Best 3 Cannoli With Orange Ricotta Filling Recipes

CHOCOLATE CHIP-ORANGE CANNOLI (CANNOLI DI RICOTTA)

Steps:

• Make dough
• In medium bowl, whisk together flour, sugar, cocoa, and cinnamon. Using fingertips or pastry blender, blend in butter just until mixture resembles coarse meal. (Alternatively, pulse in food processor.) Drizzle limoncillo over mixture and gently stir with fork until incorporated.
• Turn out dough onto sheet of plastic wrap. (Dough will still look somewhat dry and crumbly.) Gather together into ball, wrap in plastic, and refrigerate 45 minutes to 1 hour.
• Make filling
• In medium mixing bowl, stir together ricotta, sugar, chocolate chips, orange peel, and vanilla. Spoon mixture into pastry bag fitted with 1/2-inch round tip and refrigerate until ready to use. (Filling can be made up to 1 day ahead and refrigerated, covered.)
• Form, fry, and fill shells
• Cut dough into 4 even pieces. On lightly floured surface, roll out 1 piece to 1/8-inch thick. Using floured cookie cutter, cut out 2 to 3 rounds from dough. Transfer rounds to baking sheet and keep covered with plastic wrap. Roll out remaining dough and cut rounds in same manner, then gather scraps, roll out, and cut again.
• Fill heavy 4-quart pot with oil to depth of 3 inches. Heat over moderate heat until thermometer registers 375°F.
• Meanwhile, brush bottom edge of 1 dough round with egg white. Wrap dough around 1 cannoli tube with egg white-brushed end overlapping other end and gently press edges together to seal. Make 5 more shells in same manner. (Keep remaining rounds covered with plastic.)
• Working in 2 batches, fry formed shells in hot oil until deep golden brown, about 1 minute. Transfer to paper towel-lined plate to drain and cool 5 minutes. Stand tubes upright and tap gently against countertop to loosen shells. Twist molds to remove shells.
• Wrap remaining dough around tubes and fry in same manner. (Shells may be made 1 day ahead and stored at room temperature, unfilled and uncovered.)
• When ready to serve, pipe filling into 1 end of cannoli shell, filling shell halfway, then pipe into other end. Repeat to fill remaining shells. Dust with confectioner's sugar and serve immediately.

ORANGE CHOCOLATE CANNOLI DIP

Steps:

• Put the chocolate chips in a microwave-safe bowl and microwave, stirring every 30 seconds, until melted, about 1 1/2 minutes.
• Pulse the ricotta, confectioners' sugar, orange zest, orange liqueur, if using, and vanilla in a food processor until smooth. Add the chocolate and pulse until well combined. Transfer to a small serving bowl and sprinkle with a little more orange zest. Refrigerate until ready to serve. (Dip can be made up to 1 day ahead and kept refrigerated in an airtight container.)
• Heat about 1/2 inch oil in a large skillet over medium-high heat until it reaches 350 degrees F and line a tray with paper towels. Working in batches, fry the wonton wrappers, turning once, until crispy and golden brown on both sides, 1 to 1 1/2 minutes per batch. Transfer to the lined tray.
• Dust the fried wonton wrappers with confectioners' sugar and serve with the chocolate orange dip.

CANNOLI WITH ORANGE-RICOTTA FILLING

Steps:

• 1. TO MAKE THE FILLING: Rub the ricotta through a coarse-meshed sieve into a medium bowl. Stir in the confectioners' sugar, liqueur, and orange zest. Cover and refrigerate until ready to use. 2. TO MAKE THE DOUGH: In a food processor, pulse the flour, sugar, cinnamon, and salt to mix. Add the 1/4 cup shortening and pulse until the mixture resembles coarse meal with a few pea-sized bits. In a glass measuring cup, mix the Marsala, vinegar, and egg. With the machine running, add the liquid through the feed tube and process until a ball forms on top of the blade. Process for 20 seconds to knead the dough. To make the dough by hand, stir the flour, sugar, cinnamon, and salt together in a large bowl. Add the shortening and cut it in with a pastry blender or 2 knives until the mixture resembles coarse crumbs. Stir in the wine mixture to form a soft dough. Transfer to a lightly floured work surface and knead just until the dough is smooth and supple, about 5 minutes. Wrap the ball of dough with plastic wrap. Let stand at room temperature for 30 minutes. 3. Place a large wire cake rack over a jelly roll pan. In a deep Dutch oven, melt vegetable shortening over high heat to a depth of 2 to 3 inches and heat it to 365°F. 4. Working with one half of the dough at a time, roll it out on a lightly floured surface until Y16 inch thick. Using a saucer as a guide, cut out rounds that are slightly less wide than the length of the cannoli tubes (for example, just less than 4 inches wide for 4-inch-long tubes). Wrap a pastry round around each tube, overlapping the ends and securing the round closed with a dab of egg white. Do not get any egg white on the tube, or it will glue the pastry to the tube. 5. Deep-fry 2 tubes (it is hard to keep track of more than 2 at a time) until golden brown, about 1 minute. Using kitchen tongs, carefully transfer the tubes to the wire rack to drain. Let cool for about 2 minutes and, holding the tube with the kitchen tongs (the tube will be hot), slide the cannoli shell from the tube. Let the tubes cool (no need to wash them) while frying the other 2 tubes. Continue forming and frying the cannoli shells until all the dough is used. Let the fried shells cool completely. Do not reroll any scraps. If you wish, cut them into cookie-sized portions, deep-fry until golden, dust with confectioners' sugar, and serve as cookies. 6. To keep the cannoli shells from softening, fill them no more than 1 hour before serving. Put the filling in a pastry bag fitted with a No.5 plain tip (a 1/2-inch-wide opening). Pipe the filling into the pastry shells, filling first one side of the shell, and then the other. To garnish, grate chocolate over the exposed filling and sift confectioners' sugar over the cannoli.