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Bob (this one)

wrote:
>>Note that the web site had the good grace to put "cannoli" in quotes.
>>Like "honest" used car salesman.
>
> Thanks...that prompted me to look up a standard traditional cannoli
> recipe. We'll give that a shot.
>
> We can't buy shells around here, so we bought the forms. Hopefully we
> can pull it off from scratch.

Wait'll you find out the real thing is easier... The junction of the
dough for the shells can come apart if you haven't "glued" it together.
Either a few drops of water or egg white as "glue" will do it. Put it on
one surface and overlap, and gently press the other surface to it.

The texture of both the shell and filling will be very different than
the recipe posted. The shell more robust and the filling lighter and
less mouth-coating, but still rich. You can get wild and crazy and put
chopped chocolate (or mini-chips) in the filling at the end - stir it
in. And my grandmother used to chop pistachios and sprinkle/press them
into the filling showing at the ends. But she had to really like you to
do that.

Pastorio