Does this come with a recipe for the dough/filling?

This is the recipe that I use: Cannoli Shells Makes about 12 Shells 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon pinch salt and Pinch Nutmeg 3 tablespoons butter cold and cubed 1 large egg & 1 Egg White 3 tablespoons Marsala wine cold or Dry White Wine Cannoli Cream for 12 shells 1/2 cup ricotta cheese drained Preferably Whole Milk ¼ Cup Softened Cream Cheese 1/4 cup powdered sugar 1 teaspoon orange or lemon zest 1/3 cup mini chocolate chips Cannoli Shells 1.Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour. Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don't have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick. 2.Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals. Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat shortening or the vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels. You can use a Candy Thermometer to get the temp of the oil right. 3.Wrap one oval of dough loosely lengthwise around a mold . Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals. Using tongs, carefully lower the dough into the oil and fry until golden brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool. When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have golden brown. Dip ends of cooled shells in melted chocolate if desired, and allow to cool until dry. Fried shells can be stored in an airtight container for a few weeks. Cannoli Cream Place the ricotta (drained overnight in cheesecloth or a nut milk bag) and powdered sugar in a mixing bowl. Mix together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.) (Using Cream Cheese for part of recipe Improves the texture of the filling and makes it thicker and less runny). When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells. Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving. Cook’s Note If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

Where are these made/manufactured?

I believe they are American made.

Where are these made?

The description says stainless steel and they are definitely metal. No reason for me to think they aren’t stainless steel.

What is the oven safe temperature range for these?

they are stainless steel so im gonna guess real high. they are designed to go into super hot oil and do so very well, not sure how they would preform any different in the oven though.

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Reviews

K**E

Puff Pastry All Star

Excellent product that makes baking cream horns a dream! Perfect size for a single cream horn (CH). Sturdy and has the ability to squeeze (loosens the shell off the tube) so your CH pulls right off the end. Highly recommend using olive oil spray on these before each use. CH's will literally slide right off. Made of high-quality material that is the perfect shape for a CH or cannoli - these are a must for every pastry chef want-to-be! CH's come out perfect every time! Tastes fantastic! Flaky, easy to fill shells will have your friends and family begging for more! This is the "hidden ingredient" to your puff pastry sheets. Simply roll out the sheet until it's thin, use a pizza cutter to slice the sheet into 1/4-1/2" strips and wrap around these tubes, pinching the loose end to the bottom of the dough. Cover with an egg wash and VOILA! Absolutely AMAZING! These tubes are a dream to use! Give it try! So worth the price! I bought several sets so I can keep baking non-stop without having to slide off the tube. Dishwasher safe.

2.01.2026

K**.

Cannolis!

It was my first time making cannolis and these worked really well! I will definitely use them again. They cleaned easily, withstood the boiling oil and they were a good size for regular sized cannolis.

31.12.2025

Z**A

Works like a dream. Love it.😊

Awesome, works great. Item as described ! 🤗

7.01.2026

F**2

Fast release

Absolutely releases quick. A tad flimsy, but it makes them super user friendly.

25.12.2025

H**8

Great quality cannoli tubes

Great quality, great price.

6.12.2025

R**L

Get them

PROS: -they are malleable due to them not being fully connected but are still so sturdy. - I prefer smaller cannolis (more like a medium size) so these are perfect for shells that are not huge -oiled the tube up a smidge and the shells slid off so easily. If you’ve ever experienced shells sticking to the tube you understand how important it is that they come off with ease. CONS: - The shape is kinda annoying when wrapping the dough bc it has to be lined up well but after a few tries it’s easy I’d definitely recommend these tubesss

29.11.2025

J**D

Great for making Lady Locks aka Cream Horns

I coated the tubes with vegetable oil prior to wrapping the dough and baking and the dough came right off. I used them to make lady locks and they were great.

17.12.2025

A**N

easy to use

Bought these for my son to make crepes. They work really well and are easy to use!

25.01.2026

J**E

Cannoli

13.01.2023

H**O

Kein Teig klebt, lassen sich super reinigen.

29.08.2024

S**Y

Great . They work as intended but even if well oiled the dough still sticks to them in some spots

24.03.2025

ASIN	B07G76BV21
Brand	EUICAE
Capacity	5 Inches
Color	Silver
Customer Reviews	4.6 4.6 out of 5 stars (4,740)
Date First Available	August 6, 2018
Is Discontinued By Manufacturer	No
Is Dishwasher Safe	Yes
Is Oven Safe	Yes
Item Weight	10.2 ounces
Item model number	8541886408
Manufacturer	EUICAE
Material	Stainless Steel
Occasion	Thanksgiving
Product Care Instructions	Dishwasher Safe
Product Dimensions	1.01"D x 1.01"W x 5"H
Shape	Cylindrical
Size	Cannoli Tubes-5 inch
Special Feature	Oven Safe
Specific Uses For Product	Bread

EUICAE Cannoli Tubes, 5 inch Large Stainless Steel Cannoli Forms Non-stick cream horn Danish Pastry Molds for Croissant Shell Cream Roll Pack of 15

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