Cannoli Siciliani: Sicilian Cannoli

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5

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Total Reviews: 2

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  • on September 23, 2014

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    i disagree i made other cannoli shells that used marsala wine egg yolk and Cinnamon they were good but soft and didnt stay together like these . these looked traditional with the bubbles in the shell and a little crunchie also used my food processor pulsing to bring the dough together first quick process flour coco salt then chop cold butter in small pieces add it pulsing untill it looks like grated cheese then add wine slowly then water a little at a time dont over process turn out and bring together in a disc wrap in plastic let rest cut into 4 pieces one piece will yield 4 cannoli shells the other reviewer didnt use the metal cannoli tubes that makes a big difference

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  • on December 30, 2011

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    I have made the cannoli twice with this recipe. The dough does bubble up though have not used a aliminium cannoli sheel. The cannolis are not genuine but always got lots of compliments.. need to master my technique

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