Cannoli With Mascarpone Cream Food

CANNOLI

Steps:

• Using a stand mixer with the whisk attachment, whip heavy cream using whisk attachment until peaks form. This takes just a few minutes. Transfer to a separate bowl. Add mascarpone cheese to stand mixer bowl and blend until light and fluffy, just for a minute or two. Transfer mascarpone to the bowl with the whipped cream.
• Add ricotta to the stand mixer bowl and blend ricotta cheese until smooth. Mix in powdered sugar, vanilla, and zest. Fold in previously whipped heavy cream and mascarpone cheese along with pistachio flavor (if using).
• Cover and chill several hours or chill overnight.
• Whisk together flour, salt, sugar, and cinnamon. Cut in the butter. Make a well in the center and add the egg and and the egg yolk, wine, vinegar, and water. Mix with a fork to combine or use your hands to mix, if needed. Knead by hand or with a dough hook in your stand mixer for about 10 minutes. Form into a ball, wrap dough with plastic wrap, and refrigerate for about an hour.
• Roll out a rounded tablespoon of dough, press flat into a disk shape, and coat both sides with flour. You can try to roll it by hand, but I find it ideal to run through my pasta roller. The goal is to create flat ovals that are about 4-6 inches long, and the thinner and more uniform, the better they will cook.
• Using an Atlas pasta roller, I processed the dough starting at setting 1.
• Then I continued to increase the setting through to level 6.
• Lightly oil the outside of a tube (oil spray works great).
• Lay the tube on one end of the disc and roll the tube.
• When you reach the end dab egg white on the flap and finish rolling.
• Lightly press the the end with the egg white to seal.
• Heat oil to 350 degrees F. Fry 2-3 at a time (while still wrapped around cannoli form) until golden, about a minute. Remove with tongs and place on paper towels to drain. As soon as they are cool enough to handle, gently slip the form out of the shell. Cool completely before filling. Note: this process is SOOOO much easier if you have one person rolling the cannoli shells and the other person is cooking them.
• Remove ricotta filling from refrigerator. If it appears too liquid to stuff into the shells, whip with a whisk attachment on a stand mixer for about a minute on high speed. That should thicken it up. If you want chocolate chips mixed in with the filling, add about half to the filling and stir.
• Add ricotta filling to piping bag with a wide tube fitting and pipe into each shell. Insert at each end, start filling at the middle of the cannoli and work your way out. To serve, dust with powdered sugar and garnish ends with mini chocolate chips and crushed pistachios.

CANNOLI WITH MASCARPONE CREAM

Steps:

• 1. Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
• 2. Divide dough into 2 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered) OR roll out into a thin sheet of dough. Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
• 3. Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
• 4. Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
• 5. Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip ends of cannoli shells in melted chocolate. Let set 15 minutes on parchment paper.
• Mascarpone Cream
• 1. Mix filling ingredients together.
• 2. Cover and refrigerate until ready to use (at least a couple of hours).
• 3. When ready to serve, use a ziploc bag (cut the corner) or pastry bag with 1/2 inch star tip. Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.
• 4. Let the filling smoosh out of each end of the shells, just a tad.
• 5. Some people sprinkle powdered sugar on top right before serving or dip the ends into chocolate shavings.

CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS

Steps:

• 1. * Mix filling ingredients together.
• 2. * Cover and refrigerate until ready to use (at least a couple of hours).
• 3. * Use a ziploc ( cut the corner ) and pipe into the shells.
• 4. * Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
• 5. * Some people sprinkle powdered sugar on top right before serving.