Cannoli alla Siciliana

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This is an excellent recipe. The recipe isn't bad, the person who tried to follow the recipe was making obvious mistakes that should be common sense. The cannoli tubes should be greased BEFORE the dough is placed around them so the dough won't stick, the ricotta cheese should be drained, etc. Probably the only change to the recipe is to add a few more instructions for those who don't know how to cook!

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I made this recipe and one from a Sicilian cookbook of my mothers. They were close, but the shells were more tender with this recipe. A few tips - use a pasta machine to roll the dough very thin, and use a deepfat fryer. ALWAYS drain the ricotta. I used an electric mixer and beat the ricotta until nice and smooth, about 5 min, then chill before use inside of a ziplock bag. The bag makes filling the shells super easy - just snip one end off the bad and fill. A very good recipe!

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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.

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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!!

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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.

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Easy to do the filling, common ingredients to find

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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.