The cannoli tubes are crucial. Ask your local Italian grocer where you can get them. Many of the kitchen stores carry them. The tubes are hollow stainless steel, and 6 to 8 inches long.
Having 2-3 people on cannoli duty helps keep the process moving along, with one person rolling and cutting, one person dusting, egging, and placing onto metal tubes, and one person frying the shells and removing shells from tubes for re-use. If you have 8 tubes on hand, the process will go well.
The filling can be made using grated orange and lemon zest instead of citron. Other variations include using small chocolate chips, maraschino cherries, or dipping the ends of cannoli in chopped pistachios.
Orange zest, lime zest, or chopped candied citron can be used in place of the lemon zest.
Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.