Italian Cannoli Dip Recipes

AUTHENTIC ITALIAN CANNOLI RECIPE

Steps:

• Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.
• Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.
• Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.
• Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.
• Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.
• Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.
• After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.
• Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.
• Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.
• Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.
• Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.
• Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.
• Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.
• Top it with a generous sprinkling of powdered sugar and serve.

CANNOLI DIP

Steps:

• Add ricotta, cream cheese, and powdered sugar into the bowl of an electric mixer beating on medium-high speed until smooth. (3-5 minutes.)
• Add in the vanilla, whipping for another 30 seconds.
• Taste the dip - if you'd like it sweeter, add more powdered sugar, about 2 tablespoons at a time. (up to 8 tablespoons)
• Add in mini chocolate chips stirring with a spatula.
• Keep some of the mini chocolate chips to garnish the dip top.
• Put a waffle cone in the center of the dip for additional garnish.
• Serve dip immediately with broken waffle cones and/or small chocolate chip cookies.
• Store in a container with a lid and place in the refrigerator.

CLAUDIA LAMASCOLO

Steps:

• In a small bowl whip the heavy cream until peaks form but do not overmix and to this mixture fold in the chocolate chips and set aside.
• In a medium-sized bowl mix the Mascarpone cheese until creamy looking then add the ricotta, gently stir in the powdered sugar.
• Fold in the whipped cream mixture with chips and cinnamon if using.
• Place in a low edged dish and sprinkle the top with more miniature chocolate chips, a dusting of powdered sugar and chopped pistachios if using.
• I also arrange my platter with assorted graham crackers and a broken cones, fruit, chips, (see below for more suggestions) and drizzled the platter with a splash of marsala wine.
• Suggestions for scooping this delicious cannoli dip: Italian pizzelle cookies broken, broken cannoli shells, chocolate miniature Hershey bars or Kit Kat bars, regular, chocolate or cinnamon coated graham crackers, strawberries, broken waffle or sugar cones, cinnamon sugared cookies, cinnamon pita chips, cinnamon tortilla chips, or spread on cinnamon sugar toast points.

CANNOLI DIP

Steps:

• Beat together ricotta cheese, sugar, candied citron and lime zest. If desired, scoop ricotta mixture into cones and sprinkle with chocolate chips.

CANNOLI DIP

Steps:

• Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture.
• Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.

ITALIAN CANNOLI FILLING OR DIP

Steps:

• Zest the orange and mix all ingredients in a mixing bowl.
• Mix on high speed for one minute scraping the bowl once or twice.
• Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
• Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
• You can also serve on cookies or as a dip.