Cornucopia Cannoli
Recipe - Gourmet Garage Corporate
Cornucopia Cannoli
Prep Time45 Minutes
Servings20
Cook Time15 Minutes
Ingredients
2 Cups all-purpose flour
1 Tbsp granulated sugar
¼ tsp salt
1 Tbsp + 2 tsp unsalted butter, cubed
1 egg yolk
½ Cups dry white wine
vegetable oil, for frying
2 Cups Bowl & Basket Ricotta
¾ Cups Bowl & Basket Powdered Sugar
¼ Cups Bowl & Basket Chocolate Chips
¼ Cups heavy cream
Directions
- First, prepare the cannoli dough. This can be made up to a week in advance and stored in the freezer. Sift together the flour, sugar and salt in a medium bowl. Mix in the butter pieces, using your fingertips to work into a sandy texture. Add the egg yolk and wine, then mix until well combined. Shape into a ball, wrap with plastic and flatten into a disc. Keep chilled in the refrigerator while preparing the filling.
- To make the filling: whisk the Bowl & Basket™ Ricotta until smooth. Add in the sifted Bowl & Basket™ Powdered Sugar, and whisk together. Separately, beat the heavy cream until stiff, then fold gently into the ricotta mixture. Transfer to a piping bag, and refrigerate for 30 minutes.
- Bring the frying oil up to 360ºF. Meanwhile, on a lightly floured surface, roll out the dough until it is ⅛” thick. Cut into rounds. Shape small pieces of aluminum foil into a cornucopia shape (hack: use an ice cream cone as a guide!), making sure to leave openings on both ends. Wrap a piece of dough around the foil, making sure it sticks to itself. Fry the cannoli shells for about 3 minutes each, until bubbly and golden. Use a pair of tongs to hold the shell off the bottom of the pan, and for easy removal. Be sure to let the oil drip from inside the foil mold before removing to let drain on paper towels.
- Let the shells cool slightly before carefully removing the aluminum molds.
- Pipe each shell full of the ricotta filling. Roll the end in Bowl & Basket™ Chocolate Chips, or small dried fruits and nuts, then serve and enjoy!
45 minutes
Prep Time
15 minutes
Cook Time
20
Servings
Shop Ingredients
Makes 20 servings
Not Available
Not Available
Bowl & Basket Specialty Chunk Light Skipjack Tuna in Water, No Salt Added, 5 oz
$1.99$0.40/oz
Breakstone's Unsalted Butter, 2 count, 8 oz
$4.99$0.62/oz
Organic Valley Large Brown Free Range Organic Eggs, 12 count, 24 oz
$8.99$0.75 each
Not Available
Wesson Pure Vegetable Oil, 40 fl oz
$5.49$0.14/fl oz
Not Available
Not Available
Not Available
Cream-O-Land Dairy Heavy Cream, 1 pint
$4.49$4.49/pt
Directions
- First, prepare the cannoli dough. This can be made up to a week in advance and stored in the freezer. Sift together the flour, sugar and salt in a medium bowl. Mix in the butter pieces, using your fingertips to work into a sandy texture. Add the egg yolk and wine, then mix until well combined. Shape into a ball, wrap with plastic and flatten into a disc. Keep chilled in the refrigerator while preparing the filling.
- To make the filling: whisk the Bowl & Basket™ Ricotta until smooth. Add in the sifted Bowl & Basket™ Powdered Sugar, and whisk together. Separately, beat the heavy cream until stiff, then fold gently into the ricotta mixture. Transfer to a piping bag, and refrigerate for 30 minutes.
- Bring the frying oil up to 360ºF. Meanwhile, on a lightly floured surface, roll out the dough until it is ⅛” thick. Cut into rounds. Shape small pieces of aluminum foil into a cornucopia shape (hack: use an ice cream cone as a guide!), making sure to leave openings on both ends. Wrap a piece of dough around the foil, making sure it sticks to itself. Fry the cannoli shells for about 3 minutes each, until bubbly and golden. Use a pair of tongs to hold the shell off the bottom of the pan, and for easy removal. Be sure to let the oil drip from inside the foil mold before removing to let drain on paper towels.
- Let the shells cool slightly before carefully removing the aluminum molds.
- Pipe each shell full of the ricotta filling. Roll the end in Bowl & Basket™ Chocolate Chips, or small dried fruits and nuts, then serve and enjoy!