Cannoli Filled With Pistachio Ricotta Recipes

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CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)



Cannoli alla Siciliana (Sicilian Cannoli) image

Not only do these little Italian pastries look and taste delicious, but this cannoli recipe stays true to the classic version, right down to the mixed peel and chocolate pieces in the filling and the finish of chopped pistachios on top. You won't be able to resist these! Fill the cannoli just before serving or the shells will get soggy.

Provided by Maria

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 20

Number Of Ingredients 12

2 pounds sheep's milk ricotta cheese
1 ½ cups confectioners' sugar
¼ cup mixed peel
1 ½ ounces dark chocolate, finely chopped
1 ¼ cups all-purpose flour
3 tablespoons dry Marsala wine, or more to taste
1 tablespoon butter, softened
1 tablespoon white sugar
2 teaspoons vinegar, or more to taste
corn oil for frying
3 tablespoons chopped pistachio nuts
2 tablespoons confectioners' sugar, or to taste

Steps:

  • Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.
  • Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.
  • Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.
  • Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.
  • Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

Nutrition Facts : Calories 177.3 calories, Carbohydrate 25.2 g, Cholesterol 15.7 mg, Fat 5.5 g, Fiber 0.6 g, Protein 6.6 g, SaturatedFat 2.8 g, Sodium 67.9 mg, Sugar 12.4 g

PISTACHIO CANNOLI CAKE



Pistachio Cannoli Cake image

This dramatic four-layer dessert is inspired by the flavors of Sicilian-style cannoli, which is stuffed with ricotta, chopped chocolate, and candied orange zest.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 4h10m

Yield Serves 12 to 16

Number Of Ingredients 18

10 tablespoons unsalted butter, room temperature, plus more for pans
1 1/2 cups unbleached all-purpose flour, plus more for pans
1/2 cup plus 3 tablespoons shelled unsalted pistachios (3 1/2 ounces)
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
1 cup granulated sugar
1/4 teaspoon orange-flower water (optional)
2 large eggs plus 2 large yolks, room temperature
1 cup sour cream, room temperature
2 3/4 cups fresh ricotta (about 1 1/2 pounds)
3/4 cup heavy cream
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
3/4 cup confectioners' sugar, plus more for serving
4 ounces semisweet chocolate, coarsely chopped (3/4 cup), plus 2 1/2 ounces more, melted (1/2 cup)
4 ounces candied orange peel, cut into a 1/4-inch dice

Steps:

  • Cake: Preheat oven to 350 degrees. Butter two 8-by-2-inch round cake pans. Line pans with parchment; butter parchment. Dust with flour, tapping out excess. In a food processor, finely grind pistachios. Remove and reserve 1/4 cup ground pistachios, then add flour, baking powder, baking soda, and salt to processor and pulse to combine.
  • Beat butter with granulated sugar on medium-high speed until light and fluffy, about 2 minutes. Add orange-flower water; beat to combine. Beat in eggs and yolks, one at a time, thoroughly combining after each addition and scraping down bowl as needed. Add pistachio mixture in three batches, alternating with sour cream and beginning and ending with pistachio mixture.
  • Divide batter evenly between cake pans; smooth tops with an offset spatula. Bake, rotating pans once, until tops spring back when lightly touched, 30 to 35 minutes. Transfer pans to a wire rack; let cool 10 minutes. Turn cakes out onto rack; remove parchment and let cool 1 hour. Wrap in plastic and refrigerate at least 1 hour and up to overnight.
  • Filling: Meanwhile, combine ricotta and cream in bowl of food processor; process until smooth. Add salt, vanilla, cinnamon, and confectioners' sugar; process to combine. Transfer mixture to a bowl and stir in chopped chocolate and orange peel. Refrigerate in an airtight container at least 1 hour and up to 2 days.
  • Cut each cake horizontally into 2 layers. Stack on a cardboard cake round or a plate; brush edges with melted chocolate, then pat some of reserved ground pistachios onto chocolate. Separate, then refrigerate in a single layer until set, 10 minutes. Place one cake layer on a cake stand, bottom-side down; spread 1 1/2 cups filling evenly over top, then place second layer on top. Repeat with remaining filling and cakes, finishing with a cake layer, bottom-side up. Refrigerate at least 1 hour and up to overnight. Sprinkle with confectioners' sugar and remaining reserved ground pistachios.

