12 Stainless Steel Cannoli Moulds

Making cannoli for the first time felt intimidating, but these moulds wrap the dough perfectly every time—the rolled ovals stay put without slipping, and the steel is easy to wipe clean between batches.

The stainless steel is thick and smooth, so the dough doesn’t stick when I wrap it around. I made a dozen shells in one go and they all came out perfectly crisp and golden with no warping.

I was honestly surprised at how easy these made cannoli — the stainless steel is polished smooth so the pastry didn’t stick at all, and the size is perfect for a classic shell. I’ve already made two batches this weekend and they came out crisp and golden every time.