Dried Cherry And Ginger Cannoli Recipes

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HOMEMADE CANNOLI



Homemade Cannoli image

Provided by Alex Guarnaschelli

Categories     dessert

Time 1h30m

Yield 24 cannoli

Number Of Ingredients 14

2 cups all-purpose flour, plus more for dusting
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons cold unsalted butter, cut into small pieces
1 large egg yolk, plus 1 beaten egg for brushing
1/2 cup dry white wine
Canola oil, for frying
2 cups whole-milk ricotta cheese, drained in a sieve for 30 minutes
3/4 cup confectioners' sugar, plus more for dusting
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup cold heavy cream
1/4 cup mini semisweet chocolate chips
1 lemon

Steps:

  • Make the dough: Sift together the flour, granulated sugar and salt into a medium bowl. Work in the butter with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and wine and mix with a wooden spoon to make a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough into a disk. Let rest in the fridge while you make the filling.
  • Make the filling: Whisk the ricotta in a medium bowl until smooth. Sift in the confectioners¿ sugar, cinnamon and allspice. Whisk to blend.in a separate bowl, beat the heavy cream with a whisk until fairly stuff then gently fold into the ricotta mixture using a rubber spatula. Fold in the mini chocolate chips. Zest the lemon and fold it into the ricotta. Refrigerate for 30 minutes to an hour while you make the shells.
  • Make the shells: Fill a large Dutch oven with 2 inches of canola oil; heat to 360 degrees F. meanwhile, sift an even layer of flour onto a flat surface. Dust the dough with flour and roll out slightly. Cut the dough into 4 pieces. Working with 1 piece of dough at a time, roll out until about 1/8 inch thick. With a paring knife, cut out 3- to 4-inch rounds using a small bowl as a guide. You should have about 24 rounds total. Wrap each round of dough around a cannoli mold, brushing with a little beaten egg to seal the seam and ensure the dough won¿t slide off the mild. Flare out the edges of the dough slightly (this lets the oil penetrate each shell as it fries). Working in small batches, hold one end of each mold and carefully add to hot oil. Fry the shells until crispy, 2 to 3 minutes. Remove the shells from the oil using tongs and transfer to a baking sheet lined with paper towels. Let cool slightly. Using a kitchen towel, grip the mold in one hand and hold the shell in the other. Twist the shell slightly to pull it off the mold; set aside to cool. Repeat to make more shells.
  • Fill the cannoli: Using a spatula, transfer the refrigerated filling to a pastry bag and snip the corner. Just before serving, pipe the filling into the shells from both sides so it runs through the whole shell. Dust the cannoli with confectioners' sugar.

CHERRY CANNOLI PIE



Cherry Cannoli Pie image

Provided by Food Network Kitchen

Categories     dessert

Time 1h25m

Yield 1 pie

Number Of Ingredients 0

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.

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

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.

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