Cannoli di Pasqua (Easter Cannoli) is a traditional Italian recipe for a classic dessert of home-made cannoli filled with a cream cheese, sugar and chocolate blend that makes an indulgent dessert for Easter. The full recipe is presented here and I hope you enjoy this classic Italian version of: Easter Cannoli (Cannoli di Pasqua).
This is a classic Italian Easter dessert of home-made cannoli, deep fried in oil and stuffed with a sweetened cream cheese mixture.
Go to the printable version of the recipe
1/8 tsp salt
1 tbsp granulated sugar
100g (1/2 cup) butter, diced
1 egg, lightly beaten
60ml (4 tbsp) white wine
vegetable oil for frying
250ml (1 cup) mascarpone cheese
120g (1/2 cup) icing sugar, sifted
1 tbsp amaretto liqueur
90g (3 oz) dark chocolate, finely grated
icing (confectioners') sugar, for dusting
very finely shredded lemon zest, to garnish
After this time, turn the dough out onto a lightly-floured work surface. Roll the dough out to 1.5mm thick then cut into 8.5cm diameter circles. Use a rolling pin to shape these circles into 12.5cm ovals by rolling up and down one side only. Now take a cannoli former (I use a smooth plastic pipe) and arrange this down the centre of the long side of the oval. Carefully roll the dough around it to form a tube (the two ends should overlap over the former). Moisten the free ends of the dough and press together to seal.
Pour oil to a depth of 8cm in a flame-proof casserole. Heat to 170ºC (340ºF) then carefully slip the cannoli shells of the former and fry in small batches in the oil for about 1 minute apiece, or until golden brown. Remove with a spider or slotted spoon and drain on kitchen paper. Set aside to cool completely.
Drain the ricotta cheese in a strainer then place in a bowl and beat until smooth. Add the mascarpone cheese, icing sugar and amaretto then beat until smooth and thoroughly combined. Fold in 2/3 of the grated chocolate then cover the bowl with clingfilm (plastic wrap) and set aside to chill for 4 hours.
After this time either pipe or spoon the cheese mixture into the cannoli shells. Arrange on a serving place and sprinkle with icing sugar. Dust the exposed filling in the cannoli with the remaining grated chocolate and the lemon zest. Serve immediately.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This is a classic Italian Easter dessert of home-made cannoli, deep fried in oil and stuffed with a sweetened cream cheese mixture.
Go to the printable version of the recipe
Cannoli di Pasqua (Easter Cannoli) Recipe
Ingredients:
For the Cannoli:
280g (2 1/2 cups) plain flour1/8 tsp salt
1 tbsp granulated sugar
100g (1/2 cup) butter, diced
1 egg, lightly beaten
60ml (4 tbsp) white wine
vegetable oil for frying
For the Filing:
250ml (1 cup) ricotta cheese250ml (1 cup) mascarpone cheese
120g (1/2 cup) icing sugar, sifted
1 tbsp amaretto liqueur
90g (3 oz) dark chocolate, finely grated
icing (confectioners') sugar, for dusting
very finely shredded lemon zest, to garnish
Method:
Combine the flour, salt and granulated sugar in a bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse crumbs. Now stir in the beaten egg until well combined. Add the white wine, a little at a time, mixing until the ingredients come together as a dough. From in to a ball, cover with clingfilm (plastic wrap) and refrigerate for 30 minutes.After this time, turn the dough out onto a lightly-floured work surface. Roll the dough out to 1.5mm thick then cut into 8.5cm diameter circles. Use a rolling pin to shape these circles into 12.5cm ovals by rolling up and down one side only. Now take a cannoli former (I use a smooth plastic pipe) and arrange this down the centre of the long side of the oval. Carefully roll the dough around it to form a tube (the two ends should overlap over the former). Moisten the free ends of the dough and press together to seal.
Pour oil to a depth of 8cm in a flame-proof casserole. Heat to 170ºC (340ºF) then carefully slip the cannoli shells of the former and fry in small batches in the oil for about 1 minute apiece, or until golden brown. Remove with a spider or slotted spoon and drain on kitchen paper. Set aside to cool completely.
