cannolli filling

Discussion in 'The Creative Community' started by zachsmomie, May 30, 2001.

  1. zachsmomie

    zachsmomie Mouseketeer

    Mar 27, 2001
    Does anyone have a great old Italian family recipe for cannolli filling? My husband's grandmother used to make them when he was little but no one in the family has the recipe. I found a great place for the shells but I need something to put in them!

    Thanks, Sandy
  2. dt

    dt Mouseketeer

    Apr 16, 2000
    I believe the filling is well drained ricotta,
    sweetened with sugar, and maybe a bit of cinnamon

    you could also add any of these:

    chopped chocolate
    chopped candied fruit
    any flavor extract you like

    Also, if you live in an area where you can get homemade ricotta I'd use that

    you can dust them with either powdered sugar or cocoa if you like

    hope this helps:sunny:
  3. CaptHook

    CaptHook Earning My Ears

    Apr 30, 2001
    Actually, use Mascarpone Cheese, sweeten it, add a little brandy or other libation to your satisfaction. Small bittersweet chocolate chips, chopped pistachio nuts, lemon zest and/or candied orange peels all work as additions.
  4. dt

    dt Mouseketeer

    Apr 16, 2000
    This one is from Mary Esposito's Ciao Italia website and in her book of the same name.

    pgs. 228-229 Ciao Italia

    MAKES 14 TO 18

    The queen of all southern Italian desserts is cannoli. These crisp, flaky cylinders are filled with sweetened ricotta cheese, nuts, citron, and bits of chocolate. Sicily lays claim to cannoli, which probably originally came from the Arabs, who influenced so much of Sicily's cooking.

    I use an old recipe my mother gave me that was given to her by her mother, and her mother before that. Originally, sheep's milk ricotta was used. I still use my grandmother's old wooden forms, fashioned from a broom handle, to make the cylinders, but you can buy stainless steel ones in kitchenware stores.


    1½ cups whole-milk ricotta cheese, well drained
    3 tablespoons sugar
    1½ teaspoons cinnamon
    1½ cups coarsely chopped milk chocolate (4 to 5 small bars)
    ¼ cup pistachio nuts, coarsely chopped

    In a bowl, combine all the filling ingredients and mix well. Refrigerate, covered, until ready to fill the cannoli shells.

    To serve, use a long iced tea spoon or a pastry bag without a tip to fill the cannoli with the ricotta cheese mixture. Dip the ends into colored sprinkles, arrange them on a tray, and sprinkle confectioners' sugar over the tops. Serve at once.

    Note: Be sure to fill the cannoli just before serving - any sooner will make the shells soggy

    This one is from an old italian cookbook I have:

    1 lb ricotta cheese - well drained
    2 TBL rum
    2 TBL sugar
    2 TBL semisweet chocolate, coarsely chopped
    2 TBL finely chopped candied fruit peel

    Cream ricotta and rum until smooth, add sugar, chocolate and candied fruit and blend well.

    Chill until ready to use. Fill cannoli and sprinkle with powdered sugar.

    If you want to make chocolate filling just add some cocoa powder to the filling.

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