The reviewer gave this recipe 1 stars. This recipe averages a 4.3 star rating.
Reviewed: May 19, 2012
Lumpy
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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Living In: El Paso, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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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The reviewer gave this recipe 3 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

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The reviewer gave this recipe 4 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Expert

Home Town: Springfield, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.3 star rating.
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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Cooking Level: Intermediate

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