Our homemade cannoli filling is OUTSTANDING, and easy to make. You can customize it with many different flavors folded into it like; toasted hazelnuts, pistachio paste, dark chocolate bits, caramel chunks or candied fruits, etc.
- 1 Quart Drained Ricotta Cheese 4 cups
- 4.5 Ounces Cream Cheese
- 7 Ounces Sifted Powdered Sugar
- 1 Tbsp Vanilla Extract
- 1 Tbsp Fresh Orange Zest
- 1/2 Tsp Cinnamon
- 4 Ounces Mini Chocolate Chips
- 1 Cup Heavy Cream Whipped
Directions in Comments.
Homemade Cannoli Filling:
I like to use a whole milk ricotta without stabilizers. You can find many recipes online to make your own ricotta cheese, if you’re up for trying that. (Links to those recipes are at the bottom of this page.)
There will usually be some excess liquid that can be drained off when you open the cheese.
If you have a fine mesh strainer use it, if you don’t; lay a piece of cheesecloth between the cheese and the strainer. Regular strainers all too much cheese to drain through its weave. Cover it with plastic wrap, and place the strainer over another deeper dish or pot. Refrigerate the ricotta and let it drain over-night.
After draining over-night, you’ll have plenty more liquid to pour off. You should notice that the cheese is denser from loosing the excess liquid, that’s what you want!
Puree the drained cheese; add powered sugar, cream cheese, orange zest, vanilla and cinnamon. You can use a mixer if you don’t own a food processor, the cheese will retain the curd-like texture. Personally, I prefer the smoothness of a pureed filling, over the mixer method.
Whip your heavy cream until stiff, and fold into the cannoli filling.
Fold in your mini chocolate chips or chopped chocolate before serving. If you mix the chocolate in too soon (like a day earlier) it will start to discolor your filling.
For the Best Cannoli:
- Make Our Homemade Cannoli Shells (<<<recipe)
- Pipe or spoon to filling into cannoli shells right before serving.
- Dip each end in chopped pistachios and sprinkle with powdered sugar.
Recipe Sources For Making Your Own Ricotta Cheese: