1. Make the Dough
Mix flour, sugar, and salt. Cut in butter until crumbly.
Add egg white and wine, knead into a smooth dough.
Rest 30 mins wrapped in plastic.
2. Roll & Fry Shells
Roll dough paper-thin, cut into 4-inch circles.
Wrap around cannoli tubes, seal with egg wash.
Fry at 375°F (190°C) for 2-3 mins until golden. Cool before removing tubes.
3. Prepare Pastry Cream
Heat milk until steaming. Whisk sugar, yolks, and cornstarch.
Temper eggs with hot milk, return to pot, and cook until thick.
Off heat, stir in vanilla and butter. Chill 2+ hours.
4. Fill & Serve
Pipe cream into shells using a star tip.
Dip ends in chocolate chips, dust with powdered sugar.
Pro Tips for Perfect Cannoli
🔹 No tubes? Use wooden spoon handles (wrap dough carefully).
🔹 Thin shells = crispier – Aim for 1/16-inch thickness.
🔹 Make ahead – Fill just before serving to keep shells crunchy.
3 Delicious Variations
Lemon Cannoli – Add zest of 1 lemon to the cream.
Pistachio – Roll ends in crushed pistachios.
Chocolate Shells – Add 2 tbsp cocoa powder to the dough.
Why This Recipe Stands Out
Unlike ricotta-based versions, this pastry cream filling is silkier and more stable, while the Marsala-infused shells deliver authentic crunch. It’s simpler but just as impressive as traditional cannoli!
Warning: Impossible to eat just one!