TigerChef

When it comes to cheese, I’m obsessed! Cheese filled cannoli- now we’re talking. The smooth, light filling in a shell with a perfect crunch... My mouth is already watering!

20 store bought cannoli shells

Or

3 cups flour

1/4 cup sugar

1/4 teaspoon salt

3/4 teaspoon cinnamon

3 tablespoon shortening

2 eggs

4 tablespoons Marsala Wine

1. Sift dry ingredients. Using a blender, add the shortening and blend until the dough looks like small peas.
2. Mix in the eggs before adding the wine, 1 tablespoon at a time. Once the dough is combined, place it in the refrigerator for a couple of hours.
3. Remove the dough from the refrigerator and roll it out, paper thin, on a floured surface.
4. Cut 5” shells for larger cannoli shells or 3” for smaller ones.
5. Wrap the dough around a Cannoli form leaving 1/4” of the cannoli form uncovered at one end. Using the yolk of 1 beaten egg, stick the ends of the dough to each other.
6. Using a deep fryer, fry 2 shells at a time at 375°F until golden brown.
7. Remove the cannoli forms from the fryer using a basket or slotted spoon and place them on a paper towel until they are completely cooled.
8. Once they are 100% cooled, slip the cannoli shells off the forms.

Cheese Filling

5 oz. whipped topping

1 container whipped cream cheese

½ cup sugar

1 teaspoon vanilla sugar

1 bar good quality chocolate, melted

1. Beat the whipped topping until stiff. Add the cream cheese and sugars one by one while mixing. Add the melted chocolate and mix it in by hand.
2. Pour the cheese filling into a pastry bag and fill the cannoli shells. Freeze for roughly one hour.

Garnish

8 oz. good quality chocolate

12 oz. pistachio nut crunch

1. Melt the chocolate in a microwave or double boiler. Dip both ends of every cannoli shell into the melted chocolate prior to dipping them into the crunch.
2. Refrigerate or freeze until ready to serve.

Filed under: Recipes • General

Tags: cannoli