CANNOLI FILLING RECIPE
This Cannoli Filling is creamy, sweet, and authentically Italian. Made with ricotta, powdered sugar, and a hint of vanilla, it’s perfect for stuffing crispy cannoli shells or using as a dessert dip or topping.
Ingredients
- 2 cups whole milk ricotta cheese well-drained
- 1 cup powdered sugar or to taste
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon optional
- ½ cup mini chocolate chips optional
- ¼ cup finely chopped candied orange peel or pistachios optional
Instructions
Drain Ricotta:
- Place ricotta in a fine mesh strainer or cheesecloth over a bowl. Let drain for at least 2 hours or overnight in the fridge for a thick, non-runny filling.
Mix Ingredients:
- In a mixing bowl, beat the ricotta until smooth. Add powdered sugar and vanilla extract (and cinnamon if using). Mix until creamy and fully combined.
Fold in Add-Ins:
- Gently fold in mini chocolate chips, pistachios, or candied fruit if desired.
Chill (Optional):
- For a firmer texture, chill the filling for 30 minutes before piping into cannoli shells.
Use or Store:
- Fill shells just before serving to keep them crisp. Store unused filling in the refrigerator for up to 3 days.
Notes
Make Ahead: Filling can be prepared a day in advance.
Straining Tip: Use a cheesecloth-lined strainer for best texture.
Serving Suggestions: Fill cannoli shells, sandwich between cookies, or use as a fruit dip.
Storage Tips: Store in an airtight container in the fridge. Do not freeze.
Straining Tip: Use a cheesecloth-lined strainer for best texture.
Serving Suggestions: Fill cannoli shells, sandwich between cookies, or use as a fruit dip.
Storage Tips: Store in an airtight container in the fridge. Do not freeze.