cannoli filling

A classic Italian pastry recipe. With this cannoli recipe you get a perfectly crisp flaky shell and a rich and creamy, deliciously sweet ricotta filling.&nbsp;

Cannoli

(250 grams) unbleached all-purpose flour

sugar

tsp salt

Tbsp (43 grams) unsalted butter,

marsala wine*, (then more as needed)

Vegetable oil or shortening, (for frying (about 8 cups))

whole milk ricotta, (strained**)

(180 grams) powdered sugar***

(126 grams) mini chocolate chips

tsp ground cinnamon****

unsalted pistachios, (optional)

To a food processor add flour, sugar and salt. Pulse in short bursts about 10 times. Add butter and pulse in short bursts just until there aren&#039;t clumps of butter.

Add in marsala wine and whole egg. Pulse to mix well, while adding additional wine to bring dough together in a soft shaggy mass (you shouldn&#039;t need more than a few Tbsp extra wine).

Shape into a round, transfer to an oiled bowl. Cover and let rest at room temperature at least 30 minutes and up to 2 hours.

Heat a large pot with 1 1/2-inches vegetable oil to 345 - 355 degrees. Working with half the dough at a time (and keeping other half covered in the bowl) roll dough out very thinly onto a well floured surface (nearly 1/16-inch).

Using a 3 1/2 to 4-inch cookie cutter, cut dough into rounds. Spray cannoli forms with cooking spray then wrap individual dough circles around each cannoli form, while brushing about 3/4-inch of one end lightly with egg white (use a pastry brush or just your fingertip). Press edge to to opposite side.

Using metal tongs, carefully immerse shell in preheated oil and fry until golden brown and crisp, about 1 - 2 minutes (be sure to watch oil temp so oil doesn&#039;t get too hot and burn shells. You can fry up to 6 at a time).

Remove from oil using metal tongs to grasp the cannoli shell (let oil from inside forms drain back into pot), transfer to paper towels to drain. Use metal tongs to hold mold (or folded layers of paper towels) and wrap a paper towel around shell to carefully slide off of form.

Let forms cool and repeat process with remaining dough circles. You can shake excess flour from scraps, press back together, cover in bowl and let relax at least 10 minutes then reuse.

Allow to cool on a wire rack then fill with cannoli filling and decorate as desired (with melted chocolate on edges, chopped pistachios, mini chocolate chips or dust tops with powdered sugar).

For the Cannoli Shells

In a mixing bowl fold and stir together strained ricotta, powdered sugar, chocolate chips, and cinnamon. Transfer into a piping bag fitted with a large round tip. Pipe filling into cooled cannoli shells.

For the Cannoli Filling

These easy Cannoli Crepes with Strawberries are a sweet and decadent breakfast or dessert worthy of a special occasion!

Cannoli Crepes

fat free ricotta cheese

mini semi-sweet chocolate chips

vanilla extract

cinnamon

milk

all-purpose flour

olive oil

salt

strawberries

To make the cannoli filling, combine the ricotta, powdered sugar, mini chocolate chips, vanilla extract and cinnamon in a bowl and stir until well combined. Place in the fridge until ready to use. If you make this the night before the chocolate chips will soften up a bit which is nice but not necessary!

To make the crepe batter, whisk together the egg, milk, flour, oil and salt in a separate mixing bowl until fully combined.

Lightly mist an 8-inch skillet with cooking spray and bring it over medium-low heat. Pour 1/8 cup (2 tablespoons) of the batter into the skillet and lift and tilt the skillet to allow the batter to coat the bottom in a thin layer. Cook for about a minute until the underside is golden. Flip the crepe and cook for another 15-30 seconds and then transfer to a wire rack. After the first couple crepes you’ll probably want to start doing 20-30 seconds on the first side as well, as the skillet will be hotter and the crepes will cook faster. Adjust accordingly to make the undersides golden. Repeat with the remaining batter to make 10 crepes.

To serve the crepes, spread two tablespoons of the cannoli filling across half of the surface of each crepe and fold the other side over top of the filling. Repeat with the remaining crepes you plain to serve/consume (do not fill any crepes you’ll be storing as leftovers, just store the crepes, cannoli filling and berries separately in the fridge and assemble as needed). Top the filled crepes with fresh strawberries and serve.

This easy 6-ingredient Cannoli Dip is a real crowd-pleaser, perfect for parties!

