CANNOLI COOKIES RECIPE RECIPES

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CANNOLI RECIPE | ALLRECIPES



Cannoli Recipe | Allrecipes image

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

3 cups all-purpose flour
¼ cup white sugar
¼ teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
½ cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
1 (32 ounce) container ricotta cheese
½ cup confectioners' sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped

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



Cannoli Cream Filling Recipe • CiaoFlorentina image

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

2 lb sheep’s milk ricotta
1 cup powder sugar
1/2 cup pistachios or candied fruit (chopped for serving)
3/4 cup dark chocolate (roughly chopped for garnish (optional))
2 tsp cinnamon (optional)
12 pizzelle cookies
5 oz dark chocolate bar
1 tbsp butter

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

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