cannoli recipe

This <strong>Cannoli Poke Cake</strong> is a lovely vanilla cake soaked with sweetened condensed milk and covered in sweet cannoli filling. It's a moist, indulgent dessert that will rock your socks off!

Cannoli Poke Cake

white cake mix,

14 oz cans sweetened condensed milk

ricotta cheese

mascarpone cheese

tsp vanilla extract

sugar

cinnamon,

mini chocolate chips

sugar,

1. Bake cake according to directions on box for a 9&#215;13 pan.

2. Remove cake from the oven and poke holes all over the top of the cake. (I used a straw)

3. Reserve half a cup of sweetened condensed milk and pour the rest of the sweetened condensed milk over the cake.

4. Put cake in refrigerator for about an hour to absorb milk.

5. Combine ricotta cheese, mascarpone cheese and vanilla extract in a mixer bowl. Mix until smooth.

6. Add powdered sugar and cinnamon, if using and mix until combined.

7. Add reserved sweetened condensed milk and mix until combined.

8. Once cake has absorbed milk, spread cannoli topping evenly over cake.

9. Top with mini chocolate chips and a sprinkling of powdered sugar.

10. Cover cake and allow to set in refrigerator for 2-3 hours. Cake should keep for 4-5 days.

Do you cool cake before putting the condensed milk over it.?

I just made this and it turned out perfect. Not too thin at all but i only added like a quarter cup of the condensed sweetened milk only because i dont have a huge sweet tooth. The taste is spot on. Im positive its going to be a big hit. Im wondering if people that have a issue with it being watery are not whipping it enough. Its watery at first, but thickens up as you blend it. Thank you for the recipe.

A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.&nbsp;

Cannoli

(250 grams) unbleached all-purpose flour

tsp salt

Tbsp (43 grams) unsalted butter,

marsala wine*, (then more as needed)

Vegetable oil or shortening, (for frying (about 8 cups))

whole milk ricotta, (strained**)

(180 grams) powdered sugar***

(126 grams) mini chocolate chips

tsp ground cinnamon****

unsalted pistachios, (optional)

To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren&#039;t clumps of butter.

Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn&#039;t need more than a few Tbsp extra wine).

Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).

Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.

Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn&#039;t get too hot and burn shells. You can fry up to 6 at a time).

Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.

Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.

Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Shells

In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

For the Cannoli Filling

How to make homemade Cannoli without Wine

Cannoli Without Wine

fruits (finely chopped)

oz dark chocolate (finely chopped)

tbsp icing sugar

flour

tsp baking powder

tsp nutmeg

tbsp butter

tbsp red wine vinegar

tbsps sugar

tbsps orange juice

egg (for brushing)

vegetable oil (for frying)

water (if needed)

Cannoli without Wine

Chopped all the dry fruits and the dark chocolate.

Add in a bowl the ricotta cheese, add the dried fruits and the chocolate. Add the zest of an orange, the vanilla, the orange juice and the sugar.

Mix carefully all the ingredients. Cover and refrigerate.

Cannoli Filling

In a food processor, combine the flour, sugar, nutmeg, baking powder and salt.

Add the butter, the egg and mix thoroughly. Add the orange juice, the red wine vinegar and pulse until the dough forms into a ball. Add water, if needed.

On a floured surface, knead the dough for 3 minutes. Make a ball and cover it. Let it rest for 1 hour at room temperature.

Roll the dough into a long and equal snake shape, about 12 inches long. Cut into slices the dough. (Each disc should be about 1/2 inch thick). This should give you about 18 cannolis. Using a rolling pin, make a flat round shape of each disc. Take each disc and roll them around the cannoli tubes. Using the beaten egg and a brush, brush the last part of the disc to make it stick to the roll.

Heat the oil in the deep fryer to 190 °C (375 °F). Line a baking sheet with a paper towel. Fry 1 or 2 cannoli at a time for about 2 minutes. Drain on paper towels. Cool the cannoli completely.

