HOW TO MAKE CANNOLI FILLING RECIPES

Name: Cannoli
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: Makes 12
Cuisine: Italian
Ingredients: 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)

CANNOLI RECIPE | BBC GOOD FOOD

Cannoli recipe | 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

Ingredients

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 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

Ingredients

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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