Cannoli With Tangerine Almond Filling Recipes

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CHOCOLATE TANGERINE CANNOLI CUPCAKES



Chocolate Tangerine Cannoli Cupcakes image

Provided by Food Network

Categories     dessert

Time 1h55m

Yield 24 mini or 12 regular cupcakes

Number Of Ingredients 24

2 cups all-purpose flour
2 teaspoons baking soda
3/4 teaspoon salt
1 cup hot water
3/4 cup mayonnaise
1/3 cup cocoa powder
1 cup granulated sugar
1/2 cup chocolate chips
3 cups ricotta cheese
3/4 cup powdered sugar
3 tangerines, zested
1 cup heavy whipping cream
1 1/4 cups chocolate chips
3 tangerines
Granulated sugar
Tuile Cookie, recipe follows
1 stick butter
1 cup powdered sugar
4 egg whites
1/2 teaspoon vanilla extract
1 cup all-purpose flour
Purple food coloring
Vodka
Cornstarch

Steps:

  • For the cupcakes: Preheat the oven to 325 degrees F. Line a mini cupcake pan with 24 mini cupcake liners or a regular-size cupcake pan with 12 cupcake liners.
  • Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer with a paddle attachment, mix the water, mayonnaise and cocoa powder together. Add the granulated sugar and flour mixture and mix on medium speed for 2 minutes. Using a bowl scraper, fold in the chocolate chips.
  • Fill the cupcake liners two-thirds full with batter and bake until golden and baked through, 25 to 35 minutes. Cool the cupcakes completely.
  • For the filling: In the bowl of an electric stand mixer with the paddle attachment, combine the ricotta cheese, powdered sugar and tangerine zest on low speed until all components are thoroughly combined.
  • For the ganache: Bring the heavy whipping cream to a slight boil in a small saucepan over medium-high heat. Immediately remove from heat and pour over chocolate chips in a glass or heat resistant bowl. Gently stir the mixture until all of the chocolate chips have melted. Set in the refrigerator to expedite the cooling and thickening process.
  • For the candied tangerines: Slice the tangerines into 12 medium-thin slices. Sprinkle a thick layer of sugar in a medium saucepan and lay the tangerine slices in the sugar. Sprinkle another thick layer of sugar over the top of the tangerine slices and cook the fruit over medium-high heat until caramel in color. Remove the pan from the heat and remove the tangerine slices onto a heat-resistant plate using tongs.
  • To assemble: Core the cupcakes by taking a small knife to the center of each one and cutting in a circle from the top to bottom of the cake. Fill this hole with the tangerine cheese until the filling reaches the top of the cake. Using a knife, place a smattering of chocolate ganache on the top of the cupcake near the filling. Stick a wedge of the Tuile Cookie into the filling and garnish with a slice of candied tangerine.
  • Preheat the oven to 325 degrees F. Line a cookie sheet with parchment paper.
  • In the bowl of an electric stand mixer with the paddle attachment, cream the butter and powdered sugar. Add the egg whites, one at a time, scraping the sides of the bowl after each addition. Add the vanilla extract and the flour and mix until all the ingredients are thoroughly combined.
  • With an offset spatula, spread the tuile cookie dough onto the lined cookie sheet to about 1/8-inch thick. Bake until golden brown, 10 to 15 minutes. Cool completely.
  • Mix the purple food coloring, vodka and cornstarch together until the desired consistency of food-safe paint is acquired. Using a medium round brush, splatter the paint onto the tuile cookie in an abstract fashion. Break the cookie into imperfect shapes (about 3-inch pieces).

SICILIAN CANNOLI WITH BITTERSWEET CHOCOLATE FILLING



Sicilian Cannoli with Bittersweet Chocolate Filling image

Categories     Chocolate     Fry     Chill     Pastry

Yield makes 12 to 15 cannoli

Number Of Ingredients 20

Cannoli Shells
2 1/2 cups flour, plus more for rolling
1/4 cup sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 pound (1 stick) vegetable shortening
1 egg, lightly beaten
1/4 cup marsala
1/4 cup apple cider vinegar
Beaten egg white, as needed, optional
Vegetable oil, for frying
Bittersweet Chocolate Filling
1 pint ricotta cheese
2 ounces bittersweet chocolate, grated (about 1/4 cup)
1/2 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
1 tablespoon finely chopped candied orange peel
Cannoli Shells
1/4 cup chopped pistachios

Steps:

