Unholy Cannoli - Easy Cheater Cannoli
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Date: 2020-02-01
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Comments and reviews: 10
Bj
My family makes the crema with, milk, cornstarch and powdered sugar, favored with a twist of lemon peel and a cinnamon stick as it cooks. yes a thick blancmange. After the cream is cooled, usually overnight, it is beaten with a whisk until fluffy, small dice milk chocolate (plain Hershey bars work perfectly, a WWII addition) is added just before filling the shell. The ends are dipped in toasted finely chopped walnuts. Apparently there are a few villages in Sicily that makes cannoli cream this way and they are sooo much better than the ricotta based cream by a factor of 10.
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My family makes the crema with, milk, cornstarch and powdered sugar, favored with a twist of lemon peel and a cinnamon stick as it cooks. yes a thick blancmange. After the cream is cooled, usually overnight, it is beaten with a whisk until fluffy, small dice milk chocolate (plain Hershey bars work perfectly, a WWII addition) is added just before filling the shell. The ends are dipped in toasted finely chopped walnuts. Apparently there are a few villages in Sicily that makes cannoli cream this way and they are sooo much better than the ricotta based cream by a factor of 10.
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Timothy
Just made this 2 days ago. SOOOOO delicious. I woke up craving the leftovers. Legit made a small pot of spaghetti and ate this for breakfast the next day. The only thing I want to warn people about is, there is A LOT of chili powder in this. It was way too hot for my kids and wife. That just meant all the leftovers were for me. I just made a side of pasta sauce for the kids to eat their spaghetti, and I got this treasure. Thanks for another GREAT recipe, Chef John
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Just made this 2 days ago. SOOOOO delicious. I woke up craving the leftovers. Legit made a small pot of spaghetti and ate this for breakfast the next day. The only thing I want to warn people about is, there is A LOT of chili powder in this. It was way too hot for my kids and wife. That just meant all the leftovers were for me. I just made a side of pasta sauce for the kids to eat their spaghetti, and I got this treasure. Thanks for another GREAT recipe, Chef John
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sharon
Fair warning: Italians and New Yorkers avert your eyes. For me the traditional cannoli shells are waaay too hard. And yes, I have eaten them from the best Italian bakery which everyone raves about the cannoli. This is just a personal preference. so THIS looks perfect Thank you Chef for a more-holy cannoli Love this recipe: ] Ok. all you Italians and New Yorkers can resume reading. LOL. no mean comments please: ]
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Fair warning: Italians and New Yorkers avert your eyes. For me the traditional cannoli shells are waaay too hard. And yes, I have eaten them from the best Italian bakery which everyone raves about the cannoli. This is just a personal preference. so THIS looks perfect Thank you Chef for a more-holy cannoli Love this recipe: ] Ok. all you Italians and New Yorkers can resume reading. LOL. no mean comments please: ]
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Dr
Chef John, could you please make more recepies for sweets without refined sugar? I cant eat any refined sugar or too much flour. Only honey and brown molasses type sugar. Thank you for all your awesome recepies and videos I sometimes watch them just to relax. And I end up on your chanell in the evening, when I must avoid any munchies; -) Cheers
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Chef John, could you please make more recepies for sweets without refined sugar? I cant eat any refined sugar or too much flour. Only honey and brown molasses type sugar. Thank you for all your awesome recepies and videos I sometimes watch them just to relax. And I end up on your chanell in the evening, when I must avoid any munchies; -) Cheers
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Gerry
Grew up eating authentic cannoli's in Chicago. My dad was from Sicily, but my mom who wasn't Italian learned how to make all things Italian when they got married so my brother & I got to eat some really great food. These look pretty darn tasty so no swearing from me
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Grew up eating authentic cannoli's in Chicago. My dad was from Sicily, but my mom who wasn't Italian learned how to make all things Italian when they got married so my brother & I got to eat some really great food. These look pretty darn tasty so no swearing from me
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givememore4free
This filling looks much better than my step mom's version. She is a Sicilian, she makes hers with just ricotta, chocolate chips, and powdered sugar and a little vanilla extract. I would rather eat yours then have to pretend like I like hers.
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This filling looks much better than my step mom's version. She is a Sicilian, she makes hers with just ricotta, chocolate chips, and powdered sugar and a little vanilla extract. I would rather eat yours then have to pretend like I like hers.
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Sip
Draining is definitely a good idea. The legit bakeries here in New York use ricotta impastata which makes them have that uniquely grainy delicious consistency. I know some also use cinnamon oil and vanilla extract in the filling.
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Draining is definitely a good idea. The legit bakeries here in New York use ricotta impastata which makes them have that uniquely grainy delicious consistency. I know some also use cinnamon oil and vanilla extract in the filling.
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rudolfschenker
Cue the angry Italians in 3. 2. 1. How much more difficult is it to make a traditional cannoli shell? Either way, thanks again Chef John for your limitless ingenuity in finding easy shortcuts to make delicious stuff.
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Cue the angry Italians in 3. 2. 1. How much more difficult is it to make a traditional cannoli shell? Either way, thanks again Chef John for your limitless ingenuity in finding easy shortcuts to make delicious stuff.
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brian
A note about cinnamon, most of it is that dark strong cassia stuff but the old, real cinnamon can only be found in mexican stores. Observe the sticks they look different. The powdered has a lighter different taste.
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A note about cinnamon, most of it is that dark strong cassia stuff but the old, real cinnamon can only be found in mexican stores. Observe the sticks they look different. The powdered has a lighter different taste.
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Guest
Hello Chef John thank you for all the recipes and lessons over the years. You have helped me fatten up my family, much appreciated. My food wish is a spicy tortilla soup. You the man, cheers
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Hello Chef John thank you for all the recipes and lessons over the years. You have helped me fatten up my family, much appreciated. My food wish is a spicy tortilla soup. You the man, cheers
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