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Cannoli Recipe

Cannoli

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Rated: 3 stars out of 5Rate This RecipeRead users' reviews (9)

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Average Rating:

Total Reviews: 9

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  • on September 22, 2010

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    I made this pastry once without the cheesecloth and it was horrible! I came back a couple weeks later I read the reveiws and felt extremely stupid! I gave it another go, and what do you know? I made one of the best desserts I've ever had!

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  • on February 15, 2010

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    First off, I must say to George that you obviously didn't know to drain the ricotta overnight on cheesecloth. And by your spelling of restaurant, you must not be too big of a foodie.

    If you drain the ricotta, and have an idea of what it takes to make an italian cream, then follow this recipe and you will be very satisfied!!

    A great recipe, but you have to pay attention and be knowledgable
    Not for beginners :-

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  • on December 26, 2009

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    To put it mildly, if I ever ordered anything like this in anyone resteraunt, I would send it back and make sure it was not on my bill. The filling was too watery, taste was terrible, the only way to partly salvage it was to add more whipped cream and extra 10X sugar. Don't waste your time with this recipe....

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  • on March 09, 2009

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    one little bit of advice let your ricotta drain overnight

    wrap it in cheesecloth put it in a bowl and stick it in the fridge overnight

    no more runny mess

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  • on July 20, 2007

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    I was attracted to this recipe because of the combination of citrus and chocolate, which i absolutely love!! The recipe made delicious filling however, the consistancy was VERY thin! i tried to thicken the filling with ice cream, cornstarch, a more heavily beaten egg white, i froze and refrigerated the filling and although it did eventually thicken an ounce, it was WAY too thin to pipe into the canoli shells!!

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  • on July 01, 2005

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    This recipe was horrible. Not only did my cannoli cream come out runny and it maintained the consistency of the cheese. I tried draining the ricotta through a cheesecloth but apparently it did not work. There is no indication in the recipe of how to get the cream to a smooth consistency nor is there any information on how to get the shells off the tubes easily. The dough for the shells was lumpy and when I tried to put it in saran wrap it got stuck to my hand and refused to come off. After I fried the shells they refused to come off the tube. The result was runny cream and I had to go to the bakery to buy the shell.

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  • on February 09, 2005

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    I made a few small changes the second time I made this. Just added a little cocoa powder to the shells and for the filling I omitted the pistachios and candied fruit (per my kids request, and instead of nut-flavored liqueur, I used kirsch. So delicious!!

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  • on January 07, 2005

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    One of the best I've had.

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  • on November 29, 2004

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    While I found the prep. a little tedious the results were well worth the effort. The various flavors combined well, and created a taste sensation. I did vary a couple of the add-ins in the filling, but only because candied fruits are hard to find in the smaller stores in my area. I have had to replace the vanilla bean in some of your recipes because the lack of stores that carry it; plus the price ($16.00 per bean Keep up the great cooking. Bam

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