Cannoli Recipes

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CANNOLI



Cannoli image

This is one of my favorite Italian desserts and the perfect ending to any Italian dinner. The shells are pretty simple to make, and taste so much better than the ready-made shells you buy in the Italian markets. Note that cooking time also includes chilling time.

Provided by Kim D.

Categories     Dessert

Time 1h45m

Yield 24 serving(s)

Number Of Ingredients 13

4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherry
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

Steps:

  • To make shells, mix flour, sugar and salt in a bowl.
  • Cut in butter.
  • Add egg yolks; stir with a fork.
  • Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
  • Form a ball with the dough and let stand for 30 minutes.
  • Roll dough almost paper thin, on a well-floured surface.
  • Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
  • Using a paring knife, make sure circles are cut all the way through.
  • Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
  • Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
  • Remove from hot grease and drain on paper towels, seam side down.
  • Let cool a minute or two before trying to remove metal tube.
  • To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
  • Leave cannoil shells on paper towel, seam side down to cool completely.
  • ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
  • For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
  • Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
  • Squeeze Maraschino cherries with paper towels to remove all liquid.
  • (If you don't squeeze them good, you will have a pink water filling!).
  • Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
  • For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
  • Chill filling for about 30 minutes before piping into cooled cannoli shells.
  • You may garnish the cannoli by sprinkling powdered sugar on top.
  • Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
  • Keep refrigerated until time of serving.

Nutrition Facts : Calories 247.7, Fat 11.5, SaturatedFat 7.1, Cholesterol 52.1, Sodium 76.9, Carbohydrate 27.4, Fiber 0.7, Sugar 9.7, Protein 7.3

CANNOLI



Cannoli image

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

3 cups all-purpose flour
¼ cup white sugar
¼ teaspoon ground cinnamon
3 tablespoons shortening
1 egg
1 egg yolk
½ cup sweet Marsala wine
1 tablespoon distilled white vinegar
2 tablespoons water
1 egg white
1 quart oil for frying, or as needed
1 (32 ounce) container ricotta cheese
½ cup confectioners' sugar
1 teaspoon lemon zest, or to taste
4 ounces semisweet chocolate, chopped

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

CLASSIC CANNOLI



Classic Cannoli image

True to its Sicilian roots, our cannoli are filled with fresh ricotta, instead of the custard and cream that define American versions. Cinnamon-infused dough for the shells is rolled with a pasta maker (another nod to the old country) and then lightly fried and dipped in chocolate and pistachios. The result? A dessert that is delizioso.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 3 dozen

Number Of Ingredients 17

2 3/4 cups (22 ounces) fresh ricotta cheese
3/4 cup confectioners' sugar
3 tablespoons mini semisweet chocolate chips
3/4 teaspoon pure vanilla extract
3/4 teaspoon finely grated orange zest
1/4 teaspoon fresh lemon juice
2 cups all-purpose flour, plus more for dusting
3 tablespoons granulated sugar
1 teaspoon unsweetened Dutch-process cocoa powder
1/2 teaspoon ground cinnamon
1/2 teaspoon coarse salt
3/4 cup sweet Marsala wine
3 tablespoons vegetable oil
Vegetable oil, for frying
1 large egg white, lightly beaten
4 ounces semisweet chocolate (preferably 61 percent cacao)
1/2 cup shelled unsalted pistachios, finely chopped

Steps:

  • Make the filling: Line a sieve with a layer of cheesecloth, and set over a bowl. Spoon ricotta into sieve. Cover, and let drain in the refrigerator overnight.
  • With an electric mixer on medium speed, beat ricotta and confectioners' sugar until fluffy. Beat in chocolate chips, vanilla, zest, and lemon juice. Cover with plastic wrap, and refrigerate.
  • Make the shells: Combine flour, granulated sugar, cocoa powder, cinnamon, and salt in the bowl of an electric mixer. Add Marsala and oil, and beat on medium speed until dough comes together. Using your hands, knead dough on a lightly floured work surface until smooth and elastic, about 15 minutes. Wrap in plastic, and let rest 30 minutes.
  • Divide dough into 4 pieces. Pass 1 piece of dough through the widest setting of a pasta machine (keep remaining pieces covered). Continue passing through narrower settings until it is the thickness of a dime. Lay on a floured work surface. Cut out rounds with a 3 1/4-inch cutter. Gather scraps and reroll.
  • Pour enough oil into a large, heavy saucepan to come about 4 inches up sides. Heat over medium heat until a deep-fry thermometer registers 380 degrees.
  • Wrap each round of dough around a 3 3/4-inch-long cannoli form, sealing with a dab of egg white. Working in batches of 3 or 4, fry until golden, about 1 minute. Using a wire skimmer or tongs, transfer to paper towels, and let cool 5 minutes. Carefully slide out forms, and let shells cool. Continue rolling, cutting, and frying the remaining dough.
  • Melt chocolate in a heatproof bowl set over a pan of simmering water. Dip one end of each cannoli shell into chocolate and then into pistachios. Let set 15 minutes on parchment paper.
  • Transfer filling to a pastry bag fitted with a 1/2-inch star tip (such as Ateco #826). Pipe filling into one end of a shell to the center, then into other end. Repeat with remaining shells and filling. Dust with confectioners' sugar, and serve immediately.

