Pineapplecannolicones Recipes

TROPICAL ESCAPE SOFT PINEAPPLE CRUMBLE BARS

Steps:

• Preheat oven to 350F and line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
• To a large bowl, add the butter, 1 cup flour, 1/2 cup sugar, and optional salt. Using two forks or a pastry cutter, cut butter into dry ingredients until a sandy mixture with peas-sized buttery bits forms.
• Reserve 3/4 cup of this mixture; set aside.
• Transfer remaining mixture into prepared pan and using your fingertips or the back of a spatula, lightly press crumbs evenly into pan to form a crust.
• Bake for 10 minutes. While crust bakes, make the filling.
• In a large bowl (same one used to make the crust mixture is fine) add the egg, 1/2 cup sugar, sour cream, vanilla extract, 1/4 cup flour, and whisk until smooth; set aside.
• Remove crust from oven and top evenly with pineapple chunks. About 90% of the surface area will be covered with pineapple; chunks will be very close to each other but not quite touching.
• Carefully and evenly pour the sour cream mixture over the pineapple, making sure to get it into the corners.
• Evenly sprinkle the reserved crust mixture over the top to create the crumble topping.
• Bake for about 35 minutes, or until edges and top are set.
• Place pan on top of a wire rack and allow bars to cool for at least 1 hour before slicing and serving.

CANNOLI

Steps:

• To make shells, mix flour, sugar and salt in a bowl.
• Cut in butter.
• Add egg yolks; stir with a fork.
• Stir in wine, 1 tablespooon at a time, with a fork until dough clings together.
• Form a ball with the dough and let stand for 30 minutes.
• Roll dough almost paper thin, on a well-floured surface.
• Using the rim of a margarita glass (about 3-4 inches across), make circle imprints into rolled dough.
• Using a paring knife, make sure circles are cut all the way through.
• Roll each circle of dough around a metal cannoli tube, overlaping the ends and press to seal, flaring out the edges slightly.
• Fry one or two at a time in hot melted shortening (about 360°F) for approximately 1 minute, turning to brown all sides.
• Remove from hot grease and drain on paper towels, seam side down.
• Let cool a minute or two before trying to remove metal tube.
• To remove the tube hold cannoli shell down on the paper towel and carefully slide the tube out one end.
• Leave cannoil shells on paper towel, seam side down to cool completely.
• ~NOTE~Shells can be stored in airtight containers and made several days prior to filling.
• For filling, drain ricotta cheese over cheesecloth if ricotta is watery.
• Combine ricotta cheese, powdered sugar, and vanilla extract until combined.
• Squeeze Maraschino cherries with paper towels to remove all liquid.
• (If you don't squeeze them good, you will have a pink water filling!).
• Stir in cherries and chocolate chips into the ricotta mixture, being careful not to over mix.
• For a lighter filling, you may whip 1 cup of heavy whipping cream to form stiff peaks, and fold into filling mixture at this step.
• Chill filling for about 30 minutes before piping into cooled cannoli shells.
• You may garnish the cannoli by sprinkling powdered sugar on top.
• Whipped cream, a cherry, and shaved chocolate can also be used to garnish the top.
• Keep refrigerated until time of serving.

PINEAPPLE CANNOLI CONES

Steps:

• Equipment:.
• Food processor.
• Piping bag with large star tip.
• Cone holder.
• Directions:.
• To make the pineapple cannoli filling, in a food processor, puree chopped pineapple until smooth. Add ricotta cheese and cream cheese and pulse to combine. Transfer filling to a large bowl and add confectioners sugar, stirring until smooth. Fold in Cool Whip and yellow food coloring. Transfer to a piping bag fitted with a large star tip and refrigerate for 30 minutes to an hour.
• In a medium bowl, microwave to melt 1 1/2 cups mini chocolate chips with vegetable oil, stirring until smooth. Dip the tops of each cone into the melted chocolate, letting the excess drip off. Sprinkle pistachios or sprinkles around the edges of the cones, transfer to a cone stand or glass and let dry. Dip the pineapple wedges into the chocolate, leaving a 1-inch border on one side, set aside on a parchment-lined baking sheet to dry.
• Pipe the filling into the cones in a circle to resemble a soft-serve ice cream cone. Top with a dipped pineapple wedge and remaining pistachios, sprinkles and mini chocolate chips.

CHOCOLATE CANNOLI

Steps:

• For filling, Combine ricotta cheese, sugar, cocoa powder, and vanilla in a medium bowl; Stir or beat until smooth, fold in chocolate pieces; Cover and chill.
• Spoon filling into a pastry bag fitted with a large tip; Pipe filling into cones.
• Sift powdered sugar over cones; Chill UP TO 1 Hour.
• Don't let set longer, they will get soggy.