  • Cannoli Shells
  • Sift the flour, sugar, salt, and cinnamon together and place in the bowl of an electric mixer fitted with the paddle attachment. At a low speed, mix in the shortening, egg, marsala, and vinegar until just blended-do not overmix. The dough should be moist but not too wet (if it is too wet, mix in a bit more flour).
  • Divide the dough into two equal portions, wrap in plastic, and chill in the refrigerator about 20 minutes. Take the dough portions out one at a time and roll out on a lightly floured surface until very thin. Cut into ovals approximately 3 inches by 4 1/2 inches. (I usually make a template out of cardboard or even parchment paper, but I have also done it freehand.) Place a cannoli form lengthwise on each oval and wrap the dough around the form, overlapping the long edges and pressing to seal. You may want to brush the seam with a little beaten egg white to ensure that it does not come unstuck.
  • Pour 1 1/2 inches of vegetable oil into a skillet or pan deep and wide enough to hold 4 cannoli at once. Heat the oil to 350°F. Place the shells in the oil and fry, turning once, until deep golden brown, about 4 minutes. The shells should blister a little bit. Remove them from the oil, drain on paper towels, and when just cool enough to handle, remove them from the forms. Cool completely on wire racks before filling.
  • Bittersweet Chocolate Filling
  • Using a rubber spatula, combine the ricotta, chocolate, brown sugar, cinnamon, vanilla, and candied orange peel in a medium bowl. Cover and refrigerate for at least 1/2 hour. Scrape the mixture into a pastry bag with a 1/2-inch plain tip and pipe into the cooled cannoli shells. Dip the ends in chopped pistachios. Serve immediately or refrigerate until ready to serve.

ALMOND CAKE CANNOLI TRIFLE



Almond Cake Cannoli Trifle image

This is a delightful trifle of almond cake with layers of cannoli cream and chocolate chips. Top it off with fresh whipped cream for a beautiful and tasty dessert!

Provided by Alison C. NJ

Categories     Desserts     Specialty Dessert Recipes     Trifle Recipes

Time 1h25m

Yield 20

Number Of Ingredients 14

1 (18.25 ounce) package white cake mix
1 cup water
4 eggs
1 (3.4 ounce) package instant vanilla pudding mix
⅓ cup vegetable oil
1 tablespoon almond extract
2 (15 ounce) containers ricotta cheese
1 cup confectioners' sugar
4 tablespoons white sugar
2 teaspoons vanilla extract
1 cup heavy whipping cream, or as needed
¼ (16 ounce) package confectioners' sugar, or more to taste
1 teaspoon vanilla extract, or more to taste
½ cup chocolate chips, or to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  • Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.
  • Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.
  • Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.
  • Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

Nutrition Facts : Calories 350.9 calories, Carbohydrate 44 g, Cholesterol 62.2 mg, Fat 16.4 g, Fiber 0.5 g, Protein 7.5 g, SaturatedFat 6.8 g, Sodium 309.3 mg, Sugar 34.2 g

CANNOLI WITH CHOCOLATE CHIPS



Cannoli with Chocolate Chips image

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

1 cup confectioners' sugar
1 pint part-skim ricotta cheese
½ cup blanched slivered almonds
⅓ cup mini semi-sweet chocolate chips
1 tablespoon amaretto liqueur
12 cannoli shells
1 tablespoon confectioners' sugar
1 tablespoon unsweetened cocoa powder
12 maraschino cherries

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

ITALIAN CANNOLI



Italian Cannoli image

Being Italian and watching my grandmother cook, I enjoyed learning to cook Italian dishes and desserts. This is one of my favorites and I hope you like it too. :)

Provided by Golini girl

Categories     Dessert

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

8 medium cannoli shells (depending on size of shells)
1 1/2 pints ricotta cheese
1 teaspoon fresh orange zest
1 1/2 teaspoons vanilla extract
1/8 teaspoon almond extract (optional)
1/2 cup dark semisweet mini chocolate chips
1/2 cup powdered sugar (more if you like it sweeter)
1/8 teaspoon nutmeg (optional)
2 teaspoons Grand Marnier (optional)

Steps:

  • Combine filling ingredients together with a large wooden spoon (Except the chocolate chips).
  • After filling is mixed well FOLD in chocolate chips.
  • Fill cannoli shells with mixture using a wet teaspoon to avoid sticking.
  • Chill for 1 - 2 hours to allow the filling to absorb the flavors.
  • Dust with powdered sugar before serving and enjoy.
  • Enjoyed best while sipping strong, hot coffee or Grand Marnier! :).

Nutrition Facts : Calories 244, Fat 15.2, SaturatedFat 9.6, Cholesterol 47, Sodium 78.8, Carbohydrate 17.3, Fiber 0.7, Sugar 13.6, Protein 10.8

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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