The perfect creamy filled Italian pastry. Cannoli shells are deep fried until golden and crisp, cooled and filled with a creamy mixture of ricotta cheese, sugar, vanilla, plain chocolate and mixed peel.
Well, I didn't drain the ricotta nor did i refrigerate the filling, so I am rating the taste and ease of making it. I did not make the shells (bought at an italian deli. We froze a bunch. worth making! - 06 Sep 2010 (Review from Allrecipes US | Canada)
I loved the shells I made. I wouldn't change them at all. However, I found that even after draining the ricotta, the texture was a little off for my taste. I think next time, I might use mascarpone and maybe some crystallized lemon and a little ginger. Still a very good recipe the way it is. - 01 Nov 2010 (Review from Allrecipes US | Canada)
This was a great recipe. I added a little more confectioners sugar to the filling (about a cup.) It came out great! I did have to drain the ricotta. I didn't at first and it was really watery and didn't taste very good. So I put the ricotta in a colander and put it on top of a big mixing bowl and let it sit over night in the fridge. Woke up the next morning and it was the perfect texture! I bought the shells because I was feeling lazy, but this recipe is similar to the one we used at the bakery I worked at a long time ago so I will just assume it will be good haha - 06 Mar 2011 (Review from Allrecipes US | Canada)