Cannoli filling is the rich, creamy heart of the beloved Italian pastry. Traditionally made with ricotta cheese and flavored with a hint of vanilla, cinnamon, or citrus, this filling is as versatile as it is delicious. Whether you’re filling homemade cannoli shells or using it as a dip, this classic recipe is a must-have for Italian dessert lovers.
Why You’ll Love This Recipe
- Authentic Flavor: Made with traditional ingredients for that classic cannoli taste.
- Quick and Easy: Comes together in just minutes with a few simple steps.
- Customizable: Add your favorite mix-ins like chocolate chips or candied fruit.
- Multi-Purpose: Perfect for filling cannoli shells, as a dessert dip, or even a cake filling.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Ricotta cheese (preferably whole milk)
- Powdered sugar
- Vanilla extract
- Optional: Ground cinnamon, orange zest, or almond extract
- Optional mix-ins: Mini chocolate chips, chopped pistachios, or candied orange peel
Directions
- Drain the Ricotta:
- Place the ricotta in a fine mesh strainer or wrap it in cheesecloth and set it over a bowl. Allow it to drain for at least 2 hours, or overnight in the refrigerator, to remove excess moisture.
- Mix the Filling:
- In a medium bowl, combine the drained ricotta and powdered sugar. Beat with a hand mixer or whisk until smooth and creamy.
- Stir in the vanilla extract and any optional flavorings, such as ground cinnamon or orange zest.
- Add Mix-Ins:
- Gently fold in mini chocolate chips, chopped pistachios, or other mix-ins of your choice.
- Chill:
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour before using. This allows the flavors to meld and the filling to firm up.
- Fill the Cannoli:
- Use a piping bag fitted with a round tip to fill cannoli shells just before serving. Decorate the ends with additional chocolate chips, pistachios, or a dusting of powdered sugar if desired.
Servings and Timing
- Servings: Fills approximately 12-15 cannoli shells
- Preparation Time: 15 minutes (plus draining and chilling time)
Variations
- Mascarpone Blend: Replace half the ricotta with mascarpone cheese for a richer filling.
- Nutty Twist: Fold in finely chopped toasted almonds or hazelnuts for added texture.
- Liqueur Infusion: Add a splash of Marsala wine, amaretto, or Grand Marnier for an adult twist.
- Sweetened Ricotta Spread: Serve the filling as a dip for cookies, fresh fruit, or biscotti.
Storage/Reheating
- Storage: Store the filling in an airtight container in the refrigerator for up to 3 days.
- Freezing: Cannoli filling doesn’t freeze well due to its creamy texture. It’s best enjoyed fresh.
- Reheating: This filling is served cold or at room temperature and does not require reheating.
FAQs
1. Why do I need to drain the ricotta?
Draining removes excess moisture, ensuring the filling is thick and creamy rather than watery.
2. Can I use store-bought ricotta?
Yes, but ensure it’s high-quality and well-drained for the best texture.
3. What if I don’t have a piping bag?
You can use a resealable plastic bag with the corner snipped off to fill the shells.
4. Can I make the filling ahead of time?
Yes, prepare it up to 2 days in advance and store it in the refrigerator until ready to use.
5. How do I prevent the cannoli shells from getting soggy?
Fill the shells just before serving to maintain their crispness.
6. Can I use a sugar substitute?
Yes, powdered sugar substitutes like erythritol or monk fruit can be used for a low-sugar option.
7. Can I use cream cheese instead of ricotta?
Cream cheese will create a different texture and taste, but it can be used for a non-traditional version.
8. What mix-ins work best?
Mini chocolate chips, chopped pistachios, or candied fruit are traditional and add great texture.
9. Can I use the filling for other desserts?
Yes, this filling works wonderfully as a cake filling, cupcake topping, or a dip for cookies.
10. What’s the best way to garnish cannoli?
Dust them with powdered sugar or dip the ends in melted chocolate and roll them in chopped nuts or sprinkles.
Conclusion
This easy, authentic cannoli filling recipe is the perfect way to bring a taste of Italy to your kitchen. With its creamy texture, customizable flavors, and versatile uses, it’s sure to impress at any gathering. Whether you’re filling homemade cannoli shells or using it as a dip, this recipe is a delightful treat that captures the essence of Italian desserts. Buon appetito!
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Cannoli Filling Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Italian Toto Cookies are tender, cake-like chocolate cookies infused with warm spices, citrus zest, and a touch of cocoa. Traditionally made for holidays, they are coated with a sweet glaze and often garnished with sprinkles or nuts.
Ingredients
For the cookies:
- 3 cups (375 g) all-purpose flour
- 1/3 cup (30 g) unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 cup (200 g) granulated sugar
- 1/2 cup (115 g) unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange or lemon zest
- 1/2 cup (120 ml) milk
- 1/2 cup (80 g) mini chocolate chips or chopped nuts (optional)
For the glaze:
- 1 1/2 cups (180 g) powdered sugar
- 2–3 tablespoons milk or orange juice
- 1/2 teaspoon vanilla extract
Optional toppings:
- Colored sprinkles
- Chopped nuts
Instructions
Prepare the Cookies:
- Preheat the oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Mix dry ingredients:
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, cinnamon, nutmeg, cloves, and salt.
- Cream butter and sugar:
- In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 2 minutes.
- Add eggs and flavorings:
- Beat in the eggs, vanilla extract, and orange or lemon zest until combined.
- Combine wet and dry ingredients:
- Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Stir in mini chocolate chips or nuts if using.
- Shape the cookies:
- Scoop tablespoon-sized portions of dough and roll into balls. Place on the prepared baking sheets, spacing them about 2 inches apart.
Bake:
- Bake the cookies:
- Bake for 12-15 minutes, or until the cookies are set and puffed. They should remain soft and cake-like.
- Cool:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze:
- Make the glaze:
- In a small bowl, whisk together the powdered sugar, milk or orange juice, and vanilla extract until smooth. The glaze should be thick but pourable.
- Glaze the cookies:
- Dip the tops of the cooled cookies into the glaze or spoon it over them. Sprinkle with toppings like colored sprinkles or chopped nuts while the glaze is still wet.
Serve and Store:
- Let the glaze set:
- Allow the glaze to harden at room temperature before serving.
- Store:
- Store in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Notes
- Toto cookies are highly customizable—feel free to experiment with the spices, zests, or add-ins like raisins or candied fruit.
- For a richer flavor, substitute part of the milk with brewed coffee.
- These cookies pair perfectly with a cup of espresso or hot cocoa.