How To make Cannoli Cream Pizza
Dessert Pizza Shells 1 c Confectioners' sugar
6 c Ricotta cheese, well drained
1 1/4 c Candied fruit, fine chopped
2 ts Vanilla extract
2 oz Semisweet miniature
-chocolate chips
Unsalted pistachios, -coarsely chopped Unsweetened cocoa powder In a food processor or mixing bowl, whip the confectioners' sugar with the ricotta cheese until smooth and creamy. Fold in the candied fruit, vanilla and chocolate chips. Chill, covered, for two to three hours before using. Put a layer of the cannoli cream over the baked pizza shell. Sprinkle the chopped pistachios over the cheese. Dust lightly with cocoa powder if desired. Source: Pat Bruno, Pizza Today June 1992.
How To make Cannoli Cream Pizza's Videos
The Unicorn Cannoli from Zoli's Pizza
The Unicorn Cannoli is a custom creation from Zoli's Pizza in DFW (Addison, Texas). It's filled with birthday cannoli cream and topped with brownies, Twinkies, and whipped cream.
How to Make Pumpkin Pizzelle Cannoli | Colavita
This twist on the classic cannoli is sure to impress on your holiday table, or make them any other day of the week to brighten it up!
Pumpkin Ricotta Cannoli with Pizzelle Cookie Shells
Prep Time: 20 minutes
Cook Time: 40 minutes
Makes 26
Ingredients for the Cannoli
3 eggs
1 ¾ cups all purpose flour
½ tsp almond extract
½ cup olive oil
2 tsp baking powder
¾ cup sugar
1 tsp vanilla extract
Equipment: Pizzelle Iron
Cannoli forms or the handle of a wooden spoon
Pastry bag with tip
Metal spatula
Process
Beat the eggs and sugar with a handheld or electric mixer until foamy. Add the olive oil, vanilla and almond extracts. Mix well. Add the baking powder to the flour and whisk to combine. Add the flour mixture to the wet ingredients and mix with the electric mixer until combined. Heat up your pizzelle iron. While the iron is heating, roll the pizzelle dough into balls about an inch in diameter. Open the iron, and press the dough balls into the spaces for the pizzelle. Close the lid and allow them to bake. The light on the iron will go out when they are ready. Quickly, using a metal spatula, remove the freshly cooked pizzelle and wrap it (it will still be malleable), around the cannoli form or a wooden spoon handle. Hold in place for about 30 seconds until set. Repeat with the remaining dough until you have made all your shells
Ingredients for the Pumpkin Ricotta Filling
1 cup fresh ricotta cheese
8 oz mascarpone cheese
1.5 cups confectioner’s sugar
1/3 cup pumpkin
1 tsp cinnamon
¼ tsp each of ground ginger, clove and allspice
Process
Combine everything and blend with an electric mixer for about 1 minute. Do not over-mix or the filling will become grainy. Trim off the bottom ½dz of the plastic pastry bag and insert a metal tip into the bottom of the bag. Using a spatula or large spoon, scoop the filling into the pastry bag and squeeze it toward the bottom. You don’t have to fill it all up at once. Insert the tip of the filled pastry bag into one side of the cannoli shell and pipe in the filling. Flip the cannoli shell around and fill the other side. Repeat with the remaining shells. Optional: Dust the tops of the filled cannoli with confectioner’s sugar. Serve these treat immediately. The shells will get soggy if they sit out too long.
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Cannoli Pizza for dessert!!
A fun day making dessert with my family!!
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Cannoli cream recipe-
Cannoli with Ricotta Cream
Cannoli with Ricotta Cream
Watch this step by step recipe on how to make Cannoli with Ricotta Cream
Ingredients for this recipe are listed in this step by step video.
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Happy Baking!
Pizza cannoli: a delicious recipe ready in a few steps
Here's a fun appetizer ready in a few steps:
INGREDIENTS
430g (3 1/2 cups) flour 40ml (3 tbsp) olive oil 230ml (1 cup) water 7g dry yeast 10g (1/2 tbsp) salt Tomato sauce Grated cheese Olive oil Oregano Beaten egg Black sesame seeds Sesame seeds
METHOD
Mix flour, oil, water, yeast, and salt in a bowl. Massage well until a smooth dough forms. Cover with cling film and let rest for 2 hours, or until doubled size.
Divide the dough into several balls. Flatten each ball with a rolling pin, add tomato sauce, oregano, olive oil, and grated cheese.
Fold in both sides. Place on a baking tray.
Brush each piece with beaten egg and sprinkle with regular sesame and black sesame. Bake for 20 minutes at 180°C (356°F).
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Italian Ricotta Cannoli | Everyday Gourmet S9 EP52
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