Cannoli Cookies Food

5-INGREDIENT CANNOLIS

Steps:

• Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

CANNOLI

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

HOLY CANNOLI COOKIES

Steps:

• In a large mixing bowl cream the butter and sugar together with an electric mixer until light and fluffy. Mix in the eggs then ricotta cheese until well combined then mix in the vanilla extract, cinnamon, and fresh orange zest.
• Next, mix in the baking powder, baking soda, and salt until well combined. Mix in the flour. Stir in 1 cup of chocolate chips and the pistachios. Cover and refrigerate the dough for at least one hour.
• Preheat oven to 375 degrees F. Line baking sheets with parchment paper or lightly grease.
• Using a medium cookie scoop or spoon, drop about 1 1/2 tablespoons of cookie dough for each cookie leaving about 2 inches between each cookie.
• Bake cookies at 375 degrees F for about 8-11 minutes or until golden brown around the edges. Cool slightly then move to wire racks to cool completely.
• Microwave remaining chocolate chips on high in a small microwave safe bowl in 20 second intervals, stirring after each interval until melted and smooth. Spoon melted chocolate into a small resealable bag, clip one corner slightly, then drizzle melted chocolate over cookies. Let cool for chocolate to set.

CANNOLI

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.

CANNOLI CREAM FILLING / DIP

Steps:

• Line a large strainer with cheese cloth and strain the ricotta cheese for a couple of hours in the refrigerator.
• Add the ricotta cheese to the bowl of a food processor. Sift in the powder sugar and process together for about 45 seconds until incorporated and fluffy.
• Alternately you can add the ricotta cheese and sugar to a bowl and using a hand held blender with the whisk attachments beat together until combined and fluffy.
• Serve as is with the chocolate pizzelle cookies or stuff inside freshly made cannoli shells.

HOMEMADE CANNOLI

Steps:

• For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
• For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
• To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
• To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

AUTHENTIC ITALIAN CANNOLI RECIPE

Steps:

• Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
• Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.
• Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
• Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
• Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.
• Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
• After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
• Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
• Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
• Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.
• Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
• Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.
• Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
• Top it with a generous sprinkling of powdered sugar and serve.

CANNOLI SHELLS

Steps:

• In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
• Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
• Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

CANNOLI

Steps:

• Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
• Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
• Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
• When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

HOMEMADE CANNOLI

Steps:

• Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don't have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick.
• Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
• Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat shortening or the vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
• Wrap one oval of dough loosely lengthwise around a mold or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals.
• Using tongs, carefully lower the dough into the oil and fry until golden brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
• When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have golden brown.
• Dip ends of cooled shells in melted chocolate if desired, and allow to cool until dry. Fried shells can be stored in an airtight container for a few weeks.
• Place the ricotta (drained overnight in cheesecloth or a nut milk bag) and powdered sugar in a mixing bowl. Mix together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.)
• When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells.
• Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.

CANNOLI COOKIES

Steps:

• In a medium bowl, whisk the flour with the baking soda and salt until well blended.
• With a stand mixer (use the paddle attachment) or a hand mixer, beat the butter and ricotta on medium-high speed until light and fluffy, about 2 minutes.
• Add the sugar, orange zest, and vanilla; beat until blended, about 3 minutes. Scrape the bowl. On medium speed, add the egg and beat until blended. Add the flour mixture and mix on low speed until almost completely blended. Pour in the chocolate chips and continue mixing until just incorporated. Scrape the dough down from the sides of the bowl, cover with plastic, and refrigerate until slightly firmer, about half an hour.
• Heat the oven to 350°F Line large baking sheets with nonstick baking liners or parchment. Drop the batter by rounded tablespoons about 2 inches apart on the prepared baking sheets. Bake until the cookies are light golden, about 15 minutes. Let the cookies cool on the sheets on racks for 5 minutes before transferring them to racks to cool completely.
• Store at room temperature or freeze in an airtight container, separating the cookie layers with waxed paper.