Any good cannoli recipes?

Answer 1

Cannoli

Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
3/4 cup white wine
shortening, for frying Shells
4 cups sifted all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
3 tablespoons butter, softened
2 egg yolks
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 cherries
1/4 cup semisweet mini chocolate chips
1 cup heavy whipping cream, optional

To make shells, mix flour, sugar and salt in a bowl.
Cut in butter.
Add egg yolks; stir with a fork.
Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
Form a ball with the dough and let stand for 30 minutes.
Roll dough almost paper thin, on a well-floured surface.
Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
Using a paring knife, make sure circles are cut all the way through.
Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
Remove from hot grease and drain on paper towels, seam side down.
Let cool a minute or two before trying to remove metal tube.
To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
Leave cannoil shells on paper towel, seam side down to cool completely.
~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
Squeeze Maraschino cherries with paper towels to remove all liquid.
(If you don't squeeze them good, you will have a pink water filling!).
Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
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.
Chill filling for about 30 minutes before piping into cooled cannoli shells.
You may garnish the cannoli by sprinkling powdered sugar on top.
Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
Keep refrigerated until time of serving.

Answer 2

Potato Cannoli:

1. Cut an 8- to 10-ounce (6- to 8-in.-long) peeled potato in half lengthwise. From the center of the potato, cut even, full-length 1/16-inch or thinner slices on an Asian slicer or mandoline. You should get 15 to 20 full-size slices. Reserve extra potato for other uses.

2. Wrap each potato slice around a buttered cannoli tube (about 1 in. wide) or the tip of a metal pastry cone. Set, seam down, on a buttered baking sheet. Brush each slice lightly with melted butter or margarine (about 1/2 teaspoon per slice).

3. Bake in a 400° oven until browned, 7 to 8 minutes. Let stand until metal forms are cool enough to touch, then gently twist and slide potatoes off forms. If making ahead, seal airtight and keep at room temperature up to 1 week.

Yield: Makes 15 to 20 pieces

Answer 3

One of my faves.

Cannoli

1 15-ounce carton ricotta cheese
3/4 cup powdered sugar
1 teaspoon vanilla
1 ounce bittersweet or semisweet chocolate, grated
4 ounces bittersweet or semisweet chocolate, chopped
1 tablespoon shortening
12 to 14 purchased cannoli shells
3/4 cup finely chopped pistachio nuts
1 cup whipping cream

For filling, in a medium bowl, stir together ricotta cheese, powdered sugar, and vanilla until almost smooth. Stir in 1 ounce bittersweet chocolate. Cover and chill up to 6 hours.

Meanwhile, in a small saucepan, heat and stir 4 ounces bittersweet chocolate and the shortening over low heat until melted. Remove from heat. Transfer to a small bowl. Dip both ends of the cannoli shells in chocolate, letting excess drip off. Sprinkle chocolate ends with pistachio nuts. Place on a wire rack placed over waxed paper to dry (about 45 minutes).

When chocolate is dry, in a medium bowl, beat whipping cream at medium speed of an electric mixer or with a wire whisk until stiff peaks form. Fold into the ricotta mixture. Spoon filling into a decorating bag fitted with a large round or open star tip (or spoon into a resealable plastic bag; seal bag. Snip off a small corner of the bag). Pipe filling into shells. Cover and chill up to 2 hours.

Chocolate Cannoli: Prepare Cannoli as directed, except stir 1/4 cup unsweetened cocoa powder in with the ricotta cheese.