Cannoli Wafer Sandwiches Recipes

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CANNOLI WAFER SANDWICHES



Cannoli Wafer Sandwiches image

My family loves to visit a local Italian restaurant that has a wonderful dessert buffet. The cannoli is among our favorite choices, so I just had to come up with my own simple version. These sandwiches are best served the same day so the wafers remain nice and crisp. -Nichi Larson, Shawnee, Kansas

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 3-1/2 dozen.

Number Of Ingredients 8

1 cup whole-milk ricotta cheese
1/4 cup confectioners' sugar
1 tablespoon sugar
1/4 teaspoon vanilla extract
1 package (12 ounces) vanilla wafers
12 ounces white candy coating, melted
1/2 cup miniature semisweet chocolate chips
Additional confectioners' sugar

Steps:

  • In a small bowl, mix ricotta cheese, confectioners' sugar, sugar and vanilla until blended. Spread 1 scant teaspoon filling on bottoms of half the wafers; cover with remaining wafers., Dip each sandwich cookie halfway into candy coating; allow excess to drip off. Place on waxed paper; sprinkle with chocolate chips. Let stand until set, about 10 minutes., Serve within 2 hours or refrigerate until serving. Dust with additional confectioners' sugar just before serving.

Nutrition Facts : Calories 93 calories, Fat 5g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 38mg sodium, Carbohydrate 13g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

UNHOLY CANNOLI



Unholy Cannoli image

Unless you're trying to treat a friend from Southern Italy who's very proud of their cannoli, there's no reason not to enjoy this faster, lighter, "cheater" version. We trade the traditional fried dough for an easier crispy wafer cookie, which produces a different texture but very similar flavor profile. Feel free to garnish the ends with pistachios, almonds, hazelnuts, or pine nuts, dress them up a bit with some drizzled chocolate, or simply dust powdered sugar over.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 9h30m

Yield 6

Number Of Ingredients 16

1 ½ cups ricotta cheese
1 teaspoon melted butter
⅓ cup all-purpose flour, packed, or more as needed
¼ cup white sugar
1 pinch ground cinnamon
1 pinch freshly grated nutmeg
⅛ teaspoon kosher salt
1 tablespoon melted butter
2 tablespoons Marsala wine
1 large egg white
½ cup mascarpone cheese
1 orange, zested
1 lemon, zested
⅓ cup chopped dark chocolate
1 teaspoon honey
¼ cup chopped pistachio nuts

Steps:

  • Transfer ricotta cheese to fine-mesh strainer set over a bowl and let drain, 8 hours to overnight.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat™) and brush with 1 teaspoon melted butter.
  • For the shells, place flour, sugar, cinnamon, nutmeg, salt, 1 tablespoon melted butter, Marsala wine, and egg white in a bowl. Mix with a whisk until very smooth, relatively thin, and spreadable.
  • Spoon about 2 tablespoons of batter per shell onto the prepared baking sheet. Swirl batter gently with the back of the spoon from the center outwards to create a fairly thin flat circle about 6 inches in diameter. You should be able to fit 2 per pan.
  • Bake in the preheated oven until edges are browned and centers have golden brown spots, 10 to 12 minutes.
  • While shells are baking, make a few molds by twisting pieces of aluminum foil into 7-inch long cylinders about 2 inches thick.
  • While shells are still hot, quickly roll each around a foil mold to form a tube, seam-side down. Press each tube gently with a spatula for a few seconds until cool enough to hold its shape. Repeat with remaining batter, baking and shaping in batches; let shells cool completely.
  • For the filling, mix drained ricotta cheese, mascarpone cheese, orange zest, lemon zest, dark chocolate, and honey together with a spatula. Transfer into a plastic pastry or zip-top bag and cut off one corner.
  • Pipe the filling into one end of a shell until it comes out slight from the opening, and then turn and fill the other end. Garnish both ends of exposed cheese filling with chopped pistachios. Serve within the next hour or two while cannoli remain crispy.

Nutrition Facts : Calories 335.1 calories, Carbohydrate 28.9 g, Cholesterol 47.9 mg, Fat 20.8 g, Fiber 1.9 g, Protein 11 g, SaturatedFat 10.9 g, Sodium 174.5 mg, Sugar 10.9 g

VANILLA WAFER SANDWICHES



Vanilla Wafer Sandwiches image

Number Of Ingredients 6

4 ounces cream cheese, softened*
2 tablespoons powdered sugar
1 tablespoon grated orange peel
1 to 2 tablespoon orange juice
1/4 cup finely chopped walnuts
64 Keebler® golden vanilla wafers

Steps:

  • 1. In small bowl stir together cream cheese, sugar and orange peel. Stir in enough orange juice to make of spreading consistency. Add nuts mix well.2. Spread cream cheese mixture on bottoms of 32 wafers. Top with remaining wafer, making sandwiches.*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Nutrition Facts : Nutritional Facts Serves

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