I made my own filling, so this review is just for the shells. I had a really hard time finding recipes online for cannoli shells. Most of the recipes for cannoli's that I found simply said to go to the store and buy the shells already premade, so it was nice to find an easy to work with recipe for cannoli shells. I followed the recipe to the T and have decided to make a few modifications for the next time I make these. The dough is very dense and hard to work with. It's very hard to roll out and you really do need to make sure the dough is quite thin before fry it. I may try using my pasta maker to roll out the dough for me next time and see how that works. Also, I could really taste the vinegar in the shells after they were cooked. I don't know if the vinegar is added for consistency of the dough or for taste, but I think I will try taking that out next time I make these and try using sherri or wine in substitute. I did really like the consistancy of the shells. They were dense, sweet, and crubly when you bit into them, which is just how they should be. Overall, I do think this is a good base and starter point the the shells.
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