CANNOLI DIP
Ricotta is one of my family's favorite ingredients. I made up the cannoli filling and broke up some ice cream waffle shells to use as "chips and dip"-it was an instant hit! It's also good served slightly warm. -Ann Marie Eberhart, Gig Harbor, Washington
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.
Nutrition Facts : Calories 128 calories, Fat 5g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 70mg sodium, Carbohydrate 16g carbohydrate (15g sugars, Fiber 0 fiber), Protein 6g protein.
CANNOLI DIP
Perfect for parties! It is so easy and everyone will love the sweet creaminess of the dip, combined with the spicy cinnamon of the tortilla dippers. It's so yummy and so easy -give it a try!
Provided by Adopted Parisian
Categories Dessert
Time 15m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Slice tortillas into eight wedges and place on sprayed cookie sheet.
- Spray tops with cooking spray then use fingers to sprinkle wedges with cinnamon.
- Place in oven to broil until golden brown and crispy.
- While these are cooking, mix ricotta, sugar, chocolate chips, cherries, vanilla and cinnamon.
- Serve chilled.
CANNOLI DIP
This dip takes the tastes and flavors of a cannoli and turns it into a wonderful party snack! To serve, break up pizzelle cookies or waffle cones into chip-size pieces to scoop cannoli dip and enjoy! The dip tastes just like the filling from a cannoli, and the pizzelles act as the shell.
Provided by Megan
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 20m
Yield 10
Number Of Ingredients 5
Steps:
- Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
- Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.
Nutrition Facts : Calories 295.2 calories, Carbohydrate 31.8 g, Cholesterol 38.8 mg, Fat 16.6 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 10.2 g, Sodium 125.4 mg, Sugar 27.3 g
CANNOLI DIP
Make and share this Cannoli Dip recipe from Food.com.
Provided by Lori 811980
Categories Dessert
Time 10m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together except for waffle bowls or cones.
- Chill.
- To serve - break waffle bowls or cones into chip size pieces. Dip into cannoli dip and enjoy!
Nutrition Facts : Calories 317.6, Fat 19.4, SaturatedFat 11.5, Cholesterol 50.1, Sodium 116.6, Carbohydrate 31.5, Fiber 1, Sugar 27.9, Protein 7.6
QUICKNOLI DIP - QUICK CANNOLI DIP
Provided by Jeff Mauro, host of Sandwich King
Categories dessert
Time 5m
Yield 8 appetizer servings
Number Of Ingredients 5
Steps:
- Mix the ricotta, confectioners' sugar and liqueur in a bowl. Fold in the chocolate chips. Serve with strawberries and wonton triangles, pita chips or cookies for dipping.
CANNOLI DIP
This deconstructed version of cannoli transforms the filling of the traditional Italian pastry into a sweet, creamy crowd-pleasing dessert dip. Fried cannoli "chips" stand in for the shell and are perfect for scooping.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Time 55m
Yield Makes 3 cups dip and 80 cannoli chips
Number Of Ingredients 10
Steps:
- In a medium heavy-bottomed pot over medium-high, heat 2 inches oil to 350 degrees. While oil heats, working with one wrapper at a time, use a 1 3/4-inch fluted round cookie cutter to punch out individual cannoli chips. Working in batches of 10 to 12, fry chips, turning often with a spider or slotted spoon, until golden and bubbly, 30 seconds to 1 minute. Transfer to a rimmed baking sheet lined with paper towels to drain.
- Line another rimmed baking sheet with parchment. Melt 1 cup chocolate chips in a heatproof bowl set over a pan of simmering water, stirring until smooth. Dip one edge of each cannoli chip in melted chocolate, scraping bottom against side of bowl, and sprinkle with pistachios. Lay on parchment. Repeat with remaining cannoli chips. Refrigerate for at least 10 minutes and up to 1 day.
- While chips chill, stir together ricotta, mascarpone, sugar, lemon zest, vanilla, and salt. Sprinkle remaining 1/4 cup chocolate chips over dip and serve, alongside cannoli chips.
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
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
EASY CANNOLI DIP
Bet you didn't even know cannoli dip was a thing! It is-and it's easy to make, too. Boy, are you going to be popular when it's ready to serve...!
Provided by My Food and Family
Categories Recipes
Time 5m
Yield 20 servings, 2 Tbsp. each
Number Of Ingredients 5
Steps:
- Beat cream cheese and ricotta in medium bowl with mixer until blended.
- Add sugar; mix well. Spread onto bottom of pie plate.
- Top with remaining ingredients.
Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 25 mg, Sodium 65 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 5 g, Protein 3 g
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