CANNOLI WITH AMARETTO FILLING
Make and share this Cannoli with Amaretto Filling recipe from Food.com.
Provided by tranch
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- SHELLS: Combine flour, salt and sugar in a medium bowl.
- Cut in butter until mixture resembles coarse meal.
- Stir in beaten egg.
- Gradually stir in wine, mixing well.
- Shape dough into a ball, cover and refrigerate 30 minutes.
- Turn dough out onto a lightly floured surface and roll to 1/16-inch thickness.
- Cut into 3 1/2-inch circles, and roll circles into 5-inch ovals.
- Place a cannoli form, lengthwise, down the center of each oval and roll dough around form.
- Moisten seam with water to seal.
- Pour oil to a depth of 3 inches into a Dutch oven and heat to 350°F.
- Fry cannoli shells one minutes, or until golden brown.
- Drain on paper towels and cool about 5 seconds.
- Remove the form and cool cannoli shells completely.
- FILLING: Thoroughly drain ricotta in a strainer, discarding the liquid.
- Put ricotta in a processor and process until smooth.
- Combine ricotta, mascarpone, powdered sugar and Amaretto, if using, in a medium bowl and beat at medium speed of electric mixer until light and fluffy.
- Fold in two grated squares of chocolate. Place in the refrigerator and chill 4 hours.
- Pipe, or spoon. filling into shells.
- Sprinkle shells with remaining powdered sugar and exposed filling with remaining chocolate.
- NOTES : A substitute for mascarpone cheese may be mad by combining 16 ounces cream cheese, 1/3 cup sour cream and 1/4 cup whipping cream.
Nutrition Facts : Calories 268.6, Fat 14.7, SaturatedFat 9.1, Cholesterol 46.3, Sodium 117.5, Carbohydrate 29.9, Fiber 1.8, Sugar 11.1, Protein 6
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 FILLED WITH PISTACHIO RICOTTA
Provided by Food Network
Categories dessert
Yield 4 to 6 servings (8 large or 12
Number Of Ingredients 14
Steps:
- Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
- Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
- Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
- To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
- Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
- Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
- Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
- Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
- After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
- If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
- Yield: 3 1/4 cups
- Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
- Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing.
- Yield: 8 large or 12 mini cannoli shells
CANNOLI FILLING (#1 AND # 2)
I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time. NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.
Provided by Dee514
Categories Dessert
Time 1h15m
Yield 10-12 Cannoli
Number Of Ingredients 14
Steps:
- Cannoli Filling # 1: (Will fill 8 large cannoli):.
- Cream drained ricotta until very smooth.
- Add chocolate chips, liqueur, orange peel and sugar; mix very well.
- Chill filling until needed.
- Using a very small spoon or pastry bag, fill cannoli shells.
- Refrigerate until ready to serve.
- Cannoli Filling # 2 (Will fill 10-12 cannoli):.
- In a bowl, sift together the sugar, cinnamon and cocoa (if using).
- Mix ricotta well (until creamy) with sifted dry ingredients.
- Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
- Chill mixture until cold before filling shells.
- When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
- Lightly sprinkle the filled shells with Confectioner's sugar.
- Keep refrigerated until ready to serve.
- Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
Nutrition Facts : Calories 535.2, Fat 32.3, SaturatedFat 20.6, Cholesterol 121.7, Sodium 202.1, Carbohydrate 30.5, Fiber 0.3, Sugar 23.1, Protein 27.1
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 WITH CHOCOLATE CHIPS
Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.
Provided by KITTYCATGRL
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 9
Steps:
- In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
- Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
- Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.
Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g
More about "cannoli with amaretto filling recipes"
CANNOLI WITH MASCARPONE AND AMARETTO | SO DELICIOUS
From sodelicious.recipes
5/5 (2)Total Time 1 hr 30 minsCuisine ItalianCalories 359 per serving
- Add the flour, cinnamon, cocoa powder, and 1/2 tablespoon of powdered sugar to a bowl. Season with salt and mix until even.
