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    You are in: Home / Community Forums / Italian Cooking / Cannoli Making Tutorial
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    Cannoli Making Tutorial

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    Fri May 09, 2008 12:39 pm Groupie
    Tuesday, I had the honor of watching Giovanna and her son Rich make cannoli shells. Here are some photos. It was so much fun I just want to share.

    Here is the link for Giovanna's Cannoli Shells and Ricotta Cream Filling recipe which was used to make this tutorial.

    Wire rack preparation for air drying cannoli shells.
    Prepare wire rack with oil cloth.

    Cannoli tubes after being placed in hot oil, then drained.
    Cannoli tubes oiled and draining.

    Dough is not thin enough.
    Cannoli dough is not thin enough.

    Dough circles.
    Cannoli dough circles.

    Centering tube onto the dough.
    Tube centered.

    Dabbing on egg white to seal.
    Egg white seal.

    Raw dough on tube prior to frying.
    Waiting for frying.

    Frying the shells in oil.
    Cannoli shells in oil.

    Hot cannoli!
    Hot cannoli shell.

    A batch and part of another batch air drying.
    Air dry cannoli.

    Without powdered sugar.
    W/o powdered sugar.

    With powdered sugar.
    Mangiare, mangiare--eat, eat! icon_biggrin.gif

    Additional cannoli recipes can be found here: Cannoli
    Kim D.
    Fri May 09, 2008 6:44 pm Groupie
    Wow, those look WONDERFUL! icon_biggrin.gif Thank you so much for sharing. icon_smile.gif
    Fri May 09, 2008 8:43 pm Groupie
    Giovanna is 83 and quite the cook. After watching her and her son, I can understand the process better. It was just really an awesome day. icon_smile.gif
    Mimi's Kitchen #4
    Sun Mar 01, 2009 8:01 am
    Newbie "Fry Cook" Poster
    Thanks for showing us the process. It always helps to see how something is done. I can't wait to make cannolis!
    Fri May 29, 2009 1:16 am
    Newbie "Fry Cook" Poster
    I really thought that was a perfect tutorial it helped alot.
    Sun Aug 02, 2009 6:36 pm Groupie
    Hello everyone! This is my first time visiting this forum, and I'm a little late getting here for this reply. I love Italian food and love preparing it for guests and especially for my wonderful husband Tom. I worked for an Italian family a few years ago and fell in love with them and their food.I learned so much from them and found out a few tips from them. I would love to make cannoli's, but need the metal tubes that they go into the hot grease for cooking.Would I find them at the same place I might find other food prep items, such as candy making? I would love to come over and "hang around" with you one day soon.Thanks in advance!
    Mon Aug 03, 2009 9:51 am
    Forum Host
    They don't need to be metal, thay can also be wood. Go to a hardware or building supply store and buy a piece of 1inch diameter dowel and have them cut it in 4 inch sections (they do this for free), 3 feet of dowel will give you 12 rods.

    If you want metal ones:

    Cannoli Tubes

    Cannoli forms

    Cannoli Tubes
    Mini cannoli tubes - 3 5/8 inches long x 9/16 inch diameter
    Standard tubes - 5 5/8 inches long x 7/8 inch diameter
    Mama Rosa (Tonya)
    Sat Aug 15, 2009 11:01 pm
    Newbie "Fry Cook" Poster
    I always use wooden dowels. They cool faster so you can lieve them inside the cannolis longer. This prevents them from bubbling in the inside and preventing you from filling them all the way through. The metal ones have to be pulled out quickly so they don't burn the inside of the shells.
    Chef #1478719
    Thu Dec 10, 2009 11:42 pm
    Newbie "Fry Cook" Poster
    You can purchase the cannoli "forms" online. I just purchased a pack of 4 for $9.99. They were the stainless steel ones. The tin ones cost something like $2.99.
    Wed Aug 25, 2010 5:09 am
    Newbie "Fry Cook" Poster
    icon_biggrin.gif I love eating cannoli, they are quiet popular here, and you brought me back many memories of my mother making them. icon_biggrin.gif
    I have an old recipe somewhere, and will post it if I find it. I am too lazy to make the shells myself, I buy them ready made.
    char italiancookingstore
    Tue Oct 19, 2010 1:54 pm
    Regular "Line Cook" Poster
    I think there is one thing that it doesn't seem to show in the pictures. One of the best ways to remove the metal tubes from the oil is by using a long dowel stick that is 1/2 to 3/4 inch thick. Then you can just slide it into the tube and lift them out without breaking the cookie or burning your fingers.
    Thu Oct 21, 2010 8:35 pm Groupie
    Char, you are right. This Saturday we will have a turkey dinner at their house and am sure dessert will be cannoli. It really is going to be a lost art form when she is gone -she is 85 with dimentia and her son is very tired of the same dessert. icon_biggrin.gif
    Sun Sep 25, 2011 5:29 pm
    Newbie "Fry Cook" Poster
    I consider myself a crazy fan of the pasta, especially the cannelloni. I have kept this book because I have interests in preparing a day that has time as the weekend. Please anyone who has tried these cannelloni? Any recommendations?

    Greetings from Spain.
    Sun Sep 25, 2011 5:54 pm
    Forum Host
    If you are interested in the recipe that was used as a basis for this tutorial, it is Cannoli Shells and Ricotta Cream Filling and there are two reviews there. Plus there are some helpful comments above. Also, you can review other recipes by just typing cannoli into the search bar and reading comments on other recipes for helpful hints.
    Fri Mar 09, 2012 10:27 pm
    Newbie "Fry Cook" Poster
    mmmmm verry good cannoli,i like it! icon_biggrin.gif
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