Drain the ricotta cheese in a strainer then place in a bowl and beat until smooth. Add the mascarpone cheese, icing sugar and amaretto then beat until smooth and thoroughly combined. Fold in 2/3 of the grated chocolate then cover the bowl with clingfilm (plastic wrap) and set aside to chill for 4 hours.
After this time either pipe or spoon the cheese mixture into the cannoli shells. Arrange on a serving place and sprinkle with icing sugar. Dust the exposed filling in the cannoli with the remaining grated chocolate and the lemon zest. Serve immediately.
Printable version of the Recipe
britain, easter, peas, salad, accompaniment, vegetarian
Dessert
Italy
Cannoli di Pasqua (Easter Cannoli)
https://fabulousfusionfood.blogspot.com/2019/04/cannoli-di-pasqua-easter-cannoli-recipe.html
Cannoli di Pasqua (Easter Cannoli). This is a Italian recipe for a special version of cannoli (cream cheese filled pastry) that is typically served for Easter.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQRlYaaCoUSiZWgs0PGuMTHZofBRz74xYRkqCVVWJ_Xk5qcuP0afFsXGfRfQ4Fg0U1fWIllmpqhHdubL29HB422VkRnb6hfsaFnxPTG5YjfN3bLKFRq9Ef57BYKTcyzmUfAuRNkzCX2i4/s1600/easter-cannoli.png
2019-04-19
Yield: 6–8
Cannoli di Pasqua (Easter Cannoli)
Cannoli di Pasqua (Easter Cannoli). This is a Italian recipe for a special version of cannoli (cream cheese filled pastry) that is typically served for Easter.
prep time: 300 mins
cook time: 30 mins
total time: 330 mins
Ingredients:
- 280g (2 1/2 cups) plain flour
- 1/8 tsp salt
- 1 tbsp granulated sugar
- 100g (1/2 cup) butter, diced
- 1 egg, lightly beaten
- 60ml (4 tbsp) white wine
- 250ml (1 cup) ricotta cheese
- 250ml (1 cup) mascarpone cheese
- 120g (1/2 cup) icing sugar, sifted
- 1 tbsp amaretto liqueur
- 90g (3 oz) dark chocolate, finely grated
- icing (confectioners') sugar, for dusting
- very finely shredded lemon zest, to garnish
For the Cannoli:
For the Filing:
Method:
- Combine the flour, salt and granulated sugar in a bowl. Add the butter and rub in with your fingertips until the mixture resembles coarse crumbs. Now stir in the beaten egg until well combined. Add the white wine, a little at a time, mixing until the ingredients come together as a dough. From in to a ball, cover with clingfilm (plastic wrap) and refrigerate for 30 minutes.
- After this time, turn the dough out onto a lightly-floured work surface. Roll the dough out to 1.5mm thick then cut into 8.5cm diameter circles. Use a rolling pin to shape these circles into 12.5cm ovals by rolling up and down one side only. Now take a cannoli former (I use a smooth plastic pipe) and arrange this down the centre of the long side of the oval. Carefully roll the dough around it to form a tube (the two ends should overlap over the former). Moisten the free ends of the dough and press together to seal.
- Pour oil to a depth of 8cm in a flame-proof casserole. Heat to 170ºC (340ºF) then carefully slip the cannoli shells of the former and fry in small batches in the oil for about 1 minute apiece, or until golden brown. Remove with a spider or slotted spoon and drain on kitchen paper. Set aside to cool completely.
- Drain the ricotta cheese in a strainer then place in a bowl and beat until smooth. Add the mascarpone cheese, icing sugar and amaretto then beat until smooth and thoroughly combined. Fold in 2/3 of the grated chocolate then cover the bowl with clingfilm (plastic wrap) and set aside to chill for 4 hours.
- After this time either pipe or spoon the cheese mixture into the cannoli shells. Arrange on a serving place and sprinkle with icing sugar. Dust the exposed filling in the cannoli with the remaining grated chocolate and the lemon zest. Serve immediately.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
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