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-> Desserts
AhuvasIma
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Fri, May 22 2015, 1:13 pm
Anyone make the cream filled cannoli from bais yaakov cookbook? Will they get soggy if I make in advance? Thanks for your help.
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bamba
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Fri, May 22 2015, 1:25 pm
I am having the same problem! I think the best thing is to make them in advance and freeze them and take out as needed. Or whip the cream and pipe as needed. The cream may go slightly watery though. or whip the cream freeze it and then defrost and pipe.
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AhuvasIma
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Fri, May 22 2015, 1:32 pm
Thanks for your response I think I'm going to go with freezing
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vintagebknyc
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Fri, May 22 2015, 1:35 pm
AhuvasIma wrote: | Thanks for your response I think I'm going to go with freezing |
I think the shells will still get soggy. on the other hand, a frozen cannoli is a whole other kind of delicious snack
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AhuvasIma
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Fri, May 22 2015, 3:41 pm
So should I serve straight from freezer?
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bamba
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Mon, May 25 2015, 6:05 pm
In the end I whipped the cream and piped as needed on yom tov. Worked well that way that was the only thing I made "fresh" on yom tov
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mommee
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Tue, May 26 2015, 12:51 pm
I've made these several times. I make in advance, freeze and serve straight from the freezer. They're absolutely always a hit. They don't get soggy, watery etc. They work very well this way in my experience.
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