cannoli cream

Cannoli filling is a rich and creamy sweet cheese mixture made with a blend of ricotta and mascarpone cheese. It&#039;s traditionally used to make the Italian dessert known as cannoli, but it can also be used as a filling for cakes and sandwich cookies

Cannoli Filling

ricotta cheese (drained)

BelGioioso mascarpone cheese

vanilla extract

powder sugar

cinnamon

mini chocolate chips

cannoli shells

chocolate candy melts

shortening coconut oil

To drain the ricotta, line a fine mesh strainer with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge overnight.

In a mixing bowl, add in the drained ricotta and mascarpone cheese. Stir with a spatula until well combined.

Add the vanilla extract, powdered sugar, and cinnamon into the cheese mixture. Stir with the spatula again until combined.

Fold in the mini chocolate chips just until combined.

Place the cannoli filling in a piping bag with just a coupler or large round tip. You can also use a storage bag and cut a larger hole in one of the corners. Set aside.

In a small microwave-safe bowl, add in the melting chocolate and shortening. Microwave in 30 second intervals and stir after each interval. It should take about 3 intervals to completely melted the chocolate.

Dip both ends of the cannoli into the chocolate and place on a piece of wax paper to set up. It should only take a few minutes to set up. If you want to jazz up the shells a bit more, add sprinkles while the chocolate is still wet.

After the chocolate is set up, fill both sides of the cannoli with the filling.

Place in the fridge in an airtight container until ready to serve.

Cannolis are one of the most famous Italian desserts. They consist of crunchy fried cylinders filled with ricotta cheese, sugar and, depending on the version, chocolate drops and pistachios crumbs. Take your palate to Sicily with this cannoli recipe.

Authentic Italian Cannoli Recipe

flour

bitter cocoa powder

confectioners sugar

lard (optional)

salt

cinnamon powder

instant coffee

oz white wine vinegar

oz Marsala wine

ricotta cheese

chocolate

sugar

Candied cherries

Powdered sugar (as required)

lard

Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.

Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.

Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.

Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.

Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.

Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.

After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.

Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.

Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.

Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.

Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.

Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.

Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.

Top it with a generous sprinkling of powdered sugar and serve.

This easy cannoli pie is a no bake dessert that&#39;s perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.

Cannoli Pie - No Bake Recipe with Creamy Ricotta Filling

graham cracker crumbs

cocoa powder

tbsp salted butter (melted)

oz whole milk ricotta (strained*)

oz full-fat cream cheese (room temperature)

oz finely chopped dark chocolate (semisweet or bittersweet)

tsp orange zest

pistachios and powdered sugar (for topping)

Strain

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Crust

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl.  Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Press

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Beat

In a large bowl, beat softened cream cheese until smooth.  Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Fold

Gently fold in chocolate and orange zest until well combined.

Spread

Spread filling into chilled crust and smooth top.

Chill

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Decorate

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

https://www.youtube.com/watch?v=Nde9acrpaR8

GET THE RECIPE: https://cheneetoday.com/no-bake-cannoli-tart/

This cannoli pie tart is the perfect no-bake cannoli dessert! Graham cracker crust with a hint of cocoa, and a creamy cannoli filling topped with roasted pistachios! 

Ingredients: 

1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
1 tbsp cocoa powder
¼ cup granulated sugar
8 tbsp salted butter – melted
15 oz whole milk ricotta – strained*
4 oz full-fat cream cheese – room temperature
1 cup sifted powdered sugar – 115g
4 oz finely chopped dark chocolate – semisweet or bittersweet
2 tsp orange zest
Chopped roasted pistachios and powdered sugar – for topping

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/no-bake-cannoli-tart/

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Cannoli Pie - Easy No Bake Recipe with Creamy Ricotta Filling!

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