The cannoli shells I made from this recipe were excellent! For want of a pasta mangle, I had to roll the dough out by hand. I can see how the crispiness would be improved if the shells had been thinner, but for the record, I was at least able to get the suggested number of shells (30). I would recommend a little cocoa powder, but otherwise the shell recipe was perfect. I made some modifications to the filling recipe: 1/2 tsp each of vanilla and almond extracts, a little citrus zest (as Lydia recommends in her review), and drained ricotta. (I put the ricotta on a coffee filter in a colander over a bowl, covered it with plastic wrap, and placed a bowl on top to press the liquid through. The whole apparatus sat in the fridge overnight.) I find this makes the filling less runny when it needs to sit out for some time, e.g. at the dessert table of a pot luck.
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The cannoli shells I made from this recipe were excellent! For want of a pasta mangle, I had...