Cannoli fail … 

Keep an eye out for round two. My pastry skills definitely need some work, but I'm determined to get these delicious morsels right.

[Porka]

Well done Andy, my respect for you has increased. Not only do you show us your highs, you show us your lows, you don't get mad and you carry on, learning from you mistakes. Bravo chef ❤

[mabylene]

I cannoli imagine how difficult this was...

[leoman]

Missed a crucial first step, go out and get a nonna

[Salvo]

I'm sicilian. You have to use lard for the dought and frying cannoli in lard too.

Also, for ricotta, you MUST use icing sugar, not the granulated one.

[albertmotbey]

Immense respect for you Andy. Posting your fails take courage. It also shows us home cooks that it's ok to fail!

Despite the initial setbacks, it's a learning curve, so things cannoli get better.

[melissac]

As said above a little egg white to help seal. But let it sit for a bit before you fry. That way it seems to stick a little better. I’ve made thousands of cannoli, and found I had less falling apart and coming off the cannoli tubes. Hope this helps!

[germanplaca]

I didn't see you put any lard in your dough which is the trick for a crunchy cannolo. The recipe I got from a local fisherman in Sicily used 150g of lard per 800g of plain flour.


You also need to roll your dough a bit thinner and use some water to stick the corners together.

Enjoy!

[thaeros]

I love all of your content, but it's videos like this where you show a "fail" that gives me the encouragement to keep trying! Keep it up, chef! ❤

[theclimbingchef]

1 yolk + 1 egg in a 1 cup measure with white wine to form a cup + 2 tbsp sugar

Add enough flour to make a semi firm silky dough, rest, roll thin with a pasta roller, cut and roll with canoli rolls(bamboo/metal) and seal with the remaining white

Whip 2c whip to med peaks, whip 2c Ricotta, fold in cream, 1/2 c sugar, zest of 1 lemon and 1 orange. And fold in 1 cup sm choco chips

Either lower your fryer oil or roll your canoli thinner

Leave the gun, take the canoli

[karohemd]

Thanks for showing you're not infallible. I gives us regular cooks a bit more confidence. More fails, please. :)

[elflingskitten]

His "fail" is probably better than anything I have ever eaten in my life 😭

[hilaryhamm]

My favorite piece of advice for cooks is, just remember, some mistakes taste good. This looked good too.

[marydavis]

I have so much respect for you. You don't edit and show only perfectly prepared food.

[unknownredspice]

Any progress is better than no progress keep going chef

[HopefulStripedTiger-mkex]

Great stuff chef. Even when they don’t quite turn out the technique and skill are there.

Nobody is perfect and you can only try your best.

[SeanQuinn]

I remember watching some dude in New Jersey (or maybe NYC) roll their cannoli on wooden forms and leave them to dry before they fry them off. Makes me think of using day old tortillas for crispier chips, perhaps that will help them puff less?

Or perhaps the dough is just over hydrated to begin with 😅 good luck uncle Andy!

[vzmkitty]

I’m here for the progression. Keep at it!

[TheHorreK]

Glad you show us that. On social media way to much stuff is presented as "to perfect", people forget that you have to fail a bunch of times in order to master something and get frustrated/quit because of that.

[srnunan]

I feel for you Andy, I know what it’s like to really want to learn something but can’t find anyone who will show you how to do it.

And here you are sharing with millions of people the written recipe and good demonstration of how to cook a huge array of tasty food for the benefit of all of us viewing friends who you don’t even know. You are lighting the way and leading by great example, I’m very pleased to see so many ppl in the comments sharing all their secrets of cannoli to help you quickly get it nailed. God bless you all