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Pastry Ingredients:
3 Tbsp Butter (room temp)
2 cups Flour
2 Tbsp Sugar
1 tsp Cocoa
1/4 tsp Cinnamon
1/4 cup White Wine Vinegar
1 Egg (slightly beaten)
Height of 2 inches of Cannoli Oil in pot
Egg Wash, mix one egg with a tsp water
In a mixer with hook attachment, mix flour and butter until breadcrumb like. Spoon other dry ingredients and mix to combine. Slowly add in vinegar, then egg and mix until pastry holds together. Flour counter and form pastry into a ball. Plastic wrap and leave out at room temperature for one to two hours. Flour counter and roll out pastry to about a 1/4”. Cut using a circular cookie cutter about 2 1/2 inches. (Our donut/biscuit cutter is the right size.) Then roll out each disc to thinner size about an 1/8".

Bring to boil two inches of cannoli oil or non flavoring oil. Bring down heat, but make sure heat remains at about 365 degrees F. Roll dough around form. At end, brush some egg wash and press dough together firmly with fingers. Place each cannoli pastry form in oil. Let fry for 1 minute only. It will brown, but not burn.

Line a cookie sheet with two sheets of paper towels, enough to absorb some oil.

Take forms out of hot oil with tongs. Place on a paper towel lined cookie sheet to cool.

If needing forms to make more cannoli, use a pot holder or tongs to pull out of fried cannoli. Be careful not to touch the forms, they will be hot.

Let cannoli cool completely. May be stored up to two months. Fill them only, right before serving. Otherwise, the cannoli gets soggy.


1 1/2 cups Ricotta Cheese
1/2 cup Cream Cheese (Room Temp.)
1 tsp Vanilla Extract
1 tsp Lemon Juice
1/2 cup Powdered Sugar
1/2 cup Mini Semi-Sweet Chocolate Chips
Mix all of the filling ingredients together.

When ready to serve cannoli, fill them with a homemade parchment bag or a pastry bag, fitted with a pastry tube. Then dust with powdered sugar.

Filling may be refrigerated fro two days. for rolling pins




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South Burlington, Vermont
(802) 373-4369
(802) 658-3733

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