Expiration & Storage Tips
When does Cannoli expire?
Unopened store-bought cannoli can be kept at room temperature and are best consumed within 2-3 days of purchase. Comparatively, the printed date on the package usually indicates when the cannoli was made, not when it will expire. Once opened or after the first bite, it should be eaten as quickly as possible, ideally within a day, to avoid the shell getting soggy. Homemade cannoli have a similar expiration timeline, with the shell lasting for about a week and the filling for up to 2 days. Try to assemble your cannoli as close to serving time as possible. If frozen, cannoli can extend its life by up to 3 months, but note that the quality may slightly deteriorate over time.
How do you tell if Cannoli is bad?
Detecting whether a cannoli has gone bad isn't quite as straightforward as some other foods, but there are definitely signs to look out for. The first is texture: if the shell becomes too soft and loses its crispiness, it's a clear indication that it's starting to turn. Similarly, if the filling appears watery or runny, this could be another red flag. A sour smell coming from the ricotta or the taste of stale oil from the shell is a sign that the cannoli needs to be discarded. And of course, evolving microbial colonies such as mold are definitive signs that the cannoli has gone bad.
Tips for storing Cannoli to extend shelf life
• Store cannoli filling and shells separately in airtight containers until you're ready to serve• Avoid keeping filled cannoli in the fridge for more than a day, as the humidity can make the shell soggy• If you must refrigerate cannoli, place them in a single layer in an airtight container and cover the top with a paper towel before securing the lid, to absorb any excess moisture• If you've bought more cannoli than you can eat, consider freezing them. The filling freezes well, but be aware that the shell might lose some of its crispiness once thawed. To defrost, let it sit in the fridge overnight.• For the best experience, dust your cannoli with powdered sugar just before serving, not beforehand
