Cannoli Filling Recipes

By ctozzi

Ingredients

• FILLING:
• Cannoli Filling Recipe with Ricotta
• YIELD: Approx 16 mini shells
• 1 pound ricotta cheese
• 1/4 cup cornstarch
• NOTE: I need a bit more cornstarch. We use 2% or non-fat milk due to my borderline high cholesterol. I'd advise whole milk if you aren't on any health restrictions.
• 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)
• 1/2 cups sugar (I use powdered)
• 1/2 tsp almond extract
• 1/2 tsp vanilla extract
• 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )
• Cannoli Filling Recipe with Mascarpone
• FILLING:
• 3/4 cup whole milk ricotta cheese (drained overnight w/ cheesecloth & squeezed dry)
• 3/4 cup mascarpone cheese
• 1/4 cup powdered sugar
• 1/2 tsp vanilla or Grand Marnier
• 1/2 tsp ground cinnamon
• pinch of salt

Details

Servings 1
Cooking time 20mins
Adapted from italian-dessert-recipes.com

Preparation

Step 1

Cannoli Filling Recipe with Ricotta
* In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.

* Let sit about 20 minutes.

* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat 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" (you know that gross stuff)

* Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool.

* AFTER the mixture is at room temperature - THEN add the ricotta cheese and cinnamon to the cornstarch.

* Pipe the filling into cannoli shells.

Cannoli Filling Recipe with Ricotta
YIELD: Approx 16 mini shells

FILLING:

* 1 pound ricotta cheese

* 1/4 cup cornstarch

NOTE: I need a bit more cornstarch. We use 2% or non-fat milk due to my borderline high cholesterol. I'd advise whole milk if you aren't on any health restrictions.

* 1 1/3 cups milk (WHOLE milk if you can - otherwise improvise and use more cornstarch)

* 1/2 cups sugar (I use powdered)

* 1/2 tsp almond extract

* 1/2 tsp vanilla extract

* 1/4 tsp cinnamon (This is optional - my kids actually hope I DON'T add it!---BUT I usually do! :-) )

* In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth.

* Let sit about 20 minutes.

* Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat 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" (you know that gross stuff)

* Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool.

* AFTER the mixture is at room temperature - THEN add the ricotta cheese and cinnamon to the cornstarch.

* Pipe the filling into cannoli shells.


Cannoli Filling Recipe with Mascarpone
YIELD: Approx 16 mini shells


* Mix filling ingredients together.

* Cover and refrigerate until ready to use (at least a couple of hours).

* Use a ziploc ( cut the corner ) and pipe into the shells.

* Let the filling smoosh out of each end of the shells, just a tad.

* Keep the cannoli refrigerated until dessert time or whenever you are ready to serve.

* Some people sprinkle powdered sugar on top right before serving.