*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.
I had a hard time with this recipe finally getting it into a ball (since there is no butter maybe) and after kneading it for the full 15 minutes the recipe states it was very tough and chewy! What did I do wrong?
Tasty! My preparation took a bit more than 3/4 cups wine. I have no access to cannoli shells and this recipe was very authentic so nice.
Rating: 4 stars
i love this recipe. i've made -a variation of- it several times now. the only complaint i have is it is too much flour and not enough wine. i've adjusted to 2 1/2 cups flour and about 1 1/4 cups wine. also i've found that if you sift the flour after you've measured it it absorbs the wine much easier. everyone loves the cannolis i make with this recipe and always say how tender yet crispy the shells are..
Like others have said too much flour and not enough wine. I added a little butter as well because other recipes that I've found from Italian families contain butter or shortening. I am an experienced cook and the review that was insulting anyone who had trouble with this recipe was out of line. If you have trouble add some more wine if you need to. And no shame in adding some butter too. Whatever works and makes it taste good. Mine turned out great after the changes.