433 shell recipes

Crispy phyllo tart shells filled with homemade creme fraiche and topped with fresh mixed berries on a raspberry coulis. An elegant French-inspired dessert with shatteringly flaky pastry and tangy cream.

Chocolate crinkle cookies made with real melted unsweetened chocolate, rolled in powdered sugar, and baked until crackled. Deep, fudgy centers with a snowy sugar shell.

Classic Italian cannoli filling with ricotta, powdered sugar, vanilla, citron, candied orange peel, and chocolate chunks. Process smooth and pipe into cannoli shells for an authentic Sicilian treat.

Chinese fried pecans soak whole pecan halves in boiling water, coat them in sugar, dry overnight, and fry to a crackling glazed shell. Restaurant-style sweet appetizer or party snack.

Indian-style deep-fried pastries stuffed with a sweet filling of toasted coconut, cream of wheat, almonds, raisins, and cardamom. Crispy golden shells, fragrant spiced filling. Makes 1 dozen.

Deep-fried jalapeno halves packed with seasoned crab meat, garlic, and cayenne, double-breaded in cracker meal for an extra-crunchy shell. Spicy, crispy, and wildly addictive.

A show-stopping rhubarb tart in an almond pastry shell, served with fresh strawberry-kirsch sauce and homemade cinnamon ice cream. Three components, one unforgettable spring dessert.

Miniature quiches with a sharp cheddar pastry shell and egg custard filling. Make 48 bite-sized appetizers that freeze and reheat beautifully for parties.

Crisp meringue tart shells baked low and slow, filled with fresh sliced strawberries. Light, airy dessert cups with a Pavlova-like crunch and soft center.

Chilled chicken soup with ground walnuts, celery, garlic, and yogurt, made from scratch with homemade stock. A creamy, nutty cold soup with Georgian-inspired flavors.

Quick shrimp Alfredo built on frozen Alfredo pasta and vegetables, stirred together with cooked shrimp, mushrooms, and grated Parmesan. Weeknight dinner ready in 15 minutes.

Dublin Lawyer is a classic Irish luxury dish: fresh lobster sautéed in butter, flambéed with Irish whiskey, and finished in cream. Just five ingredients, 40 minutes, and pure indulgence served in the shell.

Welsh cocklecakes deep-fried in a light batter with parsley, served alongside warm laverbread and lemon. A traditional coastal Welsh dish with crispy, briny fritters and seaweed.

Escargots a la Bourguignonne served in large mushroom caps instead of shells, filled with canned Burgundy snails and topped with garlic-herb snail butter. An elegant French appetizer.

Crispy fried won tons filled with chopped dates and walnuts. A sweet three-ingredient appetizer or dessert with a crunchy shell and sticky fruit-nut center.

Authentic Sicilian cannoli made from scratch with Marsala wine shells, ricotta filling, candied orange peel, and chocolate. Fried golden and dusted with powdered sugar for a true Italian pastry shop experience.