Cannoli Pastries

Beeb · 02-08-2010, 12:00 PM

This is a recipe I made up from one I found online and posted 6 years ago!! I thought I would re-post in case anyone was interested. There is a full thread on here with comments and tweeks, but I am not sure how to import it over to a new thread. It's Cannoli Pastries and was posted by Beeb (me

) ENJOY!!

Cannoli Pastries

Shell:
1 3/4 cup Carbquik
2 Tbs sugar sub ( I used splenda)
1 ts grated lemon peel ( don't use, don't like)
2 Tbs cold butter
1 egg
6 Tbs marsala wine ( I did't use this and they still were great)
Vegetable oil for frying

1. Mix carbquik, sugar sub and lemon peel in medium bowl;(I don't like the citrus taste so I omit) cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Stir with fork to form a ball. Divide dough in half; shape into two 1 inch thick square pieces. Wrap in plastic wrap and refrigerate at least 1 hour.

2. Heat 1 and 1/2 inches of oil in large saucepan to 325F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16 inch thickness, (like a egg roll wrapper). Cut dough into 9 to 10 circles using glass or cut out.

3. Wrap each circle around a greased metal cannolli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with the other edge and press firmly to seal.

4. Fry, 2 or 3 cannolli pastry shells at a time, 1 to 1 and 1/2 minutes until light brown, turning once. Remove with tongs; drain on paper towels.

5. Cool until easy to handle. Carefully remove fried pastries from cannolli forms or pasta shells, (cheater than the cannolli forms and you can break the pasta to remove more easily). Cool completely. Repeat with remaining piece of dough.

Makes 18 to 20 pastry shells

Cannolli Stuffing:

2 pounds ricotta cheese
1 1/2 cups sugar sub
2 ts ground cinnamon
1/4 cup diced orange peel, minced ( I don't use this, don't like the taste)
1 ts grated lemon peel ( don't use this either, just don't like the citrus thing)
2 ounces sugar free chocolate, chopped to look like chips ( or use the sugar free chips, they are great)

1. Beat cheese in large bowl with electric mixer at medium speed until smooth. Add sugar sub and cinnamon; beat at high speed 3 minutes. Add orange and lemon (if using) to cheese mixture; mix will. Cover and refrigerate until ready to serve.

2. Well ready to serve, spoon cheese filling into pastry bag fitted with a large plain tip, or use a zip lock bag and cut corner to form a hole. Pipe about 1/4 cup filling into each pastry shell. (do not fill shell ahead of time, they will become soggy)

3. Dip ends of pastries into chocolate chips. At this point you may want to powder some splenda to put on top of pastries, but this is not needed.

I have halved this recipe without a problem. ( Too many mean too much temptation!! These are wonderful, and a little time consuming, but well worth it. Don't have the carb count, but maybe someone will figure this out for us. Thanks!

Enjoy,
Beeb

Chickamomminy · 02-08-2010, 12:26 PM

Thanks so much for reposting this! I love cannoli, having grown up in Italian family, I miss them soooo much. I'd been eating cannoli cream, low carbed, but had no idea how to make a shell! My birthday is in April...and I know what I'm having in place of cake!!! *L* Maybe I don't want to know the carb count, as I think portion control is going to be an issue...

That Girl · 02-08-2010, 09:25 PM

can you post a picture for us? thanks

CarolynF · 02-09-2010, 05:05 AM

Beeb: I made these and they were very good..

Beeb · 02-09-2010, 12:04 PM

Quote:

Originally Posted by That Girl

can you post a picture for us? thanks

Sorry, just got back to LCing, and it's been years since I made these, but maybe someone will try them and post a picture for all of us?

That Girl · 02-09-2010, 10:08 PM

that's ok, thanks! i can't wait to try this....

CreekWatcher · 02-13-2010, 11:20 AM

subscribing

jlatislaw · 02-13-2010, 04:53 PM

Quote:

Originally Posted by beeb

Sorry, just got back to LCing, and it's been years since I made these, but maybe someone will try them and post a picture for all of us?

I don't see what you did with the egg.

I assume you added it to the Carbquik mix?

Beeb · 02-14-2010, 06:16 PM

Quote:

Originally Posted by jlatislaw

I don't see what you did with the egg.

I assume you added it to the Carbquik mix?

OMG you are right!! So sorry!! The ingredients are added as listed with the egg before the butter, and then the butter is cut into the "dry ingredients and egg" to form a dough ball....thanks for pointing out this oversight to me!!

Beeb · 03-23-2011, 01:59 PM

Bumping this because I just LOVE this recipe and thought with Easter/Spring holiday's coming it would be a good one! I omitted the part about where the egg fits into this recipe, then added the directions for this later, so please read all the posts.

ENJOY!!!

Barbo · 03-23-2011, 04:20 PM

What did you use to replace the 6 tbs. marsala wine?

Beeb · 03-23-2011, 05:41 PM

Quote:

Originally Posted by Barbo

What did you use to replace the 6 tbs. marsala wine?

I

I didn't use anything, I believe. I felt the dough was just right without the added liquid, but I'm sure water will work just as well if needed.

BLUTTO66 · 06-16-2011, 08:41 PM

Tilly · 06-17-2011, 03:39 AM

Oh my gosh, I was sort of looking for these, and sort of not. Don't need them, but BOY are they delish. I will now be required to try them,

Thank you for sharing!

