Large Cannoli Kit - 12 Pack
Ships to U.S. & Canada
Some restrictions applyRoll up your sleeves and have some fun recreating the same classic cannolis Angelo Brocato has been making since 1905. This kit includes everything you need to craft large cannolis right at home—no experience needed, just a sweet tooth and a little enthusiasm. Fill each shell with your favorite flavor, coat the ends in pistachios, give them a snowy dusting of sugar, and voilà!
In New Orleans, ice cream is synonymous with Angelo Brocato. Back in 1905, a Sicilian immigrant named Angelo Brocato brought the artisanal ice cream traditions of Palermo to the French Quarter. Through the years, it’s weathered major events from the Great Depression to World War II to Hurricane Katrina, when its Mid-City location was submerged under five feet of water. But Angelo Brocato endured. Today, Angelo Brocato remains family-owned, and is more than just an ice cream parlor: It’s a cultural landmark that’s served as a beloved gathering place and a symbol of community resilience for generations of New Orleanians.
This package includes everything you need to make 12 Large Cannolis
- 12 Large Cannoli Shells
- Crushed Pistachio Nuts (1.5 oz.)
- Powdered Sugar (1.5 oz.)
- 1 Vanilla Homemade Ricotta Cream Piping Bag (18 oz.)
- 1 Chocolate Homemade Ricotta Cream Piping Bag (18 oz.)
- Each large cannoli measures approx. 4.5″ × 1.5″
- Cannoli kit ships chilled with ice packs, may thaw during transit.
- Cannoli shells, nuts & sugar can be stored in an airtight container for up to 3 months in a cool, dry place.
- Cannoli cream can be stored in the refrigerator until best by date listed on the outside of the bag.
To Serve
- Snip the ends of the piping bags.
- Take the cannoli shell and fill each end with ricotta cream.
- Dip the ends in the crushed pistachio nuts and dust with powdered sugar.
- Serve and enjoy!
- Cannoli – Enriched Wheat Flour (Niacin, Iron, Tjoamin, Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Sugar, Vegetable Shortening (Partially Hydrogenated Soybean And Cottonseed Oils), Cocoa, Cinnamon, Sherry Wine, Whole Milk, Ricotta Cheese (Whole Milk, Vinegar, Salt), Cornstarch, Nutmeats (Almonds, Cashews, Pistachios), Crystalized Fruit, Natural & Artificial Vanilla Flavor, Artificial Color (Fd&C Yellow #5, & Blue #1)
Processed On Equipment That Processes Peanuts
New Orleans’ Legendary Sweets Shop Since 1905
New Orleans’ Legendary Sweets Shop Since 1905
In New Orleans, ice cream is synonymous with Angelo Brocato. Back in 1905, a Sicilian immigrant named Angelo Brocato brought the artisanal ice cream traditions of Palermo to the French Quarter, opening a small shop and offering gelato, granita al limone, and the almond-cinnamon flavored torroncino that remains its flagship offering today. Through the years, it’s weathered major events from the Great Depression to World War II to Hurricane Katrina, when its Mid-City location was submerged under five feet of water. But Angelo Brocato endured.
Today, Angelo Brocato remains family-owned, and is more than just an ice cream parlor: It’s a cultural landmark that’s served as a beloved gathering place and a symbol of community resilience for generations of New Orleanians. From traditional gelato to Italian ice to cannoli, spumoni, and biscotti, its most beloved original family recipes are now shipping nationwide!
