2 cups of whole milk Ricotta (drain with a strainer if it has excess liquid.)
3/4 cups powdered sugar
1/2 tsp vanilla
1/2 cup semi sweet chocolate chips (can also use mini chocolate chips.)
1/2 cup heavy cream
optional ingredients you can also add:
1 tbs lemon zest
1/2 tsp cinnamon
Fills about 12-16 cannoli shells.
Drain your ricotta, if necessary, and place it in a medium sized bowl. Using a whisk, stir until a majority of the clumps have become smooth.
Sift in the powdered sugar and continue to make smooth.
In a mixer, beat your heavy cream until it begins to become stiff and form peaks.
Using a spatula, gently fold this cream into your mixture. As well as the vanilla, chocolate chips, and any other optional ingredients you want to try.
Set this mixture in the refrigerator for at least 30 minutes prior to filling your cannoli shells.
*TIP: do not fill your cannoli shells until right before serving. The crunch of the shell is most desirable. As time progresses, the cannoli filling softens the shell.
Fill your cannolis by using a pastry bag OR by cutting the tip off of a sandwich/storage bag. Fill one end of the cannoli shell until the filling comes to the edge. Repeat with the other end of the shell.
You may adorn the ends with other toppings including: shredded chocolate, chocolate chips, chopped pistachios, or whatever you can think of!
1/2 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 cups whole milk
2 egg yolks
2 tablespoons unsalted butter (Disclaimer: I only used 1 tbs.)
1 teaspoon vanilla extract
Whisk together the sugar, cornstarch, and salt in a saucepan.Pour 1/4 cup of the milk into the sugar mixture, stirring to form a smooth paste. Whisk in the remaining milk and the egg yolks.Cook the pudding mixture over low heat, stirring continuously with a wooden spoon until thickened, about 15 minutes. Do not allow it to boil. Remove from heat and stir in the butter and vanilla.Scrape the pudding into a bowl. Cover with plastic wrap, pressing the surface to make an airtight seal and prevent a skin from forming. Refrigerate until well chilled, about 1 hour.
2- 8 oz packages of cream cheese, softened
1 cup powdered sugar
1- 8 oz cool whip, softened
Beat cream cheese and powdered sugar together until smooth. Add in cool whip until combined.
Refrigerate for 45-60 minutes.
This is an Italian Easter tradition
For the Dough:
1 Lb Flour2 EggsPinch of salt1/2 Lb Butter, coldMilk, as much as needed
For the Filling:
1 Lb Basket Cheese or Ricotta cheese
3 Eggs +1 egg for the egg wash
1/4 Lb Provolone - Sharp
1/4 Lb Mozzarella
4 Tbs Grated Pecorino cheese
1/4 Lb Prosciutto
1/4 Lb Sopressata
1/4 Lb Mortadella
Fresh black pepper, as desired
Prepare the Dough:
In a stand mixer, add the flour, salt and the butter cut in cubes.Let the flour absorb all the butter. Add the eggs and let them mix well.Add enough milk (about 1/4 + Cups) until you have a firm ball of dough.Let it rest.
Prepare the Filling:
Cut all the meats and cheeses in small cubes and put in a large bowl.Add the grated Pecorino and mix.Add the eggs and mix.Add the basket cheese and mix well. Add fresh black pepper as desired. Set aside.
Assemble the Pizza Rustica:
Preheat the oven at 350F Butter and flour a 9" springform pan.Cut a little less than 1/3 of the dough and set aside.With a rolling pin, roll the large piece of dough in a thin circle.Place the dough over the springform pan so that it overflows the borders of the pan.Add the filing and spread it evenly.With a sharp knife, cut the excess dough from around the border of the pan.With the remaining dough, roll it thin and with a ravioli cutter, cut strips to make the criss-cross strips and arrange them on top of the filling.Wet the strips with egg wash and bake for about 1 hr and 15 mins.
I love to cook and try different recipes