Best Cannoli With Amaretto Filling Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

5-INGREDIENT CANNOLIS



5-Ingredient Cannolis image

Homemade 5-Ingredient Cannolis are super easy and so impressive!

Provided by Ashley Manila

Categories     Dessert

Time 12h15m

Number Of Ingredients 6

8 cannoli shells, homemade or store bought will work
2 cups ricotta cheese
1 cup confectioners' sugar, plus extra for dusting
3/4 cup mini chocolate chips, divided
1 and 1/2 teaspoons pure vanilla extract
2 teaspoons fresh orange zest

Steps:

  • Place the ricotta cheese into a fine mesh strainer and place it in the fridge to drain for at least 12 hours and up to 24 hours.

CANNOLI



Cannoli image

Provided by Emeril Lagasse

Categories     dessert

Time 1h40m

Yield 12 to 15 cannoli

Number Of Ingredients 14

1 1/2 cups all-purpose flour
1 tablespoon sugar
1/8 teaspoon salt
1/2 cup dry Marsala or other dry red wine
Cannoli molds (tubes for shaping shells during frying)
2 beaten egg whites
Vegetable oil, for frying
1/2 cup heavy cream
1 pound ricotta
1/2 cup powdered sugar
2 teaspoons nut-flavored liqueur, such as Nocello, Frangelico, or Amaretto
1/4 cup finely chopped dates
1/2 cup melted semisweet chocolate
1/4 cup chopped pistachios

Steps:

  • For the shells:
  • Into a bowl sift together the flour, sugar, and salt. With your fingers, work the wine gradually into the dry ingredients to form a stiff dough. Form into a ball, wrap in plastic and let rest at room temperature for 1 hour.
  • On a lightly floured surface, roll out the dough to 1/8-inch thickness. With a cutter, cut out rounds 5-inches in diameter. In batches, as necessary, wrap each round onto a cannoli mold, sealing the edges with egg white.
  • In a deep saute pan, heat the oil to 350 degrees F.
  • Fry the cannoli in batches until just golden brown and crisp, about 2 minutes. Drain on paper towels, let cool, then gently slip the molds from the cannoli. (Note: Shells can be made 3 days in advance and kept at room temperature in an airtight container.)
  • For the filling:
  • In a mixing bowl whip the cream. Fold in the ricotta with a rubber spatula, working until creamy. Fold in the sugar, nut liqueur, and dates.
  • Place 1 cannoli shell on a flat surface. Working from either end, fill the cannoli with the ricotta filling (using a pastry bag, if desired), pressing gently to ensure that the middle is filled. Dip both ends in the melted chocolate, then into the pistachios and place on a waxed paper lined baking sheet. Repeat with the remaining cannoli, and serve.

CANNOLI WITH CHOCOLATE CHIPS



Cannoli with Chocolate Chips image

Make your own classic Italian confection with this recipe filling prepared cannoli pasty shells with a mixture of chocolate chips and ricotta cheese.

Provided by KITTYCATGRL

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

1 cup confectioners' sugar
1 pint part-skim ricotta cheese
½ cup blanched slivered almonds
⅓ cup mini semi-sweet chocolate chips
1 tablespoon amaretto liqueur
12 cannoli shells
1 tablespoon confectioners' sugar
1 tablespoon unsweetened cocoa powder
12 maraschino cherries

Steps:

  • 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.

Nutrition Facts : Calories 163.2 calories, Carbohydrate 17.8 g, Cholesterol 14.7 mg, Fat 7.6 g, Fiber 0.9 g, Protein 6.6 g, SaturatedFat 3.4 g, Sodium 60.5 mg, Sugar 14 g

CANNOLI FILLED WITH PISTACHIO RICOTTA



Cannoli Filled with Pistachio Ricotta image

Provided by Food Network

Categories     dessert

Yield 4 to 6 servings (8 large or 12

Number Of Ingredients 14

1/4 cup dried cranberries or dried cherries, chopped
2 tablespoons amaretto liqueur
8 ounces ricotta, homemade or store-bought, well drained (1 cup)
1/4 cup sugar
2 ounces (1/4 cup) mascarpone, homemade or store-bought, cold
1/4 cup toasted pistachio nuts, chopped
8 large or 12 mini cannoli shells, homemade or store-bought, recipe follows
1/4 cup confectioners' sugar, for garnish
1 gallon whole milk
1 cup heavy cream
1/2 cup freshly squeezed lemon juice
Salt, optional
12 egg roll wrappers
1 cup vegetable oil

Steps:

  • Soak the dried cranberries in the amaretto in a small bowl for 30 minutes.
  • Combine the ricotta and sugar in a small bowl and whip until smooth. Add the mascarpone and stir to incorporate. Be careful not to overmix, or the mascarpone might separate. Fold in the pistachios and dried cranberries with their soaking liquid.
  • Transfer to a pastry bag fitted with a plain tip and pipe the mixtrue into the cannoli shells. If you don't have a pastry bag, put the filling into a plastic bag, snip off 1 corner, and squeeze the filling out into the pastry shells. (Do this close to serving time so the shells won't lose their crispness.) Refrigerate until serving time.
  • To serve, dust with confectioners' sugar, using a sieve. Serve chilled.
  • Prepare a sanitizing solution of 1 quart of water and 1 tablespoon of household bleach.
  • Rinse a large stainless steel or enameled stockpot or soup pot with the sanitizing solution and pour the milk and cream into the pot. Place over medium-high heat and bring to a boil, stirring as necessary with a sanitized spoon so the milk doesn't scorch on the bottom of the pot. Reduce the heat to low and stir in the lemon juice. Continue stirring slowly until the milk curdles and white curds float to the top. Remove from the heat and cover. Wait for 5 minutes while the curds solidify slightly and become firmer.
  • Rinse a colander and a large piece of muslin or several layers of cheesecloth in the sanitizing solution. Wring out the cloth to release the excess water. Line the colander with the cloth and set the colander in the sink or over a large bowl.
  • Using a sanitized perforated spoon, gently ladle the curds into the colander. Let the whey drain for 30 minutes, or until the ricotta is still moist but fairly dry.
  • After about 15 minutes, lift the edges of the cloth toward the center of the colander to loosen the cheese from the cloth and facilitate draining. If the ricotta is still too liquid and runny in texture after 30 minutes, gather the edges of the cloth together using 1 hand, wrap a piece of kitchen string around the gathered cloth to form a bag, and tie it closed. Hang the bag containing the cheese from the faucet or the handle of a kitchen cabinet door and allow the excess whey to drip from the bag into the sink or a bowl.
  • If adding salt, transfer the ricotta to a sanitized bowl and stir in the salt. Place the ricotta in an airtight container and store it in the refrigerator. Use within 5 days.
  • Yield: 3 1/4 cups
  • Cut the egg roll wrappers into circles 4 inches in diameter. Roll the wrappers around mold or pieces of aluminum tubing that are 1-inch in diameter and 4 1/2 to 5 inches in length. Moisten the overlapped flap of dough with water to seal each wrapper.
  • Heat the oil in a large skillet until hot but not smoking, about 350 degrees F. Add the shells, still on the tubing, and fry, turning with tongs as necessary, until golden brown and cripsy on all sides. Remove immediately, using tongs, and stand the tubing on end on paper towels to drain. When cool, slip the cannoli shells off of the tubing.
  • Yield: 8 large or 12 mini cannoli shells

Related Topics