HOMEMADE CANNOLI



Homemade Cannoli image

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

2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting

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.

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

CANNOLI



Cannoli image

Learn how to make cannoli with our easy-to-follow recipe. A classic Italian pastry with a crisp shell and creamy, sweet ricotta filling, it's a moreish treat

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 1h10m

Yield Makes 12

Number Of Ingredients 17

150g plain flour
1 tbsp golden caster sugar
large pinch bicarbonate of soda
½ tsp cinnamon
1 tsp cocoa powder (optional)
30g butter
1 egg, separated
50ml dry marsala or white wine
rapeseed oil or sunflower oil for deep-frying (see tip)
50g dark chocolate, melted
handful pistachio kernels, finely chopped
icing sugar, to dust
250g ricotta, drained and beaten until fluffy
100g mascarpone
2 tbsp finely chopped candied peel
2 tbsp icing sugar
cannoli moulds (available to buy online)

Steps:

  • Tip the flour, sugar, bicarb, cinnamon and cocoa (if using) into a bowl with a pinch of salt. Add the butter and rub it into the dry ingredients until there are no more lumps. Mix the egg yolk and marsala and add this to the bowl, then mix the whole lot together and knead to a smooth dough. Wrap and rest in the fridge. (Can be made ahead and fried the next day.)
  • Fill a deep-fat fryer, wok or deep saucepan a third of the way up with oil. Cut the dough into pieces and, working one piece at a time, roll them out as thinly as you can - use a pasta machine if you have one. Heat the oil and keep an eye on it until it reaches 180C. Lay the dough out on a lightly floured surface and cut out circles about 11cm across. Wrap each one around a cannoli mould, using some of the egg white to stick the top edge down and they're ready for frying.It's important to take care when cooking with hot oil. Read our guide on how to deep-fry safely to avoid accidents in the kitchen.
  • Deep-fry the cannoli (with their moulds) one at a time, making sure they cook all over. They should take about 45-60 seconds in all and should be visibly golden brown (keep cooking a little longer if they aren't) and the dough will bubble and blister. Carefully take each one out of the oil using the tongs and shake the cannoli off the mould very carefully onto kitchen paper. As you fry each one, make sure the oil stays at 180C at all times and doesn't get any hotter. These will keep for 2-3 days in an airtight container.
  • When the cannoli are cold, dip the end of each one into chocolate, then dip some of those into the pistachios. Leave to cool and harden. Beat the ricotta and mascarpone together, then stir in the candied peel and sugar. Spoon the mixture into a piping bag with a wide star nozzle and pipe it into the cannoli. Serve soon after filling.

Nutrition Facts : Calories 229 calories, Fat 15 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 7 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

