Feature

●Cannoli shells are considered to be the classic confection in Palermo, using these baking tubes to make your delicious Italian pastries
●These cannoli rods with slant edges shape, making it easier to work and doesn’t roll away
●These cannoli maker are made of stainless steel, which will not rust, easy to wash and maintain
●These cannoli dowels can resist high temperature up to 200 degrees, after baking, the cannoli shells can easily removed
●Cannoli tubes size (cm): 2.8 (diameter) x 12.8 (L); Ring mold size (cm): 2 (diameter) x 5 (L); Package includes: Cannoli Pipes x 12; Pastry Ring x 1 ( Other accessories are not included)


Description

Easy to Work - Features slant edges shape, making it easier to work and doesnt roll awayEasy to Work - Features slant edges shape, making it easier to work and doesnt roll away

Easy to Work

Features slant edges shape, making it easier to work and doesnt roll away

Durable and Easy to Clean - Made of stainless steel, will not rust, easy to wash and maintainDurable and Easy to Clean - Made of stainless steel, will not rust, easy to wash and maintain

Durable for Use

Made of stainless steel, will not rust, easy to wash and maintain

Heat Resistant - Can resist high temperature up to 200 degreesHeat Resistant - Can resist high temperature up to 200 degrees

Heat Resistant

Resisting high temperature up to 200 degrees

Easy to UseEasy to Use

Easy to Clean

Cannoli shells can be easily removed

ingredientsingredients

Mixing all ingredientsMixing all ingredients

Cut the doughCut the dough

Roll the squares or circles around lightly greased cannolo formsRoll the squares or circles around lightly greased cannolo forms

Ingredients for Making Dough

  • 500 grams all-purpose flour
  • Pinch of fine salt
  • 60 grams unsalted butter (or lard or vegetable shortening, cut into pieces)
  • 60 grams granulated sugar
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground espresso coffee
  • Optional: 1 teaspoon ground cinnamon
  • 2 medium eggs (lightly beaten)
  • 1 tablespoon plus 2 teaspoons dry Marsala (or dry white wine or brandy)
  • 1 tablespoon plus 2 teaspoons white wine vinegar

Mixing the Dough Well

  • Mixing all ingredients in a blow until you obtain a firm dough.
  • Cover the bowl with a cloth and set aside to rest for at least 30 minutes, but no more than 2 hours.

Cut the Dough

  • Rolling the dough into several long, thin strips.
  • Cut the dough by using pastry ring in package

Roll around greased cannolo forms

  • Roll the squares or circles around lightly greased cannolo forms.
  • If you made squares, start with one point in the middle of the tube and roll around until the opposite point overlaps it.
  • Brush the seam with lightly beaten egg whites to seal them.

start fryingstart frying

slide the cannoli shells off of the metal forms and let shells cool. slide the cannoli shells off of the metal forms and let shells cool.

Filling IngredientsFilling Ingredients

Spoon your filling into a pastry bag and squeeze filling into each shell.Spoon your filling into a pastry bag and squeeze filling into each shell.

Start frying

  • When the oil reaches about 390 F, you are ready to start frying.
  • Until they are a dark golden-brown, 4 to 5 minutes. They should bubble up and blister a bit as they fry.

Slide the cannoli shells off

  • Once cooled enough to handle, carefully and gently slide the cannoli shells off of the metal forms and let shells cool.

Filling Ingredients

  • 993 grams fresh ricotta cheese
  • 300 grams powdered sugar
  • Optional: few drops vanilla extract
  • About 200 grams candied fruit
  • About 150 grams semisweet chocolate chips

Filling into a pastry

  • Spoon your filling into a pastry bag and squeeze filling into each shell.
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Price $9.99 — — — $8.99 —
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