There is nothing wrong with shortcuts, I welcome them if they will make my life easier! We are gonna do Cannoli Cream two ways and having store-bought cannoli shells and pie crust surely cuts preparing time more than half! But hey, if you really want to, go knock yourself out and make your own cannoli shells and pie crust. No one's stopping you.
I've used both regular size and mini cannoli shells. You'll see pictures of both below the recipe. By the way, cannoli is plural of cannolo/cannolu. The more you know..
Cannoli Cream
Cannoli
For the Filling
ingredients:
• 32 oz whole milk ricotta cheese
• 1¹⁄3 cup powdered sugar (confectioners sugar)
• 1 tbsp + 1 tsp vanilla extract
• 1 tbsp Grand Marnier orange liqueur
• ¼ tsp ground cinnamon
• 1 cup semi-sweet chocolate chips
other ingredients:
• cheese cloth
• 24 mini cannoli shells, store-bought
• powdered sugar for garnish
• cocoa powder for garnish
• mini chocolate chips for garnish
ingredients:
• 32 oz whole milk ricotta cheese
• 1¹⁄3 cup powdered sugar (confectioners sugar)
• 1 tbsp + 1 tsp vanilla extract
• 1 tbsp Grand Marnier orange liqueur
• ¼ tsp ground cinnamon
• 1 cup semi-sweet chocolate chips
other ingredients:
• cheese cloth
• 24 mini cannoli shells, store-bought
• powdered sugar for garnish
• cocoa powder for garnish
• mini chocolate chips for garnish
instructions:
1) Place a strainer over a bowl then place a cheese cloth over the strainer. Add the ricotta cheese and fold the edges of cheese cloth over the cheese. Put a salad plate over the top and cover with plastic wrap. Let strain in the fridge 1 day prior to making the cannoli.
2) The next day, transfer the strained ricotta into a bowl. Add powdered sugar, vanilla extract, orange liqueur, and cinnamon; whisk until smooth, but avoid overmixing. Place a plastic wrap directly on the filling and chill for at least 4 hours.
3) Fold the chocolate chips into the filling. Scoop some filling into a zip top bag, seal the bag, and cut off one corner tip.
◘ tip: The hole should be fairly small -- big enough to let chocolate chips pass through but not so small that chips clog the hole.
4) Pipe filling into the cannoli shells. Garnish the edges with mini chocolate chips. Spoon a bit of powdered sugar and cocoa powder in a small strainer and dust this mixture over the top of cannoli.
◘ note: Save the rest of the filling to make the pie (recipe follows). Place a plastic wrap directly on the filling and refrigerate until needed (2 days max).
1) Place a strainer over a bowl then place a cheese cloth over the strainer. Add the ricotta cheese and fold the edges of cheese cloth over the cheese. Put a salad plate over the top and cover with plastic wrap. Let strain in the fridge 1 day prior to making the cannoli.
2) The next day, transfer the strained ricotta into a bowl. Add powdered sugar, vanilla extract, orange liqueur, and cinnamon; whisk until smooth, but avoid overmixing. Place a plastic wrap directly on the filling and chill for at least 4 hours.
3) Fold the chocolate chips into the filling. Scoop some filling into a zip top bag, seal the bag, and cut off one corner tip.
◘ tip: The hole should be fairly small -- big enough to let chocolate chips pass through but not so small that chips clog the hole.
4) Pipe filling into the cannoli shells. Garnish the edges with mini chocolate chips. Spoon a bit of powdered sugar and cocoa powder in a small strainer and dust this mixture over the top of cannoli.
◘ note: Save the rest of the filling to make the pie (recipe follows). Place a plastic wrap directly on the filling and refrigerate until needed (2 days max).
Cannoli Cream Pie with Nutella
ingredients:
• leftover cannoli cream filling
• 9-inch frozen regular pie crust, store-bought
• ¼ cup Nutella
ingredients:
• leftover cannoli cream filling
• 9-inch frozen regular pie crust, store-bought
• ¼ cup Nutella
instructions:
1) Preheat oven to 325° F.
2) Put Nutella in a small bowl (or keep it in the measuring cup) then place this bowl over another bowl of hot water. Replace hot water when it starts to cool until Nutella softens.
◘ note: I placed the Nutella on top of the stove as the oven is located under it. The heat was enough to soften the Nutella.
3) Give the leftover filling a final stir, then pour filling into frozen pie crust.
4) Transfer softened Nutella into a small zip top bag, cut a small tip off one corner, and pipe this onto the pie -- decorating it however you like.
5) Place the pie over a sheet pan and bake for 50 minutes.
◘ note: The pie will rise in the last 10-15 minutes, but it will return to normal as it cools.
6) Transfer the pie to a cooling rack, let cool for 1 hour. Put the cooled pie in the fridge and chill for at least 6 hours before cutting into it.
Cannoli
1) Preheat oven to 325° F.
2) Put Nutella in a small bowl (or keep it in the measuring cup) then place this bowl over another bowl of hot water. Replace hot water when it starts to cool until Nutella softens.
◘ note: I placed the Nutella on top of the stove as the oven is located under it. The heat was enough to soften the Nutella.
3) Give the leftover filling a final stir, then pour filling into frozen pie crust.
4) Transfer softened Nutella into a small zip top bag, cut a small tip off one corner, and pipe this onto the pie -- decorating it however you like.
5) Place the pie over a sheet pan and bake for 50 minutes.
◘ note: The pie will rise in the last 10-15 minutes, but it will return to normal as it cools.
6) Transfer the pie to a cooling rack, let cool for 1 hour. Put the cooled pie in the fridge and chill for at least 6 hours before cutting into it.
Cannoli
Cannoli Cream Pie with Nutella
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