Easy Cannoli Recipe Shell Recipes Recipe For Chicken

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HOMEMADE CANNOLI



Homemade Cannoli image

Homemade cannoli are so easy to make and taste just as satisfying as one bought from an Italian bakery. The crispy shell and creamy, sweetened ricotta cheese filling are to die for and will make any day a little extra special!

Provided by Rebecca Hubbell

Categories     Dessert

Time 2h45m

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
pinch salt
3 tablespoons butter (cold and cubed)
1 large egg
3 tablespoons Marsala wine (cold)
1 egg white
3/4 cup ricotta cheese (drained)
1/4 cup powdered sugar
1 teaspoon orange or lemon zest
1/3 cup mini chocolate chips

Steps:

  • Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes. Wrap in plastic wrap and refrigerate for at least 1 hour.
  • Lightly coat the dough with flour and roll it through a pasta machine set to the thickest setting. If you don't have a pasta machine, use a rolling pin to roll the dough out as thin as possible on a lightly floured surface, to 1/8-inch thick.
  • Use a 4-inch, round cookie cutter to cut circles from the dough. Take one circle at a time and pull it into a 5-inch oval. Repeat with the excess dough, kneading it back together and cutting it until you have 12 ovals.
  • Place the egg white in a small bowl and set aside. In a wide pot with a heavy bottom, heat shortening or the vegetable oil of your choice to between 350 and 380 degrees F. Line a large plate with paper towels.
  • Wrap one oval of dough loosely lengthwise around a mold or 1-inch-diameter wooden dowel. Brush one end of the dough with egg white, then pull the dry end over the top and press down to seal. Repeat with three more dough ovals.
  • Using tongs, carefully lower the dough into the oil and fry until golden brown, turning them as they fry, 2-3 minutes. Remove the shells with the tongs and transfer them to the paper towel-lined plate to cool.
  • When the shells are cool enough to touch, remove the molds and repeat with the remaining dough in batches until all shells have golden brown.
  • Dip ends of cooled shells in melted chocolate if desired, and allow to cool until dry. Fried shells can be stored in an airtight container for a few weeks.
  • Place the ricotta (drained overnight in cheesecloth or a nut milk bag) and powdered sugar in a mixing bowl. Mix together gently with a rubber spatula until well combined. Add the zest and chips and fold until evenly distributed. (Cream can be refrigerated up to one day in a covered container.)
  • When ready to fill and serve the pastry, place the cream in a disposable pastry bag or zipper bag and cut a 1/2-inch diameter piece off the end/corner. Insert the tip into one end of a shell and pipe the cream in, filling it halfway, then pipe the rest in the other end. Repeat with the remaining shells.
  • Dip the pastry shell in chocolate chips, crushed pistachios, and sliced almonds if desired, and dust the finished cannoli with powdered sugar before serving.

Nutrition Facts : Calories 164 kcal, Carbohydrate 20 g, Protein 4 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 29 mg, Sodium 51 mg, Sugar 7 g, ServingSize 1 serving

EASY CANNOLI



Easy Cannoli image

You might be surprised to learn that a flour tortilla forms the shell for these inspired pastry-like desserts. For a festive touch, I decorate the serving plate with raspberries and mint.

Provided by shawnajean

Categories     Dessert

Time 1h35m

Yield 20 serving(s)

Number Of Ingredients 9

1 tablespoon sugar
1 teaspoon ground cinnamon
5 (6 -7 inch) flour tortillas
nonstick cooking spray
1 cup skim milk, cold
1 (3 1/2 ounce) package jello fat-free sugar-free instant vanilla pudding mix (french vanilla)
1 (8 ounce) container light cream cheese
2 cups light whipped topping, thawed
1 ounce semisweet chocolate

Steps:

  • Heat oven to 350°F.
  • Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup.
  • Bake 10 minutes or until crisp and lightly browned. Cool in pan.
  • Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electirc mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate untill chilled, at least 1 hour.
  • When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes.
  • Note: Cover and freeze any leftover desserts. Thaw in refrigerate as needed.

CHICKEN CANNELLONI



Chicken Cannelloni image

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

3 large boneless skinless chicken breasts
2 tablespoons oil
1/4 cup onion, minced
1/4 cup celery, finely chopped
1/4 cup carrot, finely chopped
2 tablespoons parsley, minced
1 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon basil
1/8 teaspoon nutmeg
1/2 teaspoon white pepper
1 cup ricotta cheese
2 egg yolks
1/2 cup parmesan cheese, freshly ground
1 cup chicken broth
1/4 cup butter, melted
5 tablespoons flour
10 ounces chicken broth
salt and pepper
1 cup grated cheddar cheese
1 cup spaghetti sauce with meat
1/2 cup half-and-half cream
1 (26 g) package knorr's hollandaise sauce mix
1 lb monterey jack cheese, grated
20 cannelloni tubes or 20 you can use crepes

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

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 SHELLS



Cannoli Shells image

These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.

Provided by Judy Peterson

Categories     World Cuisine Recipes     Asian

Time 2h3m

Yield 24

Number Of Ingredients 6

3 cups all-purpose flour
1 tablespoon white sugar
¼ teaspoon ground cinnamon
¾ cup white wine
1 egg yolk, beaten
1 quart oil for frying

Steps:

  • In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.
  • Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.
  • Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g

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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