Recipes for "cannoli"

Gather all ingredients.

Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated.

Fold in chocolate chips until well-blended. Cover bowl with plastic wrap and place in the refrigerator until chilled, at least 10 minutes.

Serve and enjoy!

Gather the ingredients.

To make the cannoli shells: Mix flour, sugar, and cinnamon together in a medium bowl. Cut in shortening until crumbly.

Make a well in the center and add Marsala wine, water, vinegar, egg, and egg yolk.

Mix with a fork until the dough becomes stiff, then finish kneading it by hand on a clean surface, adding a bit more water if needed for about 10 minutes. Cover with plastic wrap and refrigerate for 1 to 2 hours.

Divide cannoli dough into three balls; flatten each one just enough to get through the pasta machine. Roll a ball of 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 cutter or large glass, 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. Repeat with remaining dough balls.

Heat oil in a deep fryer or deep skillet to 375 degrees F (190 degrees C). Fry shells on the tubes in hot oil, a few at a time, until golden, about 2 to 3 minutes. Use tongs to turn as needed. Remove shells carefully using tongs, and place them 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 hour before serving.

To make the filling: Mix ricotta cheese and confectioners' sugar together in a large bowl until well combined. Fold in chocolate and lemon zest.

Transfer mixture into a pastry bag and pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar to serve, if you like.

Enjoy!

Beat ricotta cheese and 1 1/2 cup confectioners' sugar together in a bowl until smooth. Stir in mixed peel and chocolate. Cover and refrigerate for 3 hours.

Mix flour, Marsala wine, butter, sugar, and vinegar together in a bowl to make cannoli dough. Wrap in plastic wrap; let rest for 30 minutes.

Knead dough on a lightly floured work surface until smooth. Roll to 1/8-inch thickness. Cut into twenty 4-inch squares. Wrap each square around a metal tubular mold, overlapping ends and dabbing with warm water to seal.

Heat oil in a large saucepan over medium-high heat. Lower some cannoli molds into the hot oil; cook until shells are golden and crisp, about 10 minutes. Drain on paper towels. Repeat with remaining cannoli molds. Cool briefly; twist molds carefully to remove shells. Let shells cool completely, about 15 minutes.

Fill cooled cannoli shells with ricotta filling using a spoon or piping bag. Arrange cannoli on a serving platter. Garnish with pistachios; sprinkle 2 tablespoons confectioners' sugar on top.

In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.

Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.

Sprinkle individual serving plates with powdered sugar and cocoa, or sprinkle on cannoli. Garnish plates with cherries.

Gather the ingredients.

Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.

Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture.

Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in the corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.

Gather all ingredients, and preheat the oven to 325 degrees F (165 degrees C).

Bake graham cracker crust in the preheated oven until golden brown and fragrant, about 10 minutes. Let cool completely on a wire rack.

Add heavy whipping cream to a clean bowl, and beat with an electric mixer to stiff peaks. Set aside.

Beat cream cheese and powdered sugar together in another bowl with an electric mixer until smooth. Fold in ricotta, vanilla extract, and salt until thoroughly combined.

Gently fold whipped cream into ricotta mixture. Gently fold in chopped pistachios and mini chocolate chips.

Pour the filing into the prepared pie crust and spread evenly. Chill in the refrigerator for 5 hours or up to overnight. Top with mini chocolate chips to serve.

Gather all ingredients.

To make the crust: Pulse waffle cones, pistachios, and sugar in a food processor until mixture is finely ground, about 20 (1-second) pulses. Add butter, and pulse until mixture holds together when squeezed, about 10 (1-second) pulses, stopping to scrape down sides as needed.

Lightly coat a 9-inch deep-dish pie plate with cooking spray, and transfer waffle cone mixture to prepared pie plate, pressing evenly into bottom and up sides of pie plate. Freeze crust, uncovered, until set,about 15 minutes.

