CANNOLI SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.
Provided by Maria
Categories World Cuisine Recipes European Italian
Time 4h30m
Yield 20
Number Of Ingredients 12
Steps:
- Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
- Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
- Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
- Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
- Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.
Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g
SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI SICILIANI
Sicilian Cannoli are the most famous dessert of the Sicilian tradition. They are a greedy pleasure, which combines the crunchiness of the cannolo with the creaminess of the ricotta. Ricotta cream is made with sheep's milk ricotta because it is less watery and sloppy and is almost always enriched with pieces of chocolate and the finished cannoli are often garnished with chopped pistachios, chocolate flakes or candied fruit.
Provided by Silvana Nava
Categories dessert
Time 1h10m
Yield 8
Number Of Ingredients 14
Steps:
- Place the flour in a large bowl.
- Add acing sugar, cinnamon, unsweetened cocoa powder, coffee powder and fine salt.
- Add the butter, one egg, and Marsala wine.
- Knead the ingredients with your hands and make a loaf.
- Wrap it in a kitchen film, then let it rest in the fridge for about 30 minutes.
- Take out the Sicilian Cannoli dough from the fridge and roll it out with a rolling pin then make some disks.
- Wrap them around the cannoli tubes and close them.
- Fry the cannoli for one or two minutes in plenty of peanut oil.
- Place the ricotta in a bowl and add the sugar.
- Add the chocolate drops, mix well and store in the fridge.
- Take the cannoli and fill them with the cream of ricotta and chocolate with the help of a pastry bag
- Decorate them with chopped pistachios and candied fruit then serve.
Nutrition Facts : ServingSize 100 g, Calories 254 cal
TRADITIONAL SICILIAN CANNOLI
Make and share this Traditional Sicilian Cannoli recipe from Food.com.
Provided by InMemoryofBrats
Categories Dessert
Time 4h
Yield 16 serving(s)
Number Of Ingredients 11
Steps:
- SHELLS: In a mixing bowl, combine flour, sugar, and salt.
- Add butter and marsala.
- Knead dough on lightly floured surface until well mixed.
- Wrap dough in Saran wrap and refrigerate for 2 to 3 hours.
- Roll out dough very thin.
- Cut dough into rounds using a 4 inch cookie cutter.
- Roll each round again until very thin.
- Roll each round around a cannoli tube, tightly, and seal with egg white.
- Fry in hot oil, turning, until golden.
- Drain on paper towels and let cool.
- Gently twist cannoli tube to remove shell.
- Cool COMPLETELY.
- FILLING: Mix together (by hand with wooden spoon) ALL filling ingredients.
- Keep covered in the refrigerator until your shells are cooled and ready to fill.
- Fill pastry bag with filling.
- Use a plain or open star tip.
- Insert tip to center of shell and fill to one end and then repeat this step on the other end.
- Dust with confectioners' sugar.
Nutrition Facts : Calories 282.4, Fat 11.6, SaturatedFat 7.3, Cholesterol 43, Sodium 87.6, Carbohydrate 24.4, Fiber 0.4, Sugar 10.7, Protein 10.1
CANNOLI SICILIANI: SICILIAN CANNOLI
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- To make the cannoli shells: In large bowl, mix together the flour, cocoa powder, and salt and cut in the margarine until evenly blended. Then gradually work in the wine and water to form a compact dough. Cover the dough with plastic wrap and let rest at room temperature for an hour. On a lightly-floured surface, roll out the dough to 1/8-inch thickness. Cut out 5-inch-wide circles and cover. Re-roll the scrap dough to form more circles. In a deep-fat fryer or heavy-bottomed saucepan, heat the oil to 350 degrees F. Wrap each circle onto a mold, sealing the two edges that overlap with a dab of water and by pressing together. Carefully immerse a few shells at a time, into the hot oil and fry until golden and crisp. Drain the shells on paper towels, let cool and remove the molds from the cannoli.
- To make the filling: In a bowl, whip up the ricotta and sugar until creamy. Add the grated chocolate. Mix thoroughly. Using a piping bag, pipe the filling into each shell, starting at the middle and working out towards each end. Garnish the ends of each cannoli with sliced candied fruit and then dust the cannoli with icing sugar.
SICILIAN CANNOLI WITH BITTERSWEET CHOCOLATE FILLING
No, I don't have an old Sicilian grandmother, but one of my best friends did, and this is her recipe. You will need 12 to 15 cannoli forms, metal tubes about 5 inches long, available at specialty cooking stores. Or do what I did some thirty years ago: buy 3/4-inch wooden dowels and have them cut into 5-inch lengths. If you use the wooden forms, season by frying them in the oil for a few minutes before using them.
