ITALIAN CANNOLI RICOTTA CHEESE FILLING
This is my mom's recipe that we grew up on. I love it because it isn't too sweet. I don't like most cannoli's you find at restaurants. They are sickenly sweet. This filling is light and creamy!
Provided by Trixyinaz
Categories Dessert
Time 10m
Yield 24 cannoli, 24 serving(s)
Number Of Ingredients 5
Steps:
- Whip the ricotta to a smooth consistency.
- Add the cool whip and powdered sugar.
- Whip again to combine ingredients, scrapping down the side of the bowl during mixing.
- Chill for a few hours before filling your shells.
- I like to split the filling into three bowls and mix in some chopped nuts in one bowl, mini chocolate chips in another and leave the third one plain.
- To fill the cannoli's, I find it easiest to fill a decorators bag and pipe the filling into the shells.
- Sprinkle the ends of the cannoli's with nuts and or sprinkles.
- Dust the tops of the cannoli's with powerdered sugar.
- Serve immediately.
Nutrition Facts : Calories 91.9, Fat 6.1, SaturatedFat 4.2, Cholesterol 19.3, Sodium 33.1, Carbohydrate 4.9, Sugar 3.8, Protein 4.3
CANNOLI
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
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
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