CANNOLI FILLING



Cannoli Filling image

A simple filling for Italian cannoli cookies using ricotta cheese and citron fruit.

Provided by Maria

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 16

Number Of Ingredients 3

1 (15 ounce) container ricotta cheese
1 cup confectioners' sugar
½ cup chopped candied citron

Steps:

  • In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 55.1 mg, Sugar 7.4 g

PISTACHIO CANNOLI BRUSCHETTA



Pistachio Cannoli Bruschetta image

Provided by Food Network Kitchen

Categories     appetizer

Time 7m

Number Of Ingredients 0

Steps:

  • Thinly slice a baguette; arrange in a single layer on a baking sheet. Brush with softened butter and sprinkle with salt and sugar. Bake at 425 degrees F until lightly golden, about 7 minutes. Let cool slightly.
  • Beat 1/2 cup ricotta, 1/4 cup confectioners' sugar and a dash of vanilla extract with a mixer. Spread on the toast rounds. Top with chopped pistachios and shaved chocolate. Dust with confectioners' sugar.

MRS. CECCHINI'S CANNOLI SHELLS WITH RICOTTA FILLING



Mrs. Cecchini's Cannoli Shells With Ricotta Filling image

This recipe was given to me by my friend's Italian grandmother about 35 years ago in Tannersville, NY. I have been making them exactly like this ever since and everyone who loves canoli loves these! My friend, Sal, made me some mini forms by going to Home Depot and buying an aluminum pipe and cutting it to around 5 inches each. Optional additions to filling are 1/2 cup chopped candied fruit found in baking aisle (such as citron and candied cherries and orange peel).

Provided by manushag

Categories     Dessert

Time 45m

Yield 30 shells, 30 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/2 teaspoon salt
2 tablespoons sugar
1 egg
2 teaspoons butter, cold cut up
1/4 cup dry sauterne (or white wine)
2 lbs ricotta cheese
1/2 cup confectioners' sugar
4 teaspoons vanilla
1/4 cup mini chocolate chip
1/4 cup pistachio nut

Steps:

  • FILLING:.
  • Drain ricotta overnite by placing a paper towel in a strainer over a bowl and put ricotta in paper towel. Cover with another paper towel and leave in frig,.
  • removing as much water as possible.
  • Add confectioners sugar and vanilla and mix well.
  • Variation is to use 1 1/2 cups ricotta and folding in 1 1/2 cups of homemade whipped cream.
  • Add candied fruit (if desired) and mini chips.
  • After filling cooled shells, sprinkle with chopped pistachios and sprinkle with confectioners sugar.
  • SHELLS:.
  • Crack egg in a cup, saving a bit of white to seal shell.
  • Make a well in flour and place egg and butter. Mix together with pastry cutter adding wine 1 tbl. at a time until dough forms.
  • Make a ball, cover and let sit 15 minutes.
  • Roll out 1/16" thick and cut into 3 inch circles for minis with a cookie cutter or glass.
  • Wrap around form and seal with egg white mixed with a little water. Flare ends slightly.
  • Heat oil to 350 degrees and fry 2 or 3 at a time until lightly browned.
  • Remove with tongs and drain on paper towel. Allow to cool a bit before removing form. I hold with tongs gently, and tap against the counter gently to loosen shell.
  • Shells can be made ahead and kept for several weeks in tightly closed containers with paper towels in between.

Nutrition Facts : Calories 109.3, Fat 5.3, SaturatedFat 3, Cholesterol 23.2, Sodium 68.8, Carbohydrate 10.6, Fiber 0.4, Sugar 3.9, Protein 4.7

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