Cannoli filling

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Canolli Filling

2 Cups Ricotta Cheese
1 Cup Heavy Cream -- whipped
3 Tablespoons Sugar -- (or more)
2 Tablespoons Candied Fruits -- --or--
3 Tablespoons Cocoa -- --and--
2 Tablespoons Chocolate Bits
(Small Chocolate Chips -- or grated
1 1/2 Teaspoons Vanilla

Put the ricotta in a bowl and fold in the whipped cream, adding the
sugar as you fold. Chop the candied fruits to tiny slivers no bigger
than grains of rice and fold in all but about a teaspoonful. Add the

Using a spatula or a broad knife, fill the cannoli first from one end
and then from the other. Press the filling in gently to make sure
the center is full. Scrape each end to smooth out the cream and
decorate the ends by dipping them in the remaining candied fruit

If you want to make the filling chocolate, substitute cocoa for the
candied fruits in the cream-ricotta mixture, and decorate with
grated chocolate or the chocolate sprinkles.

The cannoli should not be filled too long before serving, as that
softens the pastry. The filling, however, can be chilled and this
dessert can then be assembled shortly before the meal.

Recipe fills about 18 cannoli.

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