Friday, November 27, 2009

CANNOLI NAPOLEONS - THE DARING BAKERS

With my new job which has started some weeks ago, I hardly have enough time to blog, cook, bake or take pictures. Time goes by ever so quickly at the moment and the Daring Bakers monthly posting dates seem to follow one another without a break...

Anyway, although I am very busy and quite tired at the moment, I have been able to gather enough strength in order to accomplish my challenge in time. I would not want to pass an event as I'm very proud of having never made a hiatus since 2 years and 2 months!


The November 2009 Daring Bakers Challenge was chosen and hosted by Lisa Michele of "Parsley, Sage, Desserts and Line Drives". She chose the Italian Pastry, Cannolo (Cannoli is plural), using the cookbooks "Lidia's Italian-American Kitchen" by Lidia Matticchio Bastianich and "The Sopranos Family Cookbook" by Allen Rucker; recipes by Michelle Scicolone, as ingredient/direction guides. She added her own modifications/changes, so the recipe is not 100% verbatim from either book.

"Cannoli" are pastry desserts that originate from Sicily. "Cannolo" (singular) in Italian means "little tube". It is called in that way because of the shape of it's shell which are tubular. This speciality is also very popular in America where it is easily findable pretty much anywhere.

"Cannoli" consist deep-fried shells filled wit
h a sweet, creamy filling usually containing ricotta cheese which is blended with a variety of flavorings (Marsala wine, vanilla, cinnamon, etc...) and ingredients (pistachio nuts, chocolate chips, candied orange, etc...).

As I don't have "Cannoli" molds and would not know where to find them here in Geneva, I had to make sheets out of my pastry. I cut out my shapes using a bowl and they turned out really well. Regarding the filling, I followed the recipe, but added cocoa nibs, toasted almonds (instead of pistachio), orange extract and candied orange. My "Cannoli Napoleons" were good looking and so exquisite!

The shells had a gorgeous deep fried flavor and were not too sweet, but wonderfully fragrant thanks to the cinnamon and cocoa used in the pastry. The ricotta filling added a fruity, nutty and fresh note to that refined treat. A heavenly combination that makes you come back for more, and more, and more. As you say in French, this treat has a "goût de reviens-y" ("moreish taste") ...

I wish to thank Lisa Michele of "Parsley, Sage, Desserts and Line Drives" (USA) for having chosen such a wonderful recipe! I really enjoyed making "Cannoli" and was so happy to get to do a little deep frying instead of baking. That recipe is definitely a keeper!

CANNOLI SHELLS

Ingredients for the "Shells":
2 Cups (250g/16 ounces) All-purpose flour
2 Tbs (28 grams/1 ounce) Castor sugar
1 Tsp (5g/0.06 ounces) Unsweetened baking cocoa powder
1/2 Tsp (1.15g/0.04 ounces) Ground cinnamon
1/2 Tsp (approx. 3 grams/0.11 ounces) Salt
3 Tbs (42g/1.5 ounces) Vegetable or olive oil
1 Tsp (5g/0.18 ounces) White wine vinegar
~1/2 cup (approx. 59g/approx. 4 fluid ounces/approx. 125ml) Sweet Marsala, red Porto or any white or red wine you have on hand
1 Large egg, separated (you will need the egg white but not the yolk) Vegetable or any neutral oil for frying – about 2 quarts (8 Cups/approx. 2 litres)
1/2 Cup (approx. 62g/2 ounces) Toasted, chopped pistachio nuts, mini chocolate chips/grated chocolate and/or candied or plain zests, fruits etc.. for the garnish
Confectioners' sugar

Note
If you want a chocolate cannoli dough, substitute a few tablespoons of the flour (about 25%) with a few tablespoons of dark, unsweetened cocoa powder (Dutch process) and a little more wine until you have a workable dough (Thanks to Audax).

