The shell. So much more than just something to put the good stuff in.
I can handle average pie crust if the filling is delicious. But when it comes to cannoli, you want a crispy, flaky, bubbly textural component that will meld into your filling so that every bite you take is a contradictory party in your mouth.
Here is where you’ll find our favorite sources for shells along with our tried-and-true tips for making, frying, handling and storing so you’ll enjoy the best pastry tubes – the foundation of your dessert.