11-27-2022, 11:14 AM
Hello FotoFriends and Blessings to all on this Sunday.
I finally feel more like myself after a few days of rest.
Our cannoli shells turned out great, it was definitely a two many job making them.
Thankfully I had the Kitchen Aid Pasta Maker attachment to rolling the stiff dough out. The thickness had to be less than the thickness of a quarter!
There was no way that I could have done that manually. I would still be rolling the dough out today!
But I rolled the dough, cut the circles out of it, wrapped them around the metal tubes, glued the ends together with a little egg wash, and handed them over to my DH to drop them in a fryer. The frying took only 1-2 minutes max but had to be watched closely so they would get overcooked. He finally got the hang of it after about the 5th one realizing that they continue to get brown even after you remove them from the fryer.
We made 33 of them! It was fun and it turned out well. We all liked the shells because they were light and fluffy. Sometimes when you buy them from the bakery, they are thick are hard. They must be because they sometimes sit "filled with cream" in the bakery's showcase for hours or longer. I did not fill them until just before I served them. They were the best ever. I wish I could share. But this is the best I could do.
Have a great day all.
LORELL
I finally feel more like myself after a few days of rest.
Our cannoli shells turned out great, it was definitely a two many job making them.
Thankfully I had the Kitchen Aid Pasta Maker attachment to rolling the stiff dough out. The thickness had to be less than the thickness of a quarter!
There was no way that I could have done that manually. I would still be rolling the dough out today!
But I rolled the dough, cut the circles out of it, wrapped them around the metal tubes, glued the ends together with a little egg wash, and handed them over to my DH to drop them in a fryer. The frying took only 1-2 minutes max but had to be watched closely so they would get overcooked. He finally got the hang of it after about the 5th one realizing that they continue to get brown even after you remove them from the fryer.
We made 33 of them! It was fun and it turned out well. We all liked the shells because they were light and fluffy. Sometimes when you buy them from the bakery, they are thick are hard. They must be because they sometimes sit "filled with cream" in the bakery's showcase for hours or longer. I did not fill them until just before I served them. They were the best ever. I wish I could share. But this is the best I could do.
Have a great day all.
LORELL