How to make crispy homemade cannoli

The classic Italian dessert can be made easily at home using ready-made shortcrust pastry and dry cannelloni pasta shells. Jennene Plummer from Woman's Day shows us how it's done.

  • Cut each sheet of shortcrust pastry into squares, and cut a 10 centimetre-round from each square.

  • Wrap the square of plastic around each cannelloni shell, followed by a round of pastry.

  • Dab the end of the pastry with a little egg and seal. Place on a lined oven tray and freeze for about 15 minutes, until firm.

  • When firm, take out of the freezer and gently remove the plastic with the cannelloni shell.

  • Spray the cannelloni shells with oil, and gently place them back inside the frozen pastry (so it helps it keep its shape while cooking).

  • Meanwhile, in a large saucepan, heat your oil until 170°C (you don't want it to be too hot, or the pastry will over-puff).

  • Add your frozen shells to the hot oil, a few at a time, and cook for 2-3 minutes, turning, until they're golden and puffed.

  • Using a slotted spoon, remove them from the oven and drain on a paper towel. Allow to cool.

  • When cooled, pipe in your favourite filling (we love lemon ricotta or vanilla custard.)

Mastered the shells? Try out the best fillings!

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