Meanwhile, to make the filling: Finely chop pistachios, and transfer toa medium bowl. Add ricotta, mascarpone, powdered sugar, chocolate chips, orange zest, vanilla, and salt. Stir until combined, and set aside at room temperature.

Beat heavy cream with an electric mixer on medium-high speed until medium peaksform, 2 to 3 minutes. Spoon whipped cream into ricotta mixture, and gently folduntil just combined.

Spoon ricotta mixture into prepared Crust, and spread in an even layer with a rubber spatula or offset spatula. Cover with plastic wrap, and refrigerate, uncovered, until set, at least 4 hours or up to 8 hours.

Remove pie from refrigerator; remove plastic wrap, and garnishwith additional chopped pistachios, chocolate chips, and orange zest.

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt).

Combine cake mix, water, eggs, pudding mix, and almond extract in a bowl. Blend on low with an electric mixer until moistened. Increase speed to medium and blend about 2 minutes more. Pour into the prepared pan.

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Cool in the pan for 25 minutes; transfer cake to cooling rack.

Combine ricotta cheese, 1 cup confectioners' sugar, white sugar, and vanilla extract in a bowl. Whip cannoli cream until smooth using an electric mixer.

Beat heavy cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 1/4 cup confectioners' sugar and 1 teaspoon vanilla extract at a time to achieve desired sweetness, continuing to beat until cream is stiff.

Transfer cooled cake to a cutting board and cut into small, bite-size pieces. Arrange 1 layer of cake pieces to cover the bottom of a trifle bowl. Top with a layer of chocolate chips and the cannoli cream. Continue with layers until bowl is nearly full; top with the whipped cream and chocolate chips.

Make the crust: Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch springform pan with parchment paper and lightly spray paper and sides of the pan with cooking spray.

Stir graham cracker crumbs, melted butter, sugar, and cinnamon together in a medium bowl until well combined. Press mixture firmly into the bottom and sides of the prepared pan.

Bake in the preheated oven until lightly toasted and firm, about 10 minutes. Remove from the oven and reduce the oven temperature to 300 degrees F (150 degrees C).

Let crust cool to room temperature, about 30 minutes, then wrap the outsides of the pan tightly with aluminum foil.

Make the filling: Beat ricotta, mascarpone, sugar, and flour together in a stand mixer fitted with a paddle attachment on low speed until smooth, scraping down the sides with a spatula as needed. Mix in vanilla, cinnamon, and lemon zest on low speed until combined, about 30 seconds. Add eggs, one at a time, beating on low speed until well combined.

Pour batter into the prepared crust. Place the springform pan in a large baking dish, then carefully fill the baking dish halfway with water.

Bake in the preheated oven until the edges are set and the center jiggles slightly, 1 hour 45 minutes to 2 hours. Turn the oven off, crack the door open slightly, and let cheesecake cool slowly, about 1 hour. Remove from the oven; transfer the springform pan to a wire rack and remove the foil.

Chill cheesecake, uncovered, in the refrigerator until completely firm, at least 4 hours, then carefully remove the springform pan.

Make the topping: Beat cream, powdered sugar, and vanilla together in a stand mixer fitted with a whisk attachment on medium-low speed until well combined, about 1 minute. Continue beating on high speed until stiff peaks develop, about 1 minute.

Spread topping over cheesecake, then sprinkle with chocolate chips.

Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.

Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.

Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.

Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.

Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

In a medium bowl, stir together the flour, sugar and cinnamon. Using a fork, blend in the white wine. When dough forms a ball, turn out onto a lightly floured surface and knead until smooth, about 15 minutes. Cover and refrigerate for about 2 hours.

Heat 1 inch of oil in a deep heavy skillet to 365 degrees F (180 degrees F). On a lightly floured surface, roll 1/3 of the dough out into a big circle as thin as paper. Cut into 8 (5-inch) circles. Wrap each circle around a cannoli form, and seal with egg yolk.

