Hi,
I’ve been trying for about 7 years to make Cannoli shells. Here is the basic Cannoli Recipe (i’ve tried several and these are the basic ingredients)
1 1/2 cups of flour (180 grams)
1/4 cup of sugar
1/4 cup of white wine or sherry
2 tbs of butter

pulse flour and butter in Food Processor until pea-like clump appears. Mix in Sugar and wine. Roll into a ball and coat with a few drops of canola oil. Let rest for about 30 minutes. Roll onto cannoli molds and fry in 4 cups of canola oil until golden.

My problem is that dough is not thin and crunchy like I want, but thick and doughy. If I try to use less dough on the molds, the dough falls off or sticks to the mold. It is also hard to roll out the sticky dough so it is thin enough to cover the whole mold. I really want to get “Making delicious Cannolis” off of my bucket list. Can anyone offer any tips.

Hi - I’ve never made cannolis at home (way too easy to eat the whole batch), but Nick Malgieri has a very detailed recipe in his book A Baker’s Tour (as well as some helpful hints on frying dough).

Thanks Patrincia,
I just requested the book from my library. I’ll let everyone know how my quest for the “Perfect home-made cannoli” goes after trying some of the tips in the book.

Kim