Mini Shell Canolli Food

MINI SHELL CANOLLI

Steps:

• In a small bowl, beat ricotta cheese on medium speed with an electric mixer for 2 minutes.
• Add sugar and Grand Marnier. Beat 2-3 minutes or longer until mixture is smooth.
• Mix in the orange zest and chocolate chips.
• Chill for 1 hour.
• Spoon 1 rounded teaspoon or pipe filling into each Fillo Shell.
• Serve immediately.

HOMEMADE CANNOLI

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.

AIR FRYER CANNOLIS RECIPE BY TASTY

Steps:

• Make the shells: In a large bowl, combine the flour and butter. Using your fingers, work the butter into the flour until it is the size of peas.
• Create a well in the center of the flour mixture and pour in the egg yolk and marsala wine. Using a fork or your hands, slowly incorporate the wet ingredients until a shaggy dough forms. Knead the dough in the bowl or on the counter into a smooth ball. Wrap the dough in plastic wrap, patting out any extra air, and chill in the refrigerator for at least 20 minutes, or overnight.
• Shape the shells: Roll out the dough on a lightly floured surface to ⅛-inch-thick. Cut out 4-inch circles using a cookie cutter or the rim of a glass. Gather the dough scraps and re-roll to cut out as many circles as possible. Prick the dough circles all over with a fork to prevent over-puffing.
• Lightly spray the cannoli molds with nonstick spray. Place a mold across the center of the dough round. From the bottom, roll the dough, stretching gently, over the mold. Brush the edge of the dough round with the egg white mixture, then roll the top half over, pressing firmly to seal. Repeat with the remaining dough circles, working in batches and keeping the shells on the molds for frying. Keep the remaining unshaped dough circles in a cool place or the refrigerator while you work.
• Preheat the air fryer to 400°F (200°C). Spray the air fryer basket with nonstick spray.
• Place 3-5 cannoli shells, seam-side down, in the basket, making sure they are not touching each other. Spray the shells lightly with nonstick spray. Fry for 6 minutes, until golden brown and crispy. Using tongs, carefully remove the shells from the air fryer and slide off the molds. Repeat with remaining cannoli shells, then let cool completely.
• Make the chocolate coating: In a medium bowl, combine the chocolate and coconut oil. Microwave on half power in 30-second intervals, stirring between, until the chocolate is just melted, 2-3 minutes total.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Dip the ends of each cannoli shell into the chocolate, gently shaking off any excess, and place on the prepared baking sheet. Transfer to the refrigerator to set for 15-20 minutes.
• While the shells chill, make the filling: Add the ricotta to the center of a clean dish towel or cheesecloth over a medium bowl and wring to squeeze out any excess moisture.
• Transfer the strained ricotta to a large bowl and add ¼ cup powdered sugar, the vanilla, cinnamon, and cornstarch. Stir to combine.
• Add the heavy cream and remaining ¼ cup powdered sugar to a medium bowl and whip with an electric hand mixer on medium-high speed until stiff peaks form, 3-4 minutes.
• Gently fold the whipped cream into the ricotta mixture until just combined. Fold in the mini chocolate chips, if using, to evenly distribute. Transfer the filling to a piping bag. Twist the end of the piping bag and seal to prevent air exposure. Refrigerate for at least 20 minutes to set. The filling will keep in the fridge for up to 2 days.
• Cut a ½-inch opening in the corner of the piping bag with the filling. Holding a cannoli shell seam-side up, pipe the filling into each open end of the shell to fill.
• Carefully sprinkle and/or pat mini chocolate chips, finely chopped pistachios, rainbow sprinkles, and/or thinly sliced orange peel onto the ends of the filling to adhere.
• If desired, dust with powdered sugar before serving.
• Enjoy!

CANNOLI SHELLS

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.

CANNOLI SHELLS LIKE A PRO

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.