Why I buy this one ?
- Create ethnic treats at home
- Cannolis are easy to make
- Tinplated steel forms
- 5 1/2 inches long by 3/4 inches in diameter
- Recipe included

The Afternoon offers this stuff with condition New, new for:

Price : $3.60 Usually ships in 1-2 business days

Kitchen Krafts, Inc. offers this stuff with condition New, new for:

Price : $6.95 Usually ships in 4-5 business days

What our customer's say!

"Still....Cookin", I used the recipe on the back of the box and the cannolis came out awesome. i can not wait to make another batch. at first there was a little difficulty getting the shells off the tubes. but after they were oiled they came off perfectly!!

"Super Job!", My order came much quicker than I thought was possible and was just what I wanted. Great Work, folks!

"Excellent Cannoli", The cannoli forms worked quite well. I used the recipe on the back of the package. I was impressed with the results.

"It does what it should", It's not rocket science. Roll the cannoli dough until it's paper thin. Cut a 5" circle in the dough and wrap it around a tube. Drop the tube/dough in the hot oil until the dough is cooked, remove the tube/now cookie from the oil. Tap the tub and remove it from the cookie. Repeat as necessary. -It's a tube, it does what a tube should. These cookies ROCK, but don't fill them unless they will be eaten in the next hour or so, otherwise you'll have a soggy cannoli (yuck) - but that has nothing to do with the tube. Now does it?

"Fabulous if you want to make your own cannoli", If you love cannoli, and who doesn't, you will love these. I bought twelve of these thinking that would make the process easier. I thought wrong. I found that I only use four of these at a time because they cook so quickly that by the time the fourth one goes into the oil, the first one is ready to turn.

The secrets to good cannoli are minimal:
1. A little Marsala in the dough, in place of the water component in the recipe makes a big difference.
2. Keep your oil a reasonably constant high temperature so that they don't soak up too much grease. I find that a fat thermometer is necessary for control.
3. Tongs are the best thing for removing the cannoli from the oil.
4. A draining rack is very useful for cooling the cannoli so that they aren't too greasy.
5. Keep your dough cold when you are working with it. A chilled marble board and/or a chilled rolling pin are very useful.
6. Don't fill your cannoli until you are ready to eat them. Filled cannoli don't last more than an hour. A Ziploc bag with a little bit of the corner cut off works fine for stuffing them if you don't have a pastry bag.
7. You can bake your cannoli shells ahead of time and then re-crisp them in the oven prior to filling them. I have made cannoli two days in advance and had them suffer no lose of taste or texture using the re-crisping technique.

Don't try to remove the tube too quickly from the cooling cannoli they get screaming hot in the oil. By the time you have rolled out four more ovals of dough the tubes will be cool enough to remove from the last batch.

These tubes are very easy to clean, I don't bother to put them in the dishwasher. Handwashing these is very simple and quick.

If you are new to cannoli making it is not a difficult as it appears it just takes a little while. I love to cook, and found it to be a relaxing experience. Of course, eating the fresh homemade cannoli really was the best part. I highly recommend this product to anyone that loves cannoli.

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