Cannoli I Recipes

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CANNOLI



Cannoli image

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.

Provided by Kim D.

Categories     Dessert

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 13

4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherry
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

Steps:

  • To make shells, mix flour, sugar and salt in a bowl.
  • Cut in butter.
  • Add egg yolks; stir with a fork.
  • Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
  • Form a ball with the dough and let stand for 30 minutes.
  • Roll dough almost paper thin, on a well-floured surface.
  • Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
  • Using a paring knife, make sure circles are cut all the way through.
  • Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
  • Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
  • Remove from hot grease and drain on paper towels, seam side down.
  • Let cool a minute or two before trying to remove metal tube.
  • To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
  • Leave cannoil shells on paper towel, seam side down to cool completely.
  • ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
  • For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
  • Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
  • Squeeze Maraschino cherries with paper towels to remove all liquid.
  • (If you don't squeeze them good, you will have a pink water filling!).
  • Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
  • For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
  • Chill filling for about 30 minutes before piping into cooled cannoli shells.
  • You may garnish the cannoli by sprinkling powdered sugar on top.
  • Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
  • Keep refrigerated until time of serving.

Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3

HOMEMADE CANNOLI



Homemade Cannoli image

I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 17

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

Steps:

  • For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
  • For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
  • To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
  • To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.

CANNOLI



Cannoli 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     World Cuisine Recipes     European     Italian

Time 3h45m

Yield 30

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, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g

CANNOLI



Cannoli 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

Time 1h10m

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, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

WORLD'S BEST CANNOLI



World's Best Cannoli image

This is my own twist on a classic Italian dessert. I have been to Italy and I've had freshly made Cannolis in the bakeries there, and these are honestly every bit as good. I cheated a little bit and bought pre-made cannoli shells, but you can find many cannoli shell recipes online if you want to make your own (or if you don't have somewhere near you that sells the shells). I get my shells from a specialty grocery store called AJ's Fine Foods.

Provided by AZFoodie

Categories     Dessert

Time 20m

Yield 12 Cannolis, 12 serving(s)

Number Of Ingredients 10

1 1/2 cups confectioners' sugar
1 pint ricotta cheese
1/4 teaspoon cinnamon
1/2 cup slivered almonds, diced
1/3 cup semisweet mini chocolate chips
1/2 cup whipping cream
1 tablespoon confectioners' sugar
1 (6 ounce) jar maraschino cherries
12 cannoli shells
Hersheys Chocolate Syrup

Steps:

  • In a large bowl, mix Ricotta cheese, 1 cup confectioners' sugar (set the other 1/2 cup aside), and cinnamon. Mix until well blended.
  • Dice the slivered almonds, cutting them in half, and stir them into the mix along with the chocolate chips.
  • Add Bailey's Irish Cream (optional). Otherwise, you can use 1 teaspoons vanilla extract or almond extract. DON'T USE BOTH!
  • In a separate bowl, beat whipping cream together with 1 Tablespoon confectioners' sugar and beat until soft peaks form.
  • Fold whipping cream into ricotta cheese mixture.
  • Set 6 of the maraschino cherries aside. Take the rest of them and remove the stems, dice them into 1/4's, and place them on a paper towel. Pat the diced cherries until they are dry (otherwise you will get a pink filling from the juices), and then stir them GENTLY into the mix (again, you don't want pink filling).
  • Place the mixture into a pastry bag with a large opening, or you can use a large Ziploc baggie and cut off about 1/2" at the corner (that way you can just throw it out when you're done - fewer cleanups is always better!).
  • Arrange the cannoli shells on a serving tray. Fill each Canolli half way from each end, and then take a Maraschino cherry and place it at one of the ends.
  • OPTIONAL: Place tray of cannolis in fridge for about 1/2 hour to allow the filling to thicken.
  • TO SERVE: Take 1/2 cup confectioners' sugar and sift it over the entire tray of cannolis, trying to get it mainly on the center portion of the shells. Then take the Hershey's Syrup and lightly drizzle chocolate over the entire plate of cannolis.
  • Buon Appetito!

Nutrition Facts : Calories 239, Fat 12.8, SaturatedFat 6.7, Cholesterol 34.5, Sodium 39.5, Carbohydrate 27, Fiber 1.3, Sugar 23.8, Protein 6

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