Cannoli Craze

January 12, 2010 by

Yay! New and exciting news! I had my second “Miss Cupcake Call!” This time, however, it was something I had NEVER tried. So, naturally, I was completely and ridiculously excited. I had a free day, and off to work was I!

The call was for chocolate chip cannoli. What? Cannoli? That Italian creamy and delicious crunchy log with chocolate. Ok! I’m game. I was even given the recipe, so all that I had to do was make it! Even better! The work was practically done for me! So, I messed up quite a few cannoli shells in my quest for this new and exciting treat, but I’ll include all the messy details!

“Lightened Up” Canolis

Items Needed:

Ricotta Filling:

8 cups part-skim ricotta cheese (1-32 ounce containers)
2/3 cup granulated sugar
1/2 teaspoon of vanilla extract
6 ounces 1/3 less fat cream cheese
6 ounces finely chopped semi-sweet chocolate

Shells:

Cooking Spray
1/3 cup granulated sugar and 1/2 teaspoon cinnamon combined
One package frozen phyllo dough, thawed
4 tablespoons butter, melted

1. To make the filling, combine sugar, cream cheese, vanilla extract, and ricotta in mixer on medium until combined. Fold in chocolate and refrigerate. (enough for 12 shells)
2. To make shells, preheat oven to 375* F. Take pieces of aluminum foil and roll up (using your finger as a guide). Make sure that you don’t roll them very tight or you will not be able to get them out of the shell after they are done. Next, coat the rolls with cooking spray.
3. Lay out the phyllo dough. Take one sheet of dough and brush melted butter and sprinkle with cinamon sugar. Repeat with one more layer. Cut into four equal parts, and roll up onto aluminum Rolls. Repeat with remaining rolls. Spray with cookin spray.
4. Bake for 12-14 minutes or until golden brown. Take out of the oven and sprinkle with cinamon sugar. Transfer to wire rack to cool. Remove foil by twisting the ends in opposite directions and pull out foil.
5. Place filling in pastry bag and fill each cannoli with the ricotta filling. Place chocolate chips on either end, and sprinkle with cocoa powder and powdered sugar. Serve Immediately because the shells will get soggy after awhile. I sent the shells and the filling separate, and it can be filled when necessary.

These were my very first cannoli aluminum rolls. Two words for you. Didn’t work. I rolled them to tightly and the end result…they all fell apart and broke and shattered into little pieces. Make the rolls bigger I say!

The rolls that turned out! I was rather excited after the first batch failed miserably. It all worked out, so don’t be afraid to try!
MMMMHMMMM. I actually loved these. I’m not one for cannolis but these were tasty. Plus, the fact that they were lighter made me feel a little better about myself.
Here are a few of the precious little morsels, all ready for their reciever! She loved them and hopefully all the people she shares them with will think the same. In the meantime, I think I’ll go eat some of those broken shell ;)…..why do you think I broke so many? haha
Filed Under: Desserts
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