Classic Cannoli Filling

No ratings yet

Authentic Italian cannoli filling is perfectly sweetened and velvety smooth with just the right amount of sugar for a luxurious filling!

Prep Time8

Mixing2

Total Time8 2

Course: Dessert

Cuisine: Italian

Servings:

Calories: 168kcal

Author: Marie

Equipment

Large pastry bag fitted with star or round tip may also use plastic bag with corner snipped or spoon to fill cannoli

Ingredients

For the Filling

2 pounds ricotta (impastata preferably) see note
2 cups powdered sugar
1 teaspoon vanilla extract
2 tiny drops cinnamon oil Completely optional (be careful; this oil is strong!) see NOTE

To Assemble (optional)

mini chocolate chips
crushed pistachios

Instructions

Mixing the Filling and Assembling

If you can't find ricotta impastata, drain the ricotta overnight in a cheesecloth lined fine mesh strainer, in the refrigerator. If you have impastata, skip to the next step.
Combine the ricotta with the powdered sugar and the vanilla (and if using, the cinnamon oil) in a large bowl.
Transfer the filling to a large pastry bag fitted with a star or round tip and fill the cannoli about 30 minutes before serving (or even a couple of hours is okay).
Decorate the ends with mini chips or pistachios by dipping the ends of the cannoli into a small bowl filled with chips or nuts. Store uncovered in the refrigerator.
Store cannoli cream in the refrigerator for 2 or 3 days or in the freezer for up to 6 months (note that the ricotta must be mixed with the sugar before freezing).

Notes

Ricotta: For best results, use ricotta impastata (Polly-O now sells this type in some supermarkets; also check specialty cheese shops—in the Philadelphia area, DiBruno's, Fierro Cheese in Delaware, and Talluto's). If unavailable, strain regular ricotta overnight in the refrigerator—proper draining prevents watery filling.

Cinnamon oil: Adds a subtle warmth and complexity to the filling that complements the sweetness. Use it extremely sparingly as it's highly concentrated and a little goes a very long way.

Nutrition estimate: For filling only (no chips or nuts). Preparation time is less than 5 minutes if you have already drained the ricotta or if you can find the impastata version.

Nutrition