MOCK ITALIAN CANNOLI WITH PIZZELLE
Love Cannoli but don't want to make and fry the shells yourself? Try this innovative variation with rolled Pizzelle cookies and sweetened ricotta cream instead.
Provided by Meggan Hill
Categories Dessert
Time 45m
Number Of Ingredients 11
Steps:
- Using a standing mixer fitted with the whisk attachment or an electric mixer, whip the heavy cream until stiff peaks form.
- Meanwhile, in a medium bowl, combine ricotta, powdered sugar, and 2 teaspoons vanilla. Fold in whipped cream, cover, and refrigerate while making the Pizzelle cookies.
- Preheat Pizzelle iron and lightly coat with nonstick cooking spray.
- In a large bowl, combine flour, sugar, butter, eggs, vanilla, and baking powder. Drop slightly rounded tablespoons of batter on to Pizzelle iron and close. Bake as directed by manufacturer or until golden brown, 30 seconds to 1 minute.
- Using a nonstick spatula, remove one pizzelle, leaving the second still on the open press, carefully wrap around a ¾" wooden dowel and pinch where the ends of the cookie meet. Hold until pizzelle is cool enough to retain its shape, using a kitchen towel if necessary to prevent burning your fingers. Repeat with second cookie on press and all remaining batter.
- Remove filling from the refrigerator and fold in chocolate chips. Using a pastry bag fitted with only a large coupler and no tip, pipe the filling into each side of a cooled pizzelle. It is okay if the filling does not go all the way through the middle of the cookie.
- Garnish with additional chocolate chips and dust with powdered sugar if desired. Serve immediately or chill until serving time.
Nutrition Facts : Calories 612 kcal, Carbohydrate 58 g, Protein 15 g, Fat 36 g, SaturatedFat 22 g, Cholesterol 155 mg, Sodium 272 mg, Fiber 2 g, Sugar 37 g, ServingSize 1 serving
CANNOLI SHELLS - PIZZELLE IRON
I love a great cannoli, but HATE to fry the shells because of the mess. I found a pizzelle iron recipe for cannoli shells on All-Recipes.com and would love to share. Not only do they taste GREAT and are less messy to make...they are lower in both calories and fat!!!! LOVE IT!!!
Provided by liznedburke
Categories Dessert
Time 40m
Yield 24 Shells
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
- Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
- Fill with your favorite cannoli filling. ENJOY!
Nutrition Facts : Calories 88, Fat 4.7, SaturatedFat 1.6, Cholesterol 22.7, Sodium 32.8, Carbohydrate 10.2, Fiber 0.3, Sugar 4.2, Protein 1.4
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 II
These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies.
Provided by Jen Manning
Categories World Cuisine Recipes European Italian
Time 50m
Yield 24
Number Of Ingredients 14
Steps:
- In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
- Preheat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close the lid and bake for 1 to 2 minutes. Carefully remove cookies and roll on the cooking cylinders while they are hot. Allow them to cool and remove from the cylinder. Fill when all of the shells have been baked and cooled.
- In a medium bowl, mix together the ricotta cheese, sugar and vanilla until smooth. Fold in the chocolate chips and cherries (if desired). Use a pastry bag to pipe the filling into the shells.
Nutrition Facts : Calories 132.2 calories, Carbohydrate 21.9 g, Cholesterol 18.9 mg, Fat 4.6 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.5 g, Sodium 34.6 mg, Sugar 15.3 g
CANNOLI
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
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 SHELLS LIKE A PRO
Make and share this Cannoli Shells Like a Pro recipe from Food.com.
Provided by amandabliedung
Categories Dessert
Time 1h4m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
- Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
- Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
- Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
- Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Nutrition Facts : Calories 172.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 35.2, Sodium 65.5, Carbohydrate 28.3, Fiber 0.9, Sugar 4.3, Protein 4.6
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PIZZELLE CANNOLI SHELLS RECIPE | EATINGWELL
From eatingwell.com
3/5 (1)Total Time 4 hrsCategory Healthy Italian Dessert RecipesCalories 73 per serving
- Whisk flour, cinnamon and salt in a medium bowl. Beat egg, egg white and sugar in a large mixing bowl with an electric mixer at high speed until thickened and pale, about 5 minutes. Beat in oil, butter, milk, lemon juice and vanilla with mixer at low speed. Add the dry ingredients and beat at low speed until just incorporated. Do not overmix.
- Preheat pizzelle iron (medium heat for a stovetop iron). Place cannoli mold (or 1-inch dowel) by pizzelle iron.
- Lightly oil the iron or coat it with cooking spray. Use 1 generous tablespoon batter for each pizzelle. Close iron tightly to press the batter into a thin layer. Bake until light golden, 30 to 60 seconds.
- Immediately lift pizzelle from iron with a fork or small metal spatula and wrap it around cannoli mold. (If your iron makes 2 cookies, leave the second one on the iron, uncovered, to stay warm while you shape the first one.) Press hard on mold to seal overlapping edges of shell. Remove shell from mold and transfer to a wire rack to cool. (The shell will become crisp as it cools.) Repeat with remaining batter.
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