@loradron5938]

How long do they stay crispy without and with a filling? Thanks!

[@PurpleBox89]

Hi! Those look amazing! Do you have a recipe for the filling?

[@djuromilovic8251]

Cream is super easy to make, but shells can be tricky

[@windows6797]

Beautiful 😍

[@Mav_F]

Just a suggestion: Because you are stretching the dough, is the reason why they are shrinking in the oil. Maybe you need to let the dough rest before cooking and maybe use a little bigger cookie cutter - oval shaped?. Even though I bake a lot with dough and I am from an Italian background, I never tried making these, hence why its a suggestion.

[@laru2935]

Did they shrink? I couldn't tell lol can someone tell me how it shrank

[@joannjacquin4983]

I'm wondering how you store the unfilled cannoli shells and, also........can they be frozen?? Oh... and how much salt? I don't see it listed.

[@Rosiesdessertspot]

Hi Joan, I added in a pinch / quarter of a teaspoon of salt. They can be stored in an airtight container for 3 weeks, they are pretty sturdy :) you can also freeze them as well, but they may soften a little once thawed out which is annoying. Airtight is key.

[@pamlamagna4915]

@@Rosiesdessertspot These shells are perfect! I have stored them for up to 8 weeks in airtight container!!! I wouldn't attempt to freeze - the thawing out would ruin them!! Crispy is key!!

[@alanoudalthani9469]

may you please let me know if there is a substitution for wine ?

[@MaggiesTorino68]

alanoud althani I've seen people use water, Apple juice, brandy and distilled vinegar. I use vinegar because it makes the dough bubble. I also use vinegar in pie crust it makes it flakey and bubbly.

[@blacktalon1597]

MaggiesTorino68 Use beer and they are very tender

[@angelofraietta3156]

Greetings Great instruction. That is definitely an Australian accent but your Italian accent is perfect also. I am in Newcastle. What brand of shortening are you using? The only vegetable shortening I could find was copha.

[@Rosiesdessertspot]

Hi +Angelo Fraietta, yesss you're the only one who seems to think so haha. In this recipe I used the real shortening / Lard which I found in the fridge section at Coles (it had to be authentic, but you could always just add in copha instead if the idea of Lard bothers you. Or regular oil will do the trick too, for frying).

[@angelofraietta3156]

+Rosie's Dessert Spot Thanks. Next time I will try Lard next time - I used copha once before but the consistency looked harder than what you were using. (I never knew that shortening was lard). I made a swag of them for my daughters engagement party a couple of months ago. I will be rolling the shells out this afternoon on the pasta machine with my daughter for the Christmas ones. Have a Merry Christmas and all the best for your family. BTW, was your Nonna from Sicily?

[@stephenlong7153]

In the beginning she say's shorting { which is hydrolyzed vegetable oil} than she say's you can try vegetable oil but if you want the authentic taste use lard. She misspoke, she is using lard in the video.

[@Rosiesdessertspot]

Hi there, yes so it is lard that I use in this recipe. If you would prefer to use vegetable shortening, that can be done as well.

[@arxfortis7481]

Is it shortening or lard? Those are two very different things where I come from.

[@gypsysoul9437]

Shortening. :)

[@stephenlong7153]

In the beginning she say's shorting { which is hydrolyzed vegetable oil} than she say's you can try vegetable oil but if you want the authentic taste use lard. She misspoke, she is using lard in the video.

[@nadeemaziz5123]

Very very nice

[@arthurfiorillo8591]

So that's what those tubs are for. I never watched my wife cook found them in the drawer.

[@TheXabl0]

Awesome vid! Thanks!

[@Rosiesdessertspot]

no worries TheXabl0 , thanks for watching!

[@lindaponzetto604]

I’m not seeing the RICOTTA filling recipe. Can we leave out the cocoa powder and espresso powder?

[@jewelersofwhale]

I have heard that penut oil is the correct way to fry them in

[@maharashid3444]

Great 👏👏

[@chickforfood7]

Love it!

