Reviewed: May 19, 2012

Lumpy

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Reviewed: Jan. 16, 2012

Not an exact match to a classic italian cannoli, But excellent taste! I used it for a cupcake filling. Definately a winner at the holidays!

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danielle

Reviewed: Oct. 9, 2011

This was my first attempt at making cannoli filling. This was delicious! Super easy but very impressive to our dinner guests! I drained my ricotta in a strainer for a few hours before combining the ingredients. I, too, omitted the almonds and didn't miss them at all! I will definitely be making these again!

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justmarriedcook

Reviewed: Feb. 7, 2011

I left out the almonds and cherries and used almond extract with water instead of the liqueur. I used Sargento's ricotta and I didn't have a problem with water at all. I made them for Christmas and filled the shells right before dinner. The ones that were left were still crisp and heavenly the next day.

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caicarney

Cooking Level: Intermediate

Living In: El Paso, Texas, USA

Reviewed: Jul. 21, 2010

Absolutely fabulous! I put in 1/4 tsp of almond extract and skipped the water, I like the extra flavor and a thicker consistency.

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Honeychild82

Reviewed: Jun. 12, 2010

This was decent filling. I used everything the recipe said, but omitted the almonds and substituted the almond extract and water. The filling was very runny (I did not read the comments enough to learn to drain it.) but after a bit more sugar and refridgerating it for a while I got it to work. It tastes good, a bit TOO almondy for my taste, but not like a cannoli. I suggest you try it yourself

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littlechef98

Reviewed: May 17, 2010

The flavors were there but the consistency was too thin for me. I'm not certain yet what I would do differently next time. Maybe more powdered sugar?

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Holly

Cooking Level: Expert

Reviewed: Apr. 26, 2010

I made this filling recipe (doubled it) with store-bought shells. I drained my whole-milk ricotta two days, and I used pure almond extract with water as per the tip (doubled this) and added it to taste, so the filling would not become too runny. Omitted almonds. It was delicious and a hit at my best friend's bridal shower!

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NTilghman

Cooking Level: Expert

Home Town: Springfield, Missouri, USA

Reviewed: Mar. 29, 2010

Excellent recipe. Will be making this one many more times. However, you must drain the ricotta for at least a day in the fridge.

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Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Mar. 7, 2010

Excellent, I didn't have amaretto,so I substituted almond extract. Drained my ricotta for a day before I mixed with other ingredients. I made my own shells and this was a perfect filling.

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