Cannoli Dip

(15 oz) container fat free Ricotta cheese

oz Marscapone cheese

chocolate chips

In a mixing bowl, stir together the Ricotta, Marscapone, powdered sugar, vanilla and cinnamon until well combined. Add the mini chocolate chips and stir until completely mixed in.

Cannoli filling is a rich and creamy sweet cheese mixture made with a blend of ricotta and mascarpone cheese. It&#039;s traditionally used to make the Italian dessert known as cannoli, but it can also be used as a filling for cakes and sandwich cookies

Cannoli Filling

ricotta cheese (drained)

BelGioioso mascarpone cheese

powder sugar

mini chocolate chips

cannoli shells

chocolate candy melts

shortening coconut oil

To drain the ricotta, line a fine mesh strainer with cheesecloth. Place the strainer over a bowl and add the ricotta to the strainer. Let the ricotta drain in the fridge overnight.

In a mixing bowl, add in the drained ricotta and mascarpone cheese. Stir with a spatula until well combined.

Add the vanilla extract, powdered sugar, and cinnamon into the cheese mixture. Stir with the spatula again until combined.

Fold in the mini chocolate chips just until combined.

Place the cannoli filling in a piping bag with just a coupler or large round tip. You can also use a storage bag and cut a larger hole in one of the corners. Set aside.

In a small microwave-safe bowl, add in the melting chocolate and shortening. Microwave in 30 second intervals and stir after each interval. It should take about 3 intervals to completely melted the chocolate.

Dip both ends of the cannoli into the chocolate and place on a piece of wax paper to set up. It should only take a few minutes to set up. If you want to jazz up the shells a bit more, add sprinkles while the chocolate is still wet.

After the chocolate is set up, fill both sides of the cannoli with the filling.

Place in the fridge in an airtight container until ready to serve.

Cannolis are one of the most famous Italian desserts. They consist of crunchy fried cylinders filled with ricotta cheese, sugar and, depending on the version, chocolate drops and pistachios crumbs. Take your palate to Sicily with this cannoli recipe.

Authentic Italian Cannoli Recipe

flour

bitter cocoa powder

confectioners sugar

lard (optional)

cinnamon powder

instant coffee

oz white wine vinegar

oz Marsala wine

ricotta cheese

chocolate

Candied cherries

Powdered sugar (as required)

lard

Before you begin to prepare the cannoli shells (called "scorcie"), put the cheese to drain in a colander placed in a bowl, then store it in the fridge.

Put in a large mixing bowl the flour, salt, cinnamon, powdered coffee, cocoa and sift the confectioners sugar.

Add the lard, egg, and then the vinegar mixed with Marsala wine; the latter liquids should be added slowly, kneading the composition every time, as depending on how much the flour absorbs, you might not need to add the entire Marsala and vinegar mix. Keep in mind that the dough should be soft and elastic, but firm.

Knead the mixture for 5 minutes on a work surface, until it is elastic, smooth and homogeneous, then wrap it in plastic and leave it to rest for at least an hour in the refrigerator.

Now to prepare the cannoli cream for the topping, you will need take the well-drained ricotta cheese and place it inside a bowl where you add sugar.

Gently stir the ingredients without applying too much pressure, then cover the bowl with plastic wrap and place in refrigerator for at least an hour.

After the indicated time, take a very fine mesh sieve, place it on a bowl and with the help of a spatula, crush the ricotta and sugar down and press on it, so that what comes out through the sieve is a very fine cream.

Once the composition has the right density, add the chocolate chips (or, if you prefer, candied pumpkin cubes). Mix and place the cream cheese in the refrigerator, inside a container with a lid.

Take the dough for the cannoli shells and place it on the table. Use a rolling pin to create a thin 1-2 mm pastry. Use round pastry rings to create at least 24 pieces.

Stretch the 24 circles, then roll them around cannoli molds (if you have metal cylinders that works too), brushing the ends with the whites before stacking them.

Heat the lard (or oil) in a saucepan not too big, until you get to 170-180 °C (338-356 F) and then fry all the cannoli shells. Place them afterwards on a couple of sheets of absorbent paper, to get rid of the extra oil, and let them cool completely before removing the metal cylinders.

Once they cooled, fill the cannoli shells with the cannoli cream that you will put in a pastry bag, using a smooth and wide nozzle.

Complete the process by cutting the candied cherry in two and place one half at each end. Instead of cherries, you can use orange peel or chopped pistachios.

Top it with a generous sprinkling of powdered sugar and serve.

