Cherry Cannoli Cups Recipes

DRIED CHERRY AND GINGER CANNOLI

Dried Cherry and Ginger Cannoli image

For best results, use fresh ricotta, which is sold at Italian delis and specialty cheese shops. Avoid packaged brands that include gelatin and preservatives, as these can be watery and have a grainy texture. Prepared cannoli shells are sold at Italian markets.

Yield Makes 25

Number Of Ingredients 11

Ingredients

4 cups (2 pounds) fresh ricotta cheese
2 cups powdered sugar
1 cup mascarpone cheese*
1 tablespoon grated orange peel
1/2 teaspoon vanilla extract
3/4 cup minced crystallized ginger
3/4 cup minced dried tart cherries
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
25 purchased cannoli shells
Chopped pistachios
Additional powdered sugar

Steps:

Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.)
Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve.

CHERRY CHOCOLATE CUPS

Cherry Chocolate Cups image

Michelle Smith of Sykesville, Maryland writes, "These outstanding treats taste like you spend hours working on them."

Provided by Taste of Home

Categories Desserts

Time 30m

Yield 2 dozen.

Number Of Ingredients 10

Ingredients

2-1/2 ounces semisweet chocolate
2 teaspoons shortening, divided
2-1/2 ounces white baking chocolate
1/2 cup dried cherries, chopped
1/2 cup boiling water
1/4 teaspoon almond extract
1 package (8 ounces) cream cheese, softened
3 tablespoons confectioners' sugar
1 drop red food coloring
1/4 teaspoon grated lemon zest

Steps:

In a microwave, melt semisweet chocolate and 1 teaspoon shortening; stir until smooth. Brush evenly on the inside of 12 paper or foil miniature muffin cup liners. Repeat with white baking chocolate and remaining shortening. Chill until firm, about 25 minutes. , Meanwhile, in a small bowl, combine the cherries, water and extract; let stand for 5 minutes. Drain, reserving liquid., In a small bowl, combine the cream cheese, confectioners' sugar, food coloring, lemon zest and 2 tablespoons reserved cherry liquid; beat on medium-low speed for 2 minutes or until smooth. Fold in cherries., Cut a small hole in the corner of a pastry or plastic bag; insert a tip. Fill with cherry mixture. Pipe into chocolate cups. Refrigerate for 1 hour or until firm. Carefully remove from liners.

Nutrition Facts : Calories 80 calories, Fat 6g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 31mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.

CHERRY CANNOLI PIE

Cherry Cannoli Pie image

Provided by Food Network Kitchen

Categories dessert

Time 1h25m

Yield 1 pie

Number Of Ingredients 0

Ingredients

Steps:

Spread 3 ounces melted chocolate in a 9-inch graham cracker crust; chill until set. Cook 12 ounces pitted cherries with 3 tablespoons sugar, 1 tablespoon butter and 1 teaspoon vanilla in a skillet over medium heat until tender, 5 minutes. Whisk 1 tablespoon cornstarch and 3 tablespoons water; stir into the cherries and cook until thickened, 3 minutes. Let cool, then pour into the crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and confectioners' sugar, 1 teaspoon vanilla and 1/4 teaspoon almond extract; spread over the cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set, about 1 hour.

CANNOLI CUPS

Cannoli Cups image

Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.

Provided by UgotEspo

Categories Desserts Chocolate Dessert Recipes Dark Chocolate

Time 25m

Yield 48

Number Of Ingredients 7

Ingredients

1 (15 ounce) package prepared pie pastry, at room temperature
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 (15 ounce) container ricotta cheese, drained
½ cup confectioners' sugar
2 teaspoons vanilla extract
⅓ cup mini dark chocolate chips

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g

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