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World's Best Homemade Cannolis | Cooking Italian with Joe
In Desserts and Sweets

World’s Best Homemade Cannolis | Cooking Italian with Joe



Time for a treat your kitchen!!! Oh baby this is heaven to my tummy. The most delicious cannoli recipe that is straight from Italy!!! Check out the recipe at https://cookingitalianwithjoe.com/worlds-best-homemade-cannolis

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30 Comments

  1. anu xoxo

    Wonderful❣️ Thanks for the lovely recipe. Love and best wishes from Canada 🇨🇦

  2. Teri Caiazzo

    I tried to make them last night. The dough was perfect, but I couldn’t get them off the molds can you grease the molds?

  6. Nancy Whitehead

    Joe could you use the instant coffee or Expresso mix instead of coffee grounds? I do not drink Coffee but i love my Cannoli. My father was born in Sicily and was quite the cook like you..I love watching you cook its like i was home again as a child growing up where everyone was in the kitchen and we all cooked lol lol Oh such happy memories.. At 83 i still cook all my own food and at Christmas i make Pita Piata. Do you have a recipe for that? Each family had one i was told.. If so maybe you could do a video on this at the holidays. But you can not make a small batch of them..lol Typical Italian we feed everyone lol lol

  7. Credit29

    "You don't want to clean your bowl too well, it's always good to taste it"…ha ha. That sounds like my kind of recipe.

  8. MultiProudMother

    My mom always fried a whole bunch and then stored them in huge Christmas cookie tin until it was time to fill some and serve.

  9. Lois Richard

    I love watching your channel. it really brings me back to my childhood when everything was so innocent.

  11. Maggio A

    Joe, excellent video and love your website. I made the cannolis but my cream comes out gritty , what am I doing wrong? I followed your video to the tee.

  13. Maree Dawson

    Hey Joe. I’m going to make your cannoli receipt today. Hope they come out as good as yours. Never made them before. I make Italian custard to put into the shells. Wish me luck. All the way from oz.

  15. Vinnie Romano

    Your website lists 2 tbsp Cocoa in the dough resize but I didn’t see you use it. Mine came out looking burnt due to the cocoa but tasted great.

  18. John Lowell

    The Impastata is essential in this recipe. This is a commercial product that just about every Italian bakery uses. If you try to substitute with "wet" ricotta the final product will be lacking.

  21. Nikki Loves

    I've seen a recipe which called for the sheep ricotta & goat ricotta. If you can't find sheep than goat would be my second, then cow as last resort!
    The taste & texture is noticeable with different ricotta.

  26. Marguerite Rizzo

    Hey Joe, can you turn off the radio playing in the background? Your kitchen is noisy. That mixer needs an overhaul.

  28. Carol Herm

    I'm going to make these for Easter. I never made them before, you explain it beautifully!! Thank you.

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