Cannoli filling is the definition of creamy, tangy, and rich. Indulge in a classic Italian treat with my ricotta cannoli filling recipe!

ricotta

heavy whipping cream

lemon (zested)

Place the ricotta in a fine mesh sieve over an empty bowl and allow it to drain for at least 30 minutes. You want to remove as much of the liquid as possible from the ricotta. Meanwhile, place a metal mixing bowl and electric mixer whisk/beaters into the freezer to chill. *See Notes

Add heavy cream to the chilled mixing bowl. Using an electric mixer fitted with a whisk attachment, beat cream at high speed until stiff peaks form. Add the powdered sugar to the cream and whisk to combine.

In a separate bowl, mix together the drained ricotta, vanilla, lemon zest, and cinnamon. Use a silicone spatula to gently fold in the whipped cream. Cover and chill the filling until ready to fill the cannoli.

Scoop filling into a piping bag fitted with a tip to fill each shell with the prepared cannoli filling.  Sprinkle mini chocolate chips over each end and dust the filled cannoli with powdered sugar.

This easy cannoli pie is a no bake dessert that&#39;s perfect for a celebration! An incredible cannoli pie with ricotta and cream cheese, and a spiced cannoli pie crust.

Cannoli Pie - No Bake Recipe with Creamy Ricotta Filling

graham cracker crumbs

cocoa powder

tbsp salted butter (melted)

oz whole milk ricotta (strained*)

oz full-fat cream cheese (room temperature)

oz finely chopped dark chocolate (semisweet or bittersweet)

tsp orange zest

pistachios and powdered sugar (for topping)

Strain

Strain ricotta by wrapping in paper towels in a bowl for 30-40 minutes, changing paper towels every ten minutes.

Crust

Combine graham cracker crumbs, cinnamon, cocoa powder, and sugar in a bowl.  Add melted butter and mix well until everything is well saturated with butter and holds together when pressed.

Press

Press crumb mixture into bottom and sides of tart pan, being sure to press into the grooves. Place pan in freezer to chill crust while you make filling.

Beat

In a large bowl, beat softened cream cheese until smooth.  Add ricotta and mix until smooth and creamy. Mix in powdered sugar.

Fold

Gently fold in chocolate and orange zest until well combined.

Spread

Spread filling into chilled crust and smooth top.

Chill

Wrap with plastic wrap and chill for at least 3 hours or overnight.

Decorate

Just before serving, sprinkle with chopped pistachios and dust lightly with powdered sugar.

https://www.youtube.com/watch?v=Nde9acrpaR8

GET THE RECIPE: https://cheneetoday.com/no-bake-cannoli-tart/

This cannoli pie tart is the perfect no-bake cannoli dessert! Graham cracker crust with a hint of cocoa, and a creamy cannoli filling topped with roasted pistachios! 

Ingredients: 

1 ½ cup graham cracker crumbs
½ tsp ground cinnamon
1 tbsp cocoa powder
¼ cup granulated sugar
8 tbsp salted butter – melted
15 oz whole milk ricotta – strained*
4 oz full-fat cream cheese – room temperature
1 cup sifted powdered sugar – 115g
4 oz finely chopped dark chocolate – semisweet or bittersweet
2 tsp orange zest
Chopped roasted pistachios and powdered sugar – for topping

FULL INSTRUCTIONS AND TIPS: https://cheneetoday.com/no-bake-cannoli-tart/

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Cannoli Pie - Easy No Bake Recipe with Creamy Ricotta Filling!

A foolproof cannoli recipe for shells and filling! Cannoli are seriously dreamy, crisp shells filled with a ricotta and chocolate mixture. Perfect for an elegant dinner party to serve as an eye-catching, impressive dessert. Check out all my tips and tricks for perfectly crisp cannoli shells.

Cannoli Recipe (How to Make Cannoli Filling & Shells)

all-purpose flour, (more as needed)

unsalted butter,

eggs, (beaten)

Marsala wine

Confectioners' sugar

dark chocolate, (grated, more for dusting)

whole milk ricotta cheese

confectioners' sugar

chopped candied fruit, (I used candied orange slices)

To prepare the pastry: Sift the flour, salt, and sugar into a large mixing bowl. Using your hand, rub in the butter until you have a coarse mixture. Mix in the egg and Marsala wine. Turn the dough onto a lightly floured work surface and knead by hand until you have a smooth dough. (If the dough is too sticky, add a little bit of flour at a time and continue to knead until you are able to form a smooth ball.) Place the dough back in the bowl and refrigerate while you make the filling.

