How to Make Cannolis With Wonton Skins

Cannolis transform humble wonton wrappers into golden, tube-shaped shells that cradle a luscious ricotta filling.

Their light, crisp texture makes them an ideal shortcut for creating this classic treat at home.

Why Wonton Wrappers Work Brilliantly for Cannolis

Wonton wrappers aren't traditional, but they're practical. These thin sheets of dough bake up beautifully crisp and golden, creating a sturdy vessel for your filling.

They won't taste identical to fried pastry shells, but they offer their own appeal: lighter, easier to handle, and ready in a fraction of the time.

You can find wonton wrappers at most supermarkets, including fresh options from local suppliers like Yunion WA Enterprises. Our extra-thin wonton skins work especially well for delicate, crispy shells like these.

What You'll Need

For the Shells

• 12-16 fresh wonton wrappers

• Cooking spray or melted butter

• Powdered sugar for dusting (optional)

• Cannoli tubes or aluminium foil rolled into tubes

For the Filling

• 450g whole milk ricotta cheese (strained if watery)

• 60g powdered sugar

• 1 teaspoon vanilla extract

• Zest of 1 orange (optional but recommended)

• 60g mini chocolate chips

• Pinch of cinnamon

Making the Shells

Preheat and Prep

Set your oven to 180°C. If you're using metal cannoli tubes, lightly grease them.

Shape the Wrappers

Lightly brush each wonton wrapper with water or melted butter. Wrap the wrapper diagonally around your tube, overlapping the edges slightly. Press gently to seal. The wrapper should hug the tube snugly without being too tight.

Bake Until Golden

Place the wrapped tubes seam-side down on a baking tray lined with baking paper. Lightly spray or brush with cooking oil. Bake for 8-10 minutes, turning halfway through, until the shells are golden brown and crisp. Watch them closely as wonton wrappers can go from perfect to overdone quickly.

Cool Completely

Let the shells cool for 2-3 minutes, then carefully slide them off the tubes. If they stick, give them another minute to cool. Set aside on a wire rack.

Preparing the Filling

Strain the Ricotta 

If your ricotta seems wet, strain it first. Line a fine-mesh sieve with a paper towel, spoon in the ricotta, and let it sit for 30 minutes. This step prevents soggy shells.

Mix the Filling

In a medium bowl, combine the strained ricotta, powdered sugar, vanilla extract, orange zest, and cinnamon. Stir until smooth and creamy. Fold in the chocolate chips. Cover and refrigerate for at least 1 hour. This firms up the filling and makes piping easier.

Assembling Your Cannolis

Pipe the Filling

Transfer the chilled filling to a piping bag fitted with a medium round tip. Pipe from one end of the shell to the centre, then flip and pipe from the other end. This ensures even distribution without air pockets.

Add the Finishing Touches 

Dust with powdered sugar just before serving. For extra flair, dip the ends in additional mini chocolate chips or chopped pistachios.

Why This Method Works

Traditional cannoli shells require mixing dough, rolling it paper-thin, cutting perfect circles, wrapping them around tubes, and deep-frying.

It's time-consuming and requires specific equipment. Wonton wrappers eliminate most of that work while still delivering a crisp, golden shell that holds up to the creamy filling. 

Baking instead of frying also means less mess and fewer calories, though you'll sacrifice some of that deep-fried richness. The trade-off is worth it for a weeknight dessert or when you're making cannolis for a crowd.

Making cannolis with wonton wrappers won't replace the traditional version, but it offers a practical alternative that's faster, easier, and still delicious. You'll get crisp shells, creamy filling, and the satisfaction of making something special without spending hours in the kitchen. Contact Yunion WA Enterprises to order fresh wonton wrappers for the perfect cannolis.