Norpro, Set of 4 Stainless Steel Cannoli Forms, 5.75in/14.5cm

nice and strong

2014 UPDATE: It helps if you have more than four forms, eight are plenty. It also helps with another set of hands. Even with two of us, we had to slow down, turn off the heat and then turn back the heat because we had four forms. Eight or even twelve would be ideal. First, prepare the forms - pour oil on a paper towel and roll the forms on the towel. Then, lightly flour the forms - tapping them standing on end to get rid of the excess flour. A pasta machine makes rolling these out a breeze, just work in batches and keep the unused dough in the refrigerator until ready for the next batch. Once you remove the cannoli from the oil with tongs, let them sit for a forty or more seconds on the cooling rack before you try and remove the cannoli. As the form cools, the cannoli expands making removal easier work. The forms are hot! Rather than try and stamp out two or three forms from a length of dough, we divided the dough and rolled enough for one cannoli through the pasta machine at a time. It went much faster because we were able to shape the cannoli into a circle in the pasta machine. We periodically re-oiled and re-floured the forms. No mishaps this year except one intentional one - to taste! 2013 REVIEW: These were skinnier than I thought but worked out well given that I had a number of mishaps with shells sticking to forms. Here are some tips: I had a bit of trouble with some of my cannoli shells sticking to the forms and I ending up ripping them to get them off the form. Oil them in olive oil before the first cooking, and use clean dish towels or clean pot holders to grasp the form and gently pull the shell off the form. These get very hot! I did not do this when I made my cannolis, but will do so next time: use my pasta machine to roll out the dough, and use a margarita glass to stamp out the shells.

Perfect, pop in the dishwasher for easy clean up. It was nice to have my mom’s wooden ones but they got rancid because they hold the oil. Two sets of these is plenty to keep the process moving.

I ordered 8 of these, and I don't regret it, because it doubled the originalreceipe, which was a tad ambiguous.It talks about flour ...is this pastry flour or regular white flour or whole wheat flour ?It says the mixed ingredients will consolidate after 30 mins or more ...I doubt this very much.I've been making pizza for 20 years, and don't follow the particular recipesuggested here, since otherwise it would fail.I used olive oil to brown the pastry, and it's fine. Another aspect that is unclear, is that to insert the sugary filling, it's almost impossible without a specialized tool that pastry cooks used, probably purchased elsewhere on ebay, from this user or another.Overall, my particular recipe worked fine, adapted to the one mailed with the cannoli tubes ...the only difference is that the filling seems very different than commercial cannoli, even with all the ingredients suggested and riccotta chese ...such as much less fattening, sugary in the way of a chocolate ice cream cream, for example.There's more than meets the eye here ...I would not believe that this recipe is the REAL ONE by any stretch of the imagination, but it makes a nice dessert.

I lost my other cannoli forms so these are a good replacement

Works great. Smooth, seamless, stainless steel, makes the perfect size cannoli with just enough filling to cookie balance. Forget those weird mini's or jumbo size cannoli shells as they do not have the right taste after they are made, because each bite either has too much filling for the amount of cookie or too much cookie for the amount of filling. Just like the great Mario Batali said, a cannoli should be about 3 bites . . . 6 if your nibbling and 1 if your hungry :o)

These are great cannoli molds! For a person who has never made cannoli, it was super helpful! There were instructions and recipes in the box for the super simple dough and cream! Detailed instructions on how big to make the ovals and cooking instructions. I was pleasantly surprised considering I had no clue what came in the package other than the molds! I guess reading would be a good thing!I didn't have any issues with the molds and they cooled really quickly. The shells did not stick at all to the molds (again I had a fear of that happening since I never have made cannoli) after they cooled.The only thing I wish I would have done is bought another package of these!

I love to make pretty much everything homemade, including cannoli. These cannoli forms work great. I found them to be just the right size and they heated up evenly (so my cannoli cooked evenly). I also only had 2 (out of maybe 20 or so) stick to the form which I cannot blame on the form at all. Also, if you take them out of the pan at an angle, the excess oil pours out easily. I recommend this product to anyone who loves cannoli and wants to make them at home. When you use these though, please remember that they get very, very hot (any kind does) so make sure you are careful! Chef Alicia [...]