Why You’ll Love This Recipe
This creamy, sweet, and slightly tangy cannoli filling is the heart of any traditional Italian cannoli. Its rich texture and balanced flavors make it irresistible, whether you’re filling crispy shells or using it as a delicious dessert dip. Perfect for parties, holidays, or whenever you crave an authentic Italian treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese (preferably whole milk, well-drained)
- Powdered sugar
- Vanilla extract
- Mini chocolate chips (optional)
- Orange zest (optional)
- Ground cinnamon (optional)
Directions
- Drain the Ricotta: Place the ricotta in a cheesecloth-lined strainer over a bowl. Refrigerate for several hours or overnight to remove excess moisture.
- Mix Ingredients: In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- Add Flavorings: Gently fold in mini chocolate chips, orange zest, and ground cinnamon if using.
- Chill: Cover and refrigerate the filling for at least an hour before using to let the flavors meld.
- Fill the Shells: Transfer the filling to a piping bag and fill cannoli shells just before serving to keep them crisp.
Servings and Timing
- Servings: This recipe makes enough filling for approximately 12 standard-sized cannoli.
- Prep Time: 15 minutes (plus draining time for ricotta)
- Chill Time: 1 hour
- Total Time: About 1 hour and 15 minutes
Variations
- Pistachio Delight: Add finely chopped pistachios for a nutty crunch.
- Almond Flavor: Substitute almond extract for vanilla for a different twist.
- Lemon Zest: Replace orange zest with lemon zest for a brighter flavor.
- Sweetened Mascarpone: Blend in a bit of mascarpone cheese for an extra creamy texture.
Storage/Reheating
- Storage: Store the filling in an airtight container in the refrigerator for up to 3 days.
- Reheating: This filling is not meant to be reheated. Serve chilled for the best taste and texture.
FAQs
What type of ricotta is best for cannoli filling?
Whole milk ricotta, well-drained, is ideal for a creamy and rich filling.
How do I prevent my cannoli shells from getting soggy?
Fill the shells just before serving to maintain their crispness.
Can I make cannoli filling ahead of time?
Yes, you can prepare the filling up to 3 days in advance and store it in the refrigerator.
Why does my filling seem too runny?
Excess moisture in the ricotta can cause this. Ensure it is thoroughly drained.
Can I freeze cannoli filling?
Freezing is not recommended as it can alter the texture when thawed.
How do I thicken my cannoli filling?
Add more powdered sugar gradually or ensure the ricotta is well-drained.
Can I use mascarpone instead of ricotta?
Yes, but it will result in a richer and slightly different texture.
Is it necessary to add chocolate chips?
No, they are optional. You can customize with other mix-ins like chopped nuts.
What can I use if I don’t have a piping bag?
A plastic sandwich bag with the tip cut off works as a substitute.
Can I flavor the filling with liquor?
Yes, a splash of Marsala wine or amaretto can add a unique depth of flavor.
Conclusion
This classic cannoli filling recipe is simple, versatile, and bursting with authentic Italian flavor. Whether you stick to the traditional ingredients or try one of the variations, it’s sure to be a hit. Perfect for filling crispy cannoli shells or enjoyed as a sweet dip, this filling will elevate your dessert game effortlessly.
Print
Cannoli Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: About 2 cups of filling ( 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
- Diet: Vegetarian
Description
This classic cannoli filling is creamy, smooth, and slightly sweet with a hint of vanilla and a touch of citrus. Perfect for filling crispy cannoli shells, it’s made with ricotta cheese and a handful of simple ingredients to create that authentic Italian flavor.
Ingredients
- 2 cups whole milk ricotta cheese (drained)
- 1 cup powdered sugar (sifted)
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1/4 cup mini chocolate chips (optional)
- 2 tablespoons candied orange peel, finely chopped (optional)
- Pinch of salt
Instructions
- Drain the Ricotta:
Place the ricotta in a fine-mesh strainer or cheesecloth over a bowl. Let it drain in the refrigerator for at least 2 hours or overnight to remove excess moisture. - Mix the Filling:
In a medium bowl, combine the drained ricotta, powdered sugar, vanilla extract, cinnamon (if using), and salt. Mix until smooth and creamy. You can use a hand mixer for a smoother texture. - Add Optional Ingredients:
Fold in the mini chocolate chips and candied orange peel if desired. - Chill:
Cover and refrigerate the filling for at least 1 hour before using. This helps it firm up and enhances the flavors. - Fill the Cannoli:
Spoon the filling into a piping bag fitted with a large round tip. Pipe the filling into both ends of each cannoli shell until full. - Serve:
Dust the filled cannoli with powdered sugar and serve immediately for the best texture.
Notes
- Ricotta Quality: Use high-quality, whole-milk ricotta for the creamiest texture.
- Prevent Sogginess: Fill the cannoli just before serving to keep the shells crispy.
- Flavor Variations: Add a splash of almond extract, a hint of espresso powder, or swap chocolate chips for pistachios for different flavors.
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