Posted: 1/3/2013 2:08:55 PM
Yes, do drain the ricotta. At Christmas, I added bits of chopped candied fruit (cherries and pineapple) and chopped pecans. They were very decorative and everyone really enjoyed them. Most people took seconds.
Posted: 12/20/2012 3:39:06 PM
I made these too, having made cannolis before. I knew to drain the ricotta, this should be a part of the recipe, Mine came out great!
Posted: 9/18/2012 1:29:18 PM
The reason why it's runny is because unless you use inpassatta which is ricotta that has been drained of the water... you get soup instead of a creamy filling... you need to drain the ricotta of all moisture through a strainer...then use it in your recipe...it will make a big difference. Hope this helps... I just learned how to make cannoli filling today. :)
Posted: 8/16/2012 1:45:09 PM
I made these recently and they were just o.k. Loving cannolis as much as I do these didn't really impress me that much. I don't think I would make again.
Posted: 8/16/2012 7:00:40 AM
The filling is a disappointment here as well. It is like liquid! I have put it in the freezer in hopes it will become a frozen dessert but in the meantime, I think I am going to have to do it all over again. I searched for cannoli cream recipes and many I have run across say to drain the ricotta. I think that is my first step.
Posted: 8/15/2012 11:45:48 AM
Totally disappointed with this recipe!! They look delicious and have wonderful reviews. Followed the recipe exactly other than using the raw sugar for the cups, just used reg granulated sugar. The pastry was fine and I got the 48 cups. How many pastry cups you get is gonna depend on the size of your cookie cutter...not rocket science there. My problem was the filling. It was so runny there was no way any of it could be piped into the baked cups. Even took one reviewers advice and went with the Sorrento brand ricotta since she had better results...FAIL! Added more powdered sugar trying to thick
Posted: 8/13/2012 6:13:25 AM
I made this recipe last night and thought it was wonderful. I did not get 48 cups, it was closer to 38. I added regular sugar to the pie crust along with the cinnamon instead of buying raw sugar. I had no issues with the pie crust getting soggy even the next day. Everyone in the house thought this recipe was fantastic. Be warned once you eat one you cannot stop.
Posted: 7/28/2012 3:54:50 PM
I made this recipe this past week. There are two pie crusts in each box. Each pie crust yielded 12 cannoli cups. Therefore, the entire box which contains 2 rolled up pie crusts will make 23 mini cups. I coated each of the cups with semisweet chocolate and I added one tablespoon cream cheese to the ricotta mix. They were awesome and the chocolate-lined cups prevented the pastry cups from getting soggy. The pastry cups were extra easy and now I am going to use this technique with the cups but use regular muffin pans for larger pastry cups. I am going to do miniature cream cheese and fruit
Posted: 7/20/2012 3:12:53 PM
It would be helpful to know how many servings (pieces) to expect from this recipe.
It sounds great, and I will be trying it soon.
Posted: 7/19/2012 11:30:12 PM
For a topping try chopped pistachios instead of the chocolate chips.