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Cannoli shells--make ahead & put in a Lock & Lock?

16 years ago

It's been years (DECADES!) since I've made cannoli, but I've been asked to bring cannoli to Christmas dinner.

I plan to make the shells tomorrow, and then cool them and put them in one of my Lock & Lock containers until serving time on Friday. I'll make the filling on Thursday, but won't fill them until right before serving, of course.

My sis suggested maybe put them in the fridge, and also said maybe they'd get soft if I make them days ahead of time. It's been a while for her making them, too, so we don't really remember.

I thought there was a fairly extensive thread about cannoli here sometime ago, but darned if I could find it using the Search feature.

Any input would be appreciated!

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Comments (3)

jojoco
16 years ago
All through high school, I worked at an itallian pastry shop. I hated the days when we had to make the cannoli shells (hundreds of them) because they were so hot out of the oil and we had to take the rods out. But once they cooled, they were stored for weeks in huge tupperware containers. We very rarely filled them ahead of time (except during very busy periods). Bring the filling with you. (Oh, and anyone in Fairfield County, go to DiMare's Pastry Shop in either Riverside or Stamford for the BEST cannolis. Say hi to Bi and Ugo for me)
jo
Bumblebeez SC Zone 7
16 years ago
I was thinking about making cannolis too and it seems from what I can find researching, that freshly made (day before) is best, Of course!

On another note, how are the alessi brand shells? Awful? Not bad?
I do like some packaged cookies such as Jules Destrooper butter thins, so I'm not totally negative about using packaged cannoli shells.

I was thinking of trying them as I won't get rods until after Christmas.
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sooz
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16 years ago
Thanks for the input! Looks like I'll be making cannoli shells today--and making the filling Christmas morning--and then they'll be filled just before serving.
:O)

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