Cannoli Filling Recipe

By cuznvin

This recipe comes from a baker in Verona, Italy. He made some of the best cannoli I've ever eaten. It was a tradition on our day trips to Verona to begin at the bakery and enjoy a cannoli and a cappuccino

Ingredients

• 3/4 cup cornstarch
• 4 cups milk
• 1 1/2 cups sugar
• 1 1/2 tsp almond extract
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp cinnamon
• 1/2 cup semi-sweet chocolate chips
• 3 pounds ricotta cheese
• 1/2 cup toasted almonds, toasted
• 1/2 tsp orange zest

Preparation

Step 1

In a saucepan, slowly whisk 1 cup of the milk into the cornstarch. Whisk until smooth. Let sit about 20 minutes.
Add the remaining milk and sugar to the milk-starch and stir over a low heat. Continue stirring until it is thick and smooth. Remove from heat.
Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin" and allow to cool to room temperature.
Add the ricotta cheese, cinnamon, chocolate chips, almonds, and orange zest to the the cornstarch and pipe the filling into cannoli shells.