Pastry Forms

The shells for cannolis are meant to be flaky and tender, so it is important to take care through the entire process to follow these tips for a perfect cannoli shell. To prevent the dough from sticking to the form, rub a little bit of oil on the form for the first batch that gets fried. Seal the dough with a delicate finger rubs of an egg wash on the parts that overlap then press lightly on the overlapping area to ensure they do not come apart.

If your fryer does not have an internal thermometer, insert one into the oil to make certain it stays at the correct temperature throughout the entire cooking process. When you remove the pastries from the oil, being sure to use very long tongs, of course, set them on dry paper towels to soak up the grease. Allow the cannolis to cool only a little bit before removing the molds. If they cool completely, the will stick to the form and make it very hard to remove the fried base without breaking it. Once fried, unfilled cannolis can keep for about a week if sealed tightly and properly refrigerated.