5-INGREDIENT CANNOLIS
Homemade 5-Ingredient Cannolis are super easy and so impressive!
Provided by Ashley Manila
Categories Dessert
Time 12h15m
Number Of Ingredients 6
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 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
Provided by Emeril Lagasse
Categories dessert
Time 1h40m
Yield 12 to 15 cannoli
Number Of Ingredients 14
Steps:
- For the shells:
- Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
- On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
- In a deep saute pan, heat the oil to 350 degrees F.
- Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
- For the filling:
- In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.
- Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.
HOMEMADE CANNOLI
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h30m
Yield 24 cannoli
Number Of Ingredients 17
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.
CANNOLI
Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat
Provided by Lulu Grimes
Categories Dessert, Treat
Time 1h10m
Yield Makes 12
Number Of Ingredients 17
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.
Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium
CANNOLI FILLING
Optional: Grated chocolate, for dipping the ends of the cannolli in. 4 Tbsp. of finely chopped candied fruit or chocolate chips/small chunks
Provided by Phil Franco
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Whip the cream until stiff, add the sugar. Now you can add the candied fruit or the chocolate chips, or whatever you like!
- Fill the shells and dip ends in the grated chocolate. Some folks like ground pistachio nuts instead of grated chocolate - I've even seen cookie 'sprinkles' used. Dust the cannoli with confectioners sugar just before serving.
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
CANNOLI FILLING (#1 AND # 2)
I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time. NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.
Provided by Dee514
Categories Dessert
Time 1h15m
Yield 10-12 Cannoli
Number Of Ingredients 14
Steps:
- Cannoli Filling # 1: (Will fill 8 large cannoli):.
- Cream drained ricotta until very smooth.
- Add chocolate chips, liqueur, orange peel and sugar; mix very well.
- Chill filling until needed.
- Using a very small spoon or pastry bag, fill cannoli shells.
- Refrigerate until ready to serve.
- Cannoli Filling # 2 (Will fill 10-12 cannoli):.
- In a bowl, sift together the sugar, cinnamon and cocoa (if using).
- Mix ricotta well (until creamy) with sifted dry ingredients.
- Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
- Chill mixture until cold before filling shells.
- When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
- Lightly sprinkle the filled shells with Confectioner's sugar.
- Keep refrigerated until ready to serve.
- Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
Nutrition Facts : Calories 535.2, Fat 32.3, SaturatedFat 20.6, Cholesterol 121.7, Sodium 202.1, Carbohydrate 30.5, Fiber 0.3, Sugar 23.1, Protein 27.1
More about "cannoli filling 1 and 2 food"
CANNOLI - SUGAR SPUN RUN
From sugarspunrun.com
CANNOLI - WIKIPEDIA
From en.wikipedia.org
AUTHENTIC HOMEMADE CANNOLI RECIPE | SUGAR …
From sugarandsoul.co
CANNOLI RECIPE - SERIOUS EATS
From seriouseats.com
BEST CANNOLI RECIPE - HOW TO MAKE …
From delish.com
{THE BEST} HOMEMADE CANNOLI RECIPE - SELF …
From selfproclaimedfoodie.com
HOW TO MAKE CANNOLI CREAM • FOOD FOLKS …
From foodfolksandfun.net
CANNOLI FILLING RECIPE - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Ratings 1Category DessertCuisine ItalianTotal Time 1 hr
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.7/5 (28)Total Time 2 hrs 45 minsCategory DessertCalories 329 per serving
HOW TO MAKE CANNOLI FILLING - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
AUTHENTIC ITALIAN CANNOLI RECIPE - SICILY'S BEST DESSERT
From nonnabox.com
AUTHENTIC ITALIAN CANNOLI RECIPE | CHEF DENNIS
From askchefdennis.com
BEST CANNOLI DIP WITH MASCARPONE CHEESE - TIDYMOM®
From tidymom.net
CANNOLI FILLING - DELALLO
From delallo.com
CANNOLI RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CANNOLI - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
From 196flavors.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love