Any experienced cannoli makers? I have questions...

[luisa_calif]

what kind of forms should I buy? Tinned or stainless? Small or large? How many forms do you suggest I purchase?

I'll have more questions later when I actually get the forms. I plan to order from Fantes.

http://www.fantes.com/cannoli.html

 

[shaun-in-to]

Mine are 5-1/2 x 3/4, tinplate because it's all I could find when I needed them, but I'm not

sure it makes much difference. Mine look like the large in your picture. Mine came in a set of 4. Usually you can't fry more than 4 to 6 at a time.

http://www.goldaskitchen.com/merchant.ihtml?pid=1906&step=4

 

[luisa_calif]

so I'm guessing it would be good to have 8 so 4 can be cooling down while the next 4 are cooking?

 

[luisa_calif]

I would think the difference would be in the care. Stainless wouldn't rust.

 

[aajay]

Years and years ago I sawed up a piece of aluminum tubing into about 5 in

lengths. tubing was about 1 inch diameter. have used them ever since. I still have them but could not find them at the moment to measure. AT that time they were not readily available.

 

[luisa_calif]

I love it! wonder what are my chances of getting my husband to do that for me.....

Yes,yes, I know I could do it myself but why do it if I can get him to do it. It makes him feel he contributing. (We've been married, hummm...38 years?)

 

[shaun-in-to]

You could do that, but they only cook for about a minute, and cool for 5 or so, so the first batch

will still be cooling while the second batch is coming out of the pot, so then you'd want 12 tubes and it starts to look like an I Love Lucy episode.

I don't have many recipes but none say anything about rolling the dough around the tubes in advance. They all say cook one batch, let cool, remove tubes, re-use. Maybe just to prevent hair-tearing?

By the way, I notice my Mario Batali recipe calls for tubes only 1/2 inch wide, though his filling is quite rich (chocolate-orange) so maybe you'd not want a lot anyway.

 

[luisa_calif]

TWELVE! Yikes. I neede to know about the cooling/reusing part. I may not get around to these until

Thanksgiving but I'll probably be asking you more questions. I'll be ordering the forms today from Fantes. ( I also need some other stuff-I LOVE Fantes!) Thanks for the good info, Shaun.

 

[evan]

Ha! I know I should be able to give you a good answer, given the fact

that I have spent my fair share of hours in the kitchen, making cannoli - which is a favorite in this house.

But as it is, I think this is a type of "cookie" that takes practice, practice and more practice.

As for how many cannoli forms, I'd say at least eight because they turn hot and they take a while to cool.

Also, if you have a family like mine, you will have to make a double batch as there are so many 'test tasters' in the kitchen that half of them disappears in the making.

 

[cheezz]

They might do it for you at Home Depot, or wherever you bought it.