Chocolate Anise Cannoli Recipe

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Chocolate Anise Cannoli Recipe
Chocolate Anise Cannoli Recipe photo by Taste of Home
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Chocolate Anise Cannoli Recipe

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Here’s that something-special treat you’ve been looking to add to your holiday cookie trays! We guarantee these wonton-wrapped bites with anise, cherries, chocolate, brandy and pistachios will be gone in a twinkling. —Marie Rizzio, Interlochen, Michigan
Featured In: Cannoli Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling
MAKES:
16 servings
TOTAL TIME:
Prep: 35 min. Bake: 10 min. + cooling

Ingredients

  • 16 wonton wrappers
  • Butter-flavored cooking spray
  • 1 tablespoon sugar
  • 1/4 cup dried cherries
  • 1 tablespoon cherry brandy
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 3 tablespoons anise liqueur
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup chopped shelled pistachios

Directions

Wrap a wonton wrapper around a metal cannoli tube. Moisten corner with water and seal. Transfer to an ungreased baking sheet. Repeat with remaining wrappers. Spritz with cooking spray; sprinkle with sugar.
Bake at 325° for 10-14 minutes or until golden brown. Cool for 5 minutes. Remove shells from tubes; cool on a wire rack.
Meanwhile, place cherries in a small bowl. Add brandy; let stand for 10 minutes. Drain and coarsely chop cherries. In a large bowl, beat the cream cheese, confectioners' sugar, cocoa, liqueur and chopped cherries until blended.
In a microwave, melt chocolate chips; stir until smooth. Dip shell ends in chocolate; allow excess to drip off. Press into pistachios. Place on waxed paper; let stand until set.
Pipe filling into prepared shells. Serve immediately. Yield: 16 servings.
Originally published as Chocolate Anise Cannoli in Healthy Cooking December/January 2012, p33

Nutritional Facts

1 cannoli: 175 calories, 9g fat (5g saturated fat), 21mg cholesterol, 174mg sodium, 19g carbohydrate (12g sugars, 1g fiber), 5g protein.

  • 16 wonton wrappers
  • Butter-flavored cooking spray
  • 1 tablespoon sugar
  • 1/4 cup dried cherries
  • 1 tablespoon cherry brandy
  • 2 packages (8 ounces each) reduced-fat cream cheese
  • 1 cup confectioners' sugar
  • 1/2 cup baking cocoa
  • 3 tablespoons anise liqueur
  • 1/4 cup semisweet chocolate chips
  • 1/4 cup chopped shelled pistachios
  1. Wrap a wonton wrapper around a metal cannoli tube. Moisten corner with water and seal. Transfer to an ungreased baking sheet. Repeat with remaining wrappers. Spritz with cooking spray; sprinkle with sugar.
  2. Bake at 325° for 10-14 minutes or until golden brown. Cool for 5 minutes. Remove shells from tubes; cool on a wire rack.
  3. Meanwhile, place cherries in a small bowl. Add brandy; let stand for 10 minutes. Drain and coarsely chop cherries. In a large bowl, beat the cream cheese, confectioners' sugar, cocoa, liqueur and chopped cherries until blended.
  4. In a microwave, melt chocolate chips; stir until smooth. Dip shell ends in chocolate; allow excess to drip off. Press into pistachios. Place on waxed paper; let stand until set.
  5. Pipe filling into prepared shells. Serve immediately. Yield: 16 servings.
Originally published as Chocolate Anise Cannoli in Healthy Cooking December/January 2012, p33

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DMazrimas User ID: 5470172 125610
Reviewed Dec. 18, 2011

"would love to try,but recipe says serve immediatly? not sure would be good for cookie exchange. Any feedback?"

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