Directions for the "Shells":
1. In the bowl of an electric stand mixer or food processor, combine the flour, sugar, cocoa, cinnamon, and salt. Stir in the oil, vinegar, and enough of the wine to make a soft dough. Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 2 minutes. Shape the dough into a ball. Cover with plastic wrap and let rest in the fridge from 2 hours to overnight.
2. Cut the dough into two pieces. Keep the remaining dough covered while you work. Lightly flour a large cutting or pastry board and roll the dough until super thin, about 1/16 to 1/8” thick (An area of about 13 inches by 18 inches should give you that). Cut out 3 to 5-inch circles (3-inch – small/medium; 4-inch – medium/large; 5-inch;- large. Your choice). Roll the cut out circle into an oval, rolling it larger and thinner if it’s shrunk a little.
3. Oil the outside of the cannoli tubes (You only have to do this once, as the oil from the deep fry will keep them well, uhh, oiled..lol). Roll a dough oval from the long side (If square, position like a diamond, and place tube/form on the corner closest to you, then roll) around each tube/form and dab a little egg white on the dough where the edges overlap. (Avoid getting egg white on the tube, or the pastry will stick to it.) Press well to seal. Set aside to let the egg white seal dry a little.
4. In a deep heavy saucepan, pour enough oil to reach a depth of 3 inches, or if using an electric deep-fryer, follow the manufacturer's directions. Heat the oil to 375°F (190 °C) on a deep fry thermometer, or until a small piece of the dough or bread cube placed in the oil sizzles and browns in 1 minute. Have ready a tray or sheet pan lined with paper towels or paper bags.
5. Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan. Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
6. Lift a cannoli tube with a wire skimmer or large slotted spoon, out of the oil. Using tongs, grasp the cannoli tube at one end. Very carefully remove the cannoli tube with the open sides straight up and down so that the oil flows back into the pan. Place the tube on paper towels or bags to drain. Repeat with the remaining tubes. While they are still hot, grasp the tubes with a potholder and pull the cannoli shells off the tubes with a pair of tongs, or with your hand protected by an oven mitt or towel. Let the shells cool completely on the paper towels. Place shells on cooling rack until ready to fill.
7. Repeat making and frying the shells with the remaining dough. If you are reusing the cannoli tubes, let them cool before wrapping them in the dough.

Directions for "Stacked Cannoli":
1. Heat 2-inches of oil in a saucepan or deep sauté pan, to 350-375°F (176 - 190 °C).
2. Cut out desired shapes with cutters or a sharp knife. Deep fry until golden brown and blistered on each side, about 1 – 2 minutes. Remove from oil with wire skimmer or large slotted spoon, then place on paper towels or bags until dry and grease free. If they balloon up in the hot oil, dock them lightly prior to frying. Place on cooling rack until ready to stack with filling.

CANNOLI FILLING
2 lbs (approx. 3.5 Cups/approx. 1 kg/32 ounces) Ricotta cheese, drained
1 2/3 Cups (160g/6 ounces) Confectioner’s sugar (more or less, depending on how sweet you want it), sifted
1/2 Tsp (1.15g/0.04 ounces) Ground cinnamon
1 Tsp (4g/0.15 ounces) Pure vanilla extract or the beans from one vanilla bean
3 Tbs (approx. 28g/approx. 1 ounce) Finely chopped good quality chocolate of your choice
2 Tbs (12g/0.42 ounces) Finely chopped, candied orange peel, or the grated zest of one small to medium orange
3 Tbs (23g/0.81 ounce) Toasted, finely chopped pistachios

Note
If you want chocolate ricotta filling, add a few tablespoons of dark, unsweetened cocoa powder to the above recipe, and thin it out with a few drops of warm water if too thick to pipe.

Directions for the "Filling":
1. Line a strainer with cheesecloth. Place the ricotta in the strainer over a bowl, and cover with plastic wrap and a towel. Weight it down with a heavy can, and let the ricotta drain in the refrigerator for several hours to overnight.
2. In a bowl with electric mixer, beat ricotta until smooth and creamy. Beat in confectioner’s sugar, cinnamon, vanilla and blend until smooth. Transfer to another bowl and stir in chocolate, zest and nuts. Chill until firm (The filling can be made up to 24 hours prior to filling the shells. Just cover and keep refrigerated).

ASSEMBLE THE CANNOLI:
1. When ready to serve..fill a pastry bag fitted with a 1/2-inch plain or star tip, or a ziplock bag, with the ricotta cream. If using a ziplock bag, cut about 1/2 inch off one corner. Insert the tip in the cannoli shell and squeeze gently until the shell is half filled. Turn the shell and fill the other side. You can also use a teaspoon to do this, although it’s messier and will take longer.
2. Press or dip cannoli in chopped pistachios, grated chocolate/mini chocolate chips, candied fruit or zest into the cream at each end. Dust with confectioner’s sugar and/or drizzles of melted chocolate if desired.

