CANNOLI SHELLS
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Recipes Asian
Time 2h3m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g
CANNOLI SHELLS
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
Provided by Dee514
Categories Breads
Time 1h43m
Yield 12 Cannoli Shells
Number Of Ingredients 6
Steps:
- Mix together flour, shortening, salt and sugar.
- Add enough wine to make a stiff but workable dough.
- Roll dough into a ball and let it stand for about 1 hour.
- Roll dough out 1/8 inch thick.
- Cut rolled dough into 5x5 inch squares.
- Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
- Wrap one corner around the tube, then the other (which should overlap the first).
- Press together to seal seam.
- Fry in deep fat, one at a time, until deep golden brown.
- Carefully remove fried cannoli shell from tube.
- Cool completely before filling.
- ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.
Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.3, Sodium 13.2, Carbohydrate 10.8, Fiber 0.4, Sugar 0.2, Protein 1.4
HOMEMADE CANNOLI
Provided by Food Network
Categories dessert
Time 1h20m
Yield 12 to 16 cannoli
Number Of Ingredients 13
Steps:
- For the cannoli shells: Pulse the flour, granulated sugar, cinnamon and salt together in a food processor. Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes.
- Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350 degrees F.
- Meanwhile, lightly flour a work surface and roll the dough out into a thin circle, about 1/8-inch thick. Cut out as many circles as possible with a 3 1/2- to 4-inch round cookie cutter, then gather the scraps, reroll, and cut out more (discard any remaining scraps).
- Line a baking sheet with paper towels. Wrap a circle of dough around a cannoli tube. Lightly moisten an edge with water and press the edges together very firmly to seal (if not well-sealed, the cannoli shells will open while frying). Repeat with as many cannoli tubes as you have. Fry the tubes with the dough, turning once, until the shells are golden brown all over, 4 to 5 minutes. Carefully remove the tubes from the oil and slip off the cannoli shells onto the paper towels. Let the tubes cool slightly, then repeat until all of the dough is fried, adjusting the heat as necessary to keep the oil at 350 degrees F. Cool the shells completely.
- For the filling: Mix the ricotta, confectioners' sugar, orange zest and vanilla together in a bowl until smooth. Stir in the chocolate.
- Fill a pastry bag fitted with a 1/4-inch tip with the ricotta mixture. Hold a cannoli shell in one hand; with the other, insert the pastry tip into the center of the shell and pipe out the filling. Turn the shell around and fill the other side. Repeat with the remaining shells and filling. Arrange on a platter and dust with confectioners' sugar. Serve filled shells immediately; alternatively, store unfilled shells in an airtight container at room temperature for up to 4 days and fill when ready to serve.
CANNOLI SHELLS LIKE A PRO
Make and share this Cannoli Shells Like a Pro recipe from Food.com.
Provided by amandabliedung
Categories Dessert
Time 1h4m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
- Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
- Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
- Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
- Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Nutrition Facts : Calories 172.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 35.2, Sodium 65.5, Carbohydrate 28.3, Fiber 0.9, Sugar 4.3, Protein 4.6
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
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
More about "homemade cannoli shells food"
HOMEMADE CANNOLI SHELLS • FOOD FOLKS AND FUN
From foodfolksandfun.net
5/5 (5)Total Time 1 hr 55 minsCategory DessertCalories 191 per serving
HOMEMADE CANNOLI SHELLS WITH SWEET RICOTTA FILLING
From ladyoftheladle.com
BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
From delish.com
10 BEST BAKED CANNOLI SHELLS RECIPES | YUMMLY
From yummly.com
CANNOLI RECIPE HOW TO MAKE CANNOLIS | THE …
From themediterraneandish.com
HOMEMADE CANNOLI SHELLS : 5 STEPS (WITH PICTURES)
From instructables.com
Estimated Reading Time 3 mins
CANNOLI - SUGAR SPUN RUN
From sugarspunrun.com
AUTHENTIC HOMEMADE CANNOLI RECIPE | SUGAR & SOUL
From sugarandsoul.co
CANNOLI RECIPE - SERIOUS EATS
From seriouseats.com
HOMEMADE CANNOLI: RICH, CREAMY, AND DELICIOUS! - CHOPNOTCH
From chopnotch.com
RECIPE FOR CANNOLI CHEESECAKE - FOOD NEWS
From foodnewsnews.cc
{THE BEST} HOMEMADE CANNOLI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
CANNOLI SHELL RECIPE - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
HOMEMADE CANNOLIS RECIPE - EASY DESSERT RECIPES
From easydessertrecipes.com
T'S HOMEMADE CANNOLI RECIPE - T'S ITALY
From travelitalyexpert.com
HOMEMADE CANNOLI RECIPE - CHEF BILLY PARISI
From billyparisi.com
CLASSIC SICILIAN CANNOLI FILLING & SHELLS | GORDON FOOD SERVICE
From gfs.com
HOMEMADE CANNOLI RECIPE FILLING - COOKIE MADNESS
From cookiemadness.net
HOMEMADE CANNOLI RECIPE ~ BARLEY & SAGE
From barleyandsage.com
FOOD NETWORK CANADA | BEST EASY RECIPES & COOKING TIPS
From foodnetwork.ca
CANNOLI RECIPE: HOW TO MAKE CLASSIC ITALIAN CANNOLI - MASTERCLASS
From masterclass.com
HOW TO MAKE CANNOLI CREAM • FOOD FOLKS AND FUN
From foodfolksandfun.net
CANNOLI DIP RECIPE | THE GREAT AMERICAN RECIPE
From pbs.org
CANNOLI RECIPE | HOW TO MAKE CANNOLI SHELLS AND FILLINGVINCENZO'S …
From vincenzosplate.com
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOMEMADE CANNOLI - LIFE, LOVE, AND GOOD FOOD
From lifeloveandgoodfood.com
CANNOLI SHELLS (+ SIMPLE FILLING IDEAS) - SNAPPY GOURMET
From snappygourmet.com
HOMEMADE SICILIAN CANNOLI (SHELLS AND FILLING)
From insidetherustickitchen.com
HOMEMADE CANNOLI SHELLS | CANNOLI RECIPE, CANNOLI SHELLS, ITALIAN …
From pinterest.com
CANNOLI SHELL RECIPE WITHOUT FRYING RECIPES ALL YOU NEED …
From stevehacks.com
HOMEMADE CANNOLI SHELLS | SOMEBODY FEED SEB
From somebodyfeedseb.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.com
FLAKY CANNOLI SHELLS MADE FROM SCRATCH - ENZA'S QUAIL HOLLOW …
From enzasquailhollowkitchen.com
CANNOLI SHELL CHIPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EASY HOMEMADE CANNOLIS - SIMPLY SCRATCH
From simplyscratch.com
HOMEMADE CANNOLI - ERREN'S KITCHEN
From errenskitchen.com
HOMEMADE CANNOLI — BUTTERYUM — A TASTY LITTLE FOOD BLOG
From butteryum.org
HOW TO MAKE CANNOLI SHELLS | ITALIAN FOOD ONLINE STORE
From italianfoodonlinestore.com
THE BEST CRUNCHY CANNOLI SHELLS | FOOD CHANNEL
From foodchannel.com
HOMEMADE CANNOLI - VALERIE BERTINELLI
From valeriebertinelli.com
HOMEMADE SICILIAN CANNOLI RECIPE - CIA COOK ITALIAN ABROAD
From blog.giallozafferano.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