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.
Cream-Filled Cannoli
Servings
18 Servings
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
Instructions
- 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)
Rich’s should work, but you can also try canned coconut milk for something more natural, keep it cold.
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.
Did you use Rich’s Whip? Or maybe coconut milk?
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.
They are best to be filled the day of serving, but you can try making ahead and yes they should be refrigerated.
planning on makinng these thursday night for a shaloshseudas party. Should i refrigerate them thurs night until servig time?
These Presidor wafers are what is suggested, you can contact them to find out of they are pas yisorel – http://www.presidor.com/contactus.php – otherwise, you might have to try a local bakery and see if they make anything you can use. If all else fails, we have two other dairy cannoli recipes that you can use to make your own shells and then use this filling. One is for flat shells that make more of a sandwich – http://www.joyofkosher.com/recipes/easy-cannoli/ and one is for Basket shaped shells – http://www.joyofkosher.com/recipes/cannoli-cups-with-chocolate-raspberry-drizzle/. I have also tried frying won ton wrappers and they work in a pinch.
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.
Can I freeze the cannoli after its prepared.
These cannollis look great. Is there a brand of wafer rolls that are pas yisroel?/