TIPS AND NOTES:
- Dough must be stiff and well kneaded - Rolling the dough to paper thinness, using either a rolling pin or pasta machine, is very important. If the dough is not rolled thin enough, it will not blister, and good cannoli should have a blistered surface.
- Initially, this dough is VERY stubborn, but keep rolling, it eventually gives in. Before cutting the shapes, let the dough rest a bit, covered, as it tends to spring back into a smaller shapes once cut. Then again, you can also roll circles larger after they’re cut, and/or into ovals, which gives you more space for filling.
- Your basic set of round cutters usually doesn’t contain a 5-inch cutter. Try a plastic container top, bowl etc, or just roll each circle to 5 inches. There will always be something in your kitchen that’s round and 5-inches if you want large cannoli.
- Oil should be at least 3 inches deep and hot – 360°F-375°F, or you’ll end up with greasy shells. I prefer 350°F - 360°F because I felt the shells darkened too quickly at 375°F.
- If using the cannoli forms, when you drop the dough on the form into the oil, they tend to sink to the bottom, resulting in one side darkening more. Use a slotted spoon or skimmer to gently lift and roll them while frying.
- DO NOT crowd the pan. Cannoli should be fried 2-4 at a time, depending on the width of your saucepan or deep fryer. Turn them once, and lift them out gently with a slotted spoon/wire skimmer and tongs. Just use a wire strainer or slotted spoon for flat cannoli shapes.
- When the cannoli turns light brown - uniform in color, watch it closely or remove it. If it’s already a deep brown when you remove it, you might end up with a really dark or slightly burnt shell.
- Depending on how much scrap you have left after cutting out all of your cannoli shapes, you can either fry them up and sprinkle with confectioner’s sugar for a crispy treat, or let the scraps rest under plastic wrap and a towel, then re-roll and cut more cannoli shapes.
- Push forms out of cannoli very gently, being careful not to break the shells as they are very delicate. DO NOT let the cannoli cool on the form, or you may never get it off without it breaking. Try to take it off while still hot. Hold it with a cloth in the center, and push the form out with a butter knife or the back of a spoon.

- When adding the confectioner’s sugar to the filling.
- You may like it sweeter than what the recipe calls for, or less sweet, so add in increments.
- Fill cannoli right before serving! If you fill them
an hour or so prior, you’ll end up with soggy cannoli shells.
- If you want to prepare the shells ahead of time, store them in an airtight container, then re-crisp in a 350°F (176 °C) oven for a few minutes, before filling.
- Practice makes perfect. My first batch of shells came out less than spectacular, and that’s an understatement. As you go along, you’ll see what will make them more aesthetically pleasing, and adjust accordingly when rolling. Don’t give up!!!

***************

Etant donné la longueur du texte original, je n'ai malheureusement pas pu faire une traduction française de ce billet et je m'en excuse auprès de tous mes amis lecteur s et blogueurs francophones!

C'est pourquoi je vous suggère de vous rendre sur les blogs mentionnés ci-dessous. Vous y trouverez cette recette en version française.

Chez Jasmine de "Jasmine Cuisine" (Canada)
Chez Isa de "Les Gourmandises d'Isa" (Canada)

101 comments:

  1. das Problem der fehlenden Cannoli-röhren exzellent gelöst. LG

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  2. Wow, what a fabulous idea and they look truly spectacular. Your pictures are just mouthwatering! Good luck with the new job and thanks for devoting your little free time to us on this blog; hope things get easier soon.

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  3. Salut! très impressionée par tout ce travail! J'aime bien les cannolis et les tiens ont vraiment l'air appétissant!

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  4. That's a beautiful cannoli! Must have tasted heavenly with ricotta. Now we need a glass of champagne!

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  5. originalissimi questi cannoli!!!
    Buona giornata carissima Rosa :)

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  6. Sans nul doute délicieux, tes photos sont toujours aussi alléchantes :-)
    Bises

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  7. These look great Rosa! Love the dusting of icing sugar on top.

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  8. Your cannoli stacks are lovely, Rosa. Great job despite being busy and stressed!

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  9. What a great novelty, awesome recipe.
    Best of luck x

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  10. a great interpretation of the challenge rosa! these look elegant!

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  11. That looks great! perfectly fried shells!

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  12. ...they are lovely..its awesome you managed to finish inspite of a busy schedule....

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  13. Glad you found time to make it. They look wonderful stacked.

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  14. You did a great job, Rosa. Rolled or not, those look delicious!

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  15. I love the way you presented it!
    You’re making me really hungry right now..

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  16. ..manque de temps ma belle Rosa?? je peux comprendre hi!hi!!..

    ..tes images sont superbes..merci pour ces partages;)

    ~nancy xx

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  17. Mmm, delish! I love that you made Napoleons out of them!

