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Cream-Filled Cannoli

 

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Cream-Filled Cannoli
 

 

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Recipe

Cream-Filled Cannoli

For dessert with a wow factor, head to your local grocer’s baking section for these prepared cannoli wrappers. An elegant, yet surprisingly easy-to-prepare treat.

Times

  • Ready Time : 0 min

Servings

18 cannolii

Ingredients

  • 2 (8 ounce) containers non-dairy whipping cream, not whipped
  • ½ cup confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • 18 chocolate fudge wafer rolls, such as Presidor
  • White and dark chocolate for garnish

Directions

Place non-dairy whipping cream and confectioners’ sugar into bowl of electric mixer. Beat 4 to 5 minutes until stiff. Mix in vanilla and almond extracts. Beat 30 seconds until just combined. Put cream in a gallon size resealable bag. Cut off one tip and fill one cannoli by piping cream into each side. Lay flat on parchment paper.

Repeat with remaining cannoli. Melt dark and white chocolate separately in microwave or in double boiler.With a spoon, drizzle chocolate in a criss cross design over cannoli, by moving your hand in a back and forth motion. Alternatively, put melted chocolate in a gallon size resealable plastic bag and cut off a tiny hole in the corner. Drizzle over cannoli with a back and forth motion. Allow chocolate to harden.

Source:

The Bais Yaakov Cookbook
(Feldheim Publishers; 2011  Hardcover $36.99)

 

comments

 

10 Responses to Cream-Filled Cannoli

  1. These cannollis look great. Is there a brand of wafer rolls that are pas yisroel?/

  2. avatar says: Mir

    Can I freeze the cannoli after its prepared.

    • I am not sure, but I don’t think it would be the best idea. Cannolis in general are best prepared right before serving. You can make the filling ahead and leave it in the fridge, but it is best to pipe into the shell closer to serving.

  3. avatar says: ariella

    planning on makinng these thursday night for a shaloshseudas party. Should i refrigerate them thurs night until servig time?

    • They are best to be filled the day of serving, but you can try making ahead and yes they should be refrigerated.

  4. avatar says: jodi

    I tried making this filing but it was tooooo liquidy. Tried chilling it but no success. Any ideas? I did find a wonderful parve chocolate covered shells at Restaurant Depot.

    • Did you use Rich’s Whip? Or maybe coconut milk?

      • avatar says: Jodi

        I did use Rich’s. Is there something else? We are having a big celebration at my temple next weekend and I am making 300 of these so I definitely need to try out the recipe this weekend to make sure it works. Much appreciate your advice.

        • Rich’s should work, but you can also try canned coconut milk for something more natural, keep it cold.

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