Cannoli I Recipe Reviews - Allrecipes.com (Pg. 2)
Reviewed: Jul. 19, 2005
Ricotta must be dry, I drain in a sieve with weight on top over night, I also used powdered sugar as I think it blends better. The dough recipe actually made over 30 shells, I rolled them as thin as I could as they swell up and blister, only take 2-3 mins not 8. I used mixed peel/candied peel not citron but the taste was overpowering so you could not taste the chocolate or the original cannoli taste I first had as a teen, (just the ricotta and sugar and nothing else) I have just made another batch without the fruit or choc, next time I may use 1/2 cup choc and 1/4 cup peel as I think this may balance out the flavours better. I actually have this exact recipe on the back of an old box of cannoli forms made by hoan, I think the 8 mins deef frying was prob an eror and should read 3 as 8 mins would turn them black.
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Reviewed: Feb. 10, 2004
I'm sorry to say, but this recipe did not turn out well at all. I followed everything to a T, but the cannoli shells were thick and tough. The filling was way to sweet, and chocolate chips were too big. I think if I make this filling again, I will use the powdered sugar and perhaps mini chocolate chips. I will resort to purchasing the cannoli shells the next time. They are crisp and light. Sorry. . . :(
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Reviewed: Feb. 6, 2004
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.
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Reviewed: Dec. 30, 2002
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.
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Reviewed: Jan. 20, 2002
Make sure you thin out the dough. Also you can use lemon peel instead of the candied citron. This is the tastiest ever!
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