Yield makes 12 to 15 cannoli
Number Of Ingredients 18
Steps:
- Sift the flour, sugar, salt, and cinnamon together and place in the bowl of an electric mixer fitted with the paddle attachment. At a low speed, mix in the shortening, egg, marsala, and vinegar until just blended-do not overmix. The dough should be moist but not too wet (if it is too wet, mix in a bit more flour).
- Divide the dough into two equal portions, wrap in plastic, and chill in the refrigerator about 20 minutes. Take the dough portions out one at a time and roll out on a lightly floured surface until very thin. Cut into ovals approximately 3 inches by 4 1/2 inches. (I usually make a template out of cardboard or even parchment paper, but I have also done it freehand.) Place a cannoli form lengthwise on each oval and wrap the dough around the form, overlapping the long edges and pressing to seal. You may want to brush the seam with a little beaten egg white to ensure that it does not come unstuck.
- Pour 1 1/2 inches of vegetable oil into a skillet or pan deep and wide enough to hold 4 cannoli at once. Heat the oil to 350°F. Place the shells in the oil and fry, turning once, until deep golden brown, about 4 minutes. The shells should blister a little bit. Remove them from the oil, drain on paper towels, and when just cool enough to handle, remove them from the forms. Cool completely on wire racks before filling.
- Using a rubber spatula, combine the ricotta, chocolate, brown sugar, cinnamon, vanilla, and candied orange peel in a medium bowl. Cover and refrigerate for at least 1/2 hour. Scrape the mixture into a pastry bag with a 1/2-inch plain tip and pipe into the cooled cannoli shells. Dip the ends in chopped pistachios. Serve immediately or refrigerate until ready to serve.
More about "sicilian ricotta cannoli filling food"
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
From mangiabedda.com
5/5 (14)Total Time 2 hrs 20 minsCategory DessertCalories 173 per serving
- Place flour in a large bowl. Make a well in the centre and add the egg, oil, sugar, red wine and milk. Stir the ingredients in the centre and gradually incorporate the flour in order to form a dough. Using your hands, knead until a dough is formed.
- In a bowl, whisk together the ricotta, powdered sugar and cinnamon until smooth. Use a pastry bag or a plastic freezer bag with the tip cut off to pipe the ricotta filling inside the shells. If desired, dip the ends in chocolate chips or pistachios. Sprinkle with powdered sugar and serve.
SICILIAN CANNOLI | RICARDO - RICARDO CUISINE
From ricardocuisine.com
5/5 (3)Category DessertsServings 20Total Time 1 hr 5 mins
AUTHENTIC CANNOLI RECIPE WITH RICOTTA FILLING - YOUR ...
From yourguardianchef.com
4.9/5 (7)Calories 149 per servingCategory Dessert
CANNOLI SICILIANI RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
4.7/5 (6)Servings 12
SICILIAN CANNOLI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
Servings 12Estimated Reading Time 2 minsCategory Snack
SICILIAN CANNOLI - ITALY MAGAZINE
From italymagazine.com
Category Dolce
SICILIAN CANNOLI - SAVEUR
From saveur.com
SICILIAN CANNOLI FILLING - ALESSI FOODS
From alessifoods.com
AUTHENTIC SICILIAN CANNOLI - CIAOBELLA!KITCHEN - FOOD
From ciaobellakitchen.com
5/5 (1)Category DessertCuisine Italian, Old School Sicilian, SicilianCalories 374 per serving
- Always start with draining ricotta. If it is very soft and fresh it may take a couple of days to drain all the extra whey. To get the perfect texture, put the ricotta in the fridge two nights before the day you want to make Cannolis.
- Combine flour, sugar, lard, cocoa, marsala, salt, vinegar, water and vanilla in a bowl or in a food processor. Pulse or work until it gets together.
- Every shell had a different weight; some were 26 gr., others 31 gr.I used around 50g of filling for each cannoli. You should fill cannolis maximum 15 minutes before eating; otherwise, you’ll get a mushy cannolo, because the shell will absorb all the liquid from the ricotta. Some pastry shops brush the inside of shells with melted dark chocolate melted so it gets “waterproof” but I don’t like. I don't like it but it's something they do.
- Before serving, decorate with candied orange on top and half candied cherry on the two sides of cannolo. If you like, cover one side with crushed pistachio. Dust with powdered sugar.
SICILIAN CANNOLI - MAKE A TRADITIONAL DESSERT THAT'S A ...
