Cannoli from Bocca Cookbook by Jacob Kenedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bellaCat on May 11, 2015

    This hard to do at home. 150 degrees is not hot enough for frying the cannoli. 180 worked for me. 8cm diameter was too small to wrap round my tubes too so I increased the diameter to 10cm. How you get to 1mm thickness I'll never know but I got close. When you wrap them round the mould you need a good overlap, a smear of egg and a little press down to seal or else they spring off on entry into the oil. The good news is they taste ludicrously good.

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