Pineapple Cannoli Cones Recipes

CANNOLI CONES

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.

PINEAPPLE CANNOLI CONES

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

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.

BUGLE CONES

Steps:

• In mixing bowl cream butter and sugar.
• Beat in salt and vanilla;add condensed milk (mixture will be stiff) Shape in 1/2 inch balls.
• Place 1 ball on top of each bugle.
• Dip tops into chocolate and decorate.
• Place on wax paper until the chocolate and candies are set.

CHOCOLATE CANNOLI

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.