CONE-OLI
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 tablespoons chopped chocolate. Cover and refrigerate until thick and cold, at least 1 hour.
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture. Dust the cones with confectioners' sugar.
CANNOLI CONES
This party-perfect version of cannoli swaps the usual fried pastry dough wrap for ice cream cones-so they're not just fun to eat, they're easier to make.
Provided by My Food and Family
Categories Home
Time 45m
Yield 12 Cones
Number Of Ingredients 8
Steps:
- Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
- Fold in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.
- In a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
- Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.
- When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CANNOLI
Steps:
- Mix together flour and butter into small lumps. Add Marsala, mix and add water to form dough. Wrap in plastic and let rest. Cut into pieces and pass through a pasta machine in widest setting, dust with flour and change setting 1 at a time and pass until 1/8 - inch thick. Cut dough according to cannoli tube size. Roll around tube, brush with egg and deep- fry at until 350 degrees until golden. Let cool and fill with cream.
- For the Cream Filling: Combine all ingredients, as desired, in a bowl, fill shells, dust with sugar.
PINEAPPLE CANNOLI CONES
Make and share this Pineapple Cannoli Cones recipe from Food.com.
Provided by Food.com
Categories Dessert
Time 20m
Yield 12 Cones
Number Of Ingredients 12
Steps:
- Equipment:.
- Food processor.
- Piping bag with large star tip.
- Cone holder.
- Directions:.
- To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
- In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
- Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.
CANNOLI
This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.
Provided by Kim D.
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- To make shells, mix flour, sugar and salt in a bowl.
- Cut in butter.
- Add egg yolks; stir with a fork.
- Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
- Form a ball with the dough and let stand for 30 minutes.
- Roll dough almost paper thin, on a well-floured surface.
- Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
- Using a paring knife, make sure circles are cut all the way through.
- Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
- Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
- Remove from hot grease and drain on paper towels, seam side down.
- Let cool a minute or two before trying to remove metal tube.
- To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
- Leave cannoil shells on paper towel, seam side down to cool completely.
- ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
- For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
- Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
- Squeeze Maraschino cherries with paper towels to remove all liquid.
- (If you don't squeeze them good, you will have a pink water filling!).
- Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
- For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
- Chill filling for about 30 minutes before piping into cooled cannoli shells.
- You may garnish the cannoli by sprinkling powdered sugar on top.
- Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
- Keep refrigerated until time of serving.
Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3
ICE CREAM CONE CANNOLI
Make and share this Ice Cream Cone Cannoli recipe from Food.com.
Provided by coconutcream
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- With a woodwn spoon, mix ricotta, sugar, vanilla, and orange rind until smooth.
- Add chips and stir until evenly blended.
- Cover and refrigerate for one hour.
- Spoon mixture into ice cream cones. Add sprinkes and serve.
Nutrition Facts : Calories 188.6, Fat 8.9, SaturatedFat 5.4, Cholesterol 27.1, Sodium 70.5, Carbohydrate 21, Fiber 0.5, Sugar 13, Protein 7
HG'S HOLY MOLY CANNOLI CONES - WW POINTS =3
A new Hungry Girl Recipe! "You will FLIP OUT when you try our creamy, creative take on chocolate chip cannolis!!!" PER SERVING (1 cannoli cone): 134 calories, 1.75g fat, 184mg sodium, 21g carbs, 0g fiber, 10.5g sugars, 6g protein -- POINTS® value 3*
Provided by senseicheryl
Categories Dessert
Time 10m
Yield 6 cones, 6 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients except the cones and chocolate chips in a medium bowl. Using an electric mixer, beat on high until mixture is fully combined and fluffy. Fold in half of the chocolate chips.
- Carefully transfer mixture to a large plastic bag, squeezing it down toward one bottom corner of the bag. Snip that corner off with scissors, so that you have a makeshift piping bag.
- Gently squeeze the ricotta mixture into the cones, evenly distributing it among them.
- Sprinkle the remaining chocolate chips evenly on top of the filling in each cone.
- Eat and enjoy!
CONE-OLI
Easy to make and served in sugar cones, replacing cannoli shells! From Food Network Magazine, June, 2011. Cooking time is chilling time.
Provided by Chef PotPie
Categories Dessert
Time 5h50m
Yield 6 cone-olis, 6 serving(s)
Number Of Ingredients 9
Steps:
- Put the ricotta in a fine-mesh sieve set over a bowl. Refrigerate 30 minutes to drain.
