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Cannoli filling recipes?

l
lipur Apr 26, 2007 12:47 PM

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

  1. javaandjazz Apr 26, 2007 03:31 PM

    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. j
      Jambalaya Apr 26, 2007 03:38 PM

      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. a
        ali patts Apr 27, 2007 01:28 AM

        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. p
          Panini Guy Apr 27, 2007 04:44 AM

          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
            itryalot Apr 28, 2007 12:40 PM

            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.

            1. s
              shallots Apr 28, 2007 04:52 PM

              And now that I'm salivating, how about a recipe for the thing that the filling goes into?

              1. mrbozo Apr 28, 2007 05:34 PM

                Follow the instructions above re draining and then mix in a conservative amount of candied fruit. Toasted chopped nuts (almonds, pecans, and/or walnuts) are also nice. Good quality chocolate chips won't bring any complaints either.

                1 Reply
                1. re: mrbozo
                  i
                  itryalot Apr 29, 2007 08:13 AM

                  I love the creamy consistently sans the candied fruit which is very traditional, but you can add:
                  ~chopped unsalted pistachios and candied cherries to the ends for a splash of colour; don't forget the icing sugar dusting

                2. a
                  AudreyL Dec 11, 2007 05:05 PM

                  My semi-homemade discovery: Drain the ricotta overnight on top of papertowels in a strainer in a bowl. Then mix equal parts ricotta and canned cream cheese frosting in a blender. Quarter-fill a larger bowl with ice and water and place your smaller bowl of filling in this to keep it chilled and firm while you fill your cannoli. Add mini chocolate chips or shavings or your favorite crushed nuts. Hope that's helpful.

                  1. n
                    nisands Apr 20, 2011 06:05 PM

                    Sargentos just came out with a velvety smooth ricotta and it works absolutely perfect for the Canolli filling perfect consistency and I have used crushed reeses pb cups and they came out so yummy!!

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