5 THINGS I LEARNED MAKING CANNOLIS FOR THE VERY FIRST TIME | My Cannoli Catastrophe

Welcome to my cannoli catastrophe!
To say this went horribly wrong is an understatement, but that’s ok because I learned A LOT. Today I am sharing 5 things I learned from making cannolis for the very first time in my life. Lots of things went wrong so hopefully me sharing my mistakes will help you with your cannoli endeavors.
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🔗 Products Used + Recommendations
🇨🇦 KitchenAid: amzn.to/3euXH56
🇨🇦 Betty Crocker Spatula: amzn.to/3euVFSD
🇨🇦 Measuring Cups: amzn.to/3zd5cFJ
🇨🇦 Lagostina Cutlery: amzn.to/3kAdP9p
🇨🇦 Cake Boss Cookbook amzn.to/3cTIKIO
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🌟 Review and Tips
1. Make sure you strain your ricotta and then strain it again. Don’t just pat it dry or spill out the extra liquid REALLY strain it.
2. Roll the dough so it’s nice and thin. Aim for about ⅛” or if you have a pasta machine, roll it out on setting number 1 and then number 3.
3. Make sure the pan you are using to fry the cannolis is deep enough so the cannolis can float around and not touch the bottom.
4. Also make sure the lard is not too hot, 350°F to 375° is the goal, but always test it out first to make sure.
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0:00 Intro
1:27 The cannoli dough
2:34 Ricotta Cream Filling
3:41 Rolling the cannolis
4:15 Moulding the cannolis
5:08 Frying the cannolis
7:57 The cannolis rich history
8:22 Conclusion + Bloopers
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👩🏻‍🍳 Follow me on social
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📚References
www.eater.com/wine/22252382/f...
www.lacucinaitaliana.com/ital...
www.eataly.com/us_en/magazine...
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#cannolis #howtomakecannolis #italiandesserts

[@contritetishbite]

we learn best through the runny ricotta experiences of life . . . . 😋

[@sarahopacic4204]

Could you do a video making cookies for Slava :)

[@tetkanadia9045]

Absolutely!

[@georgyporgy5539]

🤣🤣🤣 I once decided to make tiramisu, the recipe looked easy enough. What a disaster it seriously tasted like soggy cardboard.