From greedygourmet.com
Reviews 1Category DessertCuisine ItalianTotal Time 30 mins
- There are numerous toppings to choose from. Feel free to play with the different ones. Dip each end into a heap of crushed pistachios. Or, cover with finely chopped almond brittle. Or, simply finish it off with a candied orange peel on both sides.
HOMEMADE CANNOLI RECIPE - CHEF BILLY PARISI
From billyparisi.com
Ratings 4Total Time 1 hr 50 minsCategory DessertCalories 215 per serving
- Filling: Add the ricotta cheese to a chinois or a strainer lined with cheesecloth and place it over a bowl and in the refrigerator to drain excess liquid for at least 2 hours or overnight.
- Remove the ricotta and place it in a stand mixer with the paddle attachment and whip on low speed while slowly adding in the sugar.
- Mix until the cheese is smooth and then fold in the chocolate chips until they are completely mixed in. Refrigerate until ready to use.
SICILIAN CANNOLI: HISTORY AND RECIPE - LA CUCINA ITALIANA
From lacucinaitaliana.com
Estimated Reading Time 4 mins
SICILIAN CANNOLI WITH ALMOND RICOTTA FILLING - BAKING HEAVEN
From foodheavenmag.com
Servings 25Category Sweet Pastries
SICILIAN CANNOLI WITH RICOTTA AND WALNUTS - CALIFORNIA WALNUTS
From walnuts.org
Estimated Reading Time 2 minsCalories 261 per servingTotal Time 1 hr 10 mins
SICILIAN CANNOLI RECIPE | EPICURIOUS
From epicurious.com
3/5 (30)Total Time 3 hrsServings 10
SICILIAN CANNOLI: HOW TO MAKE THEM AT HOME - LA CUCINA ...
From lacucinaitaliana.com
Estimated Reading Time 3 mins
BEST AUTHENTIC SICILIAN CANNOLI RECIPE - CUCINABYELENA
From cucinabyelena.com
5/5 (2)Category SweetCuisine ItalianTotal Time 457488 hrs 26 mins
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
3.6/5 (26)Category DessertCuisine ItalianTotal Time 2 hrs 45 mins
CANNOLI - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
4.9/5 (9)Total Time 1 hr 45 minsCategory Sweets And DessertsCalories 209 per serving
SICILIAN CANNOLI (CANNOLI SICILIANI) · MY THREE SEASONS
From mythreeseasons.com
5/5 (2)Total Time 37 minsCategory DessertCalories 250 per serving
TRADITIONAL SICILIAN CANNOLI - CULINARY GINGER
From culinaryginger.com
4.5/5 (2)Total Time 1 hr 2 minsCategory DessertCalories 242 per serving
CANNOLI DI RICOTTA RECIPE - SICILIAN FOOD RECIPES ...
From flavoursholidays.co.uk
Servings 6Estimated Reading Time 3 mins
SICILIAN CANNOLI WITH HOMEMADE RICOTTA | THE KATE TIN
From thekatetin.com
SICILIAN RICOTTA CANNOLI FILLING RECIPES
From tfrecipes.com
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA ...
From pinterest.ca
TRADITIONAL SICILIAN CANNOLI FILLING RECIPE - ALL ...
From therecipes.info
SICILIAN CANNOLI WITH RICOTTA FILLING: YOU WON'T BE ABLE ...
From video.cookist.com
SICILIAN CANNOLI WITH RICOTTA FILLING RECIPE - STEFANIA'S ...
From stefaniaskitchenette.com
SICILIAN CANNOLI RICOTTA FILLING - CREATE THE MOST AMAZING ...
From recipeshappy.com
SICILIAN CANNOLI RICOTTA FILLING RECIPES
From tfrecipes.com
SICILIAN CANNOLI WITH RICOTTA FILLING - TIM & VICTOR'S ...
From tjrecipes.com
10 BEST VANILLA CANNOLI FILLING RECIPES - FOOD NEWS
From foodnewsnews.com
ITALIAN CANNOLI RECIPE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SICILIAN RICOTTA CANNOLI FILLING RECIPE - ALL INFORMATION ...
From therecipes.info
SICILIAN RICOTTA CANNOLI FILLING RECIPE - CREATE THE MOST ...
From recipeshappy.com
CANNOLI | SICILIAN COOKING
From siciliancookingplus.com
SICILIAN RICOTTA CANNOLI FILLING RECIPE - FOOD NEWS
From foodnewsnews.com
SICILIAN CANNOLI: HISTORY, INFORMATION, INTERESTING FACTS ...
From webfoodculture.com
WHAT IS THE DIFFERENCE BETWEEN ITALIAN CANNOLI AND ...
From sidmartinbio.org
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA ...
From pinterest.ca
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