CANNOLI RECIPE | ALLRECIPES
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 Italian Recipes
Total Time 3 hours 45 minutes
Prep Time 45 minutes
Cook Time 1 hours 0 minutes
Yield 30 cannoli
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, CarbohydrateContent 17.6 g, CholesterolContent 22.3 mg, FatContent 34.6 g, FiberContent 0.6 g, ProteinContent 5.4 g, SaturatedFatContent 6.4 g, SodiumContent 42.5 mg, SugarContent 6.1 g
CANNOLI CREAM FILLING RECIPE • CIAOFLORENTINA
An authentic Italian Cannoli filling / dip recipe I brought from Sicily!
Provided by Florentina
Categories Dessert
Total Time 15 minutes
Prep Time 15 minutes
Yield 4
Number Of Ingredients 8
Steps:
- Line a large strainer with cheese cloth and strain the ricotta cheese for a couple of hours in the refrigerator.
- Add the ricotta cheese to the bowl of a food processor. Sift in the powder sugar and process together for about 45 seconds until incorporated and fluffy.
- Alternately you can add the ricotta cheese and sugar to a bowl and using a hand held blender with the whisk attachments beat together until combined and fluffy.
- Serve as is with the chocolate pizzelle cookies or stuff inside freshly made cannoli shells.
- Chocolate Dipped Pizzelle
Nutrition Facts : Calories 1099 kcal, CarbohydrateContent 78 g, ProteinContent 35 g, FatContent 73 g, SaturatedFatContent 41 g, TransFatContent 1 g, CholesterolContent 126 mg, SodiumContent 232 mg, FiberContent 11 g, SugarContent 50 g, UnsaturatedFatContent 27 g, ServingSize 1 serving
More about "cannoli cookies recipe recipes"
BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE CANNOLI CUPCAKES
From delish.com
Reviews 3.8
Total Time 1 hours 35 minutes
Category nut-free, vegetarian, feed a crowd, baking, dessert
Cuisine American
- Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners. Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips. Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells. Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting. Let chocolate set slightly before serving.
CANNOLI CREAM FILLING RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
Reviews 5
Total Time 15 minutes
Category Dessert
Cuisine Italian
Calories 1099 kcal per serving
- Chocolate Dipped Pizzelle
BEST CANNOLI CUPCAKES RECIPE - HOW TO MAKE CANNOLI CUPCAKES
From delish.com
Reviews 3.8
Total Time 1 hours 35 minutes
Category nut-free, vegetarian, feed a crowd, baking, dessert
Cuisine American
- Preheat oven to 350°. Line two 12-cup cupcake pans with cupcake liners. Prepare batter according to package instructions. Divide batter between cupcake liners and bake until a toothpick inserted into the middle of a cupcake comes out clean, about 20 minutes. Let cool completely. Meanwhile, make frosting: In a large bowl, beat together butter, cream cheese, and ricotta until fluffy. Add powdered sugar, vanilla, cinnamon, and salt and beat until smooth and fluffy. Fold in mini chocolate chips. Transfer frosting to a large pastry bag (or resealable plastic bag) cut with a large tip. Using a teaspoon, scoop out middle of each cupcake to create a small well. Pipe frosting onto each cupcake, filling the wells. Using 50 percent power and working in 30-second increments, microwave chocolate chips and coconut oil until just melted. Stir until smooth and let cool slightly. Spoon melted chocolate on top of frosting. Let chocolate set slightly before serving.
NO-BAKE CHOCOLATE CHIP CANNOLI CHEESECAKE RECIPE: H…
From tasteofhome.com
Reviews 4.9
Total Time 25 minutes
Category Desserts
Calories 548 calories per serving
- Pulse cannoli shells in a food processor until coarse crumbs form. Add sugar, cracker crumbs and melted butter; pulse just until combined. Press onto bottom and up sides of a greased 9-in. pie plate. Refrigerate until firm, about 1 hour., Beat the first 4 filling ingredients until blended. Beat in ricotta cheese and extracts. Stir in chocolate chips. Spread into crust., Refrigerate, covered, until set, about 4 hours. If desired, top with pistachios.
CANNOLI CLOUD COOKIES - RECIPES | GO BOLD WITH BUTTER
From goboldwithbutter.com
- Preheat oven to 375°F. Beat butter and sugar in a large bowl with a mixer on medium speed for 3 minutes or until light and creamy. Add egg, zest and extract; beat well. Combine flour, salt and baking soda in a separate bowl. Gradually add to wet ingredients; beat in on low speed. By hand, stir in chocolate morsels.Place sugar on a shallow plate. Roll 44 level Tablespoons of dough into balls. Roll in granulated sugar. Place several inches apart on parchment-lined cookie sheets. Press flat into 2 inch rounds with the bottom of a glass (dip bottom in sugar if it sticks).Bake one sheet at a time on center rack for 8 1/2 to 9 minutes or until mostly firm on tops and golden brown around edges. Cool on sheets for 2 minutes. Transfer to cooling racks to cool completely. Flip half of the cookies over, placing their flat sides up. Whip the ricotta, butter, cream cheese, orange juice, zest and salt in a large bowl with an electric mixer on low speed until combined. Add the powdered sugar; beat until smooth and creamy. Spoon mixture into a large piping bag fitted with a small flat or round tip. Pipe a generous amount of filling evenly onto the flat sides of half of the cookies. Top with remaining cookies, flat sides down. Press together gently. Refrigerate uncovered for 1 hour to set filling.Heat cream and zest in a small saucepan over medium-low heat until bubbling at the edges. Add chocolate morsels and extract. Whisk until smooth. Remove from heat. Tip pan slightly and dip about 1/3 of one end of each cookie evenly into ganache. Place on parchment-lined cookie sheets. Lightly coat top of ganache portions with sprinkles. Refrigerate for 1 hour or until ganache is set. Once set, store cookies layered with parchment in a sealed container in the refrigerator.
BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
From delish.com
Reviews 3.4
Total Time 3 hours
Category birthday party, cocktail party, dinner party, dessert
Cuisine Italian
- Drain ricotta by placing it a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight. In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered sugar, vanilla, orange zest, and salt. Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms. Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in plastic wrap and refrigerate at least 1 hour and up to overnight. On a lightly floured surface, divide dough in half. Roll one half out to ⅛” thick. Use a 4” circle cookie cutter to cut out dough. Repeat with remaining dough. Re-roll scraps to cut a few extra circles. Wrap dough around cannoli molds and brush egg whites where the dough will meet to seal together. In a large pot over medium heat, heat about 2" of oil to 360°. Working in batches, add cannoli molds to oil and fry, turning occasionally, until golden, about 4 minutes. Remove from oil and place on a paper towel-lined plate. Let cool slightly. When cool enough to handle or using a kitchen towel to hold, gently twist shells off of molds to remove. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips. Working in batches, place molds in basket of air fryer and cook at 350° for 12 minutes, or until golden. When cool enough to handle or using a kitchen towel to hold, gently remove twist shells off of molds. Place filling in a pastry bag fitted with an open star tip. Pipe filling into shells, then dip ends in mini chocolate chips.
MINI CANNOLI CREAM PASTRY CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3
Total Time 45 minutes
Cuisine Italian
Calories 70 per serving
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
ITALIAN CENCI COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. , Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.
MINI CANNOLI CREAM PASTRY CUPS RECIPE - PILLSBURY.COM
From pillsbury.com
Reviews 3
Total Time 45 minutes
Cuisine Italian
Calories 70 per serving
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
ITALIAN CENCI COOKIES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.3
Total Time 50 minutes
Category Desserts
Cuisine Europe, Italian
Calories per serving
- In a bowl, beat eggs, sugar and salt until frothy. Stir in vanilla. Sift flour with baking powder; gradually add to batter. Add butter and mix well. Turn out onto a floured surface; knead for 10 minutes. Divide dough in half; roll each half as thin as possible (noodle thickness). Cut into 5-in. x 1-in. strips with a knife or scalloped pastry wheel. , Preheat oil to 375°; fry cookies until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.
MASCARPONE CANNOLI CHEESECAKE RECIPE | GIADA DE LAURENTIIS ...
Reviews 4
Total Time 6 hours 30 minutes
Category dessert
- Top each slice of cheesecake with a spoonful of cherries, if using.
HOLIDAY THUMBPRINT COOKIES RECIPE | LAND O’LAKES
From landolakes.com
Reviews 5
Total Time 1 hours 1 minutes
Category Shaped, Thumbprint, Sweet, Baking, Cookie, Dessert, Cookie, Dessert
Calories 90 calories per serving
- Remove cookies from oven; fill centers with choice of filling. Continue baking 6-10 minutes or until lightly browned. Remove to cooling racks. Cool completely.
HOLY CANNOLI COOKIES RECIPE (ITALIAN CHRISTMAS COOKIES ...
From snappygourmet.com
CANNOLI DIP RECIPE | ALLRECIPES
From allrecipes.com
CANNOLI FILLING RECIPES - RICOTTA OR MASCARPONE
From italian-dessert-recipes.com
SICILIAN CANNOLI RECIPE | HOW TO MAKE TRADITIONAL CANNOLI ...
From recipesfromitaly.com
CANNOLI RECIPES - CANNOLI FILLING AND CANNOLI SHELLS
From italian-dessert-recipes.com
CANNOLI COOKIES | ITALIAN RICOTTA CANNOLI COOKIE - THIS ...
From thisitaliankitchen.com
CANNOLI CAKE RECIPE - SNAPPY GOURMET
From snappygourmet.com
CANNOLI CAKE RECIPE - SNAPPY GOURMET
From snappygourmet.com
AUTHENTIC HOMEMADE CANNOLI RECIPE | SUGAR & SOUL
From sugarandsoul.co
HOW TO MAKE CANNOLI SICILIANI: STEP BY STEP RECIPE ...
From eatalianrecipes.com
CLASSIC SICILIAN CANNOLI RECIPE - THE SPRUCE EATS
From thespruceeats.com
THE EASIEST HOMEMADE CANNOLI RECIPE • THE CRUMBY KITCHEN
From thecrumbykitchen.com
RECIPE: SIMPLY IRRESISTIBLE CANNOLI PIE | ITALIAN SONS AND ...
From orderisda.org
CANNOLI SICILIANI RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
RECIPE: SIMPLY IRRESISTIBLE CANNOLI PIE | ITALIAN SONS AND ...
From orderisda.org
CANNOLI SICILIANI RECIPE - COOKING WITH NONNA
From cookingwithnonna.com
BEST CANNOLI DIP - {15 MINUTES!} - JULIE'S EATS & TREATS
From julieseatsandtreats.com
THE BEST ITALIAN COOKIES RECIPES EVER MADE! - THE BELLA VITA
From the-bella-vita.com
MASCARPONE CANNOLI CHEESECAKE | GIADZY
From giadzy.com
VALERIE BERTINELLI'S HOMEMADE CANNOLI RECIPE | FOOD NETWORK
From foodnetwork.com
HOME - CRAZY FOR CRUST
From crazyforcrust.com
CANNOLI FILLING CREAM - RECIPES | COOKS.COM
From cooks.com
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
From mangiabedda.com
QUAKER OATMEAL COOKIES RECIPE • STRAIGHT FROM THE QUAKER ...
From recipeforperfection.com