Has anyone here made cannoli from scratch? Were can I get >>>

E

evan

Well-known member
cannoli tubes?

I haven't seen them here and I don't think I'll find them in a store here either, BUT I was thinking about buying a metal tube and have it cut up into 5 inch tubes.

But I was wondering if it would be safe. Does anyone have any experince with this? And how much toxic stuff can metal tubes contain do you think??

 
Heck, now that I know the efficiency of the Norway postal service, I'll mail you mine.

Like Cyn, I've never had any luck getting them crisp. Could be because I don't work with bubbling oil alot and you have to get that right.

I've read it's best not to fill them until just before eating to keep them crisp.

I've had the tubes for years and never plan on going through that disappointment again, so I'm serious about dropping them in the mail to you.

That said, let me check at home and confirm I haven't donated them to a worthy cause (like peace of mind).

 
*LOL* Marilyn, if we continue at this speed I'll have to send you a >>>

fully decorated Christmas tree for Christmas! smileys/smile.gif

The problem is that they don't sell cannoli tubes here, but they neither sell cannoli shells! So if I'm making cannoli, I have to make them from scratch.

I'd higly appreciate your cannoli shells if you still have them, Marilyn. Just name your price! (((Put-in-big-hug-here)))

 
hi Eva, I've made them. I didn't have any problems getting them crisp,

maybe the oil wasn't hot enough? if there are problems with the crispness, perhaps putting them into a 350 oven for 10 min would do the trick, after they are removed from the tubes. like Marilyn said, don't fill until a few hours before you are going to use them. fill and refrigerate. they are just a little bit heaven!

if you have any questions after you get the tubes, just give a holler. smileys/smile.gif

 
At least 40 years ago I bought an aluminum tube and cut it up myswlf and have used.... is

it ever since with no problems whatsoever. I fry them in any veggie oil with a "soupcon" of olive oil because that's what my mother used. I've had no problem with crispness but I do NOT use baking powder. I make basically an egg noodle dough with light flavorings of cinnamon, cocoa or powdered coffee--cooks choice, oh an a bit of sugar. Good luck--the aluminum tubing is fine and cheap!

 
The only thing I'm worried about is that it can contain toxic material>>>

while a cannoli tube - made for making cannoli - hopefully won't. Not that I think clean aluminum will be harmful, but I'm not sure I trust the manufacturers here enough to not sell me bad stuff, kwim?

 
My MIL promised to show me how to make them but hasn't yet, when/if she does I will be sure to post

the recipe. She does use a special extact of anise for the shells - I scored big points when I found 3 bottles of it on a dusty store shelf of her favorite brand!!

anyway, I'm still hopeful we will have our cannoli lesson soon!

 
Eva, I found mine and they are now officially yours. Good luck. Randi's or aajay's recipe

are your best bet as they are T&T, unlike mine which is F&F (Failed and Flummoxed).

I love aajay's industriousness. I assumed having "the real thing" would automatically make the cannoli work perfectly.

I assumed wrong.

 
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