If your cannoli shells turned out soft instead of crispy, it’s likely due to not frying them long enough. Even if they blistered and turned golden, they may need a bit more time in the oil to fully crisp up. Make sure your oil temperature is consistent at 350-365°F, and consider extending the frying time slightly. The thickness of the dough (#3 on a pasta roller) sounds appropriate, so focus on achieving that perfect crispness by adjusting the frying time.

If your cannoli shells came out soft, it could be due to the oil temperature or frying time. The oil should be around 350-365°F, but if the temperature fluctuates, it can affect the texture. Make sure the oil is consistently hot, but not boiling. Fry the shells until they are deep golden brown and crisp. Frying longer at a steady temperature should help achieve a crispy texture.

Yes that is correct!

For this recipe I used King Arthur Baking Company All-Purpose Unbleached Flour, unfortunately not the gluten free flour, but if you try it with that flour please tell me how it turns out!

You can use white vinegar or apple cider vinegar as a substitute. This will help achieve the necessary acidity and flavor in the dough.

Yes! Cannoli shells should be used pretty soon after making them, within a day or two. However, if you will not be using them that soon, you can freeze the Cannoli Shells to retain their crispness.

The cannoli shells should be stored in an airtight container at room temperature for up to two days. If filled with cream, they can be kept covered in the refrigerator for no longer than 24 hours to maintain their crispiness.

Yes, you can make mini cannoli shells by using a 2-inch circle cutter. After cutting, stretch the circles to 3 inches before wrapping them around the cannoli forms for frying. This adjustment should give you the desired mini size.