Comments on: Cannoli

By: The Novice Chef » Pistachio Encrusted Cannoli

The Novice Chef » Pistachio Encrusted Cannoli — Fri, 20 Jan 2012 02:43:42 +0000

[...] For step by step photos of this process please see Brown Eyed Baker! [...]

By: Goody Goody Bars Recipe | Brown Eyed Baker

Goody Goody Bars Recipe | Brown Eyed Baker — Tue, 10 Jan 2012 05:02:01 +0000

[...] year ago: Apple Cinnamon Bread Two years ago: Cannoli Four years ago: Quintuple Chocolate Brownies Goody Goody [...]

By: Kitty

Kitty — Wed, 04 Jan 2012 15:09:53 +0000

Your filling recipe is nice; however it is not the one that leaves the palate completely undone – a cannoli is to be savored and craved where nothing else can do or will satisfy – I had such a little delectable cannolo once at age 7 way back in 1975 – Newburgh, NY was the source – I’ll let you know when I find that recipe again.

By: Michelle

Michelle — Mon, 26 Dec 2011 22:46:56 +0000

Hi Basil, Per the comment above, here are the cannoli forms: http://www.amazon.com/gp/product/B000LBU1VQ/ref=as_li_ss_tl?ie=UTF8&tag=broeyebak-20&link_code=as3&camp=211189&creative=373489&creativeASIN=B000LBU1VQ

By: Basil Boboli

Basil Boboli — Sat, 24 Dec 2011 12:10:58 +0000

Where can I find the cylinder to form and fry the dough? Or what else can be used?

By: Michelle

Michelle — Tue, 20 Dec 2011 05:47:57 +0000

Hi Barb, You can find the cannoli forms here on Amazon: http://www.amazon.com/gp/product/B000LBU1VQ/ref=as_li_ss_tl?ie=UTF8&tag=broeyebak-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=B000LBU1VQ

By: barb

barb — Mon, 19 Dec 2011 21:45:36 +0000

I am trying to find the tubes to cook them with. I live in western Mass. and cant find them anywhere. please help. I would really like to make them with my granddaughter.. thanks barb

By: Michelle

Michelle — Fri, 24 Jun 2011 16:18:26 +0000

Hi Trang, I have never baked the cannoli shells so I can’t give you a for-sure answer on how they would turn out. I would think you’d need a high temperature (425 or 450) in order to get them to crisp, but am unsure on time – I’d just watch them. Let me know how it goes!

By: trang

trang — Fri, 24 Jun 2011 03:54:40 +0000

Michelle,

Do you think I could bake the cannoli shells opposed to frying them? What temp and how long would you suggest? Also, I’m attemping to frost cupcakes tomorrow with the 1M tip and hoping they turn out like yours does!!

By: Michelle

Michelle — Tue, 15 Feb 2011 18:35:17 +0000

Hi Bernie, Since I have never done so, I can’t say for certain that it wouldn’t destroy the consistency but I imagine a teaspoon or two (maybe a tablespoon?) should be okay.

By: Michelle

Michelle — Tue, 15 Feb 2011 18:32:54 +0000

Hi Dannie, Unfortunately I’m not sure! If I find out I will let you know.

By: Bernie Meck

Bernie Meck — Tue, 15 Feb 2011 14:18:39 +0000

Is it possible to add a flavoring like limoncello to the filling without destroying the consistency?

By: Dannie Woodard

Dannie Woodard — Wed, 09 Feb 2011 01:46:37 +0000

These are new to me and sounds like something I would like to try! Also I’m interested what aluminum shop Nana’s husband worked for. A silly question it may seem, but back in the pre-WWII days there were a lot of little companies (large one, too) that were making aluminum giftware and often the workers did a bit of things on their own.

Dannie Woodard.
aluminist@sbcglibal.net

By: Nut Roll Recipe | Christmas Recipes | Brown Eyed Baker

Nut Roll Recipe | Christmas Recipes | Brown Eyed Baker — Mon, 10 Jan 2011 05:40:29 +0000

[...] year ago: Cannoli Three years ago: Banana Muffins Nut Roll [...]

By: Cannoli | Knead-2-Know

Cannoli | Knead-2-Know — Thu, 30 Dec 2010 07:48:17 +0000

[...] site: http://www.browneyedbaker.com/2010/01/08/cannoli/ This entry was posted in Fritters and tagged Cannoli. Bookmark the permalink. ← [...]

By: Martha

Martha — Fri, 16 Apr 2010 00:51:21 +0000

You must have read my mind! I’ve been looking for an authentic cannoli recipe ever since I found a whole box of cannoli forms at an estate sale! I especially love your version with the pictures of Nana making them! Thanks a million!

By: Avanika (Yumsilicious Bakes)

Avanika (Yumsilicious Bakes) — Sun, 24 Jan 2010 19:39:33 +0000

After all these cannoli’s I’d seen with the DBers, i thought I couldn’t learn anything new. But these look soo good, and so clean.. not at all warty!

By: Dawn

Dawn — Wed, 13 Jan 2010 22:14:54 +0000

I’m so excited to try this recipe. I have made your pastry cream and my husband and I love it! My sister-in-law’s friend and I are in a bit of a competition with cannoli – I think I’ll be the winner now for sure!!! Love this web-site and will be visiting often!!

By: amy

amy — Wed, 13 Jan 2010 05:11:49 +0000

really need to master these before my friend studying in US comes back again. He absolutely loves cannoli and i want to try making it for him when he is back:)

By: Patricia Messer

Patricia Messer — Tue, 12 Jan 2010 23:01:34 +0000

Oh my, I had the best cannoli in Washington DC at big train station. This makes it look like I could actually make them.
I’ll have to share with my daughter.

By: wasabi prime

wasabi prime — Tue, 12 Jan 2010 16:19:29 +0000

What a thing of beauty! I think of the line from The Godfather: Leave the gun, take the cannoli!

By: BNDQ8

BNDQ8 — Tue, 12 Jan 2010 14:18:12 +0000

i love this recipe…my sister and i usually make it during weekends…easy yet super delish!!!

By: Drick

Drick — Tue, 12 Jan 2010 13:50:14 +0000

holy cannoli is right – these must taste awesome … wonderful instructions and so glad you posted this

By: janice

janice — Tue, 12 Jan 2010 06:29:22 +0000

they look incredibly delicious, one of my favorite desserts

By: Aimee

Aimee — Mon, 11 Jan 2010 22:58:12 +0000

What could be better? Maybe if they were chocolate coated, but I honestly prefer mine simple and classic!