Liquid Cannoli Recipes

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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



Homemade Cannoli image

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.

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

CANNOLI MARTINIS

Showcase this dessert by serving it in martini glasses. Your taste buds will be delighted with this fabulous treat. There's a delicate crunch from the phyllo, a rich creaminess from the ricotta, subtle wine flavor and a burst of chocolate. This creation is sure to have guests looking for seconds.-Deena Montillo, Framingham, Massachusetts

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 8



Cannoli Martinis image

Steps:

  • In a large bowl, combine the ricotta cheese, confectioners' sugar, cream and vanilla; cover and chill until serving., Place wine in a large saucepan. Bring to a boil; cook until liquid is reduced to about 1/3 cup. Set aside to cool., Place one sheet of phyllo dough on a baking sheet; brush with butter. Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out. Repeat layers nine times. Cut stack in half lengthwise, then cut widthwise, forming four rectangles., Repeat with remaining phyllo on another baking sheet. Bake at 375° for 8-12 minutes or until golden brown. Cool on pans on wire racks. Crumble baked phyllo sheets into 1/2-in. pieces., To serve, layer 1/2 cup crumbled phyllo, scant 1 tablespoon reduced wine, 2 teaspoons grated chocolate and 2/3 cup ricotta mixture in each of six martini glasses. Sprinkle with remaining chocolate and phyllo.

Nutrition Facts : Calories 515 calories, Fat 26g fat (17g saturated fat), Cholesterol 73mg cholesterol, Sodium 297mg sodium, Carbohydrate 49g carbohydrate (34g sugars, Fiber 2g fiber), Protein 17g protein.

3 cups ricotta cheese
1 cup confectioners' sugar
4-1/2 teaspoons half-and-half cream
3/4 teaspoon vanilla extract
3 cups dry red wine
12 sheets phyllo dough
1/4 cup butter, melted
1 bar (3-1/2 ounces) orange-flavored dark chocolate candy bar, grated

THE EASIEST CANNOLI

Make and share this The Easiest Cannoli recipe from Food.com.

Provided by Diana Adcock

Categories     Dessert

Time 5m

Yield 12 serving(s)

Number Of Ingredients 7



The Easiest Cannoli image

Steps:

  • Mix cheese, sugar, cinnamon and chips together well and stuff into cannoli shells. You can dip one end of the finished cannoli in the melted chocolate and roll in chopped nuts if you like.

Nutrition Facts : Calories 283.6, Fat 15.9, SaturatedFat 10.1, Cholesterol 58, Sodium 96.2, Carbohydrate 23.2, Fiber 0.3, Sugar 19.4, Protein 13

3 lbs ricotta cheese
1 3/4 cups confectioners' sugar
1/2 teaspoon cinnamon
1/4 cup semisweet mini chocolate chips
12 cannoli shells
chocolate, melted (optional)
pistachios, chopped (optional)

LIQUID CANNOLI

Make and share this Liquid Cannoli recipe from Food.com.

Provided by Kim127

Categories     Beverages

Time 2m

Yield 1 serving(s)

Number Of Ingredients 2



Liquid Cannoli image

Steps:

  • Mix the two ingredients together over ice and serve!

Nutrition Facts : Calories 668.1, Fat 4.5, SaturatedFat 2.8, Cholesterol 17.1, Sodium 61.8, Carbohydrate 5.7, Protein 4

2 ounces faretti biscotti liqueur
4 ounces milk

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