Tasty Canolli Cheeseball Recipes

Steps:

• 1. In a medium bowl, beat the cream cheese until smooth. Add the ricotta, powdered sugar and cinnamon and beat until combined. Stir in 1 cup of the chocolate chips.
• 2. Dump the mixture out onto a piece of plastic wrap. Gather the plastic wrap around the top, squishing the mixture into a ball shape. Refrigerate for at least 1 hour.
• 3. Place the remaining ¾ cup of chocolate chips on a plate or in a shallow dish. Open the plastic wrap and turn the cheeseball filling onto the chocolate chips. Use your hands to roll the ball to coat in the chocolate chips.
• 4. Serve with your choice of cookies or fruit.

Steps:

• Separate egg white and egg yolk into two small bowls. Set aside.
• In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
• Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
• Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
• To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
• Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
• Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
• Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
• Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
• Wrap dough around a lightly greased cannoli form and seal with egg white.
• Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
• Enjoy!

Steps:

• Place finely chopped pecans in a shallow dish and set aside.
• In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), mix the cream cheese until smooth.
• Add the cheddar cheese and mix until just combined.
• Lightly sprinkle all the seasonings and sauces over the cheese mixture and mix until thoroughly combined.
• With lightly greased hands, portion the cheese mixture into 4 pieces and roll each section into a round ball.
• Coat in pecans.
• The easiest way to do this is to hold the cheeseball in one and and scoop up the pecans and press them onto the cheeseball with the other, turning the cheeseball as you go and letting the excess pecans fall back into the dish (this helps the pecans go farther).
• Cover each cheeseball in saran wrap and refrigerate until ready to serve.