Cool Cannoli Pudding Recipes

CANNOLI WITH PASTRY CREAM FILLING RECIPE

Steps:

• In a small sauce pan, heat milk, a strip of lemon zest and vanilla extract. Do not bring to a boil. Set aside.
• In a bowl, whisk together egg yolks and sugar until smooth. Add flour and whisk.
• Pour half of the warm milk into the egg mixture and whisk until incorporated.
• Pour the mixture back into the sauce pan with the remaining milk. Place on the burner over medium-high heat and whisk continuously until it comes to a gentle boil and thickens, about 5 minutes.
• Remove and discard the strip of lemon zest.
• To ensure your pastry cream is completely smooth and free of lumps, force it through a fine mesh sieve over a bowl.
• Place a sheet of plastic wrap directly on the surface of the cream in order to prevent a skin from forming. Refrigerate until completely cooled, about 2 hours.
• While the pastry cream cools prepare the shells by stirring together all-purpose flour and sugar in a large bowl.
• Make a well in the center and pour in the milk; red wine; vegetable oil and egg.
• Use a fork to whisk the wet ingredients and slowly begin incorporating the flour into the wet ingredients to form a dough. Transfer the dough onto a lightly floured surface and knead until smooth, about 5 minutes.
• This dough does not require a resting period and can be rolled out immediately. Divide the dough into 4 pieces, keep the remaining pieces covered to prevent the dough from drying.
• Use a pasta roller (or rolling pin) to roll out the sheets of dough until the second to last setting. Lightly sprinkle your sheets with all-purpose flour as needed if they are sticky. Keep the sheets of dough covered to prevent from drying.
• Cut the dough into 4 inch rounds with a cookie cutter or any other household item of similar size. For years my mom used a mug with a 4 inch opening.
• Reroll any scraps of dough and cut out more circles.
• Wrap the dough around the cannoli molds and seal both ends with egg white (reserve an egg white from the pastry cream). This is crucial to prevent them from unwrapping from the molds during frying.
• Fill a deep heavy bottomed pot (or use a fryer if you have one) with about 2 inches of vegetable oil. Heat the oil.
• In order to verify if the oil is hot enough try out my mom's easy method: place the end of a wooden spoon directly in the middle of the pot, if the oil immediately bubbles and sizzles around the handle it's ready for frying.
• Fry 3 or 4 cannoli shells at a time until golden. Avoid overcrowding your pot as you may have to hold them down to ensure that all sides are evenly fried. They sometimes roll over when you try to flip them!
• The shells are ready when they are golden and bubbly. Transfer to a paper towel lined plate or tray.
• Use two paper towels to carefully separate the cannoli molds from the shell (be careful, they will be extremely hot!). Wrap more dough around the molds and continue fry the remaining pieces of dough.
• Fill the cannoli shells once they are completely cooled.
• Place the cooled cannoli cream in a pastry bag with a star or round tip attachment. Alternately use a freezer bag with the tip cut off.
• Pipe the cream at both ends of each cannoli shell making sure that the cream reaches the center of the shell.
• Dust with powdered sugar (optional) and sprinkle some chopped pistachios and chocolate chips or grated chocolate (optional) on each end.
• Fill up to 4 hours prior to serving to ensure the shell stays crisp. Refrigerate the filled cannoli shells.

CANNOLI

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.

COOL CANNOLI PUDDING

Steps:

• Beat the cheese until smooth.
• Stir in the remaining ingredients.
• Spoon into individual dessert dishes or custard cups.
• Refrigerate until ready to serve.
• Top with whole cherries, if desired.