CANNOLI SHELLS
These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.
Provided by Judy Peterson
Categories World Cuisine Recipes Asian
Time 2h3m
Yield 24
Number Of Ingredients 6
Steps:
- 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.
Nutrition Facts : Calories 100 calories, Carbohydrate 12.7 g, Cholesterol 8.5 mg, Fat 4 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 1 mg, Sugar 0.6 g
HOMEMADE CANNOLI
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h30m
Yield 24 cannoli
Number Of Ingredients 17
Steps:
- For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
- To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
CANNOLI SHELLS LIKE A PRO
Make and share this Cannoli Shells Like a Pro recipe from Food.com.
Provided by amandabliedung
Categories Dessert
Time 1h4m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Sift together flour, sugar, cinnamon, and salt. Cut shortening in with a pastry blender until the pieces are the size of small peas. Stir in eggs. Blend in the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Add additional flour, if needed, to get a smooth dough. Wrap in plastic wrap and refrigerate 30 minutes. Set out 6 aluminum cannoli tubes. Heat oil in a deep saucepan to 360 degrees F.
- Cut an oval shaped pattern from cardboard about 6x4-inches. Roll chilled dough on a lightly floured surface to 1/8-inch thickness. Place the cardboard pattern on dough and cut out as many as will fit on the dough. Wrap dough loosely around tubes slightly overlapping opposite ends. Seal ends by brushing with egg white and pressing together.
- Fry only as many shells as will float uncrowded in the hot oil. Fry until light golden brown, 3-4 minutes. Remove cannoli shells to paper towels to drain. Cool slightly and remove the tubes. Cool shells completely. Continue forming and frying cannoli shells.
- Using a pastry bag or a small spoon, fill the shells with the filling from both ends. Do not fill the shells until up to an hour before serving, as the filling will make the shells soggy.
- Sprinkle ends with reserved chopped pistachio nuts and dust with confectioners sugar.
Nutrition Facts : Calories 172.9, Fat 4.3, SaturatedFat 1.1, Cholesterol 35.2, Sodium 65.5, Carbohydrate 28.3, Fiber 0.9, Sugar 4.3, Protein 4.6
CANNOLI
Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste.
Provided by Lydia Nacawa
Categories World Cuisine Recipes European Italian
Time 3h45m
Yield 30
Number Of Ingredients 15
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.
Nutrition Facts : Calories 401.9 calories, Carbohydrate 17.6 g, Cholesterol 22.3 mg, Fat 34.6 g, Fiber 0.6 g, Protein 5.4 g, SaturatedFat 6.4 g, Sodium 42.5 mg, Sugar 6.1 g
CANNOLI SHELLS
This is the "old family recipe" that my grandmother used for making her delicious cannoli shells. My cannoli filling recipe is # 59710.
Provided by Dee514
Categories Breads
Time 1h43m
Yield 12 Cannoli Shells
Number Of Ingredients 6
Steps:
- Mix together flour, shortening, salt and sugar.
- Add enough wine to make a stiff but workable dough.
- Roll dough into a ball and let it stand for about 1 hour.
- Roll dough out 1/8 inch thick.
- Cut rolled dough into 5x5 inch squares.
- Place a cannoli tube across dough square on an angle (from top left corner to bottom right corner).
- Wrap one corner around the tube, then the other (which should overlap the first).
- Press together to seal seam.
- Fry in deep fat, one at a time, until deep golden brown.
- Carefully remove fried cannoli shell from tube.
- Cool completely before filling.
- ***Cannoli tubes are usually made from sheet aluminum and should be 8 inches long by 1 inch in diameter.
Nutrition Facts : Calories 60.6, Fat 1.2, SaturatedFat 0.3, Sodium 13.2, Carbohydrate 10.8, Fiber 0.4, Sugar 0.2, Protein 1.4
CANNOLI SHELLS - PIZZELLE IRON
I love a great cannoli, but HATE to fry the shells because of the mess. I found a pizzelle iron recipe for cannoli shells on All-Recipes.com and would love to share. Not only do they taste GREAT and are less messy to make...they are lower in both calories and fat!!!! LOVE IT!!!
Provided by liznedburke
Categories Dessert
Time 40m
Yield 24 Shells
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the eggs, sugar, melted butter and oil. Stir in the flour, baking soda and cinnamon. Then add the cold water and vinegar. Mix well until smooth.
- Pre-heat the pizzelle iron. Drop the cannoli batter 1 tablespoon at a time onto the iron, close lid and bake for 1 to 2 minutes. Carefully remove cookies and roll onto cylinders while they are hot. Allow to cool then remove from cylinder.
- Fill with your favorite cannoli filling. ENJOY!
Nutrition Facts : Calories 88, Fat 4.7, SaturatedFat 1.6, Cholesterol 22.7, Sodium 32.8, Carbohydrate 10.2, Fiber 0.3, Sugar 4.2, Protein 1.4
HOMEMADE CANNOLI SHELLS
It's crispy cannoli shells.
Provided by Elsa Beene
Categories Other Desserts
Time 1h45m
Number Of Ingredients 9
Steps:
- 1. In a medium bowl, combine flour, sugar, salt and cinnamon. Add cold butter, break and pinch with your fingers, mix until the mixture look like sand. And then add egg yolk (keep white egg for sealing) and white wine. Knead the dough in the bowl until mix well (not too long to knead). Wrap the dough with plastic wrap and set aside for 30 minutes.
- 2. Spray cannoli molds with no stick cooking spray, flour the working surface and rolling pin. Knead the dough for about 2-3 minutes until the dough is smooth and not sticky. Cut the dough into 2 parts. Roll the dough into 1/8-inch thick and use 4-inch cookie cutter to make circle shape. Repeat for second dough.
- 3. Heat the oil to 350⁰F in a medium heavy pot.
- 4. Wrap each circle around a cannoli mold, seal and press the edge of circle with white egg (beaten).
- 5. Deep fry 2 cannoli molds at a time until golden and crisp, use tongs to remove from oil and drain in paper towel.
- 6. When the mold is not too hot, carefully remove the mold by using tongs in one hand and in other hand gently hold shell with paper towel, slide it off from the mold. Repeat with all circles.
- 7. Note: I have 16 cannoli molds, this is what I did: - work on first dough, roll and cut into 13-14 circles, wrap all circles around 13-14 cannoli molds and then deep fry 2 molds at a time. - after finish deep frying, take the molds off and start with second part of the dough
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CANNOLI SHELLS: HOW TO MAKE THEM FROM SCRATCH - UNO CASA
From unocasa.com
5/5 (20)Total Time 1 hrServings 28
- Pour your all-purpose flour, salt, and sugar into a large mixing bowl and give them a good mix using a fork or your hands.
- Add the vegetable shortening to the mixing bowl and give everything another thorough mix together. Keep mixing the vegetable shortening into the flour until you've got a wet, almost sandy texture.
- Now, pile the mixture into a large mound and use your fingers to form a well in the center of the mound. Pour your Marsala wine straight into the well.
- Use your fingers to pull the flour into the well, slowly combining everything until you have a soft dough-like substance. Keep this up until all of the liquid and flour have been well combined together, and you have a dough-shaped ball that's slightly elastic in texture.
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