"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." — Lesa Caruso
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1 1/2 teaspoons
1 1/2 quarts
oil for deep frying
1 1/2 pounds
sifted confectioners' sugar
miniature semisweet chocolate chips
chopped candied orange peel
Well, I didn't drain the ricotta nor did i refrigerate the filling, so I am rating the taste and ease of making it. I did not make the shells (bought at an italian deli. We froze a bunch. worth making!
I loved the shells I made. I wouldn't change them at all. However, I found that even after draining the ricotta, the texture was a little off for my taste. I think next time, I might use mascarpone and maybe some crystallized lemon and a little ginger. Still a very good recipe the way it is.
This was a great recipe. I added a little more confectioners sugar to the filling (about a cup.) It came out great!
I did have to drain the ricotta. I didn't at first and it was really watery and didn't taste very good. So I put the ricotta in a colander and put it on top of a big mixing bowl and let it sit over night in the fridge. Woke up the next morning and it was the perfect texture!
I bought the shells because I was feeling lazy, but this recipe is similar to the one we used at the bakery I worked at a long time ago so I will just assume it will be good haha
I liked it..it wasnt watery at all for me..almost as good as my fav. bakery!! Worth making and making it again!
Sounds GOOD!!!! I'm makin it!
This was a perfect recipe with the exception of the lack of drain-the-ricotta instruction. I drained Sorrento brand ricotta (starts off drier) for 3 days in a sac I made of cheesecloth. It was the perfect consistency for piping through a pastry bag. Tasted wonderful! I skipped the mini chips and orange peel, but on a few of them I dipped the ends of the shell in chocolate. My taste testers loved these plain or with chocolate!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 190
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