Advertisement
Making Cannoli Shells
Appears in
The technique illustrated here is used when making Cannoli.
Roll the dough through the pasta machine to the thinnest setting.
Lay the dough sheet on a lightly floured work surface, and cut into 9-centimeter (3½-inch) squares or rounds.
Roll the dough squares or rounds around a cannoli form (roll squares diagonally). Seal with a little egg wash or water, as needed.
Fry the cannoli (still wrapped around the molds) in hot oil until golden brown and crisp. Remove the molds as soon as you can handle them, and cool the cannoli completely on absorbent towels.
Become a Premium Member to access this page
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Best value
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title