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Cannoli filling recipes?

  • l

I have problem with the ricotta filling, anybody have a thick filling for cannoli.

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  1. The thing you have to do is drain the ricotta overnight in the fridge in a yogurt drainer or in cheesecloth to get all the excess water out, otherwise the filling is soupy. Good luck, Richie

    1. I don't know if this is traditional or not, but there's a great pizza place in Buffalo that sells cannoli's filled with custard, as well as the standard ricotta filling. I really like the custard. Tastes like a simple custard you would find in a custard filled doughnut. You might want to give this a try.

      1. What's the problem with the ricotta filling? Taste, texture? I like to fill mine with a mix of ricotta, lightly whipped cream and a pistachio paste that I picked up in Sicily. (The cannoli near Bronte are often heavy on the pistachios).
        But if flavouring the ricotta is still no go then I'd go with Jambalaya's custard idea, see if you can find a pastry cream (or however you spell the french version of that) you may wantto loosen it with some whipped cream but that depends exactly how stiff you make it.
        The custard one would be really nice with some orange flavour running through it. Hmm...

        1. You can pretty much only justify the following recipe if you're dealing with volume (as in retail or catering), but you basically do the opposite of draining - you start with impastada, then add heavy cream until you get the consistency you want and add your fillings. This method also allows you to substitute a simple syrup for the usual 10x sugar.

          Generally impastada comes in 10lb. bags (2 to a case), but if you have a good cheesemonger nearby, they might cut into the bag for a smaller quantity. It's about $2.93/lb here.

          1. I agree with javaandjazz about draining in a cheesecloth lined colander overnight. Made a world of difference AND I mixed in in the Kitchen Aid and then strained through a fine sieve and it was creamy delicious. I only use this for sicilian cannoli.
            For regular cannoli, I use traditional custard and then add cocoa and good quality melted chocolate to the custard to make plain and choc filled ones.