Cannoli Filling 1 And 2 Recipes

5-INGREDIENT CANNOLIS

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

Steps:

• To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren't clumps of butter.
• Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn't need more than a few Tbsp extra wine).
• Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.
• Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).
• Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.
• Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn't get too hot and burn shells. You can fry up to 6 at a time).
• Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.
• Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.
• Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).
• In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

CANNOLI

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.

HOMEMADE CANNOLI

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.

CANNOLI FILLING (#1 AND # 2)

Steps:

• Cannoli Filling # 1: (Will fill 8 large cannoli):.
• Cream drained ricotta until very smooth.
• Add chocolate chips, liqueur, orange peel and sugar; mix very well.
• Chill filling until needed.
• Using a very small spoon or pastry bag, fill cannoli shells.
• Refrigerate until ready to serve.
• Cannoli Filling # 2 (Will fill 10-12 cannoli):.
• In a bowl, sift together the sugar, cinnamon and cocoa (if using).
• Mix ricotta well (until creamy) with sifted dry ingredients.
• Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
• Chill mixture until cold before filling shells.
• When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
• Lightly sprinkle the filled shells with Confectioner's sugar.
• Keep refrigerated until ready to serve.
• Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.