Cannoli, those delectable Sicilian pastries, are a delightful treat. The crispy, fried shells filled with sweet ricotta cream are simply irresistible. But what happens when you’re ready to bake a batch and realize you’re missing a crucial piece of equipment: cannoli tubes? Don’t despair! There are plenty of resourceful substitutes you can use to achieve that iconic cylindrical shape. This guide will walk you through various alternatives, offering creative solutions for making cannoli without traditional tubes.
Exploring Common Kitchenware Alternatives
Often, the solution to a missing kitchen gadget is right under your nose. Many items you already have can be repurposed to form cannoli shells effectively. The key is to find something cylindrical, oven-safe (if baking), and able to withstand high heat (if frying).
Metal Cookie Cutters: A Versatile Option
Round or oval metal cookie cutters can be excellent substitutes. Select cutters that are at least 4-5 inches long to create a decent-sized cannoli. Ensure they are made of metal suitable for frying or baking; avoid plastic or coated cutters, as they may melt or release harmful chemicals.
To use cookie cutters, simply wrap the dough around the outside of the cutter, overlapping the edges to seal. Fry or bake as usual, and then carefully remove the shell once it’s cooled slightly. The rigid metal helps maintain the cylindrical shape during cooking.
Wooden Dowels: A Natural Choice
Wooden dowels, often used for crafting or woodworking, can also work well. Choose dowels that are untreated and food-safe. You may want to boil them briefly before use to sanitize them, especially if they’ve been sitting in your workshop.
Wrap the dough around the dowel, ensuring the edges overlap and seal tightly. Deep fry until golden brown. Wood is a good insulator, so be patient as the dough closest to the dowel may take slightly longer to cook. Once cooled, gently twist and slide the shell off the dowel.
Aluminum Foil or Parchment Paper Cones: A DIY Approach
If you’re feeling crafty, you can create your own makeshift tubes using aluminum foil or parchment paper. This is a great option if you need specific sizes or quantities.
To make a cone, cut a square of foil or parchment paper. Roll it into a cone shape, securing the point with tape or by folding the edges over tightly. The cone should be sturdy enough to hold its shape during frying or baking.
Wrap the dough around the cone, overlapping the edges. Fry or bake until golden brown. The foil or parchment paper will help maintain the shape and prevent the dough from sticking. Once cooled, carefully peel away the foil or paper.
Stainless Steel Piping Tips: Small but Effective
Large stainless steel piping tips, particularly those with a cylindrical shape, can be used to create mini-cannoli. These are ideal for appetizers or desserts where a smaller portion size is desired.
Wrap a small piece of dough around the piping tip, ensuring the edges are sealed. Fry until golden brown. Because of their size, these mini-cannoli will cook quickly, so watch them carefully. Remove the tip and allow the shell to cool before filling.
Repurposing Items from Your Home
Beyond standard kitchen tools, you might find suitable cannoli tube alternatives in other areas of your home. Get creative and think outside the box!
Empty Cans: Clean and Practical
Small, clean, empty cans, such as those from tomato paste or small tuna cans (with both ends removed), can be repurposed as cannoli tubes. Thoroughly wash and sanitize the cans before use. Ensure there are no sharp edges that could cut the dough or your fingers.
Wrap the dough around the outside of the can, overlapping the edges. Fry until golden brown. The metal of the can conducts heat well, ensuring even cooking. Once cooled, gently slide the cannoli shell off the can.
PVC Pipes: A Durable Option (With Precautions)
PVC pipes, commonly used for plumbing, can be used as cannoli tubes, but with important safety precautions. Only use food-grade PVC pipes, and never expose them to high heat. PVC is not oven-safe and should only be used for forming the cannoli shells before frying.
Cut the PVC pipe to the desired length. Wrap the dough around the outside of the pipe, overlapping the edges. Fry until golden brown, leaving the PVC pipe out of the hot oil. Once cooled, gently slide the cannoli shell off the pipe. Again, never put PVC pipes in the oven or deep fryer.
Cardboard Tubes: A Single-Use Solution
Cardboard tubes, such as those from paper towels or toilet paper, can be used as a single-use alternative. Cover the cardboard tube completely with aluminum foil before wrapping the dough around it. This prevents the dough from coming into direct contact with the cardboard.
Wrap the dough around the foil-covered tube, overlapping the edges. Fry until golden brown. The aluminum foil will protect the dough and help maintain the shape. Once cooled, carefully remove the cannoli shell, discarding the foil and cardboard tube.
Mastering the Cannoli Dough
Regardless of what you use for a tube substitute, the quality of your cannoli dough is paramount. A well-made dough will be crispy, flavorful, and hold its shape during frying or baking.
Essential Ingredients and Ratios
A classic cannoli dough typically consists of flour, sugar, salt, shortening or lard, vinegar or marsala wine, and an egg. The proportions are crucial for achieving the right texture.
Generally, a ratio of 2 cups of flour to 2 tablespoons of sugar, a pinch of salt, 2 tablespoons of shortening, 1/4 cup of vinegar or marsala wine, and one egg works well. Adjust the liquid slightly to achieve a smooth, pliable dough.
Preparing the Dough
Combine the dry ingredients in a bowl. Cut in the shortening until the mixture resembles coarse crumbs. Add the egg and vinegar or marsala wine, and mix until a dough forms.
Knead the dough for several minutes until it is smooth and elastic. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes, or preferably an hour, to allow the gluten to relax.
Rolling and Shaping the Dough
Roll the dough out thinly on a lightly floured surface. Use a round cookie cutter or a knife to cut out circles or ovals.
Wrap each piece of dough around your chosen tube substitute, overlapping the edges and sealing them tightly with a little water or egg wash. This will prevent the shells from opening up during frying or baking.
Frying or Baking Your Cannoli Shells
The cooking method you choose will affect the final texture and flavor of your cannoli shells. Frying yields a more traditional, blistered, and crispy shell, while baking offers a lighter, less oily alternative.
Frying for Authentic Crispiness
Heat vegetable oil or shortening in a deep fryer or large pot to 350-375°F (175-190°C). Carefully lower the dough-wrapped tubes into the hot oil, being careful not to overcrowd the fryer.
Fry for 2-3 minutes per side, or until golden brown and crispy. Remove the shells from the oil and place them on a wire rack to cool and drain.
Baking for a Healthier Option
Preheat your oven to 375°F (190°C). Place the dough-wrapped tubes on a baking sheet lined with parchment paper.
Bake for 10-12 minutes, or until golden brown and crispy. Rotate the baking sheet halfway through to ensure even cooking. Remove the shells from the oven and let them cool completely on a wire rack.
Perfecting the Cannoli Filling
The filling is just as important as the shell. A classic cannoli filling is made with ricotta cheese, sugar, and often includes additions like chocolate chips, candied fruit, or citrus zest.
Choosing the Right Ricotta
Use whole-milk ricotta cheese for the creamiest and richest filling. Drain the ricotta cheese thoroughly to remove excess moisture. This can be done by placing the ricotta in a cheesecloth-lined sieve and refrigerating it for several hours or overnight.
Sweetening and Flavoring the Filling
Combine the drained ricotta cheese with powdered sugar to sweeten. Adjust the amount of sugar to your taste. Add your desired flavorings, such as chocolate chips, candied orange peel, pistachios, or a splash of vanilla extract.
Filling the Cannoli Shells
Just before serving, fill the cannoli shells with the ricotta mixture. This prevents the shells from becoming soggy. Use a piping bag or a spoon to fill the shells evenly.
Garnish the ends of the cannoli with chopped pistachios, chocolate shavings, or more candied fruit. Serve immediately and enjoy the delicious results of your resourceful baking!
Troubleshooting Common Cannoli Problems
Even with the best ingredients and techniques, cannoli-making can sometimes present challenges. Here’s how to address some common issues.
Shells are Too Soft
This can be caused by several factors: too much moisture in the dough, not frying or baking at a high enough temperature, or filling the shells too far in advance. Ensure your dough is not too wet, fry or bake at the correct temperature, and fill the shells just before serving.
Shells are Too Hard
Over-kneading the dough or using too much flour can result in hard shells. Be careful not to overwork the dough, and use only the necessary amount of flour when rolling it out.
Filling is Too Runny
Insufficiently drained ricotta cheese is the most common cause of a runny filling. Make sure to drain the ricotta thoroughly before using it. You can also add a tablespoon of cornstarch to the filling to help absorb excess moisture.
Shells Crack During Frying
This can happen if the dough is too dry or if there are air pockets trapped inside the shell. Add a small amount of water to the dough if it seems too dry, and prick the dough with a fork before wrapping it around the tube substitute to release any trapped air.
What everyday kitchen items can I use as cannoli tube substitutes?
Using readily available kitchen tools can be an excellent alternative to cannoli tubes. Consider using metal or wooden dowels, thick drinking straws (metal or sturdy plastic), or even well-cleaned aluminum foil rolled tightly into cylindrical shapes. Ensuring the substitute is oven-safe and doesn’t leach any unwanted flavors into the pastry is crucial.
For a more DIY approach, you can also create your own tubes from oven-safe parchment paper or sturdy cardstock wrapped in aluminum foil. Just make sure to secure the edges well to prevent them from unraveling during baking or frying. Remember to grease your substitutes well to prevent the cannoli shells from sticking.
Are there any food-based substitutes I can use to shape cannoli shells?
Yes, certain vegetables can be ingeniously used to shape cannoli shells. Think about using thick carrot sticks or parsnips. Peel and cut them to the desired length and diameter, ensuring they are relatively uniform in shape.
Before using vegetable substitutes, consider giving them a quick blanch to soften them slightly and reduce their moisture content. This will help prevent the cannoli dough from becoming soggy. Remember to grease them well and remove them carefully after baking or frying.
How do I prevent the cannoli shells from sticking to the substitute tube?
Preventing sticking is key to successful cannoli making. Thoroughly greasing your chosen substitute is absolutely essential. Use a generous amount of cooking spray, shortening, or melted butter to coat the entire surface that will come into contact with the dough.
For added insurance, consider dusting the greased substitute with a light coating of flour or semolina before wrapping the dough. This creates a barrier that further reduces the chance of sticking. Be patient when removing the cooked shells, allowing them to cool slightly before gently twisting and sliding them off the substitute.
Can I use silicone molds instead of cannoli tubes?
While not exactly tubes, small cylindrical silicone molds can serve as an alternative for baking cannoli shells. These molds provide consistent shape and are naturally non-stick, making shell removal easier. However, finding the perfect size might be a challenge.
When using silicone molds, ensure they are oven-safe and can withstand the temperatures required for baking cannoli. You’ll likely need to adjust your dough-wrapping technique, pressing the dough into the molds rather than wrapping it around a tube. Consider using a slightly thinner dough for easier molding.
What if I don’t want to fry or bake my cannoli shells? Are there no-cook options?
While traditionally fried, you can create no-cook cannoli-inspired desserts. Use pre-made waffle cones or sugar cones as a crispy base and fill them with the traditional ricotta cream. This offers a similar texture and flavor profile without the frying process.
Another option involves using store-bought phyllo dough cups or tart shells. These provide a ready-made, crispy vessel for your cannoli filling. While not strictly cannoli, they offer a quick and easy way to enjoy the flavors in a convenient and less labor-intensive format.
Are there any potential safety concerns when using alternative cannoli tubes?
Yes, safety is paramount when selecting and using substitutes. Always ensure that the material is food-safe and can withstand the temperatures used for baking or frying. Avoid using plastics that are not specifically marked as oven-safe or heat-resistant.
When using metal substitutes, be cautious of sharp edges and wear oven mitts when handling hot tubes. With vegetable substitutes, ensure they are thoroughly cleaned and free of any pesticides. Always prioritize safety and hygiene when preparing food, regardless of the tools used.
How does the size of the substitute tube affect the final cannoli?
The size of your substitute tube directly impacts the size and shape of the final cannoli. A wider tube will result in a larger, more substantial cannoli, while a narrower tube will produce a smaller, more delicate one. Consider the desired portion size and filling capacity when selecting your substitute.
The length of the tube also influences the cannoli’s overall appearance. Shorter tubes will create shorter, more compact cannoli, while longer tubes will yield more elongated and elegant pastries. Experiment with different sizes to find the perfect aesthetic for your homemade cannoli.