Cannoli

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We are from Kentucky and our county was a dry county. I had a hard time finding Marsala and sub for Sherry. The shells came out great. Not a bit of trouble. Then we made the filling. Again we subbed. Instead of using the ricotta we used cream cheese mixed with powered sugar. This was our first time to make these and I think it would have taken longer if we had not had a pasta machine and a food processor. Myself i have none of these but my sister does. So we get together and make different things when we can. These are great. Good job Anne.

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This was my first time making cannolis from scratch. The shells turned out better than expected. I didn't have a pasta roller so I hand rolled it and learned after the first three that the dough needs to be rolled thinner than you think because the cannoli's poof out when they fry. I used my deep fryer and it made maintaining the frying temp easy. The shells had a wonderful flavor and so did the filling. The only thing that I deviated from the recipe was that the filling called for 2 lbs of ricotta and the big container that I had was only 1 lb 14 oz. I didn't feel like going to the store to make up the 2 oz. With that said the filling still turned out great using the other proportions. Actually, maybe that is why my filling wasn't as runny as the previous posts had issues with. I also refridgerated the filling first before piping it in the shells since I wasn't serving them until the following day or two. So it was a good consistency for me. This recipe is a keeper.

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Just made these today. The shells were easy to make with the pasta roller. Filling seemed a little loose but tasty. My husband didnt care for the cinnamon. He likes his cannoli's without added cinnamon. I'll add a bit of cinnamon next time only.

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I bought store made shells and only made the filling. Tried it twice -- once with part-skim ricotta and once with whole milk ricotta. Both times the filling was very runny. Tasted delicious, but way to thin to put into the shells. Followed the recipe exactly. Not sure what I did wrong.

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You can buy the shells already made in Specialty Stores. They're not that expensive. When I make these, I buy the shells.

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Great recipe! The shells are time consuming to make - do yourself a favor and buy at least 8 cannoli tubes, that way you can fry 4 at a time while you prep the next batch and not have to wait for the tubes to cool off. I didn't want to drag out my pasta maker to roll out the dough so I rolled it by hand - not difficult but I lost dough in the process due to trimming and ended up making another batch of dough. Next time I will use the pasta maker. The filling is excellent. Guess you could cheat and buy store bought shells but these are so much better!

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these were great, i love the fact that they are a little more petite.
Ive mainly gone off of mario batalis recipie and when i saw anne burrell had one i instantly knew what i was making, these are GREAT, anyone hessitant, dont worry these are supper easy and great