FOUR WAYS CANNOLI FILLING
Making cannoli shells from scratch is a challenge, but making cannoli filling is fun. You can do experiments to create kinds of flavor.
Provided by Elsa Beene
Categories Other Desserts
Number Of Ingredients 27
Steps:
- 1. In a large bowl, add ricotta cheese, mascarpone cheese, cream cheese and goat cheese. Using an electric mixer with medium speed, beat the cheeses until well combined, smooth and creamy.
- 2. Turn the mixer speed to low, add powder sugar, ½ cup at a time and beat to combine. Turn the mixer off.
- 3. Divide cream into 4 equal portions and transfer each portion into 4 separate medium bowls.
- 4. Bowl #1: add cocoa powder, coffee instant, vanilla extract and a pinch of salt into cream. Stir with rubber spatula until well combined, this cream mixture is mocha flavor. Cover the bowl with plastic wrap and refrigerate until ready to use.
- 5. Repeat remaining bowl #2, #3 and #4 for coconut lemon, chocolate cayenne and rum flavor.
- 6. Transfer each cannoli filling flavors into 4 separate pastry bags with or without a tip. Fill cannoli shells from both end sides of the shells. Each flavors can fill 7 to 8 cannoli shells.
- 7. For decoration: 1. Dip a fork into melted chocolate and drizzle on top of cannolis: - melted dark chocolate for chocolate cayenne and rum flavor - melted white chocolate for coconut lemon and mocha flavor 2. After drizzling melted chocolate, sprinkle cayenne sea salt on top of chocolate cayenne flavor and dust cocoa powder on top of mocha flavor.
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 FILLING RECIPE
I used ricotta cheese, cream cheese, sour cream, and heavy cream as the "cheese stuff" for the cannoli mix. I didn't use exact measurements at the time of making it but this is pretty close. If you find the taste of cream cheese to be overpowering, try adding powder sugar, lemon, or vanilla extract (or a little of all of those things) to see if you can "hide" the cream cheese/sour cream combo. Cream cheese, sour cream, and heavy cream are usually used as a substitute to marscapone which is another cheese that is used as a cannoli filling.
Provided by Demitri
Categories Dessert
Time 20m
Yield 2 quartz
Number Of Ingredients 7
Steps:
- Strain ricotta cheese.
- once strained, add to a food processor with a sweeping blade.
- add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
- blend until combined and texture is of cannoli texture and firmness.
- taste and add additional things.
Nutrition Facts : Calories 2376.4, Fat 197.1, SaturatedFat 113.6, Cholesterol 653.5, Sodium 1601.8, Carbohydrate 110.9, Sugar 100.4, Protein 42.4
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.
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
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