[@Rosiesdessertspot]

Chick For Food thank you!

[@yursweets8742]

Thank you for sharing your recipe! Can I use dry marsala?

[@bjbj8135]

Is there an alternative to alcohol plz let me know .

[@francescapontecorvi3228]

Bj Bj nothing just skip .u can use orange ,peach or pear juice instead than marsala. or like my grandma used to do:just vinegar. she used to fry in pig fat and no metal cylinders! only Bambu . really ....can make people disgusted,I know and I married a Muslim man so... I found the halal alternative for me and for him :D

[@bouchra6270]

@@francescapontecorvi3228 thank you so much I eat only halal food too ❤

[@beebeetee2926]

Thank you so much!

[@madisonberries8798]

In the video you say you've added all your dry ingredients "sugar, salt and spices...", however in the description out does not list salt. How much do you add?

[@e.g.8060]

Lard and shortening are not the same thing.

[@Thatsmessedupman]

So which did you use in the video, lard or vegetable shortening?

[@tresde]

Hello. Which kind of material you use under the dough? It's Marble? or something like Silestone? Thank you

[@leondriag]

Is there something else we can use to wrap the dough around if we don't have that specific tool?

[@Rosiesdessertspot]

Hey leondria gordon, yes there is, my aunty back in the day would use bamboo (so it was hollow on the inside). otherwise I know of people using regular wooden cylinder shaped pieces to wrap the dough around as well. or cannelloni tubes to make the pasta, only they are much thinner and would result in a odd looking cannoli, but you could always make miniature ones using the cannelloni tubes.

[@MSEDzirasa2015]

leondria gordon I just thought of a way out of that situation...If you live in the US, you might want to shop for an aluminum pipe at 2inches or more in diameter at the Home Depot or Lowes, (depending on the size of cannoli shell you desire) and ask the attendant to cut them into short tubes (4inches), and have them sand the edges for a fee. That's what I will do this weekend...Please let me know how it goes.

[@Rosiesdessertspot]

MSE. Dzirasa that's a great tip! thanks for sharing :)

[@lostinmyspace4910]

+leondria gordon Well Leondria, from what I heard, years ago people would use cut up broom handles, wooden of course. But nowadays they also make metal broom handles, but then you'd have a very short broom. Hardware stores have both metal tubes and wooden dowels.

[@mm8067]

Bamboo sticks sounds better to me than metal.

[@makikabella4363]

super. merci

[@Rosiesdessertspot]

thank you! x

[@chickyryan86]

Thanks

[@bernadinabaliotis6869]

Hello Rosie, does it make a difference what oil you cook the shells in?

[@sammycooke9262]

HELP. I have added all the same ingredients and it comes out like a powder instead of Dough. Any hints on what to do??

[@radwawageh4035]

Wow I love all ur videos thanks alot for sharing them but iam asking about marsala what is it and if I can substitute marsala thanks ...

[@Rosiesdessertspot]

Radwa Wageh thank you! Marsala is a sweet italian red wine. You can substitute with another red wine if you like, something sweet preferably. or even a sweet white wine, although the colour of your cannoli shells will be a little paler in colour. Hope that helps!

[@janetbrito6875]

Can you make this in advance and store them either at room temperature or freeze?

[@posalora7862]

How much baking soda would u need to add to make it bubble up nicer?

[@yasminpasta4441]

What else can be used instead of marsala? Something non alcoholic.

[@ganjagoddess27]

What brand is your your pasta/dough roller?!

[@Paul-hn8en]

would it be crazy if I used normal sugar instead of caster sugar?

[@cwest1557]

I see most videos using some type of wine.. what did you substitute the wine with? and also do you have a video of the filling?

[@DandelionsrukMHI]

c west with marsala

[@amanitaevans8199]

Can you freeze the dough and only use part of it now?

