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sooz_gw

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

sooz
14 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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