CANNOLI SHELLS LIKE A PRO
Make and share this Cannoli Shells Like a Pro recipe from Food.com.
Provided by amandabliedung
Categories Dessert
Time 1h4m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
- Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
- Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
- Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
- Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Nutrition Facts : Calories 172.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 35.2, Sodium 65.5, Carbohydrate 28.3, Fiber 0.9, Sugar 4.3, Protein 4.6
CANNOLI SHELLS
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Recipes Asian
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
- Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
- Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.
Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g
CANNOLI SHELLS
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
Provided by Dee514
Categories Breads
Time 1h43m
Yield 12 Cannoli Shells
Number Of Ingredients 6
Steps:
- Mix together flour, shortening, salt and sugar.
- Add enough wine to make a stiff but workable dough.
- Roll dough into a ball and let it stand for about 1 hour.
- Roll dough out 1/8 inch thick.
- Cut rolled dough into 5x5 inch squares.
- Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
- Wrap one corner around the tube, then the other (which should overlap the first).
- Press together to seal seam.
- Fry in deep fat, one at a time, until deep golden brown.
- Carefully remove fried cannoli shell from tube.
- Cool completely before filling.
- ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.
Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.3, Sodium 13.2, Carbohydrate 10.8, Fiber 0.4, Sugar 0.2, Protein 1.4
JIM BAILEY
I don't know why no one has ever attempted to make Cannoli's without cannoli forms before. Who makes cannoli's so often at home that you find yourself needing a form, let alone trying to find one in the nearest store? Although I adore these sweet Italian favorites, I don't make them as often as I should. Now, here is a unique way of making these sweetened, crunchy, handheld treats without bothering with the forms. Nothing has changed in the taste of my cannoli's compared to professionally made you find at restaurants and bakeries (Well, maybe for the better). There are, however, two things that stand out here. First, anyone can do this recipe with no extra utensils other than what you have at home. Secondly, my recipe is crispier and can withstand the dampness of the cheesy filling without getting soggy. So by all means, make these ahead and haul them out when you want. These are so perfectly balanced between sweet and crispy, I would never buy cannoli's unless I had no other choice. I think you will agree that this recipe will be your favorite Italian finger food as well. You may also opt to spend a little more money on the filling by substituting mascarpone cheese for the ricotta. Certainly, this is fine, but allow the mascarpone to come to room temperature before mixing. Click here for the Harvest Time Italian Cannoli recipe from The Yankee Chef!
Provided by By Jim Bailey | November 26, 2017 1:13 pm Follow @theyankeechef !function(d,s,id){var js,fjs=d.getEl
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- 1 Preheat oven to 350 F. Spray 2 baking sheets liberally with nonstick cooking spray, or simply line with parchment paper; set aside 2 Add butter to a large microwavable bowl and heat, on high, for 10-15 seconds, or until just melted but not scalding hot, making sure you cover the bowl 3 Let come to room temperature and beat in egg whites and vanilla 4 Beat the powdered sugar into butter mixture until completely smooth. Add the flour and continue beating until smooth 5 Drop about a 2 tablespoon amount of batter onto prepared cookie sheet 6 With the back of a spoon, spread batter to form a 6-inch circle, making sure the batter is evenly spread 7 Do the same with another mound of batter, at least an inch from the first 8 Bake for 45 minutes in the upper half of the oven, or until slightly browned around the edges 9 Remove and loosen with a spatula. Let sit for about 30 seconds, or until starting to stiffen 10 Working quickly, roll the cannoli so the one side overlaps the opposite side 11 Set aside, resting seamside down. The shells will hold their shape easily, and harden quickly 12 Repeat with remaining shells and continue cooking and rolling the rest of the batter
HOMEMADE CANNOLI
Provided by Food Network
Categories dessert
Time 1h20m
Yield 12 to 16 cannoli
Number Of Ingredients 13
Steps:
- For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F.
- Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick. Cut out as many circles as possible with a 3 1/2- to 4-inch round cookie cutter, then gather the scraps, reroll, and cut out more (discard any remaining scraps).
- Line a baking sheet with paper towels. Wrap a circle of dough around a cannoli tube. Lightly moisten an edge with water and press the edges together very firmly to seal (if not well-sealed, the cannoli shells will open while frying). Repeat with as many cannoli tubes as you have. Fry the tubes with the dough, turning once, until the shells are golden brown all over, 4 to 5 minutes. Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels. Let the tubes cool slightly, then repeat until all of the dough is fried, adjusting the heat as necessary to keep the oil at 350 degrees F. Cool the shells completely.
- For the filling: Mix the ricotta, confectioners' sugar, orange zest and vanilla together in a bowl until smooth. Stir in the chocolate.
- Fill a pastry bag fitted with a 1/4-inch tip with the ricotta mixture. Hold a cannoli shell in one hand; with the other, insert the pastry tip into the center of the shell and pipe out the filling. Turn the shell around and fill the other side. Repeat with the remaining shells and filling. Arrange on a platter and dust with confectioners' sugar. Serve filled shells immediately; alternatively, store unfilled shells in an airtight container at room temperature for up to 4 days and fill when ready to serve.
