I made these using white grape juice and they are delicious! And the whipped cream gives the filling this delicate taste. Theses are yummy, thank you for sharing the recipe!
I just made cannoli from scratch last week and they turned out awful, im so glad to see you made a recipe because your recipes are some of the best I've had, and they look so delicious
is there a way you can overstrain the ricotta cheese? if, say, i originally strain it overnight but then can’t make the recipe until 12 hours go by, is there any way the ricotta loses too much moisture?
Unfortunately it's not going to turn out quite the same. :( You really need to whip that heavy cream to stiff peaks and that's not going to really be possible if it's mixed with ricotta. :(
You can get a Marsala cooking wine in just about any grocery store or a liquor store should carry it. My grocery store typically has a small section of cooking wines usually around the vinegar and other oils.
Ideally, fill the cannoli shells shortly before serving as they can become soggy. The dough for the shells may be prepared 3-5 days in advance of frying. Fried shells may be prepared and stored in an airtight container at room temperature for several days or in the freezer for several months before using. Filling may be assembled and stored in the refrigerator in an airtight container for up to 3-5 days before using. I don’t recommend freezing filled cannoli as the texture/quality of the filling may degrade.
I made these using white grape juice and they are delicious! And the whipped cream gives the filling this delicate taste. Theses are yummy, thank you for sharing the recipe!
I just made cannoli from scratch last week and they turned out awful, im so glad to see you made a recipe because your recipes are some of the best I've had, and they look so delicious
Hopefully these turn out much better for you. :)
@@SugarSpunRun i just made them, they were amazing, thank you so much for the recipe
Wonderful video!! I appreciate the use of the food processor
Thanks for the video. WOW! You really make it seem so easy. A lot of steps, but pretty easy. Thanks a million. Take care.
You are so welcome! I hope you love it. :)
I was looking for cannoli recipe because my friends is Italian and I was thinking of giving him a desert. Thanks for this recipe!
That will be a true test! Hopefully he loves them! :)
@@SugarSpunRun I hope so too!
So cool! Thank you for your hard work.
Although I’ve never had them but still I’ll make the recipe I know they’ll be good 👍
Came here faster than Usain bolt could run!!💨🤤😋. I left my school work to come watch this
😂 I hope you enjoyed it! :)
@@SugarSpunRun thank you so much... I did!!!
My son loves these, will give it a try thank you!
I hope he loves these! :)
They're my favorite 💜🤤
So tasty! :)
What a great explanation.cant wait to try
I hope you love them! :)
Hi can you make the cookie, brownie cake in one pan plz
TY! I love cannolis I know I'm asking such silly question.. Can I substitute marsala wine for non-alcoholic? If so, please let me know. Stay safe!
That should be fine. Others have reported success using water or grape juice. :)
Sweet vid ! It would be dangerous to have 2 dozen cannoli in my house though, I would eat them all :)
🤣 I can't judge because I have come pretty close to doing the same.
I’m allergic to grapes so using Marsala wine is out of the question. Any substitute suggestions?
Love your videos! How big of a cookie cutter for the large canolli? Also, cheesecloth link please!
I use a 3 inch cookie cutter and I have added an amazon link in the description for the cheesecloth.
@@SugarSpunRun you use the three inch for both the small and large tubes?
God is able to carry you through 😊
where do you get the large cannoli stainless steel ??
read her directions below the video. they are on amazon
is there a way you can overstrain the ricotta cheese?
if, say, i originally strain it overnight but then can’t make the recipe until 12 hours go by, is there any way the ricotta loses too much moisture?
Hmmm I think it would probably be ok at that point. I don’t think I’d leave it longer than 2 days
How many in total recipes do you have in you websites
Hmm last time I checked it's about 600
I stupidly added the heavy cream and powered sugar to the ricotta cheese mixture. I stirred a bit more. Did I screw it up bad?
Unfortunately it's not going to turn out quite the same. :( You really need to whip that heavy cream to stiff peaks and that's not going to really be possible if it's mixed with ricotta. :(
Does someone know what store can i find the Marsala wine?
You can get a Marsala cooking wine in just about any grocery store or a liquor store should carry it. My grocery store typically has a small section of cooking wines usually around the vinegar and other oils.
Ok thank you.
How far in advance can you make the filling and shells?
Ideally, fill the cannoli shells shortly before serving as they can become soggy.
The dough for the shells may be prepared 3-5 days in advance of frying. Fried shells may be prepared and stored in an airtight container at room temperature for several days or in the freezer for several months before using. Filling may be assembled and stored in the refrigerator in an airtight container for up to 3-5 days before using.
I don’t recommend freezing filled cannoli as the texture/quality of the filling may degrade.
Is their a substitute for the wine
I actually talk about this in the blog post. :)
Leave the stand mixer, take the cannoli...
What would be a non alcoholic substitute for marsala wine?
I haven't tried it myself, but others have reported success with grape juice or water. :)
@@SugarSpunRun thank you!
is that a chris farley reference or am i just that old?
Hmmm not a Chris Farley reference, but I don't know that makes you old here. :)
Are you married?😍
Toooomuch TALKING
Sorry I can't hear you over all of the talking
Not wanting to complain, but I don't see a link to the jumbo cannoli tubes.
I just use the mini ones here, but I have added a link to larger ones in the description. :)
@@SugarSpunRun Thank you Sam! I appreciate you getting back to me!
"This is going to be a 100% from scratch recipe..." then immediately busts out store bought ricotta, lol. No thanks.
Wellllllll I also don't milk my own cows so you know there is that 🤷♀️