Reviewed: Apr. 4, 2012

i love this recipe. i've made -a variation of- it several times now. the only complaint i have is it is too much flour and not enough wine. i've adjusted to 2 1/2 cups flour and about 1 1/4 cups wine. also, i've found that if you sift the flour after you've measured it, it absorbs the wine much easier. everyone loves the cannolis i make with this recipe and always say how tender yet crispy the shells are. ^.^

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Reviewer:

chelleys

Reviewed: Mar. 12, 2011

I followed this exactly and was very happy with the results. Thanks for sharing it Judy.

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1 user found this review helpful

Reviewer:

ADAMBENSON

Reviewed: Nov. 2, 2010

I added more wine than the recipe called for and still couldn't get the dough workable. The dough was so tough I couldn't roll it out.

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Reviewer:

doreenm

Reviewed: Nov. 11, 2009

Tasty! My preparation took a bit more than 3/4 cups wine. I have no access to cannoli shells, and this recipe was very authentic, so nice.

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6 users found this review helpful

Reviewer:

mrsshooty

Cooking Level: Expert

Reviewed: Dec. 18, 2008

Fantastic! These are *real* cannoli shells! If you're a beginner cook and not really confident in your skills, then use one of the other recipes that are full of shortening and eggs. If you know what you're doing in the kitchen and want to make real, authentic cannoli, this recipe is the way to go.

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27 users found this review helpful

Reviewer:

PhantomMoon

Cooking Level: Professional

Home Town: Salt Lake City, Utah, USA

Living In: Portland, Oregon, USA

Reviewed: May 5, 2008

I had a hard time with this recipe, finally getting it into a ball (since there is no butter maybe), and after kneading it for the full 15 minutes the recipe states, it was very tough and chewy! What did I do wrong?

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16 users found this review helpful