Extremely Easy and Crunchy Phyllo Dough Cannoli

Crunch is the whole point here, and these phyllo dough cannoli don’t hold back. Instead of traditional fried shells, delicate layers of phyllo are brushed with butter, rolled, and baked until they shatter at the first bite. It is quick to assemble, easy to customize, and far less fussy than classic cannoli. Perfect for last-minute entertaining, they look refined, taste indulgent, and require surprisingly little effort.

What Are Phyllo Dough Cannoli?

Traditional cannoli are Sicilian pastries made with tube-shaped shells and a rich ricotta filling. This recipe swaps the classic shell for ultra-thin layers of phyllo. Phyllo is famous for being paper-thin and layered, and its name even refers to sheets, which makes sense the moment you separate those whispery layers.

Pro Tips for the Best Phyllo Dough Cannoli

• Keep phyllo covered while you work. It dries out fast, so cover the stack with a slightly damp towel so it stays flexible.
• Brush each layer thoroughly, especially the edges, so the shells bake up crisp and hold their shape.
• Wrap the phyllo around the cannoli mold firmly, but don’t compress it too tightly, as the phyllo likes a little breathing room to crisp.
• Warm phyllo is fragile, so let it cool so it sets into a sturdier shell.
• Ricotta cream softens the shell over time, so assemble close to serving for maximum crunch.

Frequently Asked Questions

Can I make phyllo cannoli without metal cannoli molds?

If you don’t have molds, you can roll thick foil into sturdy tubes and use those as DIY forms. Wrap them tightly so they don’t collapse in the oven, and lightly butter the outside so the phyllo releases easily.

Why did my phyllo cannoli shells turn out soft instead of crunchy?

Soft shells usually mean not enough butter between layers, underbaking, or filling too early. Also, humidity can mess with phyllo, so keep sheets covered while assembling.

Can I sweeten the ricotta filling more or less?

Powdered sugar is adjustable depending on how sweet you like your desserts. Start with the stated amount, taste, then add a little more if you want extra sweetness. If the ricotta seems watery, drain it briefly in a sieve before mixing so the filling stays thick.

What other toppings work besides pistachio and candied orange?

Mini chocolate chips, chopped hazelnuts, toasted almonds, or lemon zest are all great options. You can also dip the ends in melted chocolate first, then roll in nuts. If you like a fruitier vibe, try finely chopped dried cherries or orange zest mixed into the ricotta.

How to Store Phyllo Dough Cannoli

These are best assembled and eaten the same day. If you already filled them, store leftovers in an airtight container in the fridge and eat within 24 hours, but the shells will soften as they sit.

How to Make Phyllo Dough Cannoli

Step 1

Step 1

Lay one phyllo sheet on a cutting board and brush it with melted butter.

Lay one phyllo sheet on a cutting board and brush it with melted butter.

Step 2

Step 2

Cut the phyllo stack in half so you have two shorter rectangles. Brush the bottom side lightly with butter again and place a cannoli mold along one edge.

Layer two more sheets on top, buttering each one, for a shell that’s crisp but not fragile.

Step 3

Step 3

Roll the phyllo around it into a tube.

Cut the phyllo stack in half so you have two shorter rectangles. Brush the bottom side lightly with butter again and place a cannoli mold along one edge.

Step 4

Step 4

Transfer the rolled cannoli to a parchment-lined baking tray and bake at 180°C/360°F for 15 minutes.

Roll the phyllo around it into a tube.

Step 5

Step 5

In a bowl, combine ricotta, vanilla extract, and powdered sugar, and spoon into a piping bag.

Transfer the rolled cannoli to a parchment-lined baking tray and bake at 180°C/360°F for 15 minutes.

Step 6

Step 6

Pipe the ricotta cream into each shell, and finish with pistachio grains and bits of candied orange.

In a bowl, combine ricotta, vanilla extract, and powdered sugar, and spoon into a piping bag.

Step 7

Step 7

Dust with powdered sugar and arrange on a serving dish.

Pipe the ricotta cream into each shell, and finish with pistachio grains and bits of candied orange.

Step 8

Step 8

Dust with powdered sugar and arrange on a serving dish.