Fry 2 or 3 at a time until golden brown. remove with tongs to drain on paper towels. Carefully remove shells from forms while they are still hot, or they may become stuck.

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Whisk flour, baking powder, and salt together in a large bowl.

Whisk eggs, 1/2 cup plus 2 1/2 tablespoons orange juice, 1/2 cup plus 2 tablespoons ricotta, vegetable oil, milk, sugar, orange zest, sour cream, and vinegar in a medium bowl. Make a well in the center of the flour mixture; pour in egg mixture and chocolate chips. Stir until flour is just moistened. Be sure not to overmix to avoid overly tough muffins.

Spoon about 1/4 cup batter into each muffin cup.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a wire rack to cool for 5 minutes before serving.

Gather all ingredients.

Combine ricotta, powdered sugar, cream cheese, vanilla, and salt in a food processor and process until smooth and combined. Transfer to a large bowl and fold in chocolate chips or pistachios. Transfer to the freezer, uncovered, to cool for about 20 minutes or until firm.

Pour oil to a depth of  1 1/2 inches in a large Dutch oven or heavy-bottomed pot; heat oil over medium-high to 360 degrees F (180 degrees C).

Prepare a small bowl of water. On a clean work surface, spoon about 2 heaping teaspoons of cream cheese mixture into the center of a wonton wrapper, and using a clean finger, wet all sides of the wonton. Fold opposite corners on the diagonal and bring in the other two sides to make a pouch or envelope. Press gently to seal all edges, ensuring there are no gaps.

Working in batches, adjusting heat as needed, fry rangoons until golden brown, about 2 minutes, gently stirring as needed to cook all sides.

Transfer to a wire rack. Serve warm, drizzled with chocolate syrup. Dust with powdered sugar.

For dough, stir together flour, white sugar, and cinnamon in a bowl. Cut in shortening with a pastry blender or fork until crumbly. Make a well in the center.

Add egg, Marsala, water, and vinegar to well. Mix with a fork until dough starts to come together. Transfer to a flour-dusted work surface; knead until dough forms a ball, about 10 minutes, adding 1 teaspoon water as needed. Wrap in plastic wrap and chill for at least 30 minutes (or up to overnight).

For apple filling, melt butter in a large saucepan over medium heat. Add apples, brown sugar, apple pie spice, and salt. Cook, stirring occasionally, until apples are soft, about 15 minutes. In a small bowl, stir together lemon juice and cornstarch; add to apple mixture. Simmer, stirring occasionally, until thickened, 3 to 5 minutes. Cool completely. Transfer cooled mixture to a pastry bag.

For ricotta filling, stir together drained ricotta and powdered sugar in a large bowl; fold in lemon zest. Transfer mixture to a pastry bag.

To shape and fry shells, divide dough into 2 balls. On a lightly floured surface, roll 1 ball into a 16- to 18-inch circle, about 1/16 inch thick or less. Using a 4- to 5-inch biscuit cutter, cut out 12 circles. Dust circles with a light coating of flour. (This will help you later in removing shells from cannoli tube molds.) Roll each dough circle around a cannoli tube, sealing edges with a bit of egg white. Repeat with remaining dough ball.

Pour oil to a depth of 3 inches in a deep, heavy-bottomed 4-quart pot or deep fryer; heat to 375°F. (You’ll need about 1 quart oil.) Working in batches, fry shells on tubes, turning halfway through, until golden, about 1 minute. Using tongs, transfer shells to a wire rack lined with paper towels to drain.

Let stand just until tubes are cool enough to handle, then carefully twist each tube to remove shell. (Using a kitchen towel may help your grip.) Wash or wipe off tubes to use for remaining shells, if needed.

To assemble, pipe apple filling into shells, filling two-thirds full from center to one end and repeating on other side. Repeat piping method with ricotta filling. Garnish cannoli with powdered sugar.