Recipe by Judy Peterson
"These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling."
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egg yolk, beaten
oil for frying
Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.
I had a hard time with this recipe, finally getting it into a ball (since there is no butter maybe), and after kneading it for the full 15 minutes the recipe states, it was very tough and chewy! What did I do wrong?
not to my liking but not bad either...
Tasty! My preparation took a bit more than 3/4 cups wine. I have no access to cannoli shells, and this recipe was very authentic, so nice.
i love this recipe. i've made -a variation of- it several times now. the only complaint i have is it is too much flour and not enough wine. i've adjusted to 2 1/2 cups flour and about 1 1/4 cups wine. also, i've found that if you sift the flour after you've measured it, it absorbs the wine much easier. everyone loves the cannolis i make with this recipe and always say how tender yet crispy the shells are. ^.^
I followed this exactly and was very happy with the results. Thanks for sharing it Judy.
I added more wine than the recipe called for and still couldn't get the dough workable. The dough was so tough I couldn't roll it out.
I haven't tried it yet but I wanted to know where do you get the wraps from. I live in a small town and I'm not sure if Wal-Mart would have them. They don't even make/sell cannolis
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 36
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