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Cannoli I

Submitted by: Rosina

Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun.

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Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.

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Cannoli III

Submitted by: Lesa Caruso

When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference.

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Cannoli Filling

Submitted by: Maria

A simple filling for Italian cannoli cookies using ricotta cheese and citron fruit.

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Cannoli

Submitted by: KITTYCATGRL

Great, round and delicious.

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Cannoli Cake Roll

Submitted by: shirleyo

A decadent and rich jelly-roll style cake. Makes a wonderful showcase, well worth the effort!

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Cannoli Pie

Submitted by: LESA CARUSO

A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste.

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Cannoli Shells

Submitted by: Judy Peterson

These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.

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Ricotta Cookies II

Submitted by: Sandy

Delicate Italian ricotta cookies with an almond flavored glaze. Very good!

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Pizzelles III

Submitted by: Marianne Jungels

This recipe calls for a batter-like dough and is baked on a pizzelle iron. Powdered sugar adds an elegant touch. In the Italian version, vanilla is replaced by anise. Chocolate may also be used.