Cannoli filling is a rich, creamy, and slightly sweet mixture traditionally made with ricotta cheese and sugar. Itโs the heart of the beloved Italian pastry, providing a smooth contrast to the crisp shell. This homemade version is easy to make and can be customized with various flavors and mix-ins for a personal touch.
Why Youโll Love This Recipe
- Authentic Tasteย โ A true Italian-style filling with simple, high-quality ingredients.
- Easy to Makeย โ Only a few steps are needed for a perfect, creamy texture.
- Versatileย โ Works not only as a cannoli filling but also as a dip or cake filling.
- Customizableย โ You can add chocolate chips, citrus zest, or other flavors to enhance it.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese
- Powdered sugar
- Vanilla extract
- Mini chocolate chips (optional)
- Cinnamon (optional)
- Heavy cream (optional, for extra smoothness)
Directions
- Drain the Ricottaย โ Place the ricotta in a cheesecloth-lined sieve over a bowl and let it drain for a few hours or overnight. This step is crucial to avoid a watery filling.
- Mix Ingredientsย โ In a bowl, combine the drained ricotta, powdered sugar, and vanilla extract. Mix until smooth.
- Enhance the Flavorย โ Stir in cinnamon, mini chocolate chips, or other flavor additions if desired.
- Chillย โ Refrigerate the mixture for at least an hour to let the flavors meld.
- Fill the Cannoli Shellsย โ Use a piping bag or spoon to fill each shell right before serving to keep them crisp.
Servings and Timing
- Servings: Fills approximately 12-15 cannoli
- Prep Time: 10 minutes
- Draining Time: 2-24 hours
- Total Time: Varies depending on draining time
Variations
- Mascarpone Additionย โ Blend ricotta with mascarpone for extra richness.
- Citrus Twistย โ Add orange or lemon zest for a fresh flavor.
- Pistachio Flavorย โ Mix in finely chopped pistachios for a nutty taste.
- Chocolate Loverโs Versionย โ Use cocoa powder or melted chocolate for a deep chocolate flavor.
- Almond Essenceย โ A drop of almond extract can enhance the overall taste.
Storage/Reheating
- Refrigerationย โ Store the filling in an airtight container in the fridge for up to 3 days.
- Freezingย โ While not ideal, you can freeze the filling for up to a month. Thaw in the fridge and stir well before use.
- Avoid Premature Fillingย โ Fill cannoli shells just before serving to prevent them from becoming soggy.
FAQs
How do I prevent the filling from being too runny?
Draining the ricotta thoroughly before mixing is key to achieving the right consistency.
Can I use store-bought ricotta without draining?
No, most store-bought ricotta contains too much moisture, which can make the filling too soft. Draining is essential.
Can I use cream cheese instead of ricotta?
Yes, but it will have a different taste and texture, closer to a cheesecake filling.
How can I make the filling extra smooth?
Blending the ricotta in a food processor before adding other ingredients creates a silkier texture.
Is powdered sugar necessary, or can I use granulated sugar?
Powdered sugar dissolves better and keeps the filling smooth, whereas granulated sugar may leave a grainy texture.
Can I make this filling ahead of time?
Yes, it can be prepared up to 3 days in advance and stored in the fridge.
Whatโs the best way to fill cannoli shells?
Use a piping bag with a large tip for easy and even filling.
Can I add alcohol to the filling?
Yes, a small amount of rum or Marsala wine can add depth to the flavor.
What if my filling is too thick?
You can lighten it with a little heavy cream or milk, adding a spoonful at a time until it reaches the desired consistency.
What can I do with leftover filling?
Use it as a dip for fruit, spread it on cookies, or layer it in a dessert parfait.
Conclusion
Making homemade cannoli filling is easy and rewarding, giving you full control over the texture and flavor. Whether you keep it classic or experiment with different variations, this filling is sure to impress. Remember to drain the ricotta properly and serve the filling fresh for the best results. Enjoy creating your perfect cannoli filling!
PrintCannoli Filling
- Prep Time: 10 minutes (plus draining time)
- Total Time: 10 minutes (plus draining time)
- Yield: Fills about 12 small cannoli 1x
- Category: Dessert
- Method: No-bake
- Cuisine: Italian
- Diet: Vegetarian
Description
This smooth, creamy, and slightly sweet ricotta-based filling is perfect for stuffing traditional Italian cannoli shells. You can also use it as a dip for fruit, cookies, or as a topping for desserts.
Ingredients
- 2 cups ricotta cheese (whole milk, well-drained)
- 1 cup powdered sugar (or to taste)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon (optional)
- 1/4 cup mini chocolate chips (optional)
- 2 tablespoons heavy cream (optional, for a creamier texture)
- 1/4 cup chopped pistachios (optional)
Instructions
- Drain the ricotta: Place ricotta in a fine mesh strainer or cheesecloth over a bowl and let it drain for at least an hour (or overnight) to remove excess moisture.
- In a mixing bowl, whisk together the ricotta and powdered sugar until smooth.
- Stir in vanilla extract and cinnamon (if using).
- Gently fold in mini chocolate chips and/or chopped pistachios.
- If a creamier consistency is desired, mix in heavy cream, one tablespoon at a time, until you reach your preferred texture.
- Transfer the filling to a piping bag and refrigerate for at least 30 minutes before using.
- Pipe the filling into cannoli shells just before serving for the best texture.
Notes
- For an ultra-smooth filling, blend the ricotta with a food processor before adding the sugar.
- If using store-bought ricotta, make sure to drain it well to prevent a runny filling.
- For a tangier flavor, replace some of the ricotta with mascarpone cheese.
- Store in an airtight container in the fridge for up to 3 days.
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