Cannoli Filling Cannoli With Ricotta Filling Chocolate Cannoli Classic Cannoli - Cannoli Alla
Siciliana Kannoli Tal-Irkotta (Ricotta-Filled Cannoli) Wholly Cannoli
Cannoli Filling
Yield: 25 Serving
2 lb Ricotta 1 1/2 cup Powdered sugar 4 tsp Vanilla
1/2 cup Citron
2/2 cup Orange peel -- candied 4 oz Chocolate -- sweet
Process ricotta, powdered sugar and vanilla in food processor until smooth. Add citron, peel, and
broken up chocolate and process with short bursts just until chopped. Use to fill cannoli shells,
garnishing ends with finely chopped almonds or other nuts. Variations: Fluffy Riccota Filling: Fold
in 1 cup heavy cream, beaten until stiff. Pistachio Filling: To either of the above fillings add a
few drops of green food coloring to tint pale green. Garnish ends of filled shells with chopped
pistachio nuts.
From: "Karen Mann" <[email hidden]>
Cannoli With Ricotta Filling Yield: 12 Serving
1 1/3 cup Flour 1 Tbsp Shortening Pinch of salt
3/2 tsp Sugar Wine, sweet or dry Ricotta Filling: 1 lb Ricotta 2 tsp Semi-sweet chocolate chips 1
Tbsp Candied orange peel, Cut fine 1 Jigger creme de cocoa or Other Liqueur 2 Tbsp Sugar
Cannoli: Mix flour, shortening, salt, and sugar. Add enough wine to make a stiff but workable dough.
Roll into ball; let stand for 1 hour. Roll out dough 1/8 inch thick. Cut into 5 inch squares. Place
cannoli tube across the corners of the square. (Cannoli tube should be 8 inches long and 1 inch in
diameter). First fold one corner around the tube, then the other and press together. Fry in deep
fat, one at a time, until dark golden brown. Remove cannoli carefully and let cool before filling.
Ricotta Filling: Cream ricotta well, add chocolate chips, orange peel, creme de cocoa, and sugar;
mix very well. Fill puffs with filling.
Chocolate Cannoli Yield: 9 Serving
Filling 1 lb Ricotta -- drained 1 cup Sugar, confectioners
4/2 cup Walnuts, toasted -- chopped
5/3 cup Chocolate chips, semisweet 1 tsp Orange peel -- grated
6/2 tsp Lime peel -- grated Dough 1 cup Flour 1 tsp Baking powder 1 tsp Sugar, confectioners 1
pinch Salt
7/3 cup Beer 1 Tbsp Butter, sweet -- softened 1 Egg -- beaten to blend 1 tsp Vanilla Oil -- for
deep frying
For Filling: Puree ricotta and sugar in processor until smooth. Transfer to large bowl. Mix in next
4 ingredients. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead.) Bring
filling to room temperature before using.
For Dough: Combine the flour, baking powder, sugar and pinch of salt in large bowl. Make well in
center. Add beer, butter, half of egg (reserve remainder for another use) and vanilla to well.
Gradually draw flour from edge of well into center until all flour is incorporated. Knead dough on
lightly floured surface until smooth. Cover and let stand 1 hour. Roll out dough out into 12-inch
square. Cut into nine 4-inch squares. Wrap 1 square around each cannoli form,* brushing edges with
water and pressing gently to seal. Heat oil in deep fryer or heavy large skillet to 350F. Add
cannoli in batches and cook until golden brown, turning occasionally, about 4 minutes. Drain on
paper towels. Remove shells from cannoli forms. Cool. Spoon filling into pastry bag without tip.
Pipe filling into cannoli shells.
* Tinned steel cylindrical molds available at most specialty : cookware stores (or Williams-Sonoma).
Classic Cannoli - Cannoli Alla Siciliana
Yield: 6 Serving
1 1/2 cup All-purpose flour 1 pinch Salt
1/2 tsp Baking powder 2 Eggs 4 tsp Sugar 2 Tbsp Butter
2/2 cup Diced candied orange o
1 cup Marsala or dessert wine : Olive oil 1/2 lb Ricotta cheese 4 tsp Orange flower water : Citron :
1 oz Bitter chocolate, crushed : Confectioners' sugar
Combine flour, salt, baking powder, 1 egg, sugar, & butter; mix well. Gradually add enough wine to
make a firm dough. Knead until smooth & elastic. Roll into very thin sheets; cut into 12 squares.