Cannoli Dough

Using a pastry bag or a Ziploc bag with one of the corner cut, fill up the tubes from each side.

Lay them down on a serving plate and dust them with some icing sugar. This desert is soo irresistible, for sure you will be not be able to eat just one;)

Assemble

This Cannoli Tart has all the great flavors of a cannoli wrapped into one simple tart! With a touch of cinnamon and mini chocolate chips, it's got all the things I love most about cannolis.

Cannoli Tart

graham cracker crumbs

tbsp sugar

tbsp butter, melted

heavy whipping cream

sugar, divided

oz mascarpone cheese, room temperature

cinnamon

mini chocolate chips, for topping

Preheat oven to 325 degrees and grease a 9 inch tart pan.

2. Combine ingredients for crust and press into the bottom and up the sides of the pan.

3. Bake crust for 7 minutes, then remove from oven and allow to cool completely.

4. To make the whipped cream, whip heavy whipping cream on high speed for 2-3 minutes. Cream will initially bubble a little bit, then start to thicken.

5. As the cream starts to thicken, add 1/4 cup of powdered sugar.

6. Whip on high until stiff peaks form, for a total whipping time of about 5-7 minutes.

7. Set whipped cream aside and combine mascarpone cheese, remaining powdered sugar, vanilla extract and cinnamon. Mix on slow speed until combined. Do not over mix.

8. Carefully fold the whipped cream into the mascarpone mixture.

9. Spread filling into the tart crust and refrigerate until firm, 3-4 hours.

I needed an Italian dessert to accompany my freshly made pasta dinner.  This was the perfect ending.  My husband enjoys chocolate sauce drizzled on his cannolis so whipped up some while my pie was chilling.  That drizzle of chocolate sauce took this perfect dessert over the top.

A sweet and simple cake (using boxed mix) that pays homage to a classic Italian treat. 

(14 oz) can sweetened condensed milk

vanilla extract

Powdered sugar,

Bake cake according to the directions on the box for a 9x13-inch baking pan.

Once baked, poke holes all over cake using the handle of a wooden spoon.

Set aside 1/2 cup of the sweetened condensed milk, then pour the rest over the cake. Chill cake for 1 hour.

In a large bowl, combine the ricotta, mascarpone, and vanilla and mix until smooth. Add the powdered sugar and again, mix until combined.

Add remaining sweetened condensed milk and mix once more.

Top with chocolate chips and sprinkle with powdered sugar.

Cover and let chill 2-3 hours. Serve and enjoy!

The best homemade cannoli I've ever tasted featuring mini chocolate chip muffin bases filled with a classic vanilla cream. 

Cannoli Cups

unsalted butter, browned

brown sugar

eggs, beaten

all purpose flour

baking soda

salt

mini chocolate chips.

whole milk ricotta

Preheat the oven to 350° F and prepare a greased mini muffin tin.

In a mixing bowl, whisk together brown butter, sugar, brown sugar, eggs and vanilla until the color lightens. Set aside.

In another mixing bowl, sift together the flour, baking soda, and salt. Fold the flour mixture into the sugar batter with 1 cup of chocolate chips.

Scoop batter into the mini muffin tin with a small ice cream-scoop. Bake for 13 - 16 minutes until golden.

In a mixing bowl, combine ricotta, mascarpone, powdered sugar, and vanilla extract and scoop into a piping bag. Refrigerate until ready to use

Remove cookies from oven and use small ice cream-scoop to create a well in each cookie, then remove to a wire rack to cool.

Pipe or scoop ricotta mixture into chocolate chip shells and top with extra mini chocolate chips!

Top 6 cannoli recipe recipes from across the web

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Cannoli Poke Cake

Cannoli

Cannoli Without Wine

Cannoli Tart

Cannoli Poke Cake

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Top 6 cannoli recipe recipes from across the web

The most viewed cannoli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli Poke Cake

Cannoli

Cannoli Without Wine

Cannoli Tart

Cannoli Poke Cake

Cannoli Cups

The most viewed cannoli recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine