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 CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
- Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
- Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
- When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
ITALIAN CANNOLI FILLING OR DIP
This is the filling in traditional Italian cannolis, a hint of orange with vanilla is my family's favorite.
Provided by Katjconsult
Categories Dessert
Time 10m
Yield 12 Cannoli or 4 cups of dip, 12 serving(s)
Number Of Ingredients 5
Steps:
- Zest the orange and mix all ingredients in a mixing bowl.
- Mix on high speed for one minute scraping the bowl once or twice.
- Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
- Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
- You can also serve on cookies or as a dip.
Nutrition Facts : Calories 185.5, Fat 9.9, SaturatedFat 6.3, Cholesterol 38.7, Sodium 63.9, Carbohydrate 15.7, Sugar 13.3, Protein 8.5
CANNOLI
This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.
Provided by Kim D.
Categories Dessert
Time 1h45m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- To make shells, mix flour, sugar and salt in a bowl.
- Cut in butter.
- Add egg yolks; stir with a fork.
- Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
- Form a ball with the dough and let stand for 30 minutes.
- Roll dough almost paper thin, on a well-floured surface.
- Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
- Using a paring knife, make sure circles are cut all the way through.
- Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
- Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
- Remove from hot grease and drain on paper towels, seam side down.
- Let cool a minute or two before trying to remove metal tube.
- To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
- Leave cannoil shells on paper towel, seam side down to cool completely.
- ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
- For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
- Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
- Squeeze Maraschino cherries with paper towels to remove all liquid.
- (If you don't squeeze them good, you will have a pink water filling!).
- Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
- For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
- Chill filling for about 30 minutes before piping into cooled cannoli shells.
- You may garnish the cannoli by sprinkling powdered sugar on top.
- Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
- Keep refrigerated until time of serving.
Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3
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