Easy Cannoli Recipe Filling Recipe Cards

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5-INGREDIENT CANNOLIS



5-Ingredient Cannolis image

Homemade 5-Ingredient Cannolis are super easy and so impressive!

Provided by Ashley Manila

Categories     Dessert

Time 12h15m

Number Of Ingredients 6

8 cannoli shells, homemade or store bought will work
2 cups ricotta cheese
1 cup confectioners' sugar, plus extra for dusting
3/4 cup mini chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons fresh orange zest

Steps:

  • Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

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

CANNOLI FILLING RECIPE WITH MASCARPONE INGREDIENTS



Cannoli Filling Recipe with Mascarpone Ingredients image

I love cannoli cream...I could eat it with a spoon straight from the bowl. OH WAIT, I've done that.

Provided by Gina Kocurek

Categories     Other Desserts

Time 1h45m

Number Of Ingredients 7

3/4 c whole milk ricotta
3/4 c mascarpone cheese
1/4 c powdered sugar
1/2 tsp vanilla or
1/2 tsp grand marnier
1/2 tsp ground cinnamon
pinch salt

Steps:

  • 1. * Mix filling ingredients together.
  • 2. * Cover and refrigerate until ready to use (at least a couple of hours).
  • 3. * Use a ziploc ( cut the corner ) and pipe into the shells.
  • 4. * Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.
  • 5. * Some people sprinkle powdered sugar on top right before serving.

CANNOLI FILLING



Cannoli Filling image

A simple filling for Italian cannoli cookies using ricotta cheese and citron fruit.

Provided by Maria

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 16

Number Of Ingredients 3

1 (15 ounce) container ricotta cheese
1 cup confectioners' sugar
½ cup chopped candied citron

Steps:

  • In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 55.1 mg, Sugar 7.4 g

CANNOLI FILLING AND SHELLS



Cannoli Filling and Shells image

This is another one of those recipes yellow with age- I think I got this from one of my friends who is Italian .Neapolitano -I don't know how to spell her last name - I think that is right.

Provided by Pat Duran

Categories     Other Desserts

Time 35m

Number Of Ingredients 14

SHELLS:
1 3/4 c all purpose flour
1/2 tsp salt
2 Tbsp granulated sugar
1 large whole egg plus another yolk
2 Tbsp firm butter,cut into pieces-
1/4 c dry white wine
1 large egg white, slightly beaten - from the 1 yolk above
shortening for frying
FILLING:
2 lb ricotta cheese
1 1/2 c powdered sugar
4 tsp almond or vanilla extract
12 oz chocolate mini chips

Steps:

  • 1. Shells: Into a bowl, sift flour with salt and sugar. Make a hole in the center of mixture and place egg plus the extra yolk and butter in hole. Stir with a fork, working from center out to moisten flour mixture. Add wine, 1 Tablespoon at a time, until dough begins to cling together. Use hands to form dough into a ball. Cover and let stand for 15 minutes. Roll dough out to 1/16 th inch thick and cut into 3 1/2 inch circles. Roll a circle into an oval and wrap around a metal or wooden form,sealing edge with some egg white. Fry in very hot deep fat about 1 minute until golden. Cool 5 seconds and remove from form. Repeat with all circles. --- Filling: Combine ingredients and fill a pastry bag with filling.(or heavy zip lock bag- cut hole in one corner). Then sprinkle them with powdered sugar. During the holidays I dip the ends in crushed candy canes or fill the cannoli with pistachio pudding. You can also stuff with anything you wish like- egg salad, tuna salad, crab salad, ice cream or pineapple fluff or any jello fluff. Tastes great filled with baked pumpkin custard whipped with Cool Whip, or just the pumpkin custard.

CANNOLI CREAM RECIPE



Cannoli Cream recipe image

Fresh, homemade cannoli cream is easier than you think to make. These are perfect for Easter, Christmas, and beyond!

Provided by Jillian

Categories     Dessert

Time 5m

Number Of Ingredients 6

½ cup whipping cream
1 15- ounce container whole milk ricotta cheese, (strained)
½ cup powdered sugar
½ teaspoon vanilla
¼ teaspoon ground cinnamon
⅓ cup mini dark chocolate chips

Steps:

  • In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
  • In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
  • Chill the cream for at least 2 hours before filling the cannoli shells.

Nutrition Facts : ServingSize 2 Tablespoons, Calories 94 kcal, Carbohydrate 5 g, Protein 2 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 19 mg, Sodium 21 mg, Sugar 4 g

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