How To Make Baked and Fried Cannoli Shells WITHOUT Tubes/Molds
In this video, you will see how to make Homemade Baked and Fried Cannolis and even your own cannoli tubes.
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Ingredients:
Cannoli Shells
3 cups (12 3/4 oz / 360 g) all-purpose flour
1/4 cup (1 3/4 oz / 50 g) sugar
1 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons (2 oz / 57 g) cold butter, cubed
2 eggs
2 tablespoons (1 fl oz / 30 ml) white vinegar
1 - 2 tablespoons cold water
Cannoli Filling
2 pounds (910 g) ricotta cheese, drained
1 1/2 cups (6 3/8 oz / 180 g) powdered sugar
1 teaspoon vanilla extract
Optional ingredients:
Mini chocolate chips, cinnamon, grated orange zest, candied orange peel
For dipping ends of cannolis:
Chocolate chips
Chopped Nuts
Melted Chocolate
Powdered sugar for dusting
Eggless Cream Roll Recipe without Mold |Bakery Style Cream Puff Pastry Recipe|How to Make Cream Roll
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Eggless Cream Roll Recipe without Mold |Bakery Style Cream Puff Pastry Recipe| How to Make Cream Roll
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Ingredients :
For Dough -
Salt 1/2 tsp
Water 1/3 cup or 80 ml
Unsalted butter 1/2 cup or 120 gram
All purpose flour 1 cup or 160 gram
For Cream -
Unsalted Butter 1/2 cup or 120 gram
Powdered sugar 1 cup or 150 gram
Salt 1/4 tsp
Vanilla Essence 1 tsp
2-3 tbsp milk
For mold-
Foil paper and butter paper
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SICILIAN CANNOLI - Traditional Italian Recipe
Cannoli is among the most representative dessert of Sicily, in Italy and in the world. Tube-shaped shells of fried pastry dough, filled with ricotta cheese (traditionally made with sheep milk ricotta cheese) sweetened with sugar and enriched with chocolate chips, pistachio crumbs or candied cherries. Prepare your cannoli and enjoy the unique taste of Sicily!
00:00 - WHAT'S COOKING?
00:23 - DOUGH PREPARATION
04:32 - COOKING
05:15 - RICOTTA PREPARATION
05:52 - PLATING
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (for 30 pieces)
Cake flour 260 g
Sugar 20 g
Lard 30 g
Unsweetened cocoa powder 5 g
Fine salt 1 pinch
Eggs 20 g
Winegar 10 g
Marsala Wine 60 g
Sheep milk ricotta cheese 1 kg
Sugar 130 g
Dark chocolate drop 80 g
Egg a.n. (to brush cannoli’s dough)
Seed oil 1 l (for frying)
Candied cherry (to taste)
Icing sugar (to taste)
Pistachio crumbs (to taste)
Candied orange (to taste)
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Homemade Cannoli Recipe - Italian pastry| Baked Homemade Cannolis | How To Make Cannoli Shells
Cannolis, a popular Italian dessert consists of crispy shells filled with creamy ricotta filling flavoured with vanilla, orange zest and chocolate chips.I am sharing my recipe for the homemade cannoli shells along with creamy ricotta filling.
#homemadecannolis #italiancannolis #bakedcannolis
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How to Make the Best Cannoli with Alex Guarnaschell | The Best Thing I Ever Made | Food Network
If you're gonna cook at home and you're gonna take the time to do it, I say you gotta make a cannoli... like, now. - Alex Guarnaschelli
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Acclaimed chefs, cookbook authors and Food Network personalities – people who have spent their lives obsessing over food – reveal not only what they love to eat, but what they love to make. From personal family recipes to favorite dishes off their own menus, these food experts share their secrets and show us how to cook what they consider to be The Best Thing I Ever Made.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Cannoli
RECIPE COURTESY OF ALEX GUARNASCHELLI
Level: Intermediate
Total: 1 hr 30 min
Prep: 45 min
Inactive: 30 min
Cook: 15 min
Yield: 24 cannoli
Ingredients
Shells:
2 cups all-purpose flour
1 tablespoon granulated sugar
1/4 teaspoon kosher salt
1 tablespoon plus 2 teaspoons unsalted butter, cut into small pieces
1 egg yolk
1/2 cup dry white wine
Filling:
2 cups ricotta cheese, preferably whole milk
3/4 cup powdered sugar
1 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 cup heavy cream
1/4 cup small semisweet chocolate chips
1 lemon
1 quart canola oil, for frying
Flour, for rolling
1 egg, lightly beaten, for egg wash
Powdered sugar, for dusting
Directions
For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
Cook’s Note
If the ricotta has an excess of liquid, drain it over a strainer for at least a half an hour before making the filling. Make and fry the shells and the filling. Don't fill the shells with the cream until you are ready to eat them. Everyone loves a crispy cannoli.
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