CREAMY CANNOLI RECIPES

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CANNOLI RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD



Cannoli recipe - Recipes and cooking tips - BBC Good Food image

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Provided by Lulu Grimes

Categories     Dessert, Treat

Total Time 1 hours 10 minutes

Prep Time 40 minutes

Cook Time 30 minutes

Yield Makes 12

Number Of Ingredients 17

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

Steps:

  • Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
  • Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can – use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying. It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
  • Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn’t get any hotter. These will keep for 2-3 days in an airtight container.
  • When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Nutrition Facts : Calories 229 calories, FatContent 15 grams fat, SaturatedFatContent 7 grams saturated fat, CarbohydrateContent 18 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 1 grams fiber, ProteinContent 5 grams protein, SodiumContent 0.3 milligram of sodium

CANNOLI CAKE RECIPE | LAND O’LAKES



Cannoli Cake Recipe | Land O’Lakes image

Inspired by a classic Italian dessert, vanilla sponge cake is frosted with amaretto ricotta frosting and topped with pistachios and chocolate chips.

Provided by Land O'Lakes

Categories     Cake    Vanilla    Sweet    Baking    Dessert

Total Time 0 minutes

Prep Time 30 minutes

Yield 12 servings

Number Of Ingredients 21

Cake
Powdered sugar
6 large Land O Lakes® Eggs separated
1 cup sugar
1/4 cup Land O Lakes® Extra Creamy Butter melted, cooled
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/2 teaspoon salt
1 cup all-purpose flour
Ricotta Frosting
16 ounces ricotta cheese, drained
4 ounces mascarpone cheese, softened
2 ounces (1/4 cup) cream cheese, softened
1/2 cup powdered sugar
2 tablespoons Land O Lakes® Heavy Whipping Cream
1/4 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons amaretto liqueur
Topping
2 tablespoons mini semi-sweet chocolate chips
2 tablespoons chopped pistachios

Steps:

  • Heat oven to 375°F. Line 15x10x1-inch baking pan with parchment or waxed paper; grease paper. Set aside.
  • Arrange clean towel on counter; sprinkle generously with powdered sugar. Set aside.
  • Place egg whites into medium bowl; beat at high speed until foamy. Continue beating, gradually adding 1/4 cup sugar, until glossy and stiff peaks form. Set aside.
  • Combine egg yolks, remaining 3/4 cup sugar, melted butter, baking powder, 1 teaspoon vanilla and 1/2 teaspoon salt in another bowl. Beat until well mixed. Add flour; mix well. Gently fold beaten egg white mixture into egg yolk mixture until just combined. Pour batter into prepared pan.
  • Bake 10-12 minutes or until center springs back when lightly touched. Immediately run knife around edges of cake to loosen. Invert hot cake onto prepared towel, remove parchment paper. Dust cake with powdered sugar. Tightly roll up hot cake in towel, starting with 10-inch side. Cool completely.
  • Meanwhile, combine cheeses, 1/2 cup powdered sugar, whipping cream, 1/4 teaspoon vanilla and 1/8 teaspoon salt in medium bowl. Beat until well mixed. Add amaretto; beat until well mixed.
  • Unroll cooled cake; remove towel. Spread cake evenly with 1 1/2 cups ricotta frosting. Roll up cake. Transfer to serving platter. Frost cake roll with remaining ricotta frosting. Sprinkle mini chocolate chips and chopped pistachios over cake. Refrigerate until serving.

Nutrition Facts : Calories 350 calories, FatContent 19 grams, SaturatedFatContent grams, TransfatContent grams, CholesterolContent 140 milligrams, SodiumContent 300 milligrams, CarbohydrateContent 34 grams, FiberContent 0 grams, SugarContent grams, ProteinContent 10 grams

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