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  18. je trouve cela très beau, présenté aussi de cette manière, et puis ça ne change pas le goût :)
    Superbe Rosa !

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  19. Bonjour, viens jeter un coup d'oeil sur mon blog, j'ai une surprise pour toi, by

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  20. Your stacked cannoli looks very nice. Not like cannoli at all, but like small light cakes. I'm sure it was delicious! Cheers :)

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  21. Rosa these look absolutely fantastic, really!! nice pictures,
    have a nice weekend Rosa, gloria

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  22. So glad you took time to make these, Rosa! They look delicious! Sometimes the first try with a new recipe is not so much a taste failure but a presentation failure. Glad you hung in there, 'cause these photos are great.

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  23. They look gorgeous stacking them together. The more elegant looking. Well done Rosa!

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  24. incredibly yummy, i love cannoli ans am sure that i am going to love this version, very well done!
    cheers!

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  25. Et tu dis ne pas avoir assez de temps pour cuisiner !
    Je ne connais pas cette recette, il faut que je teste
    Bon week end

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  26. Deliciously multiplied ,I love these stacked cannoli :D

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  27. this is a big challenge! great job! congrats!

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  28. the layers look stunning. a delicious answer to this challenge.

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  29. Great job! The texture must be so satisfying!

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  30. Perfection is your name, cannoleon is your game... brava, Rosa! Hey... I rhyme! lol lol

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  31. Ingenious solution to the lack of molds!

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  32. Wow!
    what a cute idea for a great dessert like a cannoli!
    looks amazing !

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  33. Your stacked cannoli came out great! Nice job!

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  34. Wow! Looks really good. Great job.

    Paz

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  35. Beautiful, lovely shots, lovely looking, certainly lovely tasting. I have never been so daring.

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  36. Your cannoli came out lovely, Rosa! I would love to make it!

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  37. Your cannoli looks so gorgeous...
    as always you did an amazing job :)

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  38. I like your napoleons! How cool that you've been a DB-er and never missed a challenge!

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  39. Love your cannoli stack and the filling sounds delicious and the photo as always is perfection. Cheers from Audax in Australia.

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  40. It's like the perfect little tower of sweetness!

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  41. a different look for cannoli but it looks delicious to me..

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  42. Rosa I am happy you found the time to make these. I know what you mean about the schedules! Beautiful work.

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  43. I can understand your feelings about temporary stop.
    I had to stop my challenges due to pregnancy and I'm still sad.
    In sicily we use not metallic tubes but bamboo tubes, zorra have made woody cannoli :)
    http://kochtopf.twoday.net/stories/daring-bakers-woody-cannoli/?utm_source=twitterfeed&utm_medium=twitter

    buuuuut as usual wonderful job!

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  44. Je fais souvent de belles découvertes grâce à toi! C'est encore un dessert irrésistible que tu nous présentes là...
    Bises

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  45. Rosa, I'm so glad you took part in my challenge, as how could I have a challenge without 'Rosa' participating? You are the DB queen!! That said, your Cannolipoleons look absolutely divine, and the filling, especially the way you described it, sounds amazing! Love the variation of cocoa nibs and almonds..sweet, crispy, crunchy, creamy..does it get any better than that? Thank you for rocking this challenge!! :)

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  46. merci rosa c'est completement scrumptious comme recette et bonne chance pour ton nouveau job
    Pierre

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  47. Comme c'est doux, pur et beau... à traduire pour le plaisir et à faire par bonheur ! Bises

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  48. Wow Rosa, I admire your dedication! Two years plus and never missed a challenge! Your cannolipoleons look scrumptious

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  49. Love your orange tinted cannoli stacks! Congrats on your Daring Bakers' 2x2 achievement, that's amazing!

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  50. Merci pour cette délicieuse recette.
    Bises et bon week-end
    paola

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  51. Tu vois je ne connaissais pas cette recette. La photo est insoutenable... Tu t'en sors comme un chef malgré ton emploi du temps.
    Bises
    Bonne fin de week-end

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  52. Your stacked cannoli lok very elegant. Simply perfect.

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  53. I really love the idea of making cannoli napoleons. You can use a lot more cream and that's my favorite part! Well done!

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  54. Très chouettes Rosa. J'ai toujours rêvé de faire mes propres cannoli. Une recette qui sent si bon la Sicile. Passe une bonne fin de semaine.

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  55. Encore une merveille gourmandise que tu nous proposes là. Bon courage pour la semaine à venir ! bises

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  56. Lovely Cannoli. So nicely stacked up.

