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Well, you are an temporary Italian for that great tip.. Enjoy this bad boy..

Thank you!!!

Where I now live finding real canneloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?????

There are 2 Italian desserts I have been looking for recipes for and can not find...probably because I don't know the correct spelling:

Zeppoles (fried dough coated in confectioner's sugar - the gal (from NYC) at the local pizzeria, who makes the ones I remember from childhood, has so far not given up her recipe to me :(

And Struffoli - the little balls of dough piled like a cone and doused in honey.

Any help would be GREATLY appreciated.

Roman Struffoli
This is a true Italian Christmas tradition. This is our family recipe and is tried and true. They are easy enough when you get everything together, to make in great numbers and to give as wonderful gifts.

2 cups flour
1/2 teaspoon baking powder
4 tablespoons sugar
4 eggs
2 teaspoons vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla extract
1 fluid ounce whiskey (rye, bourbon, or anything but Scotch)
3 cups honey
oil or shortening (for deep frying)
multi colored sprinkles

1) Mix all dry ingredients together in a large bowl. Add all liquid ingredients (Except honey) to dry to form a dough.
2) Knead dough well to incorporate all ingredients. For balls roll dough out in 1/4 inch round strips like pencils.
3) Cut the pieces at small intervals with an angle cut. How far apart you make the cut is your call the smaller the spacing the smaller the balls.
For round balls, you can roll the pieces in the palms of your hands like miniature meatballs before frying.
For ribbons cut some of the dough in flat strips about 1/2 inch wide preferably using a crimped edge cutting wheel as it gives a fancy serrated edge to them.
Form loops or bow shapes with the ribbons and deep fry balls and ribbons separately until golden brown (ribbons lay flat and will cook quicker than the balls).
4) Drain on absorbent paper.
5) Heat honey in a deep pot until it starts to thin out and become pourable. Remove from heat.
6) Dip bows and ribbons in warm honey and set aside.
7) Add balls to the honey and toss to coat.
8) Transfer balls to holiday plater and top with the ribbons and bows. Or mound the balls to look like a Christmas tree and decorate with bows on the sides.
Sprinkle with multi colored sprinkles.

finding real cannelloni is IMPOSSIBLE.......do you have any suggestions for a substitute for the tubes to form the shells?

The simplest answer is Manicotti Shells. Found almost everywhere. They are ribbed but can easily be a substitute in a pinch.. My ex used to prefer them to cannelloni because they were a bit thicker and didn't break up as easy when handling.. and she was an Italian chef.. HA!

Manicotti

Made from scratch. The Ice Princess recipe.. Woo Hoo!
Crepes
    * 4 eggs
    * 2 cup water
    * 1 tsp. salt
    * 2 cup flour
    * Oil
Filling
    * 2 lbs. ricotta cheese
    * 8 oz. shredded mozzarella
    * 2 tsp. parsley
    * 1 large egg
    * 3/4 cup grated romano cheese
    * Your favorite sauce
    * Salt & pepper to taste
Preparation
Crepes: Whisk together eggs & water. Add flour & salt and continue to whisk until all of the lumps are gone. Heat a 6-7" nonstick skillet. lightly brush the skillet with oil. Pour a gravy size spoon of batter into the skillet. Cook each side until lightly brown. Place the crepe onto a dish. Repeat the process until all of the batter is done. Make sure to place a piece of wax paper between each crepe. Wrap crepes in foil and set aside.
Filling: Preheat oven to 350 degrees. Mix ricotta, mozzarella, parsley, egg & 1/2 cup of romano cheese together. Add salt & pepper to taste.
Coat a thin layer of sauce in a baking dish. Take a crepe and spoon the filling into the center. Roll up the crepe and place it in the dish. Continue until all the crepes are finished. Cover with the remaining sauce & sprinkle the remaining 1/4 cup of romano cheese on top. Bake for 30-45 minutes.