This is done with a steady voice and with enough time taken to allow me to take in all of your instructions. Thank you so much for such clear instructions. I do not have the traditional forms so you have truly helped me out.
I just want to say thank you for this video!! I was about to order the canoli molds on AMAZON but they are way to expensive for a 1 time use. So I found your video on DIY canoli molds!! ...And your video on the recipe is great! ...I'm your new subscriber ;)
Holy cow, I’ve been checking out cannolis recipes for a few days now. Your video popped up. This is a very good video. Your DIY tubes are fabulous. I love this recipe!
I was a little intimidated at first at the thought of making cannolis, so I very much appreciated your detailed yet easy-to-follow instructions. You are brilliantly talented; thank you for sharing your gift. 🙏
That was a great recipe, now I know blend till smooth,only stirred it before,much better now thanks!😏 I had ordered cannoli molds online, but now I can tell people to use heavy aluminum foil,and send them this recipe!👍
It was my first time making cannoli and I am very happy with the result. Thank you so much for this great and easy to follow recipe. I deep-fried several shells and then decided that I want a 'healthier' baked version, so baked the rest of the batch. Excellent tip on how to make a diy foil tubes too! The baked cannoli do stick to the tubes (as was mention in the video), but you can always squash the foil tubes to take the shells off (I did oil mine lightly, but maybe not enough?)! Will be making them again!
Hi Nate, I made these today using the baked version, they didn't last 5 minutes, everyone loved them. I will definitely be trying out your other recipes also. Thanks again. x
I just followed this recipe for my first time making cannolis tonight and they came out amazing! Thank you so much for the easy to follow, clear instructions and video. It took a pretty daunting task and made it simple and approachable! Thank you!
Your videos are so awesome! I love that you give different options for different ways to achieve results even if we don't have the right tools. Using the lid of a container to cut circles was a genius idea! Please keep baking :)
Thank you for this really easy to follow and delicious recipe Nate! I had a roll of the non stick type of aluminum foil I had left over from a crafting project. Used that wrapped around some 1” dowel from the same project cut to the right length for cannolis and it worked great! No sticking at all with either the baked or fried. Running the filling through my food processor was a great tip! Made a really silky smooth filling.
Sounds like a great idea! But if you fried them, didn't the dowel soak up the oil? I understand baking wouldn't do that. But unless you could foil them very well, they could leak in. But if it didn't do that, then you're definitely on to something great!!
Thank you Nate for the tips and insight you shared with the recipe and technique, I especially liked the cannoli chips idea, and I’m going to bake Deconstructed cannolis so that way I don’t have to do the tube I can just do baked random chips and we can sprinkle them with whatever we want nuts, spices, chocolate etc. etc.
Hi Nate! First time to your channel and I just loved your easy to understand instructions in this one. I made these the first time and my husband went crazy over them! So did I, in all honesty 😊 I made the aluminum foil tubes and it worked well! Also I fried mine. Decorating them was super fun! Pistachios, melted white chocolate, chocolate chips. I had fun with these! They can be time consuming to make but completely worth it! Thank you 🙏
Thank you so much for this video! I love buying cannolis from Walmart and at 5 months pregnant I literally just want to create an endless batch of cannolis for myself and my family but Im lucky to be able to afford just the ingredients much less the molds
Im from srilanka. I love canoli. I thought i will never be able to make them without the stick. Thank u for sharing the aluminum foil. I subscribed u right away 🤗
They stay crunchy for up to one or two days, but will not be as crunchy when you first fill them. The shells and the filling can be made ahead of time (just store the shells in an air tight container at room temperature and the filling in the fridge) and fill them just before serving them.
It must be drained for at least 24 hours for best results. 6 hours is the absolute minimum. If it's not drained well, the filling will be runny (as said in the video) and it will make the shells soggy very fast. So draining it that long is necessary.
The more dry the ricotta is in the filling, the longer the shells will stay crisp. After 1 day, they will still be crisp, but not as crispy when first filled, and they will continue to get softer over time. The shells and filling can be made ahead of time and stored separately, store the shells in an airtight container at room temperature and store the filling in the fridge, and fill them the day you plan to serve them.
