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Cannoli Recipe

Cannoli

Recipe courtesy Emeril Lagasse, 2007

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on June 24, 2011

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    I made the shells and found them to be very chewy; they didn't have any nice crunch to them at all. My brother actually described it as chewing on a leather shoe..... However, I found the filling to be quite tasty, slightly runny but good overall. I would use the filling recipe again with maybe some small changes to make it thicker but I wouldn't make these shells again.

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  • on February 27, 2011

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    Bought the shells as well - But the filling was FANTASTIC! I was so surprised to read some of the negative reviews. (And I'm a Jersey girl, so I know my cannoli! There's so many variations to this recipe, so I think experimenting with what you like is worth it. I used regular riccotta and the heavy cream, and used choc chips on the ends instead of dipping. Guests - both kids and adults went nuts over these! I've been asked to bring them to partys!

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  • on November 30, 2010

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    NO cannoli should EVER have heavy cream... ricotta only.

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  • on July 30, 2010

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    can you use a dry white wine instead of marsala?

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  • on August 31, 2009

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    the filling was runny, the taste was horrid and I am most disappointed with this recipe.

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  • on March 29, 2009

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    Now, I am no novice baker/cook. But, this cannoli shell recipe is awful. I used a different filling than this recipe, so this 2 stars is only for the shells - no comment on the filling, although, YES, DRAIN

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  • on February 26, 2009

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    I am used to dense rich creamy NYC style cannoli's--this recipe didn't work the first time I tried it, the filling was bumpy and awful. I tossed the recipe in the recycling bin and then discussed it with a chef I know and re-read the reviews of this and other cannoli's. The cheese clothe solution doesn't work, mostly makes it worse. Finally, I stumbled upon a "silky smooth" style ricotta and that made all the difference. So, be very sure to locate a smooth ricotta designed for desserts because the usual ricotta you pick up at the grocer for stuffed shells and other italian dishes doesn't cut it. Once, I found a "silky" ricotta I pulled the recipe from the recycling bin and tried again-very good, although still not as dense and rich as the ones I used to get when I lived outside NYC.

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  • on September 16, 2008

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    That's what you'll get with this delicious filling recipe! I used goat milk ricotta (it's creamier than cow's milk, and substituted a little shaved milk chocolate to the mix in place of the dates. I dipped one end of the cannoli in shaved semi-sweet chocolate and the other in the chopped pistachios. It was a light and fluffy filling - very good and not too sweet.

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  • on June 16, 2008

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    This recipe is GREAT, but I must admit I did purchase the cannoli shells. I followed the recipe for the filling and my family has requested them several times. This is a keeper and I may even try to make the shells.

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  • on May 27, 2008

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    These are just like the ones I remember eating when I was a kid.

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