CANNOLI FILLING (#1 AND # 2)
I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time. NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.
Provided by Dee514
Categories Dessert
Time 1h15m
Yield 10-12 Cannoli
Number Of Ingredients 14
Steps:
- Cannoli Filling # 1: (Will fill 8 large cannoli):.
- Cream drained ricotta until very smooth.
- Add chocolate chips, liqueur, orange peel and sugar; mix very well.
- Chill filling until needed.
- Using a very small spoon or pastry bag, fill cannoli shells.
- Refrigerate until ready to serve.
- Cannoli Filling # 2 (Will fill 10-12 cannoli):.
- In a bowl, sift together the sugar, cinnamon and cocoa (if using).
- Mix ricotta well (until creamy) with sifted dry ingredients.
- Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
- Chill mixture until cold before filling shells.
- When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
- Lightly sprinkle the filled shells with Confectioner's sugar.
- Keep refrigerated until ready to serve.
- Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
Nutrition Facts : Calories 535.2, Fat 32.3, SaturatedFat 20.6, Cholesterol 121.7, Sodium 202.1, Carbohydrate 30.5, Fiber 0.3, Sugar 23.1, Protein 27.1
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