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Reviewed Cannoli

Jan 22, 2013 in Food Network Community Toolbox on

This was my first time making cannolis from scratch. The shells turned out better than expected. I didn't have a pasta roller so I hand rolled it and learned after the first three that the dough needs to be rolled thinner than you think because the cannoli's poof out when they fry. I used my deep fryer and it made maintaining the frying temp easy."

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