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
CHICKEN CANNELLONI
From Canada's Best Of Bridge Series. It is delicious. Prepare the chicken filling and the meat sauce ahead of time and this will be fun to make.
Provided by abloom69
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 25
Steps:
- To make chicken filling:.
- Cook chicken until pink is just gone - do NOT overcook!Chop finely or grind.
- Combine oil, onion, celery, carrots and parsley in saucepan and cook for 10 minutes.
- Beat egg yolks in large bowl, add parmesan and ricotta cheeses and beat until smooth. Add salt, oregano, basil, nutmeg and pepper.
- Add chicken and broth and beat until well mixed.
- This may be covered and refrigerated or frozen until ready to use.
- CHEDDAR SAUCE:.
- Melt butter in sauce pan, add flour and stir until smooth.
- Add chicken broth, stirring constantly. Add salt and pepper to taste.
- Stir in cheddar cheese until well blended and thick. Now add prepared meat sauce and cream.
- Prepare Hollandaise Sauce and add to cheddar sauce.
- Cook cannelloni shells according to package directions.
- When cool, fill each shell ( a small spoon works well) with approximately 2 tablespoons of chicken filling.
- Spoon a thin layer of sauce into two 9"x13" baking dishes.
- PLace stuffed shells in dishes side by side 5 to a row. Spoon sauce around and over stuffed shells and sprinkle with Monterey Jack cheese.
- Bake at 425°F for 10 minutes until cheese is bubbling. Serve at once.
- To make ahead: prepare the entire recipe to the baking stage and freeze.
Nutrition Facts : Calories 437.7, Fat 33, SaturatedFat 18.7, Cholesterol 141.9, Sodium 905.1, Carbohydrate 6.1, Fiber 0.4, Sugar 1, Protein 28.7
EASY CANNOLI CUPS RECIPE
Our cannoli cups recipe is easy to follow! You can now enjoy the classic Italian dessert served in wonton cups, and topped with chocolate chips!
Provided by Courtney Watson
Categories Pies & Pastries
Time 55m
Yield 35
Number Of Ingredients 10
Steps:
- In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit for about 20 minutes.
- Transfer mixture into a saucepan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly for about 7 to 10 minutes until it is very thick and smooth. Remove from heat.
- Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin", and let cool until the mixture reaches room temperature.
- Meanwhile, preheat the oven to 350 degrees F. Then press 30 to 35 wonton wrappers into a mini baking cup pan to form the "cups." Be sure that the corners do not fold in after the pan sits for a minute.
- Bake the cups for 10 to 15 minutes, or until the wrappers are golden brown. Remove and let cool.
- After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth.
- Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar.
- Refrigerate, or serve immediately.
Nutrition Facts : Carbohydrate 21.41g, Cholesterol 10.21mg, Fat 5.06g, Fiber 0.60g, Protein 3.55g, SaturatedFat 3.07g, ServingSize 35.00 Piece, Sodium 97.17mg, Sugar 0.00, UnsaturatedFat 0.54g
CANNOLI CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
- Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
- Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
- When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
EASY CANNOLI CUPCAKES
Found this on the back of a Pilsbury White Cake Mix and an easy and fast cupcake recipe using a cake mix. Prepare cupcakes as per your box instructions so will be additional ingredients per box instructions. I love the cupcakes, but also made some into mini loaf cakes to see how they'd turn out and those were fun too
Provided by Bonnie G 2
Categories Dessert
Time 35m
Yield 24 Cupcakes, 24 serving(s)
Number Of Ingredients 7
Steps:
- CUPCAKES: Prepare cake mix according to package baking instructions to make 24 cupcakes.
- Cool completely.
- Remove paper baking cups from cupcakes.
- cut each cupcake horizontally into 2 layers.
- FILLING and FROSTING:.
- Beat cream in large bowl until stiff peaks from.
- Beat in frosting, ricotta cheese and almond extract until blended.
- PIPE:.
- Pipe half of ricotta mixture onto bottom halves of cupcakes.
- Replace cupcake tops.
- Pipe remaining ricotta mixture on tops of cupcakes.
- Garnish with chocolate and pistachos.
- Chill until ready to serve.
Nutrition Facts : Calories 210, Fat 11.8, SaturatedFat 5.6, Cholesterol 29.8, Sodium 161.9, Carbohydrate 23.1, Fiber 0.2, Sugar 17.4, Protein 3.2
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