Place metal cannoli tubes diagonally onto each square so tube divides each square into triangles.
Lay points of triangles over tubes so they meet in middle. Separate remaining egg & use a little of
the egg white to moisten overlap. Press gently to seal. Heat 3-4 inches deep olive oil in deep pan.
Fry cannoli until golden brown, drain well on paper towels, & cool. Remove metal tubes. Combine
remaining part of egg with ricottta cheese, orange flower water, candied orange, & chocolate & blend
well. Fill cannoli with cheese mixture. Sprinkle with confectioner's sugar.
From: "Karen Mann" <[email hidden]>
Kannoli Tal-Irkotta (Ricotta-Filled Cannoli)
Yield: 1 Serving
FOR THE Pastry 8 oz Flour 2 tsp Sugar 2 tsp Drinking chocolate 2 tsp Margarine 2 tsp Shortening 2
Tbsp Red wine
3/4 pt Cold water FOR The Filling 14 oz Ricotta 2 oz Plain chocolate 4 oz Glace' cherries 2 oz Icing
sugar 4 oz Blanched & roasted almonds
Mash the ricotta, chop up the chocolate, cherries and almonds. Stir these into the ricotta together
with the sugar. Make the pastry: either place all ingredients in an electric mixer and blend, using
a dough hook, or mix by hand, using the rubbing-in method. Roll the pastry out thinly. Cut into
rounds with a cutter and place each round over a tube. Heat some deep fat, and drop in a piece of
lemon rind. Fry the cannoli a few at a time turning them until they are evenly brown. When lemon
rind gets brown replace with a fresh piece. Cool the cannoli on absorbent paper. they ought to be
filled at the last possible moment. (Recipe by Helen Caruana Galizia)
NOTES : Maltese recipe
By Roberta Banghart <[email hidden]> on Jul 15, 1999 MM by H Peagram
Wholly Cannoli
Yield: 24 Serving
Cannoli Shells 16 oz All purpose flour 1 Egg 2 tsp Vegetable oil 3 Tbsp Sugar 3 1/2 Tbsp Water 2
tsp Vinegar Filling 2 lb Ricotta cheese 5 oz Confectioner's sugar
4/2 tsp Vanilla Miscellaneous 1 Egg beaten with 1 tsp Water (egg wash) Confectioner's sugar
Early Preparation The night before, place Ricotta cheese in a colander, and allow excess water to
drain. The drier the Ricotta, the better. Equipment cannoli forms (or six inch long 3/4" diameter
dowels) rolling pin deep skillet for frying vegetable oil for frying spoon or pastry bag with
fluted tip
To Make Shells Mix the shortening and flour together with your fingertips, as if you were making pie
crust. Combine the water, vinegar, and egg together, and add to the flour mixture. Knead by hand
until smooth. Allow to rest for five minutes. Cut dough into walnut-sized pieces. Roll out dough to
make like silver-dollar sized pancakes. Wrap around dowels or cannoli forms. Seal at middle with egg
wash. Deep fry at 335 degrees (F) until dough is brown and bubbled. Remove from dowels/forms while
still warm, and allow to cool.
To Make Filling Mix drained Ricotta cheese with confectioner's sugar. Add a drop of vanilla and mix.
Do not over-mix, or cheese will become runny.
Assembly Either fill shells with a spoon, or use a pastry bag. Sprinkle powdered sugar over finished
cannoli. You can also dip each end into the mini- chocolate chips, drizzle chocolate in a pattern
over cannoli, dip one end into slivered or chopped pistachios, etc.
Notes Unfilled, the pastry shells will last months in the refrigerator. The filling will last three
to four days. Fill cannoli at the last possible moment, so shells do not get soggy. And don't even
*think* of how many calories and fat grams!
The MoM!
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