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From valeriebertinelli.com
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CANNOLI RECIPE | HOW TO MAKE CANNOLI SHELLS AND FILLINGVINCENZO'S …
2015-01-21 Dice the glazed oranges & lemon into small pieces. 2. Cut the cherries in half. 3. Strain the water out of the ricotta and put it into a mixing bowl. 4. Add 200g sugar. 5. Mix well using a whisk until the sugar starts to break down.
From vincenzosplate.com
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BEST HOMEMADE CANNOLI RECIPES - FOOD NETWORK CANADA
2017-01-20 Add the butter and pulse until thoroughly combined. Add the egg yolk and Marsala and process until the dough forms a ball. Turn the dough out onto a piece of plastic wrap and flatten into a disk. Refrigerate for 10 minutes. Step 2. Fill a large, wide pot with 2 inches of oil and heat over medium-high heat to 350ºF.
From foodnetwork.ca
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CANNOLI RECIPE - BBC FOOD
Method. Put the flour, caster sugar and bicarbonate of soda in a mixing bowl. Add the butter and rub in with your fingers until it resembles fine crumbs. Mix the egg yolk with the Marsala in a ...
From bbc.co.uk
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CANNOLI ICE CREAM — LET'S DISH RECIPES
18 hours ago Instructions. In a large bowl, whisk together cream, condensed milk, ricotta cheese, cinnamon, nutmeg and salt. Pour mixture into ice cream maker and freeze according to manufacturer's instructions until ice cream is just set. Add the chocolate chips, pistachios, cannoli shells and orange zest to the ice cream maker and continue freezing until ...
From letsdishrecipes.com
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SICILIAN CANNOLI WITH RICOTTA FILLING - MANGIA BEDDA
2016-12-11 Prepare the dough: Stir together flour and sugar in a large bowl. Make a well in the center and pour in the milk; vegetable oil; red wine and egg. Use a fork to beat the wet ingredients and slowly begin to incorporate the dry ingredients to form a dough. Knead on a lightly floured surface until smooth, about 5 minutes.
From mangiabedda.com
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BEST CANNOLI RECIPE - HOW TO MAKE HOMEMADE CANNOLI
2022-04-13 Knead a few times in bowl to help dough come together. Pat into a flat circle, then wrap in cling film and refrigerate at least 1 hour and up …
From delish.com
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CANNOLI | CIAO ITALIA
DIRECTIONSWhip the cheese in a bowl until smooth; stir in the sugar, cinnamon and chocolate. Refrigerate, covered, until ready to fill the cannoli shells. To make the dough, place the flour in a bowl or food processor. Add the butter or lard and sugar and mix with a fork, or pulse, until the mixture resembles coarse meal.
From ciaoitalia.com
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CANNOLI | RICARDO
In a bowl, combine the flour and baking powder. In another bowl, cream the butter, sugar and vanilla for 2 minutes. Whisk in the wine and an egg. Add the flour and blend into a dough ball. On a floured surface, knead the dough for 5 minutes. Let it rest for 2 hours at room temperature. Roll out like a pastry crust.
From ricardocuisine.com
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BEST CANNOLI RECIPES | FOOD NETWORK CANADA
2009-10-26 Step 1. Combine flour, sugar and salt. Cut in the butter until evenly blended. Whisk together egg and wine and blend into flour mixture until it forms dough. Turn out onto a lightly floured surface and knead to bring together. Wrap and let rest at room temperature for 20 minutes. Step 2.
From foodnetwork.ca
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CANNOLI RECIPES - BETTYCROCKER.COM
Cannoli Recipes With a crunchy shell and rich creamy filling, it’s no wonder that cannoli is an icon among Italian sweets. Here are some of our favorite cannoli recipes.
From bettycrocker.com
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CANNOLI - TRADITIONAL AND AUTHENTIC ITALIAN RECIPE | 196 FLAVORS
2021-06-25 Cut out circles with a 3½ inches / 9 cm cookie cutter. In a deep pan, heat a large amount of oil to 350 F (180 ° C). Grease the cannoli tubes, and roll the pastry circles around them, sealing the edges with egg white. Dip into hot oil, and fry …
From 196flavors.com
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Top Asked Questions

How to make the perfect cannoli?
Fold in whipped cream. Refrigerate until ready to fill cannoli, at least 1 hour. In a large bowl, whisk together flour, sugar, salt, and cinnamon. Cut butter into flour mixture with your hands or pastry cutter until pea-sized. Add wine and egg and mix until a dough forms.
What ingredients are in a cannoli?
sugar, flour, cream cheese, vanilla, salt, pistachios, cinnamon and 8 more CannoliVincenzo's Plate candied cherries, lemon, white vinegar, icing, cookie, peanut oil and 13 more CANNOLI RECIPE WITH PISTACCHIOVincenzo's Plate white vinegar, lard, cannoli, extra-virgin olive oil, egg, plain flour and 14 more
How do you fry cannoli dough?
Wrap the dough around a cannoli mould. Layer 2 corners and stick together by brushing one side with the beaten egg white. Fry 1 or 2 cannoli at a time for 1 to 2 minutes or until golden brown. Drain on the paper towel.
What can I use instead of sugar in a cannoli recipe?
Fry in vegetable oil, shortening, lard, peanut oil or refined coconut oil. Go with granulated sugar in place of powdered sugar (but stir enough to dissolve any grittiness). Add 2 tsp unsweetened cocoa powder or 1/4 tsp cinnamon to the cannoli shell recipe for a light background flavor. Use white wine for marsala wine.

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