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Results 11 - 20 of 61 for cannolis
Wrap all sides and bottom of a 9-inch spring form pan securely with a double layer thickness of aluminum foil. Combine all of the crust ...
In large bowl, with mixer at medium speed, beat ricotta cheese, sugar, coffee powder and vanilla until light, about 3 minutes. Meanwhile, ...
Blend cheese and sugar until smooth. Add remaining ingredients. Put filling into cannoli shell by teaspoon.
Whip Ricotta in electric mixture ... dip ends of cannoli into toasted almonds or pistachio ... to serve. Sprinkle powdered sugar over the tops.
15. CANNOLI
Blend first 4 ingredients and ... both ends with filling, then sprinkle ends with chopped nuts and dust with powdered sugar. Makes 12 cannolis.
16. CANNOLI FILLING
Drain ricotta in a colander ... minutes. Fold in some chocolate chips and use to fill cannoli or between cake layers. Fills about 15-18 cannoli.
17. CANNOLI
In large bowl, with portable ... Refrigerate, covered, 2 hours. With teaspoon, fill shells with ricotta and serve. Approximately 10 cannoli shells.
18. ITALIAN CANNOLI
In a large bowl beat ... remove gently and fill cannoli shells. Tip: Oil should be hot enough to brown a 1-inch bread cube in just under 1 minute.
In bowl sift together flour, ... squares. Put metal cannoli tube diagonally on each square ... of dough over to meet in middle. Press to seal.
20. CANNOLI SHELLS
Mix, roll out on board, cut into squares and wrap around tubes using egg white to hold together. Heat oil and deep fry 2 or 3 at a time ...
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