| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
Does anyone have any good recipes for cannoli fillings? I need the
basic ricotta filling recipe and any other variations would be
appreciated. There don't seem to be any in the file already.
Thanks,
Mary
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3053.1 | MR4DEC::MAHONEY | Thu May 23 1991 10:53 | 8 | ||
I only use ricotta cheese and powder sugar to taste
and few drops of vanilla, it's so easy!
I make my own canollis, fry them and keep them in airtight contained
till ready to be served, then I fill them and springle sugar over them.
Ana
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| 3053.2 | TIMBER::HACHE | Gimme Sleep | Thu May 23 1991 14:41 | 10 | |
Sweetened ricotta (see -1) is a great base for all kinds
of flavorings (and is the traditional filling). I add
different liquours or rum instead of vanilla.
I sometimes add instant pistachio or chocolate pudding mix
instead of sugar.
dm
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| 3053.3 | My mom is 100% italian | NEWPRT::WAGNER_BA | Thu May 23 1991 20:24 | 2 | |
Isn't this recipe supposed to include grated chocolate and chopped
candied fruits? When my mom makes em I pick out the fruit!
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| 3053.5 | NOVA::RUBINO | Wed May 29 1991 15:32 | 29 | ||
This has always been an interesting topic to me. Coming from
an Italian family in New York I never saw anything but 1 kind
of Cannoli filling until moving to New England where I was
introduced to chocolate, Vanilla, Lemon, puddings etc...
The traditional Ricotta based filling is cinnamon based, and you
need a cinnamon oil to make it (you can get the cinnamon oil in
an Italian Pastry shop, I recently found some in the North End of
Boston) or in a pinch use ground cinnamon.
Start with Ricotta cheese that has been well drained, you might
want to let it sit on top of a cheesecloth to remove as much
water as possible. The other trick is to really stir it and remove
the lumps. So many restaurants in this area serve Cannolis that
have water in them and have a grainy testure. The cream should be
dry, thick and smooth. No lumps or grainy texture.
To the cheese add confectioners sugar, touch of Vanilla extract,
touch of cinnamon oil, miniature chocolate chips and citron candy.
Stir well. Fill the cannoli shells with a spoon or a pastry bag,
dust with more powdered sugar and serve immediately. You can not
keep filled cannoli for more than a few hours as the shell will
get soggy.
Enjoy with a good cup of espresso!
mike
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| 3053.6 | STAR::HEERMANCE | Overdrawn at the Memory Bank | Mon Jun 10 1991 10:06 | 10 | |
Re: .5
> dust with more powdered sugar and serve immediately. You can not
> keep filled cannoli for more than a few hours as the shell will
> get soggy.
Right on. Soggy cannoli's are the pits.
Martin
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| 3053.7 | Shell? | WLDWST::KLYDIE | U_Move_Me | Fri Jan 24 1992 21:11 | 5 |
Anyone have a recipe how to make the cannoli pastry shell?
KJL
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| 3053.8 | you'll fry for that -:) | TNPUBS::STEINHART | Mon Feb 03 1992 15:43 | 17 | |
Buy em in a box at De Moulas Market Basket.
else
Fill the deep fat fryer
Get a special cannoli mold
.
.
.
return to De Moulas
Better to make a superlative filling, imho. Gotta be ricotta cheese as
a base.
Laura
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