1 - 10 of 18 for cannoli dough
Result Page: 1
Optional items: pepperoni, ... etc. Thaw bread dough to room temperature. ... oregano and garlic. Mix well. This may be used in lasagna, stuffed shells, etc.
Combine flour, shortening, ... until a hard dough is formed. Form ... least 3 days in refrigerator. Blend and beat until creamy and fill your cannoli shells.
In bowl sift ... make a firm dough. Knead until ... squares. Put metal cannoli tube diagonally on ... corners of dough over to meet in middle. Press to seal.
Sift flour with ... a time, until dough begins to cling ... ovals. Wrap around cannoli forms. Seal edge ... chips. Let set overnight. Do not mix after set.
In a cup ... tablespoons flour. Divide dough into 4 pieces. ... inch square. Place cannolis form diagonally on ... edge with water. Fry until light brown.
Sift flour with ... into port. When dough is stiff enough ... 6 inch long Cannoli form or dowel, ... pistachios; sprinkle tops with confectioners' sugar.
Sift dry ingredients. ... a time, until dough clings together. Refrigerate ... 6-inch stick or cannoli form. Wrap dough ... confectioners sugar. Makes 24.
Mix together as ... small sections of dough. On floured ... approximately 5x5 inch. Wrap around a seasoned bamboo stick wrapping from one diagonal corner to another.
Mix flour, butter, ... stiff but manageable dough. Knead for ... squares. Place a cannoli tube from corner ... covered and refrigerated, for up to 3 days.
Sift flour with ... a time, until dough begins to cling ... wrap around a cannoli form, sealing edge ... Sprinkle them with powdered sugar. 25 servings.
Result Page: 1
top of page