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
CANNOLI CRUMB PIE
When my husband's cousin, Nino, was visiting us from Chioggia, Italy, he made us this delicious pie called "Torta Sbriciolata Ricotta e Chioccolato", which translates to crumbly cake with ricotta and chocolate. Now, that's a mouthful ... so I call my version "Cannoli Crumb Pie". It's so quick and easy to make. My family loves it!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
- Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
- Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
- Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
- Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.
Nutrition Facts : Calories 465.7 calories, Carbohydrate 57.3 g, Cholesterol 80.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 93.1 mg, Sugar 31.2 g
CANNOLI BITES
Make and share this CANNOLI BITES recipe from Food.com.
Provided by avalontwilightdesig
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
- Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.
Nutrition Facts : Calories 59.5, Fat 3.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 18, Carbohydrate 4.5, Fiber 0.1, Sugar 3.7, Protein 2.4
CANNOLI PIE
Everybody love Italian Canoli's, so here is a pie recipe to try. This is a light pie with lots of cannoli flavor.
Provided by Recipe Baroness
Categories Pie
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
- Fold in the almonds, cherries, and.
- chocolate chips.
- Spoon into the graham cracker crust.
- Freeze for 3 hours to set.
- Remove from the freezer for 10 to 15 minutes before slicing and serving.
- Refreeze any leftovers.
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SUPER EASY CANNOLI BITES (7-INGREDIENT DESSERT RECIPE!)
From bostongirlbakes.com
Reviews 4Category DessertCuisine EasyEstimated Reading Time 6 mins
- Strain your ricotta cheese. I do this overnight. I simply place my ricotta cheese into a strainer set over a bowl and then pop in the fridge. The next day I make the filling.
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
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From cookingclassy.com
4.2/5 (6)Total Time 2 hrsCategory DessertCalories 78 per serving
- Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.
- In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.
- Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
MINI CANNOLI BITES - CREME DE LA CRUMB
From lecremedelacrumb.com
5/5 (10)Total Time 25 minsCategory DessertCalories 86 per serving
- If pie crusts have been frozen, allow to thaw. Roll out the pie crusts on a flat surface. Whisk sugar and cinnamon together. Sprinkle over pie crusts. Use a 2-inch round cookie cutter to cut as many circles from the pie crusts as you can.
- Gently press each circle into greased muffin tins to form little "cups". Bake at 400 for 8-10 minutes until golden. Allow to cool completely. Sprinkle with powdered sugar.
- Prepare the filling by mixing ricotta cheese and powdered sugar on medium speed for a minute, then high speed until smooth. Add remaining filling ingredients and mix well. Transfer mixture to a large ziplock bag, seal, and chill until ready to use.
- Just before serving, snip the corner off of the ziplock bag holding the filling. Press the filling out of the snipped corner into each cooled pie crust "cup". Sprinkle with mini chocolate chips or crushed pistachios as desired and serve.
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