HOMEMADE CANNOLI
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
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 SHELLS AND RICOTTA CREAM FILLING
Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)
Provided by WiGal
Categories Dessert
Time 4h
Yield 44-50 serving(s)
Number Of Ingredients 17
Steps:
- Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
- Scrape the ricotta into the colander and cover with plastic wrap.
- Let the ricotta drain in the refrigerator for two days, until it is dry.
- To make the dough for cannoli shells: In a small bowl put eggs.
- Beat eggs; add vanilla and ice water to eggs.
- In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
- Add the shortening and mix until crumbly.
- Make well in dry mixture and add wet mixture.
- Using your hands mix together, if it is dry, add more ice water.
- Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
- Shape the dough into a flattened ball.
- Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
- Cut the dough into 4 pieces.
- Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
- Lightly dust the dough with flour as needed to keep the pieces from sticking.
- Continue to pass the dough through the machine until you reach the last or second to last setting.
- You might need to run the dough through the pasta machine three times.
- The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
- Continue rolling out the remaining dough.
- If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
- Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
- Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
- Heat oil until a deep frying thermometer shows 375 degrees.
- Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
- Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
- Repeat with the remaining dough.
- Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
- Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
- With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
- Then drain the cannoli still on tube briefly in a metal bowl.
- While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
- When the cannoli shells are barely warm set them on top of the rack.
- It is important that the shells stay on the racks overnight.
- Repeat with the remaining dough.
- If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
- The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
- To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
- Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
- Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
- Frozen ricotta cream can be defrosted in the refrigerator later.
- To assemble, use a knife to push the ricotta cream into the cannoli shell.
- Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
- Use within an hour.
CANNOLI SHELLS
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Recipes Asian
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
- Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
- Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.
Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g
More about "cannoli shells and ricotta cream filling recipes"
AUTHENTIC CANNOLI RECIPE WITH RICOTTA FILLING
From yourguardianchef.com
4.9/5 (7)Calories 149 per servingCategory Dessert
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
From mangiabedda.com
5/5 (15)Total Time 2 hrs 20 minsCategory DessertCalories 173 per serving
CANNOLI CREAM FILLING RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
CANNOLI CREAM (FILLING & DESSERT TOPPING!) - SNAPPY …
From snappygourmet.com
CANNOLI WITH RICOTTA CREAM - PERFECT ITALIANO
From perfectitaliano.com.au
CANNOLI SHELLS (+ SIMPLE FILLING IDEAS) - SNAPPY GOURMET
From snappygourmet.com
HOW TO MAKE CANNOLI CREAM • FOOD FOLKS AND FUN
From foodfolksandfun.net
HOMEMADE CANNOLI SHELLS WITH SWEET RICOTTA FILLING
From ladyoftheladle.com
CANNOLI WITH RICOTTA-MASCARPONE CREAM - KITCHEN JOY
From kitchenjoyblog.com
CANNOLI FILLING RECIPE WITH RICOTTA - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
5/5 (3)Total Time 15 minsCategory DessertCalories 131 per serving
21 CANNOLI FILLING RECIPE - SELECTED RECIPES
From selectedrecipe.com
BEST CANNOLI RECIPE: CRUNCHY SHELL AND CREAMY FILLING
From stacylynharris.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - EASY RECIPES
From recipegoulash.cc
CANNOLI FILLING - DELALLO
From delallo.com
CANNOLI SHELLS WITH RICOTTA FILLING - RECIPE | COOKS.COM
From cooks.com
SICILIAN CANNOLI WITH RICOTTA FILLING RECIPE - STEFANIA'S KITCHENETTE
From stefaniaskitchenette.com
RECIPE GIADA CANNOLI CAKE
From nmw.sandalipositano.salerno.it
CANNOLI SHELLS AND RICOTTA CREAM FILLING RECIPE - FOOD.COM
From pinterest.com
CANNOLI WITH PASTRY CREAM FILLING - MANGIA BEDDA
From mangiabedda.com
HOMEMADE CANNOLI CREAM FILLING – GOLDEN CANNOLI SHELLS COMPANY
From shop.goldencannoli.com
TOP 47 EASY CANNOLI FILLING RECIPE RICOTTA-RECIPES
From hola2.heroinewarrior.com
HOMEMADE SICILIAN CANNOLI (SHELLS AND FILLING)
From insidetherustickitchen.com
CANNOLI SHELLS AND PISTACHIO FILLING - BONNI BAKERY
From bonnibakery.com
{THE BEST} HOMEMADE CANNOLI RECIPE - SELF PROCLAIMED FOODIE
From selfproclaimedfoodie.com
THE BEST ITALIAN CREAM PUFFS WITH VANILLA RICOTTA - FEELING FOODISH
From feelingfoodish.com
HOW TO MAKE CANNOLI FILLING - COOKIE DOUGH AND OVEN MITT
From cookiedoughandovenmitt.com
10 BEST MASCARPONE RICOTTA CANNOLI RECIPES | YUMMLY
From yummly.com
FLAKY CANNOLI SHELLS MADE FROM SCRATCH - ENZA'S QUAIL HOLLOW …
From enzasquailhollowkitchen.com
HOMEMADE CANNOLI: RICH, CREAMY, AND DELICIOUS! - CHOPNOTCH
From chopnotch.com
CANNOLI SHELLS WITH A SIMPLE RICOTTA FILLING - COOKIE DOUGH AND …
From cookiedoughandovenmitt.com
CANNOLI - SUGAR SPUN RUN
From sugarspunrun.com
CANNOLI SHELLS AND RICOTTA CREAM FILLING RECIPE - EASY RECIPES
From recipegoulash.cc
CANNOLI SHELLS AND RICOTTA CREAM FILLING RECIPE - WEBETUTORIAL
From webetutorial.com
BEST RICOTTA CANNOLI FILLING RECIPE RECIPES
From stevehacks.com
GLUTEN-FREE CANNOLI RECIPE [ANSWERED!] 2022 - VEGIAC.COM
From vegiac.com
BEST CANNOLI CREAM RECIPE - EASY TO MAKE! ⋆ NELLIEBELLIE
From nelliebellie.com
CANNOLI SHELLS AND FILLING : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CANNOLI WITH RICOTTA FILLING | SALERNO
From salernodairy.com
RECIPE CANNOLI CAKE GIADA
From seq.bdt.fvg.it
CANNOLI FILLING RECIPE RICOTTA : TOP PICKED FROM OUR EXPERTS
From recipeschoice.com
CANNOLI WITH BAILEY'S IRISH CREAM FILLING FOR ST. PATRICK'S DAY
From everybodylovesitalian.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.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 »
#time-to-make #course #cuisine #preparation #occasion #for-large-groups #pies-and-tarts #desserts #european #dinner-party #puddings-and-mousses #crusts-pastry-dough-2 #italian #deep-fry #oamc-freezer-make-ahead #number-of-servings #presentation #served-cold #technique #4-hours-or-less
You'll also love
Related Search