Cannolishellsandricottacreamfilling Recipes

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.

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.

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.

Steps:

• In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.

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.

Steps:

• For the chocolate:
• Melt chocolate over a double boiler and dip half of each cannoli shell in the chocolate. Allow any excess chocolate to drip off then lay shells out on a silpat or waxed paper-lined tray to set while you prepare the filling.
• For the filling:
• Line a colander with cheesecloth, add the ricotta and let drain until very dry. Squeeze out any excess moisture in cheesecloth. Place the ricotta into the bowl of a stand mixer and beat on high for 5 to 7 minutes until light and fluffy. Add sugar, orange zest, chopped citron and vanilla extract, then mix on medium until just combined. Place the filling into a piping bag and fill chocolate dipped cannoli with the mixture. Serve as soon as possible.