CANNOLI CREAM FILLING / DIP
An authentic Italian Cannoli filling / dip recipe I brought from Sicily!
Provided by Florentina
Categories Dessert
Time 15m
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1099 kcal, Carbohydrate 78 g, Protein 35 g, Fat 73 g, SaturatedFat 41 g, TransFat 1 g, Cholesterol 126 mg, Sodium 232 mg, Fiber 11 g, Sugar 50 g, UnsaturatedFat 27 g, ServingSize 1 serving
CANNOLI / CREAM PUFF FILLING
Make and share this Cannoli / Cream Puff Filling recipe from Food.com.
Provided by Chicagoland Chef du
Categories Dessert
Time 40m
Yield 6 cannoli, 6 serving(s)
Number Of Ingredients 3
Steps:
- Combine all ingredients. Fill desired pastry. Chill for 30-60 minutes until ready to serve.
CAKE AND CANNOLI CUSTARD CREAM FILLING
very good cream filling.. Note: I also made this with using only 250 ml of Nurti Whip and it turns out a little heavier but is great believe me..this is a three for one recipe here..as you can also use the filling without the nutri whip too with good tasting results. Use this filling for tarts, cream puffs, or cakes and although not a traditional cannoli filling its great in those too. Nutri Whip is a Canadian Product, it is similar to Rich's Ready to Whip Topping. It is liquid and needs to be beaten just like whipping cream, without sugar added.
Provided by andypandy
Categories Sauces
Time 25m
Yield 3 cups
Number Of Ingredients 8
Steps:
- Combine sugar, flour and salt in a pot.
- Whisk to combine well.
- Add milk gradually to get no lumps.
- Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
- Beat yolks in a bowl.
- Add some hot mixture into the bowl just a little to bring to a warm temperature.
- Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
- Remove and blend in the vanilla and pkg of dry pudding mix.
- Stir well until blended.
- Cool two hours, covered with saran (not to get a skin on top) or until cold.
- Beat nutri whip and then fold into the cold custard.
- Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
- Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
- I have never made this with reg. whipping cream, always Nurti Whip.
Nutrition Facts : Calories 522.4, Fat 20.3, SaturatedFat 10.8, Cholesterol 299.7, Sodium 651.8, Carbohydrate 74, Fiber 0.3, Sugar 29.1, Protein 11.2
CANNOLI SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
CANNOLI WITH AMARETTO FILLING
Make and share this Cannoli with Amaretto Filling recipe from Food.com.
Provided by tranch
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- SHELLS: Combine flour, salt and sugar in a medium bowl.
- Cut in butter until mixture resembles coarse meal.
- Stir in beaten egg.
- Gradually stir in wine, mixing well.
- Shape dough into a ball, cover and refrigerate 30 minutes.
- Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
- Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
- Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
- Moisten seam with water to seal.
- Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
- Fry cannoli shells one minutes, or until golden brown.
- Drain on paper towels and cool about 5 seconds.
- Remove the form and cool cannoli shells completely.
- FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
- Put ricotta in a processor and process until smooth.
- Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
- Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
- Pipe, or spoon. filling into shells.
- Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
- NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.
Nutrition Facts : Calories 268.6, Fat 14.7, SaturatedFat 9.1, Cholesterol 46.3, Sodium 117.5, Carbohydrate 29.9, Fiber 1.8, Sugar 11.1, Protein 6
CANNOLI FILLING
Make and share this Cannoli Filling recipe from Food.com.
Provided by melissamickelson
Categories Dessert
Time 5m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix ingredients together and serve on graham crackers.
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