Recipe for cannoli's?!
Recipe for cannoli's?
you know, those italian desserts? can anyone give me a recipe for that? thanks!
Answers:
CANNOLI
1 c. flour
1 tsp. baking powder
1 tbsp. sugar
1/2 tsp. cinnamon
2 lbs. Ricotta
1 tbsp. vanilla
1 1/2 c. sugar
1/2 c. chopped nuts
1/2 c. chocolate chips
1/2 c. citron (optional)
Blend first 4 ingredients and add 1 tablespoon of butter. Blend with your fingertips as you would a pie crust. Add 2 tablespoons cold water and 2 tablespoons of vinegar. This makes a hard dough. Chill 1 hour.
Roll dough to 1/2 inch and cut into 4x5-inch rectangles. Roll dough around tubes, 1 inch diameter. Fry at 360 degrees until brown. Drain; cool.
Beat Ricotta, vanilla, sugar until smooth, then add chocolate chips and citron. Chill. Fill crusts at both ends with filling, then sprinkle ends with chopped nuts and dust with powdered sugar.
Makes 12 cannolis.
Cannoli~
For cannoli shells
1 cup all-purpose flour plus additional for dusting
3 tablespoons sugar
1 teaspoon unsweetened cocoa powder (not Dutch-process)
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/8 teaspoon baking soda
1 lb cold lard
2 tablespoons sweet Marsala wine
1 large egg, separated
About 3 cups vegetable oil
For filling
1 lb fresh ricotta (2 cups)
2 oz soft mild goat cheese
1/4 cup confectioners sugar
1 tablespoon minced candied orange peel
1/2 teaspoon orange-flower water (also called orange-blossom water)
1/4 teaspoon cinnamon
1/3 cup shelled unsalted pistachios (not dyed red), chopped
2 oz bittersweet chocolate (not unsweetened), chopped (1/2 cup)
Special equipment: a pasta maker; a 4- to 4 1/4-inch round cookie cutter; a deep-fat thermometer; 6 (roughly 5 5/8- by 5/8-inch) metal cannoli tubes; 2 heavy-duty oven mitts; a pastry bag fitted with a 3/4-inch plain tip
Garnish: confectioners sugar
preparation
Make dough for shells:
Whisk together flour, sugar, cocoa, cinnamon, salt, and baking soda. Add 2 tablespoons lard and blend in with your fingertips until combined. Add wine and yolk and stir until a dough forms.
Turn out dough onto a lightly floured surface and knead until smooth and elastic, 5 to 7 minutes. Form dough into a disk and wrap tightly in plastic wrap, then let stand at room temperature 1 hour.
Make filling while dough stands:
Beat together ricotta, goat cheese, confectioners sugar, orange peel, orange-flower water, and cinnamon in a bowl with an electric mixer at medium speed 1 minute (do not overbeat). Fold in nuts and chocolate until combined and chill.
Make shells:
Set smooth rollers of pasta maker at widest setting. Unwrap dough and cut in half, then lightly flour 1 piece (keep remaining half covered with plastic wrap). Flatten floured dough into an oval and feed through rollers. Turn dial down 2 notches and feed dough through rollers again. Continue to feed dough through rollers, making space between rollers narrower by 2 notches each time, until narrowest setting is used.
Line a baking sheet with plastic wrap. Transfer rolled dough to a lightly floured surface and cut out 4 or 5 rounds with floured cutter. Transfer rounds to baking sheet and keep covered with more plastic wrap. Roll out remaining dough and cut rounds in same manner. Gather scraps and let stand 10 minutes. Roll out scraps and cut in same manner.
Heat remaining lard with 1 1/4 inches oil in a 4-quart heavy pot over moderate heat until it registers 350°F on thermometer.
Meanwhile, lightly oil cannoli tubes. Lightly beat egg white, then brush bottom edge of 1 dough round with egg white. Wrap dough around a tube, overlapping ends (egg-white edge should go on top), then press edges together to seal. Make 5 more shells in same manner (keep remaining rounds covered with plastic).
Fry dough on tubes 1 at a time, turning with metal tongs, until 1 shade darker, about 45 seconds. Wearing oven mitts, clamp end of hot tubes, 1 at a time, with tongs and, holding tube vertically, allow shell to slide off tube onto paper towels, gently shaking tube and wiggling shell as needed to loosen. (If you allow shell to cool it will stick to tube and shatter when you try to remove it.) Transfer shells to paper towels to drain and cool tubes before reusing. Wrap remaining dough around tubes and fry in same manner.
Spoon filling into pastry bag and pipe some into 1 end of a cannoli shell, filling shell halfway, then pipe into other end. Repeat with remaining shells.
Cooks' notes:
? Dough can be made 1 day before frying shells and chilled. Let dough stand at room temperature 1 hour before rolling.
? Shells can be fried 2 days ahead and cooled completely, then kept, layered between paper towels, in an airtight container at room temperature.
=]
Chocolate Cannoli Dessert
3 packages ladyfingers
1 pound Ricotta cheese
2 cups (1/2 pint) whipping cream
1/4 cup miniature chocolate chips
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 small box Jell-O chocolate pudding mix
Cold Espresso coffee, rum or chocolate milk
1/4 cup ground nuts (optional)
Make chocolate pudding and cool. Line 8 x 10-inch pan with ladyfinger halves. Sprinkle ladyfingers with liquid of your choice (coffee, rum or chocolate milk). Strain Ricotta cheese through sieve. Mix with confectioners' sugar, vanilla extract, nuts and chocolate chips. Beat well with wooden spoon.
Whip 1 carton of whipping cream until stiff, then fold cream into Ricotta mix. Spread this mixture on the moistened ladyfingers, then add another layer of ladyfinger halves on top of Ricotta mixture. Sprinkle with chosen liquid.
Beat remaining carton of whipping cream until stiff. Fold this in completely cooled chocolate pudding. Spread this mixture over other layer of ladyfingers and refrigerate 5 to 6 hours or overnight.
When ready to serve sprinkle top of cake with confectioners' sugar and cut into squares.
OK wanna cheat a bit?
The hardest thing about Cannolis, are the shells.
Just make rice Krispies treats, homemade , not that pre made box stuff.
cut into squares, flatten em with a rolling pin or I usea wine bottle, shape in shells put them in the fridge to harden up a bit and fill in with the cheese.
add choco chips and nuts on top.
for a simple filling
16oz of Ricotta cheese
Vanilla ex
sugar
honey
mix all in a zip lock bag. add two large squeezes of honey, a tbl spoon of Vanilla, and sugar to taste. the shells will be sweet so dont over power the filling. once mixed cut a small corner out of the bag and BAMO Auto-piping bag