Cannoli Filling Ricotta

May 18, 2012

Easy Recipe for Cannoli Filling Ricotta

Cannoli Filling Ricotta: is the desserts are the second most fun part of dining and more so if you are serving homemade cannoli filling ricotta. For many years, cannoli has been a popular choice in Italian American cuisine. Cannoli is originally a Sicilian pastry served to look like fried dough formed into a tube-shaped shell and having cannoli filling ricotta. The outer shell is lightly glazed with sugar to give it the right amount of sweetness but the fun part starts in the cannoli filling.

The creamy filling used in making cannoli is traditionally made out of dry ricotta. This is still the preference of many pastry makers today, as opposed to mascarpone. The process in making cannoli filling ricotta is not quick but very simple nonetheless. It does not involve the use of any advanced baking skills so anyone can surely try a hand in this cannoli filling recipe you will find in this article.

How to make cannoli filling made of ricotta

After frying the cannoli, you have to create the cannoli filling ricotta right away so that the crisp texture of the shell is preserved. In making cannoli filling ricotta, you will have to use dry ricotta, sugar, milk, cornstarch, flavoring, and small chocolate chips.

You can use up to three cups of dry ricotta if you are serving at least 15 cannoli pieces. In a large bowl, mix in together the dry ricotta with two cups of sugar and a half-teaspoon of flavoring. For the flavoring, you can use either vanilla or cinnamon oil. Sprinkle the mixture with small chocolate chips, chopped pistachios, or cherries. Try experimenting with the toppings you will use for cannoli filling. Use fruits like banana or mango slices. After combining all the ingredients, the custard will require heavy mixing. When mixing the ingredients, use an electric mixer to make sure that all ingredients are combined properly.
Be careful when adding in sugar to the custard. It is always better to err on the side of lacking sweetness rather than making thecannoli filling ricotta too sweet. If you are aiming for a less fattening filling for your cannoli, you can always use a substitute for sugar but make sure that the overall taste is not compromised.

This creamy filling made of ricotta also be used as topping for other pastries like fruit, cream puffs, or cake. If you have to refrigerate the cannoli filling, you can do so but only for a few minutes so as not to ruin the consistency of the custard.

Once you are done making your cannoli filling ricotta, you can now add the custard to the cannoli. You can use a spoon or pastry bag so that the shell is not ruined. Drizzle the outer shell of the cannoli with a little sugar to add more taste. The cannoli is best served when the shell is crisp and the filling is freshly made. This cannoli filling ricotta recipe will make desserts much easier to make even if you are short in time.

Are you ready to your own cannoli filling ricotta ?

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