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  57. Rosa,

    Hope you're enjoying the new job! It's tough to make time to bake and blog so I completely understand. Your cannoli stacks look delcious!

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  58. Great job Rosa! I run out of time with mine, had to leave for a Thanksgiving trip so never fried them. I froze the dough so hopefully I will try them. I also wanted to make a cannolo Napoleon, very elegant.

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  59. Rosa,

    I love what you did with the cannoli-napoleon concept! They look extremely tempting. I just want to grab one like a sandwich and take a bite.

    :) Jane

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  60. Rosa, I have been enjoying a few blogs this evening that took-up the challenge of making cannolis. I have enjoyed seeing teh different varieties. Yours is wonderful. I love the cannoli fiiling-Just delicious.

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  61. Holy smokes! 26 months of challenges? You go Rosa!

    Love your ricotta filling adaptions! Almond and orange with ricotta is spot on perfect! YUM
    ~ingrid

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  62. Désolée que tu manques de temps et félicitations pour ta participation assidue! Comme toujours, tes cannoli napoleons sont absolument parfaits, un pur ravissement pour l'oeil!

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  63. I love the idea of napoleon cannolli - they look stunning! The filling sounds so good! Yum!

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  64. miam,miammmmmmmmmmm

    superrbe

    bon weekend

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  65. dommage que tu n'habites pas fribourg, je viendrais bien prendre le gouter chez toi ;-) biz

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  66. Beautiful, creative, STACKED. Brava!

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  67. encore une recette parfaitement reussie et tentante

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  68. I've seen a lot of cannoli posts lately. i love that you made the stacked cannoli. It looks like a lovely little cake.

    ps: I like the music on your blog. It always throws me off at first because I never know where it's coming from (I always have 10 million windows open at once) but I always enjoy it!

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  69. That looks truly a wonderful dessert !
    Je craque...

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  70. You did a beautiful job on your stacked cannoli!

    Natalie @ Gluten A Go Go

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  71. oh rosa, ton interprétation est spectaculaire et tout aussi gourmande que l'originale !!! bravo à toi

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  72. Rosa, belated Happy Thanksgiving!

    Your Cannoli looks great! Love the shape of it. Thanks for sharing the recipe. Now I have to try all these good recipes.

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  73. vraiment super gourmande cette recette!
    ça doit être delicieux!
    bisous

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  74. they really look spectacular :)

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  75. Your stacked cannoli look wonderful and mouthwatering. Great job!

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  76. There's nothing wrong with a cannoli layer cake! Looks like it will still taste great.

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  77. So beautiful! Stunning presentation Rosa.

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  78. So cute! These look really delicious. :)

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  79. What an awesome way to present these cannoli Rosa! I should have known yours would be so unique!

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  80. Your cannoli are so flat, straight and neat. How did you do that? :-) Great job!

    Regards
    Kris

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  81. Cette version du cannoli doit etre très bonne.

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  82. Rosa what a beautiful job you did. They look perfect.

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  83. Mmmm I love canoli. I've just a good supply near here. Think I'll need to drive out and get some tomorrow.

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  84. Congratulations on your new job and on your flawless reputation of completing every challenge!
    Your cannoli slices look wonderful!

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  85. Oh wow, I am so glad I came over to your blog! Your photos are stellar and the cannoli are to die for. My Italian grandmother just may adopt you after seeing these! Gorgeous and delicious.

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  86. These are certainly just as delicious stacked as they would be rolled! They look lovely!

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  87. Rosa! Yummy yum indeed. These look fantastic. I haven't seen any other staked ones around. Great idea when you didn't have the tubes. :)

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  88. Rosa, I love what you did here! Wonderful shape and yummy filling! Hope the job is going really great!

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  89. Quel délice ce doit être, les photos me mettent en appétit!!
    Bises

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  90. Learned a new stuff today, going to save some egg shells for my next molding, thanks for the idea. I also think that using vanilla beans extract would be better.

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  91. I just joined Daring Bakers myself, and I'm pretty sure I won't be doing the "standard" versions of the recipes, either!

    Just found your site - not sure why it's taken me so long, I love it!

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  92. quelle magnifique recette! bravo

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  93. You know me, I've already given up. tehe. xoxo

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  94. Hi rosa
    Yummm your dessert looks so great!
    What a fabulous idea to make cannoli napoleons
    It looks superb!
    And the photos are beautiful as always.
    Great job
    And greetings from Israel
    Inbal

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