Farmersgirl Kitchen

Chocolate Dipped Cannoli

I was thrown a little by the theme for this month’s ‘We should Cocoa’, (the blogger challenge run by Choclette at Chocolate Log Blog and Chele at Chocolate Teapot) it’s Chocolate and Cheese!  I’ve been mulling this over since it was announced, trying to think what I could make.  Then I remembered the ricotta and chocolate filled cannoli that my SIL used to bring to us from a Sicilian Bakery in Edinburgh.

I did a bit of research online, but decided that, rather than making the biscuit shells, I would use filo pastry.  I bought the pastry and then it occurred to me that I had no idea what I would use to create the tubes…but you will see that I did manage to come up with something.

Chocolate Dipped Cannoli

1 pack Filo pastry
25g butter, melted
Tub of Ricotta cheese
50g dark chocolate, chopped
1 tbsp Amaretto liqueur
1/2 tsp cinnamon
2 tbsp icing sugar
You can get two large cannoli from two sheets of filo pastry, they did come out quite large but would be quite fiddly to make smaller.

Heat the oven to 200C or 180C (fan).  Lay out one sheet of filo, brush with melted butter and lay another sheet on top.  

Using a small plate, cut out two circles per sheet, or more if you are making them smaller.  Brush them with more butter.

So here is my solution for making the cannoli tubes, rolled up aluminium foil! Roll the circle round the foil with the butter side out and bake in the oven for about 10 minutes until the tubes are golden brown. Leave to cool then carefully remove the foil.

Mix the ricotta, 25g of the chocolate, the Amaretto and the sugar.  Fill a disposable piping bag without a nozzle and snip off the end. Fill from both ends with the cheese mixture.

Melt the rest of chocolate in a bowl over a pan of simmering water and dip the end of the cannoli into the melted chocolate.  Place onto a plate covered with baking paper and place in the fridge for about an hour until the chocolate and filling are set. Dust with icing sugar.

I was really pleased with the way the Cannoli turned out, they were totally delicious, the crunch of the filo and the soft sweetness of the ricotta mixture with a hit of dark chocolate.  These ones were a little on the big size, so I may try and make some smaller ones in future.

Comments

  1. Leave a Reply

    Jen @ Juanita's Cocina
    April 17, 2012

    Cannolis are one of my favorite things in the world. But, I've never made them because of the cannoli shell. You have totally opened my world by using the phyllo dough! Great job!

  2. Leave a Reply

    Choclette
    April 17, 2012

    Oh brilliant, just love this Janice. I'm impressed with your resourcefulness and dedication. And they sound delicious too – lovely combination. Thanks for entering.

  3. Leave a Reply

    Jacqueline
    April 17, 2012

    Oh my Janice. How I want to tuck into those. It was nice to see how to make them too, but really I just want to eat them 🙂

  4. Leave a Reply

    Phil in the Kitchen
    April 17, 2012

    Great idea to use the filo – they look delicious. I like your use of foil – it's a lot cheaper than the cannoli moulds I've seen but probably just as effective.

  5. Leave a Reply

    Corina
    April 18, 2012

    I love how creative you've been to make these. They sound really delicious.

  6. Leave a Reply

    Janice
    April 18, 2012

    Thanks for all the lovely comments. Definitely not for the Food Bloggers Diet, but worth every bite. Would love to see someone have a go at making them, let me know if you do.

  7. Leave a Reply

    Janice
    April 18, 2012

    Thanks for all the lovely comments. Definitely not for the Food Bloggers Diet, but worth every bite. Would love to see someone have a go at making them, let me know if you do.

  8. Leave a Reply

    Hannah
    April 19, 2012

    Oh, wow! What a great take on the chocolate and cheese combination!
    I sort of wish I hadn't seen them as I know I'm going to have to try, haha!

  9. Leave a Reply

    Marcus
    April 19, 2012

    Love the blog. Always interesting posts and I learn something new every time I visit you. That looks fantastic! You're mixing my two favourites together. I have to try this one at home.

    Have you guys heard about the campaign Taste Success? The aim is to encourage younger people to explore an education and/or a career in the Food and Drink industry. We want to show everyone that the sector involves so much more than chefs and restaurants like for example scientists, manufacturers and technologists. Follow this link to get some more information: http://bit.ly/fdftastesuccess – The campaign also features a range of videos, the most popular is the Chilli Baby –> http://bit.ly/ChilliBaby. Please share and spread the word! 🙂

  10. Leave a Reply

    Janice
    April 19, 2012

    Rebecca – thanks, and for the stir fry too, it was really tasty
    Hannah – I'm sure you will come up with something really good.
    Marcus – will check that out!

  11. Leave a Reply

    Janice
    April 19, 2012

    Rebecca – thanks, and for the stir fry too, it was really tasty
    Hannah – I'm sure you will come up with something really good.
    Marcus – will check that out!

  12. Leave a Reply

    The KitchenMaid
    April 19, 2012

    Janice, those are amazing! I love the resourcefulness of the foil tube – and your nifty pastry size sheet. I SO need one of those (and the cannoli, obviously!) My WSC still coming…

  13. Leave a Reply

    Janice
    April 19, 2012

    Lucy – the mat comes from Lakeland Limited, I got it for my Christmas!

  14. Leave a Reply

    Baking Addict
    April 19, 2012

    I love Cannolis but have never made my own. Very resourceful of you to use rolled aluminium foil! They look fab, I wish I could have one now 🙂

  15. Leave a Reply

    Lauralovescakes
    April 26, 2012

    These are so inventive…a great contrast between the crunch of the filo and the creamy filling! 🙂

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