Pineapple Cannoli Cones Recipes

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PINEAPPLE CANNOLI CONES



Pineapple Cannoli Cones image

Make and share this Pineapple Cannoli Cones recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 20m

Yield 12 Cones

Number Of Ingredients 12

1 (15 ounce) can chopped pineapple, drained
1 cup whole milk ricotta cheese
4 ounces cream cheese, cut into cubes
1 1/2 cups confectioners' sugar
1 cup Cool Whip
1 -2 drop yellow food coloring
1 1/2 cups semisweet mini chocolate chips, plus 1/2 cup for topping
2 teaspoons vegetable oil
12 sugar ice cream cones
24 inches fresh pineapple chunks
1/2 cup chopped pistachios
1/2 cup rainbow nonpareil candy sprinkles

Steps:

  • Equipment:.
  • Food processor.
  • Piping bag with large star tip.
  • Cone holder.
  • Directions:.
  • To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
  • In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
  • Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.

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 CONES



Cannoli Cones image

This party-perfect version of cannoli swaps the usual fried pastry dough wrap for ice cream cones-so they're not just fun to eat, they're easier to make.

Provided by My Food and Family

Categories     Home

Time 45m

Yield 12 Cones

Number Of Ingredients 8

2-3/4 cups (22 oz.) POLLY-O Original Ricotta Cheese
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
zest of one lemon
1/2 cup miniature semi-sweet chocolate chips, divided
12 sugar ice cream cone
assorted sprinkles or chopped nuts

Steps:

  • Beat ricotta, powdered sugar, vanilla extract, ground cinnamon and lemon zest with an electric mixer on medium high speed until fully incorporated and smooth.
  • Fold in ¼ cup of the chocolate chips and transfer mixture to a large zip top bag. Refrigerate for at least 30 minutes while preparing the cones.
  • In a microwave safe bowl, heat remaining ¼ cup of chocolate chips in 30 second intervals, stirring until melted and smooth.
  • Dip the wide opening of each cone into melted chocolate, tap off excess and roll in either sprinkles or nuts. Place on a sheet of wax paper to set.
  • When chocolate has set, remove filling from refrigerator and cut a small opening in one corner of the bag. Pipe filling into each cone and serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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Top Asked Questions

How do you make cannoli cones with cream cheese?
Cannoli Cones. Cannoli without all the fuss. Dip the top of each cone in melted chocolate. Stand the cones upright in tall shot glasses while the chocolate sets. In a large bowl, beat cream cheese, ricotta, powdered sugar and cinnamon until smooth. Gradually add heavy cream and beat until light and fluffy.
What do you put inside a cannoli?
These cannoli are a dream! Crunchy outside with a delightful fluffy and sweet cream inside. Top with chocolate chips and confectioners sugar for a complete look! Read the full recipe after the video.
What is a cannoli?
What is a Cannolo? The Authentic cannoli recipe consists of a fried and crispy pastry wrap, stuffed with a creamy filling of ricotta, chocolate chips and candied pumpkin cubes. The latter got a bit lost in time and isn’t considered to be the main ingredient anymore.
How much sugar do you put in a cannoli?
Start with 1/2 cup of confectioners' sugar, and then add more to taste. These cannoli are a dream! Crunchy outside with a delightful fluffy and sweet cream inside.

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