Italian Cannoli - Recipes

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Results 1 - 5 of 5 for italian cannoli

1. ITALIAN PASTRY CANNOLI SHELLS

Combine flour, shortening, sugar and ... Filling will keep at least 3 days in refrigerator. Blend and beat until creamy and fill your cannoli shells.

2. ITALIAN CREAM FOR CANNOLIS

Mix all ingredients with beater until smooth. ... ready to use. Yield: slightly more than 1 1/2 cups filling, or enough for about 12 cannolis.

3. ITALIAN CANNOLI

In a large bowl beat ... remove gently and fill cannoli shells. Tip: Oil should be hot enough to brown a 1-inch bread cube in just under 1 minute.

4. CANNOLI

In large bowl, with portable ... Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.

5. CANNOLI SHELLS WITH RICOTTA FILLING

Sift dry ingredients. Cut in ... 6-inch stick or cannoli form. Wrap dough so that ... Fill shells. Sprinkle with confectioners sugar. Makes 24.

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