CANNOLI ALLA SICILIANA (SICILIAN CANNOLI)
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
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
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
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
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
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
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
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
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
More about "cannoli filled with pistachio ricotta recipes"
PISTACHIO CANNOLI - PIES AND TACOS
From piesandtacos.com
5/5 (1)Total Time 8 hrs 20 minsCategory DessertCalories 83 per serving
- A few hours or the day before making the filling, line a strainer with a double layer of cheesecloth, and place it over a bowl. Pour the ricotta on the strainer, and cover it with the overhanging cheesecloth. Insert it in the fridge and let it drain for a few hours, squeezing gently if you wish. This is very important because otherwise the filling will be way too wet to be piped in the cannoli.
- Don’t assemble until you are ready to serve or serve within the next couple hours because if you let the filled cannoli sit, the shell gets soggy. I like to keep the filling in a piping bag inside my fridge and the shells stored in a airtight container on my counter. When ready to serve to my lucky guests, I simply pipe the filling in. Fresh, crispy and delicious! Perfection!
SICILIAN CANNOLI | ITALY MAGAZINE
From italymagazine.com
A TASTE OF SICILY: HOMEMADE CANNOLI WITH RICOTTA …
From coronadotimes.com
HAZELNUT CANNOLI FILLED WITH RICOTTA, HONEY AND PISTACHIOS
From fae-magazine.com
RICOTTA AND PISTACHIO CANNOLI - NZ HERALD
From nzherald.co.nz
SAVOURY CANNOLI WITH PROSCIUTTO DI PARMA RECIPE
From greatitalianchefs.com
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
From mangiabedda.com
HOMEMADE CANNOLI SHELLS WITH SWEET RICOTTA FILLING
From ladyoftheladle.com
EASY PISTACHIO CANNOLI WITH RICOTTA AND ORANGE ZEST
From more.ctv.ca
LEMON AND PISTACHIO CANNOLI | UNCATEGORISED RECIPES
From jamieoliver.com
ITALIAN CLASSIC PISTACHIO CANNOLI RECIPE - RECIPES.NET
From recipes.net
CANNOLI FILLED WITH PISTACHIO RICOTTA RECIPE - COOKSRECIPES
RICOTTA & PISTACHIO CANNOLI RECIPE – PASTA EVANGELISTS
From pastaevangelists.com
Cuisine Italian, SicilianCategory DessertServings 6-12Calories 334 per serving
- Mix the flour, sugar and bicarbonate of soda in a bowl with a small pinch of salt. Add the butter and rub it into the dry ingredients until you have a smooth mixture.
- Mix the egg yolk and marsala wine together and add this to the bowl, then combine the ingredients and knead to a smooth dough. Wrap the dough and leave to rest in the fridge.
- Fill a fryer, wok or deep saucepan a third of the way up with sunflower oil. Heat the oil to about 180°C.
PISTACHIO ENCRUSTED CANNOLI - THE NOVICE CHEF
From thenovicechefblog.com
CHOCOLATE-DIPPED CANNOLI WITH PISTACHIOS RECIPE | MYRECIPES
From myrecipes.com
PISTACHIO CANNOLI - GUSTO TV
From gustotv.com
PISTACHIO CANNOLI BISCOTTI — DANIELA'S DISH
From danieladish.com
PISTACHIO CANNOLI FILLING RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
RICOTTA, PISTACHIO & ORANGE CANNOLI RECIPE | SAPUTO CHEESE
From saputo.ca
AUTHENTIC CANNOLI RECIPE WITH RICOTTA FILLING - YOUR GUARDIAN CHEF
From yourguardianchef.com
SICILIAN CANNOLI WITH PISTACHIO NUTS AND ORANGE - ZùSTO
From zusto.com
CANNOLI FILLED WITH PISTACHIO RICOTTA, RECIPES: MOZZARELLA COMPANY
From mozzco.com
CANNOLI FILLED WITH PISTACHIO RICOTTA – RECIPES NETWORK
From recipenet.org
SICILIAN CANNOLI WITH RICOTTA FILLING RECIPE - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
CRISPY CANNOLI WITH RICOTTA FILLING AND PISTACHIO NUTS - YOUTUBE
From youtube.com
CANNOLI WITH RICOTTA CREAM, CHOCOLATE AND PISTACHIO
From lilianabattle.com
CANNOLI RECIPE WITH PISTACCHIO, HOW TO MAKE THE FAMOUS
From huffpost.com
CHOCOLATE CANNOLI WITH RICOTTA & PISTACHIOS - THE PETITE COOK
From thepetitecook.com
CANNOLI RECIPE WITH PISTACCHIO CREAMVINCENZO'S PLATE
From vincenzosplate.com
10 BEST MASCARPONE RICOTTA CANNOLI RECIPES | YUMMLY
From yummly.com
CANNOLI SICILIANI WITH RICOTTA FILLING AND PISTACHIOS RECIPE
From homecookingadventure.com
CHOCOLATE CHIP AND PISTACHIO CANNOLI | THE SMART BAKER
From thesmartbaker.com
CANNOLI FILLING RECIPE RICOTTA : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CANNOLI FILLED WITH PISTACHIO RICOTTA RECIPE - COOKING INDEX
From cookingindex.com
PISTACHIO CANNOLI FILLING RECIPE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
PISTACHIO CREAM CANNOLI RECIPE FROM H-E-B
From heb.com
CLASSIC CANNOLI RICOTTA | GALBANI CHEESE
From galbanicheese.com
CANNOLI FILLED WITH PISTACHIO RICOTTA RECIPE - COOKEATSHARE
From cookeatshare.com
SICILIAN CANNOLI WITH PISTACHIO - SICILIANS CREATIVE IN THE KITCHEN
From sicilianicreativiincucina.it
RICOTTA PISTACHIO ROLL CAKE - MANGIA BEDDA
From mangiabedda.com
SICILIAN CANNOLI WITH CHOCOLATE CHIPS AND PISTACHIOS
From homemadeitaliancooking.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love