Mini Cannoli Shells – 24 Count, 3 Inch, Handmade
$ 29.98
Handmade Mini Cannoli Shells, Ready for Your Favorite Filling
Free nationwide shipping
A tray of mini cannoli is easy to share, whether you are finishing Sunday dinner or putting together a holiday dessert table. Our 3-inch shells are made by hand in small batches at Frank and Sal Bakery, ready for you to fill and serve.
Each order contains 24 unfilled mini cannoli shells. Add sweet cannoli cream for the classic combination, or try custard or chocolate pudding. Cannoli cream and toppings are sold separately.
Quantity: 24 unfilled shells
Size: Approximately 3 inches each
Preparation: Handmade in small batches and made fresh daily
Ready to fill: No baking or frying needed
Packaging: Carefully packed to help protect the shells during shipping
Fill, Finish, and Serve
Pipe the filling into one end of the shell, then fill from the other end so the center is filled too. Finish the ends with mini chocolate chips or chopped pistachios, or add a light dusting of powdered sugar just before serving.
For the best crunch, fill your shells close to serving time. If you are preparing for a party, arrange the empty shells and toppings ahead of time and keep your cream refrigerated until you are ready to fill.
Need the filling? Our cannoli cream in pastry bags makes it easy to pipe directly into the shells.
Do these shells come filled?
No. You receive 24 empty mini shells. Choose your filling separately and fill them when you are ready to serve.
Do I need to bake or fry them?
No. These are finished pastry shells, ready to fill straight from the package.
Can I fill them the day before?
For the best texture, wait until close to serving. Filling adds moisture and gradually softens the shell. You can prepare the filling ahead and keep it refrigerated separately.
How should I store the empty shells?
Keep unfilled shells in a cool, dry place in a tightly closed container. Do not refrigerate the empty shells. Once filled with ricotta cream, keep the cannoli refrigerated until serving.
