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| Cannoli alla Siciliana Recipe courtesy Vincent and Joseph Termini, Termini Brothers Bakeries, Philadelphia Show: The Best Of Episode: Bakeries Overall User Rating:  |
Easy filling recipe for cannoli
12/11/2004 at 08:52am
User: Anonymous User Rating:
Easy to do the filling, common ingredients to find
Great tasting cannoli
12/05/2004 at 04:23pm
User: MELANIE from El Cajon, CA User Rating:
This is a great tasting cannoli...sweet but not too sweet...just right. The shells are fabulous with the marsala flavor too. I just wish the filling was a little bit thicker, I think next time I'll try to drain the ricotta through a cheese cloth first. This cannoli is the bomb...and not too difficult to make either.
Great Filling
11/20/2006 at 02:12pm
User: Margaret from Springfield, PA User Rating:
I did not try to make the shells. You can buy good premade ones even at a bakery. The filling is excellent. I omitted the citon and orange peel and they were excellent. I do suggest using a good quality ricotta and make sure it is whole milk as this is thicker and less watery. I also now fill the tubes without the chips in the mixture and put them on the ends only as they tend to clog my pastry bag. Always a hit at the party. We live close to the actual bakery and these are almost as good.
Great Shell Recipe
09/17/2006 at 11:37am
User: KATIE from Rochester, NY User Rating:
I have been searching high and low for a cannoli shell recipe...this one tops the list. I exclusively use this recipe now. I have never made the filling in this recipe, but usually make one with ricotta cheese and cream cheese. You won't be disappointed with this shell recipe though!!
Bad
07/01/2005 at 10:24am
User: Zoey from Pelham, NY User Rating:
This recipe was almost as bad as the other one I tried. This time I did not drain the ricotta cheese and the cream came out thicker but not as thick as it should have been. I made the dough for the shells and although it smelled good I was afraid to try to fry it due to the results I got the last time I tried to fry cannoli shells. Needless to say that the dough is still in my refrigerator, the cream was thicker but still lumpy, and from now on I will stick to buying the cannolis from the bakery.