Cannoli Cheesecake Bars (Easy Italian Dessert) Snappy Gourmet

For the Cannoli Shells. 200 g (about 1 ½ cups) of all-purpose flour; 1 teaspoon of unsweetened cocoa powder; 1 teaspoon of cinnamon powder; 20 g (about 1 ½ tablespoons) of softened lard or butter.

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Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid. . Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry.

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Watch. Step 1. Prepare the shells: In a medium bowl, whisk together the flour, granulated sugar, salt and cinnamon. Add the lard and use two knives or a pastry blender to cut it into the flour mixture until the largest pieces are about the size of a pea.

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By Lisa Huff, Snappy Gourmet Prep time: 10 minutes — Cook time: 30 minutes — Total time: 40 minutes — Yield: 24 bars Ingredients 1 1/2 cups graham cracker crumbs 1/2 cup unsalted butter melted 1 cup ricotta cheese 14 ounces sweetened condensed milk (1 can) 1 teaspoon fresh orange zest 1 teaspoon ground cinnamon 12 ounces mini chocolate chips (1 bag) 1 cup lightly salted pistachios.

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Directions. Spray a square baking pan with baking spray. Cream 1/2 cup softened butter, add in sugars and cream again until fluffy. Add in egg and vanilla. Mix again. Combine flour, baking soda and salt, then add to the butter mixture. Once all combined, fold in chocolate chips, maraschino cherries, orange zest, and pistachio.

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Allow to cool completely. Sprinkle with powdered sugar. Prepare the filling by mixing ricotta cheese and powdered sugar on medium speed for a minute, then high speed until smooth. Add remaining filling ingredients and mix well. Transfer mixture to a large ziplock bag, seal, and chill until ready to use.

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Step 2 In a large bowl using a hand mixer, beat heavy cream and 1/4 cup powdered sugar until stiff peaks form. Step 3 In another large bowl, combine ricotta, mascarpone, remaining 1/4 cup powdered.

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In a large bowl, use a handheld mixer to beat the cream cheese and powdered sugar until smooth. Add in the ricotta cheese, vanilla, orange zest, and cinnamon. Mix until just combined. Fold in the mini chocolate chips and chopped pistachios. Pour the filling into the crust and spread until smooth.

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In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine 2 cups (240g) of all-purpose flour, 1 tablespoon of sugar, 1/4 teaspoon of cocoa powder, 1/2 teaspoon of ground cinnamon, and a pinch of salt. Mix just until combined (less than 15 seconds).

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Grease foil. In a medium bowl stir together graham cracker crumbs, butter, and 2 Tbsp. of the sugar. Press mixture evenly into bottom of prepared pan. Bake 10 to 12 minutes or until set and golden brown. Meanwhile, in a large bowl beat mascarpone, ricotta, and the remaining 1/2 cup sugar with mixer on medium until combined.

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Cannoli Shells. Combine the flour, sugar, cinnamon, and salt together in a food processor. Add the butter and pulse until it resembles small pebbles. Add the egg and cold wine and pulse until the dough just barely begins to hold together. Transfer the dough to a floured surface and knead until smooth, 3-4 minutes.

Cannoli Cheesecake Bars (Easy Italian Dessert) Snappy Gourmet

How to make Cannoli Cream. Using an electric mixer, whip the mascarpone in a large bowl until creamy (1-2 minutes). Add the ricotta cheese, superfine granulated sugar (castor sugar), lemon zest (or orange zest), and vanilla extract to the mascarpone. Mix by hand until well combined.

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Instructions. Preheat oven to 350 degrees F. Line the bottom and two sides of 9x9-inch square baking pan with parchment paper if desired. In a medium mixing bowl, mix together the cone crumbs and butter. Press mixture into bottom of the prepared baking pan to form a thin even crust.

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Take the dough out of the bowl and knead on a floured surface for an additional 10 minutes. Shape the well mixed dough into a ball and transfer to a bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours. Heat a large pot with 1 ½ inches vegetable oil to 345 - 355 degrees.

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Refrigerate in an airtight container at least 2 hours before piping into shells. Use a piping bag fitted with a piping tip just smaller than the opening of the cannoli shells. Fill the piping bag with the filling. 8 5-inch cannoli shells. Fill one end of the cannoli shell, turn the shell around and fill the other end.

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Instructions. Preheat oven to 350 degrees F. Lightly spray a 13x9-inch baking pan with nonstick cooking spray or line bottom and sides with parchment paper. In a small bowl, combine the graham cracker crumbs and melted butter. Press into bottom of prepared baking pan to form a thin even layer on the bottom of the pan.