HOMEMADE CANNOLI
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h30m
Yield 24 cannoli
Number Of Ingredients 17
Steps:
- For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
- To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
CANNOLI
Steps:
- For the shells: In a food processor, combine the flour, sugar, cinnamon, and pinch of salt. Add in the butter and egg yolk. Pulse until the mixture looks like grated cheese. Add in the marsala and pulse. Add a few drops of water and pulse. Continue to do this until the mixture comes together in a ball. You may not need to add all of the water.
- Dump the mixture out onto a clean work surface. Work the mixture gently into a ball and squish into a disk. Wrap in plastic wrap until ready to use.
- Place the oil in a large, wide pot and bring to 350 degrees F over medium-high heat. Set a cooling rack over a sheet pan.
- To roll the dough out by hand, dust a work surface lightly with flour. Cut the dough in half; start with half the dough and keep the other half covered until ready to use. Roll each half out to 1/8-inch thick.
- If using a pasta roller, set the pasta roller on the widest setting (number 1). Use your hands to flatten the dough as much as you can to facilitate it going through the pasta roller. Run the dough through the roller twice, dusting it with flour in between rolls if it feels sticky, and then fold in half. (When rolling out pasta dough, always hold the pasta on the tops of your hands with your palms down. If you hold it fingers up you will create stretch marks). Move the roller to the next setting (number 2) and run the dough through. Continue to run the dough through the machine, reducing the opening (or moving the setting to the next largest number) in between every roll. Stop when you get to the correct thinness, this will be around number 5 on the dial, but every machine is different and you will have to be the judge of your own thickness.
- Using a pastry wheel, cut the dough into 3-inch squares. Keep the squares covered until they are ready to be fried. Repeat this process with the other half of the dough.
- Beat the egg white with 2 tablespoons of water.
- Wrap the first batch of dough squares around metal cannoli tubes so that the points of the square overlap to close. Brush the overlapping points with the beaten egg white to seal shut and press to secure.
- Fry the dough shells in the heated oil until they are brown and crispy, 3 to 4 minutes. Use tongs to remove the shells from the oil and drain on the cooling rack. When the shells and tubes have cooled enough to handle, gently slide the metal tubes out of the shells. Repeat the process with the remaining dough squares.
- For the filling: In the bowl of a stand mixer fitted with the whisk attachment, combine the ricotta, sugar, cinnamon, and vanilla. Mix together until smooth and creamy. Stir in the chocolate chips and taste to make sure it is delicious. Place in a pastry bag with a large enough tip to allow the chocolate chips to pass through.
- To assemble: Pipe the filling into the shells and sprinkle each end with a few more chocolate chips. Dust with powdered sugar. Do not fill them until you plan to serve them or the shells will get soggy.
CANNOLI
Provided by Emeril Lagasse
Categories dessert
Time 1h40m
Yield 12 to 15 cannoli
Number Of Ingredients 14
Steps:
- For the shells:
- Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
- In a deep saute pan, heat the oil to 350 degrees F.
- Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
- For the filling:
- In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.
- Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
Steps:
- Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
- Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
- Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
- When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CANNOLI SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
CANNOLI
This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.
Provided by Kim D.
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- To make shells, mix flour, sugar and salt in a bowl.
- Cut in butter.
- Add egg yolks; stir with a fork.
- Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
- Form a ball with the dough and let stand for 30 minutes.
- Roll dough almost paper thin, on a well-floured surface.
- Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
- Using a paring knife, make sure circles are cut all the way through.
- Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
- Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
- Remove from hot grease and drain on paper towels, seam side down.
- Let cool a minute or two before trying to remove metal tube.
- To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
- Leave cannoil shells on paper towel, seam side down to cool completely.
- ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
- For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
- Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
- Squeeze Maraschino cherries with paper towels to remove all liquid.
- (If you don't squeeze them good, you will have a pink water filling!).
- Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
- For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
- Chill filling for about 30 minutes before piping into cooled cannoli shells.
- You may garnish the cannoli by sprinkling powdered sugar on top.
- Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
- Keep refrigerated until time of serving.
Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3
CANNOLI SHELLS - PIZZELLE IRON
I love a great cannoli, but HATE to fry the shells because of the mess. I found a pizzelle iron recipe for cannoli shells on All-Recipes.com and would love to share. Not only do they taste GREAT and are less messy to make...they are lower in both calories and fat!!!! LOVE IT!!!
Provided by liznedburke
Categories Dessert
Time 40m
Yield 24 Shells
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
- Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
- Fill with your favorite cannoli filling. ENJOY!
Nutrition Facts : Calories 88, Fat 4.7, SaturatedFat 1.6, Cholesterol 22.7, Sodium 32.8, Carbohydrate 10.2, Fiber 0.3, Sugar 4.2, Protein 1.4
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