Canollie question?!
Thanks!
Answers: I wanted to know if anyone has a recipe for canollies that don't have thick creme, but really cremey-creme to put inside of the shell.
Thanks!
Fluffy Chocolate Chip/Ricotta Filling:
1 pound Ricotta cheese
3/4 cup unsifted powdered sugar
2 teaspoons vanilla extract
3/4 cup milk chocolate chips
1 cup heavy cream
Follow directions above for basic chocolate chip filling. Beat the cream until stiff and fold into the chocolate and cheese mixture.
To serve, use a plain large pastry tube to force Ricotta filling into cannoli shells. Remember fill only the number of cannoli you plan to serve at once.
This filling is lighter, but richer.
I do not keep recipes..
because you do not say WHAT your really Want.. SO search this
http://www.fantes.com/cannoli.html
Cannoli have a ricotta cheese, sugar and vanilla filling, with various flavorings. But, there's no reason you can't fill them with whipped cream or custard.
Ingredients
Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolk
3/4 cup white wine
shortening, for frying
Filling
4 cups whole milk ricotta cheese
1 1/2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup finely chopped maraschino cherry
1/4 cup semisweet mini chocolate chip
1 cup heavy whipping cream, (optional)
Directions
1To make shells, mix flour, sugar and salt in a bowl.
2Cut in butter.
3Add egg yolks; stir with a fork.
4Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
5Form a ball with the dough and let stand for 30 minutes.
6Roll dough almost paper thin, on a well-floured surface.
7Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
8.Using a paring knife, make sure circles are cut all the way through.
9.Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
10.Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
11.Remove from hot grease and drain on paper towels, seam side down.
12.Let cool a minute or two before trying to remove metal tube.
13.To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
14.Leave cannoil shells on paper towel, seam side down to cool completely.
15.~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
16.For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
17.Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
18.Squeeze Maraschino cherries with paper towels to remove all liquid.
19.(If you don't squeeze them good, you will have a pink water filling!).
20.Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
21.For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
22.Chill filling for about 30 minutes before piping into cooled cannoli shells.
23.You may garnish the cannoli by sprinkling powdered sugar on top.
24.Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
25.Keep refrigerated until time of serving
my recipe has a thicker creamy cream. If you want it not so
thick, just use some heavy whipping cream, flavor it with
vanilla or almond extract, sweeten with sugar or powder sugar to taste, and whip it till stiff peaks. Just remember
though, fill as you are ready to eat or else they may get
soggy if they sit too long.