CANNOLI FILLING — AMORETTI
From amoretti.com
Estimated Reading Time 40 secs
10 BEST CANNOLI FILLING RECIPES | YUMMLY
SICILIAN CANNOLI RECIPE | EPICURIOUS
From epicurious.com
CANNOLI (CANOLI FILLING AND SHELL RECIPES) - COOKING CLASSY
From cookingclassy.com
CANNOLI RECIPE WITH PISTACCHIO CREAMVINCENZO'S PLATE
From vincenzosplate.com
10 BEST MASCARPONE RICOTTA CANNOLI RECIPES | YUMMLY
From yummly.com
EASY CANNOLI DIP {LIGHT & CREAMY} TAKE TWO TAPAS
From taketwotapas.com
THE BROOKLYN RAGAZZA: AMARETTO LACE CANNOLI - BLOGGER
From thebrooklynragazza.blogspot.com
CANNOLI RECIPE | HOW TO MAKE CANNOLI SHELLS AND FILLINGVINCENZO'S …
From vincenzosplate.com
AUTHENTIC ITALIAN CANNOLI RECIPE - SICILY'S BEST DESSERT
From nonnabox.com
SICILIAN CANNOLI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
CANNOLI CREAM FILLING RECIPE • CIAOFLORENTINA
From ciaoflorentina.com
RECIPE: CANNOLI - JAMES BEARD - RECIPELINK.COM
From recipelink.com
CANNOLI WITH AMARETTO FILLING RECIPE - FOOD.COM
From pinterest.nz
AMARETTO CANNOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW TO MAKE SICILIAN CANNOLI - LA CUCINA ITALIANA
From lacucinaitaliana.com
CANNOLI FILLING RECIPE MASCARPONE CHEESE - CREATE THE MOST …
From recipeshappy.com
GLUTEN-FREE AMARETTO CANNOLI CAKE RECIPE
From onlyglutenfreerecipes.com
TWO-BITE AMARETTO CANNOLI, BEST BITE, OR TWO, FROM BOSTON
From greatfallstribune.com
CANNOLI FILLING RECIPE WITH RICOTTA - ENZA'S QUAIL HOLLOW KITCHEN
From enzasquailhollowkitchen.com
CANNOLI WITH AMARETTO FILLING RECIPE - FOOD.COM
CANNOLI FILLING RECIPE WITHOUT RICOTTA - THERESCIPES.INFO
From therecipes.info
CANNOLI WITH AMARETTO FILLING RECIPE - FOOD.COM
CANNOLI FROSTING (HOMEAMDE ITALIAN FROSTING) - SNAPPY GOURMET
From snappygourmet.com
TOP 45 BEST CANNOLI RECIPE FILLING RECIPES
From tprecipes.com
HOW TO MAKE AUTHENTIC ITALIAN CANNOLI (RECIPE) - ITALIAN FOOD
From cfood.org
AMARETTO LACE CANNOLI – RECIPES
From recipesfrommyhousetoyours.wordpress.com
CANNOLI FILLING WITH MASCARPONE RECIPE - CREATE THE MOST …
AUTHENTIC CANNOLI RECIPE WITH RICOTTA FILLING - YOUR GUARDIAN CHEF
From yourguardianchef.com
CANNOLI RECIPE WITH PISTACCHIO, HOW TO MAKE THE FAMOUS
From huffpost.com
AMARETTO LACE CANNOLI | YUMMY FOOD, FOOD, RECIPES
From pinterest.ca
CANNOLI FILLING RECIPE WITH MASCARPONE - ALL INFORMATION ABOUT …
From therecipes.info
CANNOLI WITH MASCARPONE AND AMARETTO - YOUTUBE
From youtube.com
ITALIAN CANNOLI FILLING RECIPE MASCARPONE | DEPORECIPE.CO
From deporecipe.co
SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
From mangiabedda.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