Prep 15 mins
Cook 1 hr
I was looking through my cookbook for a recipe when I noticed that I had posted a recipe (some time ago) for Cannoli Shells (#40291), but never posted the recipes for the fillings (OOPS!!). Here are the filling recipes that should have been posted along with the shells. These fillings are ricotta based. "Cook time" = chilling time. NOTE: Impastata (aka pastry ricotta) is what is used. The texture of Impastata ricotta is completely smooth (no graininess like regular ricotta) and much drier than regular ricotta. Directions are written for regular ricotta because impastata can be difficult to find.
Cannoli Filling 1
- 2 lbs ricotta cheese, drained (about 4 cups)
- 4 tablespoons semi-sweet chocolate chips (I prefer using the "mini" chips)
- 2 tablespoons candied orange peel, cut fine (optional)
- 3 fluid ounces Creme de Cacao (or liqueur of your choice,amaretto also works well)
- 4 tablespoons sugar
Cannoli Filling 2
- 6 cups ricotta cheese (about 3 pounds)
- 1 cup confectioners' sugar
- 1⁄2 teaspoon cinnamon
- 1 ounce unsweetened chocolate, grated (optional) or 1 tablespoon cocoa powder (optional)
- 1 teaspoon vanilla
- 4 tablespoons finely chopped candied citron peel
- 4 tablespoons finely chopped candied orange peel
- 6 glace cherries, cut in half (for decoration) (optional)
- confectioners' sugar, for sprinkling on shells (optional)
- Cannoli Filling # 1: (Will fill 8 large cannoli):.
- Cream drained ricotta until very smooth.
- Add chocolate chips, liqueur, orange peel and sugar; mix very well.
- Chill filling until needed.
- Using a very small spoon or pastry bag, fill cannoli shells.
- Refrigerate until ready to serve.
- Cannoli Filling # 2 (Will fill 10-12 cannoli):.
- In a bowl, sift together the sugar, cinnamon and cocoa (if using).
- Mix ricotta well (until creamy) with sifted dry ingredients.
- Add vanilla, fruit peels and grated chocolate (if not using the cocoa); mix until all is well blended.
- Chill mixture until cold before filling shells.
- When shells are filled, smooth the filling evenly with the end of the shell, and decorate each end with a cherry half.
- Lightly sprinkle the filled shells with Confectioner's sugar.
- Keep refrigerated until ready to serve.
- Note: Cannoli can also be filled with pasticciera cream (pastry cream) or tortoni ice cream.
I grew up in NY and no longer live there. A good cannoli where i live is impossible to find. Having said that I did a slightly modified version /combination of creme #1 and #2 and other than the texture (which was due to not being able to find creamier cheese- mine was a little gritty) this was dead on. I did use the orange peal (#1) which I was skeptical of - I don't remember seeing that in the ones I used to have at home- but the taste was spot on. I used the vanillia and cinnamon from #2. I used the confectioners sugar from #2. And used 2 tbl spoons ( I was afraid it would be too thin otherwise) of Ferretti brothers Biscotti Liqour (I had run out of Amaretto). I used the chips from #1. Again, this is a combination of the two recipies as I was trying to mimic what I grew up with from the old italian bakery up the street from my house. I was really surprised at how close it came. I used pre-made shells from the import section of the grocery store. I didn't have high hopes for them but was VERY pleasantly surprised with those also. The brand was Bellino- and far worth the not having to mold and fry my own!!!
I used #1. All I had was rum, so I used a couple of tbsp of that. I can't find my cannoli forms, so I spread it on Marias and on toasted bagels next AM. Heavenly. Now I won't have to suffer cannoli deprevation ever again.