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zakruti.com » Dish recipes » Epicurious
Chef Mario Batali Shows How to Make Cannoli Dough

Chef Mario Batali Shows How to Make Cannoli Dough

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Rating: 4.0; Vote: 1
Mario Batali demonstrates how to make the dough for chocolate chip-orange cannoli, a dessert that's part of his Italian Christmas Eve Feast of the Seven Fishes menu
Date: 2020-08-15

Comments and reviews: 5


as instead of the liquor? not really. The problem with adding eggs is that the dry products will combine to more like normal dough, and you want the dry, crumblyness.
also, eggs are protiens, not lipids so they would not work to substitute for the butter.

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Are the cannoli forms you are using one inch in diameter? what other sizes can be used? I think the ones I used to buy in Boston were larger, am i right? and what kind of metal is best?
You should have been in pictures. (The next 'Godfather'?

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Actually not all the alcohol will be cooked out, some of it will still be in there. You should check out what Alton Brown has to say about it.
babelicious26 If you're worried just use lemon juice.

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He is just wishy washy with this recipe. I have made cannoli dough many times and he is rolling it too thick and also does not use the traditional Marsala I don't believe these will taste authentic.
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babelicious26 You can use fresh lemon juice, but use only half as much as Mario used and if it's a little dry just add more water
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