Cannoli Filling Making

February 23, 2012United States

Elements that Makes Cannoli Filling an all time Favorite

Cannoli filling as well as cannoli is an Italian pastry desert which traces its roots back to the island of Sicily. The cannoli together with the cannoli filling has been a staple in a lot of lunches and dinners for families around Sicily. The original cannoli was first sold in Sicily’s Palermo area. It was traditionally sold during important festivals in the region such as the Carnival season but later found a following within the island.

The cannoli together with the cannoli filling has been introduced later into the American audience via the massive influx of American-Italian immigrants in the middle parts of the 20th century. Through the years though the cannoli has become a staple in a lot of homes in America and the rest of the world. Be that as it may, though America itself made this amazing pastry dish, the cannoli is still famous with the help of the Italians living in the U.S.


The cannoli as well as the cannoli filling literally translates into cannolo or cannolu which means little tube. Other aliases for the cannoli includes cannoli siciliani as well as Sicilian cannoli. The cannoli as a pastry delicacy itself looks really interesting. It is served in a tube-shaped shells that are made of deep fried pastry dough. The cannoli filling is placed in between the shells and usually contains ricotta. The cannoli that is being served in most stores and restaurants feature different sizes. These sizes range from the smaller, finger sized cannoli called cannulicchi to the bigger ones that are usually sold in Palermo, Sicily.

Through the years, there have been more than a dozen different recipe changes and variations for the cannoli and even for the cannoli filling. These variations have stemmed from a lot of the original ingredients not being available in the United States. Some changes are radical while some of the other changes are small usually consisting of changes within the recipe. One such minor change includes the replacement of the cannoli filling’s ricotta into mascarpone. In other cases the entire filling recipe itself gets changed by going for a filling composed of cornstarch, milk and sugar. There are other types of fillings and flavors that are used in the creation of the cannoli’s filling. Some people create cannolis using vanilla or cinnamon or even a tinge or orange.

Another important element of the cannoli and even the cannoli filling is variety of spices and other ingredients that can be added into the mix easily to make the filling taste even better. Some of the ingredients that has been commonly used in the filling mix includes chocolate bits, candied citrus peel or even cherries as well as pistachio.

While the filling creation can take a perfect mix of creativity and cooking ingenuity, the cannoli shells use the same standard ingredients and process. As mentioned earlier, the cannoli shell is created by frying or even deep frying pastry dough. The dough is actually created by mixing the main ingredients into a batter including sugar, butter and wheat. A lot of pastry chefs have stated that the creation of the actual cannoli shell is fairly easy compared to making the cannoli filling.

How to make cannoli filling

For people who are still looking for more details or answers with regards to the question how to make cannoli filling here’s a simple version of making the filling as well as some alternatives to use during the process. The guide will also feature the basic ingredients that would be needed in order to create the best tasting cannoli filling.

Here are the main ingredients that would be needed:
• teaspoon orange zest
• 3 cups ricotta cheese
• 1 cup powdered sugar
• 1 teaspoon almond extract
• cup toasted almonds, chopped or diced depending on preference
• 1 almond extract
• cup semi-sweet chocolate chips
• 1 teaspoon vanilla extract

Here’s an easy-to-follow guide in order to mix in the perfect cannoli filling:
• Chuck in all the ingredients in a big bowl
• Mash and mix them together. Make sure that everything is blended in perfectly
• Place the filling inside a large ziplock bag
• Place the ziplock bag inside the refrigerator’s chiller unit
• Chill the filling for 30 minutes
• Cut the ziplock bag’s corner to help make it easy to pipe the filling inside the shell.

Once that is all settled there are several things that a person should remember when it comes to preparing cannoli. Here are some of those things:

1. Cannoli should be served immediately. Remember that once you pipe in the filling inside the shells the clock automatically starts ticking. If you serve them with the right timing you get to serve fresh and tasty cannoli to your guests at home or in your own restaurant. However if you fail to do so then you might end up serving a cannoli that has just lost its crispness. Losing crispness on the cannoli shell means a lot because it would be like serving soggy fries. Aside from that change, the actual tasted of the cannoli also changes dramatically.

2. Creativity is a key component when serving cannoli during important events as well as restaurants. Once the cannoli leaves the preparation area or the kitchen it would be best if it would stand out and capture the attention of the people who sees the pastry. Simple and creative additions that can be done before presenting the cannoli includes sprinkling confectionery sugar or even make things livelier by adding things on the platter such as different types of dips.

One other thing a person who is planning on making cannoli for desert should remember is that there is always a ratio that should be followed. When thinking of making a huge batch of cannoli it would be good to make at least four to five large bowls and always make sure that you have a lot of ziplock bags within reach.

With all of these tips followed to the letter, there won’t be anything standing in your way in making the perfect cannoli as well as the perfect cannoli filling.

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