Description
This Classic Cannoli Filling recipe offers a creamy and sweet ricotta-based mixture perfect for filling traditional cannoli shells. Enhanced with vanilla and optional cinnamon oil, mini chocolate chips, and crushed pistachios, this filling delivers the authentic Sicilian dessert experience with a smooth texture and rich flavor. Easy to prepare and best enjoyed fresh, it complements cannoli shells beautifully for a delightful dessert.
Ingredients
Scale
Primary Ingredients
- 2 pounds ricotta cheese (impastata preferred)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Optional Add-ins
- 2 tiny drops cinnamon oil
- Mini chocolate chips
- Crushed pistachios
Instructions
- Drain Ricotta: Ensure the ricotta cheese is well-drained to avoid excess moisture. If necessary, place it in cheesecloth overnight to remove any liquid.
- Mix Base Ingredients: In a mixing bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Stir until the mixture becomes smooth and creamy.
- Add Cinnamon Oil: If using cinnamon oil, add two tiny drops and gently mix to blend this aromatic addition evenly throughout the mixture.
- Incorporate Add-ins: Fold in mini chocolate chips or crushed pistachios if you want added texture and flavor in your filling.
- Chill Filling: Transfer the mixture into a piping bag and refrigerate for at least 30 minutes to allow it to firm up and the flavors to meld.
- Fill Cannoli Shells: Just before serving, pipe the chilled filling into cannoli shells and optionally garnish with extra chocolate chips or pistachios.
Notes
- Make sure the ricotta is thoroughly drained to prevent a watery filling that can soften cannoli shells too quickly.
- Adjust the sweetness by modifying the amount of powdered sugar according to taste.
- Cinnamon oil is potent; use sparingly to avoid overpowering the filling.
- Filling cannoli shells just before serving keeps the shells crisp and prevents sogginess.
- Storage: Refrigerate filled cannoli for no more than a few hours before eating to maintain texture.