For the filling: In a mixing bowl, combine the grated chocolate, ricotta cheese, confectioners&#39; sugar and the candied fruit. Mix with a hand mixer or fork until all is well combined. Set aside for now.

Take the pastry dough out of the fridge. On a clean, lightly-floured work surface, roll the pastry dough out until very thin (like 1/8' thin). Using a 3-inch round cookie cutter or a drinking glass, cut the dough into rounds. You should have between 18 and 24 rounds.

Dust 6 cannoli molds with flour and wrap each pastry circle loosely around a cannoli mold. Dampen the edges of the dough with the egg wash and press to seal the edges shut in the middle (make sure you press hard enough using a little of the egg wash so that the dough will not open when it's fried).

Fill a small cooking pot with oil about 1/3 of the way. Heat the oil to 350 degrees F. Deep fry until the cannoli pastry shells turn golden and crisp (this will be quick). Using tongs or a large slotted spoon, remove from the oil and place on a plate lined with paper towel. When pastry shells are cool enough to handle, twist the cannoli forms to release the shells.

Using the cannoli molds, repeat the process until you have fried all the cannoli.

When the cannoli shells are cold, pipe or spoon the filling into them. Dust with a generous amount of confectioner's sugar and a bit of the grated dark chocolate. Enjoy!

https://content.jwplatform.com/videos/Xd0YlwP9.mp4

These cannoli shells are crispy, flaky, perfectly fried, and then filled with a sweet simple ricotta cheese filling.

Cannoli Shells

brown sugar (packed)

unsalted butter

eggs

marsala cooking wine

sugar (for dusting)

mini chocolate chips (for garnish)

vegetable oil (for frying)

whole milk ricotta (drained)

Add the flour, sugar, and salt to a large mixing bowl. Whisk to combine.

Add the butter to flour mixture, work the butter in with your hands or a fork until it becomes crumbly.

Add the sherry and mix until well combined.

Add 1 beaten egg and work in using your hands or the fork until a dough forms.

Flatten the dough into a disc shape, wrap in plastic wrap,  and refrigerate for at least an hour.

After the dough has rested, cut it into thirds and place on a floured work surface. Dust the rolling pin with flour and roll out each pience until very thin (under ¼ inch). As thin as you can make it.

Flour a 4-inch biscuit or cookie cutter and cut out about 2 dozen circles.

One at a time, wrap the dough circles around cannoli tubes.

Seal the edges with the remaining beaten egg.

In a heavy pot or dutch oven, heat oil to 365 degrees F (no more than 370 and no less than 360).

Using tongs, place wrapped molds in oil and fry for 3 minutes or until golden brown. Only add a 3 to the pan at a time so the temperature of the oil doesn't drop.

Move the shells while still in their molds to a paper towel-lined surface and allow them to cool. Repeat with remaining shells.

While the shells are cooling, prepare the filling. (Directions to follow)

When the shells are cool, remove molds by gently squeezing the molds and very gently twisting the shells until they slip off.

Put the filling in a piping bag and fill shells.

Sprinkle mini chocolate chips on top of the cannoli filling, then dust generously with powdered sugar.

Cannoli Shell

Add the ricotta, heavy whipping cream, powdered sugar, and vanilla to a large mixing bowl. Beat with a hand mixer on medium/high until thick and creamy.

Add in the piping bag and pipe into the cooled shells.

Ricotta Filling

A sweet and simple cake (using boxed mix) that pays homage to a classic Italian treat. 

Cannoli Poke Cake

(14 oz) can sweetened condensed milk

mascarpone cheese

Powdered sugar,

Bake cake according to the directions on the box for a 9x13-inch baking pan.

Once baked, poke holes all over cake using the handle of a wooden spoon.

Set aside 1/2 cup of the sweetened condensed milk, then pour the rest over the cake. Chill cake for 1 hour.

In a large bowl, combine the ricotta, mascarpone, and vanilla and mix until smooth. Add the powdered sugar and again, mix until combined.

Add remaining sweetened condensed milk and mix once more.

Top with chocolate chips and sprinkle with powdered sugar.

Cover and let chill 2-3 hours. Serve and enjoy!

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Top 10 cannoli filling recipes from across the web

The most viewed cannoli filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cannoli

Cannoli Crepes

Cannoli Dip

Cannoli Filling

Authentic Italian Cannoli Recipe

Cannoli Filling

Cannoli Pie - No Bake Recipe with C...

Cannoli Recipe (How to Make Cannoli...

Cannoli Shells

Cannoli Poke Cake

The most viewed cannoli filling recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine