About this recipe: This recipe will show you how to make fresh cannoli from scratch. Cannoli pastry shells are deep-fried until crisp, cooled and filled with a creamy mixture of ricotta cheese, chocolate and cut mixed peel.
I'm Italian and we use Powder Sugar in place of granulated in the filling, no citron, small choc. chips only & I do not like any flavoring. Granulated sugar will probably make this very watery. Do not mix items together until you are ready to fill the shells. - 06 Feb 2004 (Review from Allrecipes US | Canada)
The shells were perfect. However, I found using powder sugar was better than regular. I didn't use the Citron as I'm not a fan of it. Next batch, I'll eliminate the chocolate as well and use fruit like is in fruit cake instead, this was the way my Grandmother used to make it. I made a full batch of the shells and resized the recipe down to a few servings for the filling. I'm told shells will stay good for up to 2 mths while filling is only good for 48 hours. - 30 Dec 2002 (Review from Allrecipes US | Canada)
Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever! - 20 Jan 2002 (Review from Allrecipes US | Canada)