Absolutely Amazing!! I was looking for a descent cannoli shell for my cannoli cream I make and what I got far exceeded my expectations!! Since I knew I was going to eat a cannoli, I wasn't to worried about the "Healthiness" of what I was eating, so I used lard instead of shortening... well because it makes everything taste better. By the way, trying to make this by yourself would be a nightmare. You need an assembly line... people will work for food! I call this the Italian version of the Tamale because the whole family has to help in this process. The one thing that saddened me was that when I stored them in an airtight container, the next day they weren't crispy like the night before =(, but my sadness was soon expelled with a little oven toasting, which brought them right back up to its fresh, crispy self!! Thanks Lydia!!

Reviewed On: Sep. 13, 2009

Very good, refreshing bread: a few little notes, if its not cooking all the way through, like it did with me the first time I tried this a year ago... check your yeast - yes even it goes bad. Then, I also thought it needed a bolder flavor for an "italian herb bread" - so to get that add your herbs (preferably fresh and minced) with the Yeast/Sugar/water mixture and let set with the yeast until it is activated. (I used fresh oregano, rosemary, and basil from my garden, as well as a few chopped up garlic cloves). Then, to accentuate it even further, expirament with the salt levels - I thought it needed more - but this is coming from a garlic salt fanatic - which i applied generously and mixed it with the 6 cups flour before adding it. anywho, great bread. thanks christi!!

Reviewed On: Aug. 11, 2009