Cannoli II

Reviews More Reviews

Most Helpful Positive Review

Apr 25, 2007

I am not a cannoli fan, but my husband is and liked these. I changed it a little though. I put a little cinnamon in the filling and drasined the ricotta. Also use powdered sugar instead of white. When finished, dust with pwdered sugar and dip the ends in choc chips or coconut. not bad...

—HASHIMARIE

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Most Helpful Critical Review

Jan 15, 2004

the cannoli filling was very liquidy i followed the directions as it was written. i asked the bakery man why is was happening and he aid "you must drain the ricotta for 24 hrs and use powdered sugar." i did that and it was still liquidy. i then refrigerated it and it was better. the only problem is that it was not thick enough to fill up the pazzelle shell. the taste was overall good...i just expected better because it was hard work

—SMURFF30

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10 Ratings

Mar 31, 2008

I absolutely LOVE this recipe for the shells!!! Sure they are hot when you roll them onto the tubes!!! What do you expect when you are using a pezelle iron? But it is way less messy and time consuming than the fried ones. The trick is to roll them as soon as they come off the iron.

—Katie

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Dec 24, 2009

My family love store cannoli's and when I found this recipe I had to try them. The fact that these are not fried, I wasn't sure if we would like them. I made the shell's with the pizzelle iron that I borrowed from my sister in law, not wanting to buy one if they where a flop. I also used to forks to roll the cookies with to save my fingers. I found that if you put the roller on the cookie and use the forks to roll and lift them off, it worked well. I used a different filling recipe from TreStella. We enjoied these very much, not the same as from the store, but good in there own right. Planning on making again for the extented family tomorrow.

—Joyce S

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Dec 21, 2003

this receipe really flopped! the shells came out nie, if you have tough fingertips but the filling was way too liquidy. an overall disappointment!

—OLIVIAANDROB

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Jan 29, 2003

Didn't wait to buy the extra equipment. We ate the filling and remembered the great taste of the special Christmas Canolli we had as kids.

—mittenmaker

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Jan 03, 2011

You have to drain the ricotta cheese first which this recipe neglects to mention so the filling runs all over the place. Secondly there is not enough filling to fill 24 cannolis. If you are lucky you get to fill 12 cannolis.

—Angela E

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Feb 17, 2008

The taste of the filling was great, but it was very runny and had sugary feel to it. I didn't see the previous posts about draining ricotta or using powdered sugar. Perhaps that would help. We didn't have or want to buy all of the equipment, so served the filling over puff-pastry shells (from freezer section, then baked). It was very good that way, and was a way to keep the runny filling inside.

—TWEINKE

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Nutrition

Calories
160 kcal
8%

Carbohydrates
22.9 g
7%

Cholesterol
27 mg
9%

Fat
6.2 g
10%

Fiber
0.4 g
1%

Protein
3.8 g
8%

Sodium
60 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Cannoli II

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories: 160
Calories from Fat: 56

% Daily Value *
Total Fat 6.2g 10 %
Saturated Fat 2.6g 13 %
Cholesterol 27mg 9 %
Sodium 60mg 2 %
** Potassium 49mg 1 %
Total Carbohydrates 22.9g 7 %
Dietary Fiber 0.4g 1 %
Protein 3.8g 8 %
Sugars 15.3g
Vitamin A 3 %
Vitamin C < 1 %
Calcium 8 %
Iron 7 %
** Thiamin 7 %
** Niacin 9 %
** Vitamin B6 < 1 %
** Magnesium 3 %
** Folate 11 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.