Authentic Cannoli Filling Recipe (How to Make) (2024)

FAQs

What is traditional cannoli filling made of? ›

Traditionally, cannoli filling is a sweet, simple filling made with ricotta cheese and powdered sugar. We also use vanilla and a hint of cinnamon in our cannoli filling recipe.

THE BEST RICOTTA CHEESE:

A huge component of this Homemade Cannoli Cream is, of course, the delicious Galbani® Ricotta Cheese. This rich and creamy cheese can be found in your local market's dairy aisle and is the perfect cheese to use for a delicious and rich cannoli cream.

Here are a few distinctions: The Venetian shell is in a cylinder shape while the Sicilian shell looks like a bow tie wrap. While the Sicilian dough is deep-fried, the Venetian dough is baked. The traditional Venetian filling is made of heavy cream cheese mixed with vanilla bean.

If the cannoli filling is too thin and runny, take two tablespoonfuls of the filling and place in a glass bowl. Add 1 tablespoon cornstarch. Heat in microwave 45 seconds, stir until smooth texture and add to the filling. Whisk with mixer for 3–4 minutes until the filling begins to thicken and become fluffy.

Yes, you can absolutely swap out ricotta for mascarpone when you're making cannoli.

Always use 100% whole milk ricotta–skim milk will separate and become super watery and grainy. The shells and filling can be made several days ahead. Store the filling in closed containers in the refrigerator and the shells in airtight containers.

Eggs help bind the ricotta cheese, but if you don't have eggs on hand then it's OK to omit them. Adding egg to ricotta cheese helps to bind the cheese for lasagna so that it doesn't ooze out of the casserole when you cut it. Basically, the egg helps all the cheesy goodness stay intact.

Galbani® Double Cream Ricotta has twice the cream of regular whole milk ricotta and all the delicious taste and texture you expect plus it is made with 4 simple ingredients. The perfect ricotta to eat on its own as a decadent snack, to make extra rich desserts, and to make your regular hot ricotta dishes even better.

Traditional cannolis have a simple filling of ricotta (or mascarpone), sugar, and sometimes vanilla extract. Here are a few common additions and variations: Chocolate chips or candied fruits add welcome bursts of sweetness to the filling or the shell.

A lesser-known type of cannoli, called Venetian cannoli, has a flaky puff pastry shell and is filled with vanilla or chocolate custard instead of ricotta. The classic flavors and textures of cannoli can also be translated into a cake or pie.

What's Holy cannoli? ›

“Holy” Cannoli are a Sicilian dessert. Sicilian pastry chefs form and fry dough rounds, they then fill them with a ricotta filling or sometimes, a cream filling. They are absolutely delicious, not too sweet and are just fun to eat treats.

The key to having a thick filling is to have your ricotta cheese drained well and a mascarpone cheese with a pretty thick consistency.

Oil that is too hot can burn your shells, but it can also create too much steam too quickly and puff up the shells in a bad way.

The best way to store cannoli is through vacuum sealing. It preserves the freshness and crispiness of the pastry shell while allowing you to store them for an extended period. However, if vacuum sealing is not an option, refrigeration is the next best choice.

For the Cannoli

Open the puff pastry and sprinkle the sugar over. Cut 12 equal stripes lengthwise. Spray with cooking oil the cannoli moulds or foil. Wrap around each mould, a strip of dough, making sure that every time you turn a piece of dough overlaps itself.

That's because cannoli were traditionally fried in lard, a solid fat. Modern recipes use liquid oil for sheer convenience, and that's a huge problem. Pastries may crisp when fried in liquid oil, but the oil they absorb will ultimately create a sense of greasiness.

Mascarpone can be added to both sweet and savory dishes, providing a rich and creamy element. Use it instead of whipped cream to top a bowl of fruit or as a frosting for cakes or cupcakes. Bake it into a cheesecake or swap it for sour cream in banana bread or muffins.