[@monicagamboa3727]

Thank you

[@Rosiesdessertspot]

+Monica Gamboa no worries! ;) glad you liked it x

[@angelofraietta3156]

Great video. In the video you said you added your salt but it is not in your ingredients list.

[@countryrose763]

I dont see the ingredients. Can you post them please. I have company coming this weekend tx

[@rosazacarias7441]

Hola soy de venezolana no entiendo el ingles donde puexo ver el video en español gracias

[@lildoc]

Can I bake them instead for a 'healthier' version?

[@khirouah]

Can we replace marsala with water or anything else?

[@riyaj9636]

What can I use to replace the egg and wine

[@tahminashamsheri7412]

if i can't use wine, what options do i have?

[@gerardjones7881]

Cinn is a spice. Not a food coloring.

[@vishal143172]

Would be gr8 if u detail the quantity and type of Ingredients like flour ??? self raising /plain !!!!

[@viva5526]

Rosie, mine doesn't have the bubbles and it's a little soft. Do you have any helpful hints for me?

[@Rosiesdessertspot]

Hi +Yvette Armato, were you able to roll the in layers with the pasta machine? The more layers you roll over, the more micro layers you create and these tend tos eparate during frying and create the air pockets / bubbles. Adding baking soda to the recipe also helps this process. In terms of softness, I am wondering if they are cooking through properly? or do they become soft after you add in the filling? if so this is normal. To keep them crisp I would store them in an airtight container.

[@brettforbes924]

Hi I maid some shells from your recipe but didn't add the Marsala and substituted it for water and they tasted fine but I really want an authentic taste so could you tell me what Marsala is and where I could get it?

[@pinaziino4068]

Brett Forbes Marsala is a desert wine.

[@TheXabl0]

If you wanted to make chocolate shells, would you simply add cocoa to the dough mix?

[@Rosiesdessertspot]

Hi TheXabl0, Yes that's correct :) you would just add a lot more, and maybe omit the cinnamon. but that's totally up to you and your creativity!

[@NobleNobbler]

Is that a metric or imperial tablespoon

[@hassaniqbal5326]

can we add water or anything else instead of Marsala?

[@mahanoor3493]

I don’t drink Marsala or any wine to be exact please tell me what else I can use besides water ! Thank you

[@westerndragon207]

Non alcohol redwine vinegar

[@PurpledaisyShasta]

Because you said the dough makes a lot. Can the dough be frozen.

[@Rosiesdessertspot]

hi hun, yes you can :) glad wrap it a few times though.

[@vicjohnson7633]

i went to Venice Italy a few years ago and i stopped in a bakery and asked for a dozen Canolies and she didnt know what it is. Is that possible ? i was confused......and craving a canoli .I had to wait to get back to the USA to eat my favorite dessert..

[@Rosiesdessertspot]

+VIC JOHNSON lol!! I believe you, we went up north to Italy and they didn't know what Granita was. In Cannoli shells are a Sicilian dessert, that's down south of Italy :) nothing like a good Sicilian made Cannolo!

[@cakescupcakes6703]

whats s good fillings with out cheese though ty

[@juliepayne5485]

ok, I have a question for you. I have to use gluten free flours and the swap out is 140 gms of gluten- free flour for every cup of all purpose flour. Can you give me something close in cups on your recipe?

[@jackpierone3481]

did you ever find a swap for gluten free? I can't get anything that is consistent enough to fry. I've come close for baked shells.

[@andresbecerril05]

Rossy s desert how much salt did you put it ?

[@vrobaldo]

Where is the recipe? Can't see from my cell..

[@Paul-hn8en]

... in what can you use if you don't have a canoli mold?

[@pooheadlou]

gremlinn stein untreated round wood, or you could maybe use some stainless steel piping. However you would want it to be at least a 304 food grade or 316 surgical grade, to be safe. Maybe you could just do a Google search for the molds.

[@antoniettacrescenzi4684]

I like to have the recipe o f the Sicilian cannoli please