Dried Cherry and Ginger Cannoli
- Preparing Time: -
- Total Time: -
- Served Person: Makes 25
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
- 1 tablespoon grated orange peel
- chopped pistachios
- additional powdered sugar
- Carbohydrate 85 g(28%)
- Cholesterol 29 mg(10%)
- Fat 51 g(78%)
- Fiber 2 g(7%)
- Protein 10 g(21%)
- Saturated Fat 12 g(59%)
- Sodium 889 mg(37%)
- Calories 837
Preparation Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.) Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve. *Italian cream cheese; available at many supermarkets and Italian markets.
Preparation Working in 2 batches, blend first 5 ingredients in processor until smooth; add ginger and cherries and process until finely chopped and well incorporated. Using on/off turns, mix in chocolate just until blended (do not puree). Transfer filling to large bowl. (Filling can be prepared 1 day ahead. Cover and refrigerate.Bring to room temperature before continuing.) Working in batches, transfer filling to pastry bag without tip. Pipe into shells. Sprinkle ends with pistachios. Chill at least 2 hours and up to 6 hours. Sift powdered sugar over cannoli and serve. *Italian cream cheese; available at many supermarkets and Italian markets.
