Does this come with a recipe for the dough/filling?

This is the recipe that I use: Cannoli Shells Makes about 12 Shells 1 1/2 cups all-purpose flour 2 tablespoons granulated sugar 1/2 teaspoon ground cinnamon pinch salt and Pinch Nutmeg 3 tablespoons butter cold and cubed 1 large egg & 1 Egg White 3 tablespoons Marsala wine cold or Dry White Wine Cannoli Cream for 12 shells 1/2 cup ricotta cheese drained Preferably Whole Milk ¼ Cup Softened Cream Cheese 1/4 cup powdered sugar 1 teaspoon orange or lemon zest 1/3 cup mini chocolate chips Cannoli Shells 1.Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour. Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don't have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick. 2.Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals. Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat shortening or the vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels. You can use a Candy Thermometer to get the temp of the oil right. 3.Wrap one oval of dough loosely lengthwise around a mold . Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals. Using tongs, carefully lower the dough into the oil and fry until golden brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool. When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have golden brown. Dip ends of cooled shells in melted chocolate if desired, and allow to cool until dry. Fried shells can be stored in an airtight container for a few weeks. Cannoli Cream Place the ricotta (drained overnight in cheesecloth or a nut milk bag) and powdered sugar in a mixing bowl. Mix together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.) (Using Cream Cheese for part of recipe Improves the texture of the filling and makes it thicker and less runny). When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells. Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving. Cook’s Note If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.

Where are these made/manufactured?

I believe they are American made.

Where are these made?

The description says stainless steel and they are definitely metal. No reason for me to think they aren’t stainless steel.

What is the oven safe temperature range for these?

they are stainless steel so im gonna guess real high. they are designed to go into super hot oil and do so very well, not sure how they would preform any different in the oven though.

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🍰 Elevate your pastry game with flawless cannoli every time!

SEAMLESS DESIGN - Almost seamless tubes prevent dough squashing and guarantee flawless shells
STABLE SECURE - Diagonal slant edges keep tubes from rolling away during prep and baking
DURABLE EASY CLEAN - Premium food-grade stainless steel with mirror finish for effortless maintenance
BULK BAKING BRILLIANCE - Pack of 15 ensures you're always ready to impress at every gathering
PRECISION PERFECT SIZE - 5-inch length crafted for ideal cannoli and cream horn dimensions

EUICAE Cannoli Tubes are a set of 15 high-quality, 5-inch stainless steel molds designed for creating perfect cannoli, cream horns, and Danish pastries. Featuring a nearly seamless, non-stick mirror finish and slant edges to prevent rolling, these durable, oven-safe tubes ensure easy dough wrapping, baking, and cleaning—ideal for both home bakers and professionals aiming for consistent, elegant results.

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Brand	EUICAE
Model Number	B07G76BV21
Colour	Silver
Product Dimensions	2.57 x 2.57 x 12.7 cm; 290 g
Capacity	5 inches
Material	Stainless Steel
Special Features	Oven Safe
Item Weight	290 g

EUICAE Cannoli Tubes, 5 inch Large Stainless Steel Cannoli Forms Non-stick cream horn Danish Pastry Molds for Croissant Shell Cream Roll Pack of 15

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