I agree with Nancy, it looks like your dough is too thick. That dough really does have to be rolled out really thin- about as thin as you can roll it. It also looks like your oil may be too hot, or you had to fry the shell longer so it would cook the thicker dough completely. A cannoli shell should fry done in about 2-3 minutes, if your oil is at the right temperature. Your blistering looks about right- so try a thinner shell. When you are finished- you can send a sample to my house, right?
A possible cause of trouble - was the dough rolled out thin enough? See Emiko's recipe here for homemade cannoli. That recipe, for example, recommends rolling the dough to transparent thinness, about 1 mm. If your pictured one was thicker and you still have dough left in the fridge, try another. If your sample was already thin, maybe other people will have more suggestions
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3 Comments
Forgot to ask for a sample.
Me too, please.
That recipe, for example, recommends rolling the dough to transparent thinness, about 1 mm.
If your pictured one was thicker and you still have dough left in the fridge, try another.
If your sample was already thin, maybe other people will have more suggestions