This is the full recipe for cannoli including the shells and filling. Special equipment is needed including cannoli tubes, pasta machine and a pastry bag.
Please note that when I submitted this recipe, I indicated grated citrus peel to taste and barely 1/2 to 1 cup of powdered sugar, again to taste. My submission did not include the "one cup of candied citron"... I'll assume that the editors added this in error. With regards to rolling the dough, I found that paper-thin was too difficult to achieve with a rolling pin and was happy to have the pasta machine available. I agree with the previous review that if you don't get the pastry thin enough the results will disappoint. I'm sure that those trying to tackle this type of pastry have their own tricks up their sleeves, eveyone finds their best methods. I do hope that those few tricks I included will help first-timers get good results. Good luck and good eating. - 08 Sep 2005 (Review from Allrecipes USA and Canada)
Your Cannoli recipe is the BOMB!!!!!!!!!!! It's so tradional italian that is so good and these so like the ones my family and I have had. These are EXCELLENT!!!!!!!!!!!!!!!!!!! Thanks, Lydia Nacawa p.s. These were so good with the Marsala wine it pulled the flavors together!!! Five stars ***** - 23 Nov 2005 (Review from Allrecipes USA and Canada)
I loved the ricotta filling, but I added a small amount of vanilla, 1 teaspoon. - 28 Dec 2007 (Review from Allrecipes USA and Canada)