- Transfer the ricotta to a large bowl. Add the cream cheese, confectioners' sugar, vanilla and almond extracts, and the orange zest and beat with a mixer until smooth and fluffy, about 1 minute. Fold in 3 Tbsp chopped chocolate.
- Cover and refrigerate until thick and cold, at least 1 hour.
- Transfer the ricotta mixture to a resealable plastic bag. Snip off one corner and pipe the mixture into the cones. Gently press the remaining chocolate and the pistachios into the ricotta mixture.
- Dust the cones with confectioners' sugar.
- You can fill the cones up to 4 hours in advance, cover and refrigerate, then dust with sugar just before serving.
Nutrition Facts : Calories 205.6, Fat 11.5, SaturatedFat 6.3, Cholesterol 36.8, Sodium 99.4, Carbohydrate 17.9, Fiber 0.5, Sugar 9.8, Protein 7.7
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CANNOLI CONES - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.4/5 (33)Total Time 30 minsServings 10Published 2020-05-04
- Melt dark chocolate chips and dip wide opening of cones in melted chocolate. Place cones facedown on a parchment paper-lined pan until chocolate is hardened.
- With a hand mixer on medium speed, beat ricotta cheese, powdered sugar, and vanilla extract until combined. Add 3/4 cup mini chocolate chips.
- Transfer to a piping bag with a large tip. Pipe cannoli mixture into each cone. Add additional chocolate chips on top of the cannoli filling, for decoration.
CANNOLI CONES - COOKIE DOUGH AND OVEN MITT
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- Place the ricotta cheese in a fine-mesh strainer over a bowl. Cover with plastic wrap and allow to drain overnight in the fridge.
- Add the 1 cup of milk chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second intervals stirring after each interval until smooth.
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CANNOLI CONES - SUGARHERO
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- Start by draining the ricotta cheese to remove excess moisture. Line a wire strainer with 2 layers of cheesecloth, extending up and over the sides of the strainer, and place the strainer over a bowl. Put the ricotta in the strainer, then gather the edges of the cheesecloth together around the cheese and fasten it with a rubber band, forming a tight bundle.
- Let the ricotta sit and drain in the refrigerator for at least 2 hours—overnight will work too. At the end, you should see significant liquid has seeped out of the cheese into the bowl below. Take the bundle of cheese and squeeze it gently to get out any extra moisture. Discard the drained liquid.
- Combine the drained ricotta, International Delight Vanilla Cannoli Crème Latte creamer, orange zest, cinnamon, vanilla, salt, and powdered sugar in a blender, and blend just until smooth, 10-15 seconds. Scrape down the mixer as necessary to make sure it all gets blended, but don’t overwork it—stop when everything seems nice and smooth.
CANNOLI CONES - CPA: CERTIFIED PASTRY AFICIONADO
From certifiedpastryaficionado.com
- Set a mesh strainer over a medium bowl. Line the inside of the strainer with a cheese cloth, making sure excess cloth hangs over the sides of the strainer. Add ricotta cheese to the cheesecloth and cover with the excess cloth to prevent the cheese from getting crusty. Refrigerate for 8 hours to drain the excess water from the ricotta cheese.
- While the cheese is draining, you can prepare the cones. Melt the 4 ounces of semi sweet chocolate in the microwave in 30-second intervals. Dip the tops of the cones into the chocolate and gently tap off the excess. Place on a baking sheet lined with parchment paper to dry and harden.
- 30 minutes before you use the cheese, place the bowl of a stand mixer and the whisk attachment in the freezer so it gets extra cold.
VEGAN CANNOLI CONES - 8 INGREDIENTS, GREAT FOR PARTIES!
From plantpowercouple.com
- PREP FILLING INGREDIENTS: Melt and measure out your cocoa butter and coconut oil, one at a time. We did this by heating each in a small pan on low heat, stirring until almost completely melted. Then, remove them from heat and stir until completely melted. Now, you can measure them out. You can alternatively use a microwave, just be sure you are at a low heat and stopping often to stir.
- MAKE THE FILLING: Add these to your food processor along with the remainder of the filling ingredients (excluding the chocolate chips) to your food processor and blend on high, stopping to scrape down the sides as needed, for about 2-3 minutes or until the oils have emulsified and a thick, luscious texture is achieved.
- SET THE FILLING: Add half of this mixture to a pastry bag and the other half to a medium air-tight container. If you don't have / aren't comfortable with pastry bags, feel free to skip that step and put all the filling into the freezer container. Stir 2 Tbsp of the chocolate chips into the mixture in the container and place both in the refrigerator overnight to set. If you’re short on time, you can set it in the freezer for 30 - 45 minutes.
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