Reviewed: Dec. 25, 2011

Traditional Sicilian Cannoli Filling is made with impastata ricotta which is a thick ricotta not cream. If you can not find impastata put the ricotta in a fine strainer for about a couple hours

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Reviewer:

carmella

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Reviewed: Aug. 26, 2011

I made this by the recipe the first time and liked the floavor but not the texture. The second time, I added 4 oz cream cheese,and replaced the almonds and cherries with amaretta. I blended it in the food processor and it turned out perfect. Similiar taste, much better texture.

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Reviewer:

Jdog

Reviewed: Jun. 29, 2011

Pie was very easy and quick to make. Just a note - it took over 3 1/2 hours to thaw.

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Reviewer:

Dexter

Reviewed: Jan. 11, 2011

It was okay. The recipe needs some tweaking. I always make a recipe following the cooks directions first, so I get a feel for the recipe. Just a few small changes will make this recipe a winner in my book!

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Reviewer:

Fran

Cooking Level: Expert

Home Town: Chicago, Illinois, USA

Living In: Aiken, South Carolina, USA

Reviewed: Jan. 9, 2011

Absolutely delicious! A few modifications - used whole milk ricotta; used hand mixer to make it smoother; no maraschino cherries or almonds; added extra choc chips; used a choc graham cracker crust & drizzled melted chips over top with fresh whipped cream as garnish. Unbelievable!! Absolutely making this again!!

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Reviewer:

Lisa

Reviewed: Apr. 23, 2010

Very nice. I have made this before and we also sprinkled a dusting of coffee powder (we have a burr grinder and ground coffee on the finest setting) on a few of the pieces. I liked this a lot. Easy to make and we all enjoyed the taste.

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Reviewer:

Aimee

Reviewed: Apr. 20, 2010

Didn't like texture of frozen ricotta

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Reviewer:

iekel

Reviewed: Apr. 11, 2009

I love cannoli, so this was a must try for me. After reading the reviews I decided that I wanted to make it work and not be so runny, so I added 4 egg whites to the mix. I also eliminated the almonds (didn't have any) and topped the pie w/ pine nuts. Placed the mixture in a pie crust and baked it @ 350 degrees for about 40-45 mins. until it tested done. I allowed it to cool to room temp. and cut a slice. It held together perfectly and was very good, very rich, but very good. I would make this again. Thanks for posting :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Apr. 2, 2009

This is very nice for Easter. I simplified the recipe by cutting out all the extras and sticking to the semi-sweet chocolate chips. The most important thing is to DRAIN THE RICOTTA by placing it in a strainer lined with cheesecloth or some kind of filter, for at least one hour. The less moisture, the better. I would not recommend freezing this at all. It was a very sweet after dinner treat on Easter and the kids loved it. Next time, I would replace the chocolate chips with a block of semi-sweet chocolate and use a grater. I'm giving it five stars-- will make this next year at Easter again.

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Reviewer:

Nena902

Cooking Level: Intermediate

Reviewed: Mar. 28, 2009

Traditional cannolis are filled with a pastry cream and this is the wrong texture and flavor. The addition a high volume of chips and cherries and almonds created a pie with a lot of "stuff" in it and the filling tasted even more bland because of it. Freezing it made it hard as a rock but mere refrigeration made it runny. All in all, not something I will make again.

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