Cannoli with a Cannoli Cream Filling

[a_boleyn]

I've made cannoli several times and not had any issues. Of course, on this attempt, everything that could go wrong did. I really HAVE to get a good thermometer for deep frying and I should have a better fryer as well. It's just that I hate to fry and do so SO rarely, that I don't really want the added expense. But throwing away those burnt cannoli

Comments

[theoddbirdrant]

Those look delish!

[a_boleyn]

Thank you.

[spikesgirl58]

Mmmm, yum, these look so very great!

[a_boleyn]

... meh. I'd rather have a cream puff. :)

[spikesgirl58]

You mean like my little Patachou or a real cream puff?

[a_boleyn]

Both wouldn't be bad. :)

[edgeofthewoods]

Be still my heart, these are a favourite treat of mine!

At the bakery in New England they chocolate dipped the shells before filling them. Talk about DECADENT!!!

[a_boleyn]

Chocolate and then while the chocolate is still soft, they're dipped in chopped nuts or even candy shot. Something you'd want to do if you were serving them at a party. I threw the rest of the shells in a tupperware container for the freezer and just didn't bother. :)

[edgeofthewoods]

WHOA!!!

Nowhere to get these in Hawaii, alas!

[a_boleyn]

No Italian communities/bakeries ... what a shame!

[iulia_linnea]

I mourn for your lost cannoli shells, but the ones that came out look great!

[a_boleyn]

They were ok but not anywhere near the loveliness of my first batch. Click on the recipe link and admire. :)