On Line Cookbook


Recipe Information
Italian pastry shells to hold filling.



  • 2 cups (475 ml) flour
  • 1/4 tsp (1 ml). salt
  • 1/4 cup (60 ml) sugar
  • 2 tbsp (30 ml) butter
  • 2 eggs
  • 1 tbsp (15 ml) white vingar
  • 1 tbsp (15 ml) water
  • 1 egg yolk
  • vegetable oil for frying
  • Sift flour, salt and sugar together in a bowl.
  • Cut in butter until mixture is coarse.
  • In a small bowl, combine the 2 eggs, vinegar and water and blend well.
  • Add to flour mixture and mix well with a fork until smooth.
  • Turn on to a floured board.
  • Divide dough in 24 pieces.
  • Roll each piece in a 5 inch round shape about 1/8 inch thick.
  • Roll each around a cannoli tube to fit tightly (Cannoli tubes are metal tubes about 4 incles long and about an inch in diameter).
  • Seal edges with slightly beaten egg yolk.
  • Heat oil in a heavy sauce pan to 375 degrees (200 C.).
  • Fry (do not remove from the tubes when frying)turning occasionally, until golden brown about 3 to 4 minutes.
  • Remove from oil with a spoon and drain on paper towels.
  • Cool slightly before removing from the tubes.
  • Fill with the cannoli filling when shells are completely cooled.
See recipe for cannoli filling.