Classic Cannoli Filling

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Authentic Italian cannoli filling is perfectly sweetened and velvety smooth. This traditional Italian American recipe includes just the right amount of sugar for a luxurious filling that perfectly complements crispy, golden cannoli shells.

This classic cannoli filling blends ricotta with powdered sugar and a hint of vanilla extract, creating a perfectly sweet, velvety cream. Use this filling with my cannoli shell recipe (this cannoli filling will make enough to fill about half of those shells).

This cannoli cream is the Italian American version of Sicilian ricotta filling. The Sicilian filling is typically less sweet and is made with sheep’s milk ricotta instead of cow’s milk.

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📖 Recipe

Frequently Asked Questions

What are the traditional ingredients for cannoli filling?

Traditional Sicilian cannoli filling consists primarily of fresh ricotta cheese (in America, cow’s milk ricotta and in Italy, preferably sheep’s milk ricotta), powdered sugar, and sometimes small additions like vanilla extract, cinnamon, or citrus zest. Chocolate chips, candied fruit, or chopped pistachios are common mix-ins or garnishes.

What type of ricotta is best for cannoli filling?

In the USA, ricotta impastata is the gold standard for cannoli filling. This specialized ricotta has already been properly drained and processed to a smoother consistency, making it superior for piping.

It creates a more stable filling that holds its shape and has the perfect texture. While it can be hard to find outside of Italian specialty and cheese shops, it’s worth seeking out for authentic results. If unavailable, regular fresh ricotta (properly drained) is the next best option.

Why is it important to avoid stabilizers and gums in ricotta?

Commercial ricotta often contains stabilizers, gums, and thickeners (like xanthan gum, locust bean gum, or carrageenan) that dramatically alter the texture and flavor of cannoli filling. These additives:

• Prevent proper drainage of excess moisture
• Create an artificial, gummy texture that lacks the delicate lightness of true ricotta
• Impart off-flavors that mask the clean, milky taste of pure ricotta
• Interfere with the filling’s ability to hold its shape when piped

For authentic cannoli, seek out brands that list only milk, salt, and cultures in their ingredients. This attention to ingredient quality is what separates exceptional cannoli from mediocre versions.

How do I drain ricotta properly?

Line a fine-mesh strainer with cheesecloth and place the ricotta in it. Set this over a bowl, cover, and refrigerate for at least 8-12 hours (preferably 24 hours) to remove excess moisture. This step is crucial for a thick, pipeable filling that won’t make your shells soggy. Remember, impastata doesn’t require draining, only standard ricotta.

Should I use powdered sugar or granulated sugar?

Powdered sugar is preferred for cannoli filling as it dissolves more readily into the ricotta without creating a grainy texture. It also helps to slightly thicken the filling.

Can I make cannoli filling in advance?

Prepared filling can be refrigerated in an airtight container for up to 2-3 days. If using chocolate chips or other add-ins, fold them in just before filling to prevent color bleeding or softening.

Why is my cannoli filling runny?

Runny filling is almost always due to insufficient draining of the ricotta. Other causes might be using low-quality ricotta with high water content, overbeating which can break down the structure, or adding too much liquid flavoring.

Should cannoli filling be smooth or textured?

This is a matter of preference and regional variation. Some prefer a silky-smooth filling achieved by processing the ricotta, while others prefer the traditional slightly grainy texture of hand-mixed ricotta.

What tools do I need for filling cannoli shells?

A piping bag with a large round or star tip is the most efficient tool. In a pinch, you can use a zip-top bag with the corner snipped off. Some bakers use a small spoon to fill from both ends, but this is more time-consuming and less neat.

How do I prevent my shells from getting soggy?

Fill shells just before serving, never more than a few hours in advance. Make sure your ricotta is well-drained, and if using very moist add-ins like fresh fruit, pat them dry before adding to the filling. Keep filled cannoli uncovered and refrigerated until serving time.

How should I incorporate chocolate chips into my filling?

Mini chocolate chips can be used in two ways: folded gently into the filling mixture just before piping, and/or used to garnish the exposed filling at each end of the cannoli. For garnishing the ends, place mini chocolate chips in a small bowl and gently dip each end of the filled cannoli into them immediately after filling. This creates an attractive presentation while adding texture contrast.

What alternatives can I use for traditional ricotta filling?

While not traditional, some modern variations include mascarpone cheese, custard-based fillings, or whipped cream-based fillings. Some American adaptations include cream cheese for stability. However, purists consider ricotta-based filling the only authentic option.

How do I flavor cannoli filling without making it too sweet?

For flavor without sweetness, add orange or lemon zest, a touch of cinnamon, or high-quality vanilla extract.

How should I garnish the ends of filled cannoli?

Traditional garnishes include chopped pistachios, mini chocolate chips, candied orange peel, or a light dusting of powdered sugar. Apply these immediately after filling by gently dipping each end of the cannoli into small bowls of the garnishes.

Would you like me to elaborate on any of these points or add additional questions about cannoli filling?