02-08-2010, 12:00 PM	#1
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,753 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	Cannoli Pastries This is a recipe I made up from one I found online and posted 6 years ago!! I thought I would re-post in case anyone was interested. There is a full thread on here with comments and tweeks, but I am not sure how to import it over to a new thread. It's Cannoli Pastries and was posted by Beeb (me ) ENJOY!! Cannoli Pastries Shell: 1 3/4 cup Carbquik 2 Tbs sugar sub ( I used splenda) 1 ts grated lemon peel ( don't use, don't like) 2 Tbs cold butter 1 egg 6 Tbs marsala wine ( I did't use this and they still were great) Vegetable oil for frying 1. Mix carbquik, sugar sub and lemon peel in medium bowl;(I don't like the citrus taste so I omit) cut in butter with 2 knives or pastry blender until mixture resembles fine crumbs. Stir with fork to form a ball. Divide dough in half; shape into two 1 inch thick square pieces. Wrap in plastic wrap and refrigerate at least 1 hour. 2. Heat 1 and 1/2 inches of oil in large saucepan to 325F. Working with 1 piece of dough at a time, roll out on lightly floured surface to 1/16 inch thickness, (like a egg roll wrapper). Cut dough into 9 to 10 circles using glass or cut out. 3. Wrap each circle around a greased metal cannolli form or uncooked cannelloni pasta shell. Brush one edge of rectangle lightly with water; overlap with the other edge and press firmly to seal. 4. Fry, 2 or 3 cannolli pastry shells at a time, 1 to 1 and 1/2 minutes until light brown, turning once. Remove with tongs; drain on paper towels. 5. Cool until easy to handle. Carefully remove fried pastries from cannolli forms or pasta shells, (cheater than the cannolli forms and you can break the pasta to remove more easily). Cool completely. Repeat with remaining piece of dough. Makes 18 to 20 pastry shells Cannolli Stuffing: 2 pounds ricotta cheese 1 1/2 cups sugar sub 2 ts ground cinnamon 1/4 cup diced orange peel, minced ( I don't use this, don't like the taste) 1 ts grated lemon peel ( don't use this either, just don't like the citrus thing) 2 ounces sugar free chocolate, chopped to look like chips ( or use the sugar free chips, they are great) 1. Beat cheese in large bowl with electric mixer at medium speed until smooth. Add sugar sub and cinnamon; beat at high speed 3 minutes. Add orange and lemon (if using) to cheese mixture; mix will. Cover and refrigerate until ready to serve. 2. Well ready to serve, spoon cheese filling into pastry bag fitted with a large plain tip, or use a zip lock bag and cut corner to form a hole. Pipe about 1/4 cup filling into each pastry shell. (do not fill shell ahead of time, they will become soggy) 3. Dip ends of pastries into chocolate chips. At this point you may want to powder some splenda to put on top of pastries, but this is not needed. I have halved this recipe without a problem. ( Too many mean too much temptation!! These are wonderful, and a little time consuming, but well worth it. Don't have the carb count, but maybe someone will figure this out for us. Thanks! Enjoy, Beeb __________________ LINDA'S BLOG WWW.LINDASHIELDSPSYCHICMEDIUM.BLOGSPOT.COM

03-23-2011, 04:20 PM	#11
Barbo Very Gabby LCF Member!!! Join Date: Jun 2007 Location: Southern Ca. San Juan Capistrano Posts: 3,271 Gallery: Barbo Stats: 225/155/136 WOE: Low Carb Diabetic Plan Start Date: August 2005	Beeb What did you use to replace the 6 tbs. marsala wine?

06-16-2011, 08:41 PM	#13
BLUTTO66 Senior LCF Member Join Date: Oct 2008 Location: Byron, Illinois Posts: 172 Gallery: BLUTTO66 Stats: 425/319/285 WOE: Modified Low Carbs Start Date: Latest Restart -MAY 2ND 2008	bump

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02-08-2010, 12:26 PM	#2
Chickamomminy Senior LCF Member Join Date: Jul 2008 Location: New Jersey Posts: 138 Gallery: Chickamomminy Stats: 248/183/148 WOE: Atkins (modified) Start Date: April 2009	Thanks so much for reposting this! I love cannoli, having grown up in Italian family, I miss them soooo much. I'd been eating cannoli cream, low carbed, but had no idea how to make a shell! My birthday is in April...and I know what I'm having in place of cake!!! L Maybe I don't want to know the carb count, as I think portion control is going to be an issue...

02-08-2010, 09:25 PM	#3
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,380 Gallery: That Girl	can you post a picture for us? thanks

02-09-2010, 05:05 AM	#4
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,822 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	Beeb: I made these and they were very good..

02-09-2010, 10:08 PM	#6
That Girl Major LCF Poster! Join Date: Dec 2005 Posts: 2,380 Gallery: That Girl	that's ok, thanks! i can't wait to try this....

02-13-2010, 11:20 AM	#7
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,116 Gallery: CreekWatcher	subscribing

03-23-2011, 01:59 PM	#10
Beeb Why wait, just do it NOW! Join Date: Feb 2004 Location: Where Super Storm Sandy Wiped Out All My Childhood Memories!! Posts: 11,753 Gallery: Beeb Stats: 152 WOE: Thintuition - Intuitive Eating	Bumping this because I just LOVE this recipe and thought with Easter/Spring holiday's coming it would be a good one! I omitted the part about where the egg fits into this recipe, then added the directions for this later, so please read all the posts. ENJOY!!!

06-17-2011, 03:39 AM	#14
Tilly Very Gabby LCF Member!!! Join Date: Apr 2011 Location: Rockville, VA Posts: 3,059 Gallery: Tilly Stats: 158/136/130 WOE: started with Atkins, now just low carbs Start Date: January 30,2011	Oh my gosh, I was sort of looking for these, and sort of not. Don't need them, but BOY are they delish. I will now be required to try them, Thank you for sharing!