advance of making the cannoli shells set the ricotta
nd sugar.
Add enough wine to make a stiff but
fork.
Stir in wine, 1 tablespooon at a time
Chocolate Cannoli Shells:
In a medium
Heat wine to a boil in a
Stir 1 cup confectioners' sugar, pumpkin, mascarpone cheese, ricotta cheese, pudding mix, and pumpkin pie spice together in a bowl until smooth.
Beat cream in a chilled bowl with an electric mixer until stiff peaks form; fold into pumpkin mixture. Spoon pumpkin mixture into a resealable plastic bag and snip a 3/4-inch hole in 1 corner. Pipe pumpkin mixture into each cannoli shell. Garnish the ends with sprinkles and confectioners' sugar.
he egg, egg yolk, Marsala wine, vinegar and water. Mix with
live oil, vinegar and the wine together and, with the machine
b>wine, butter, sugar, and vinegar together in a bowl to make cannoli
(Will fill 8 large cannoli):
Cream drained ricotta until
ugar mixture, orange zest, Marsala wine, if desired, and vanilla. Blend
egrees.
Lightly spray 12 cannoli tubes with spray oil.
it of white to seal shell.
Make a well in
gg white. Add the red wine one tablespoon at a time
Prepare Cannoli Pastry Shells; set aside.
Zest the orange and mix all ingredients in a mixing bowl.
Mix on high speed for one minute scraping the bowl once or twice.
Put the filling in a gallon sized zipper bag in the refrigerator for one hour or longer. Overnight works well.
Fill in cannoli shells by cutting a corner off the zipper bag and gently squeezing into one end of the cannoli shell, repeat on the other end.
You can also serve on cookies or as a dip.
Strain ricotta cheese.
once strained, add to a food processor with a sweeping blade.
add sour cream, powder sugar, (cut up) cream cheese, heavy cream, vanilla extract.
blend until combined and texture is of cannoli texture and firmness.
taste and add additional things.
Start out by crushing your shells or cookies in a large Ziploc baggie. Set aside.
In a large bowl, stir ricotta cheese with sugar until combined. Mix in amaretto liqueur and cinnamon.
In a small bowl, combine pistachios, almonds, cherries (drained of all liquid), and mini chips.
In a clear glass, sprinkle a bit of the shell crumbles in the bottom, spoon cannoli filling on top about 1/2 inches, sprinkle about 2 tbsp of nut mixture and repeat with another layer of of each alternating until the cup is full.
Enjoy!
Mix flour, shortening, salt and sugar.
Add enough wine (can use water if desired) to make a stiff, but workable, dough.
Roll into a ball and let stand 1 hour.
Roll out dough 1/8-inch thick. Cut into 5-inch squares and wrap the dough around a short cannoli tube so that the opposite corners meet.
Fry in deep fat one at a time until golden brown.
ork, blend in the white wine. When dough forms a ball