View Full Version : Bakery Style Cannoli

Kitchen Witch
March 31st, 2014, 09:48 AM
Bakery Style Cannoli

3/4 cup confectioners' sugar
1 (15-ounce) container ricotta cheese
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1/8 teaspoon ground cinnamon
8 cannoli shells

In a large bowl, combine confectioners' sugar, ricotta cheese, and vanilla until well blended.

Stir in chocolate chips and cinnamon until thoroughly combined.

Spoon filling into cannoli shells (see Note). Serve, or cover and chill until ready to serve.

For an easy way to fill the cannoli shells, place the ricotta cheese mixture in a resealable plastic storage bag. Snip off a corner of the bag with scissors and squeeze the mixture into the shells. For a fancier touch, dip the ends of the filled cannoli in chocolate sprinkles.

March 31st, 2014, 10:54 AM
I never pre-fill my cannoli; they get soggy. I fill them just before serving them and the shells stay nice and crisp. Also, I dip the ends in chopped pistachios instead of chocolate sprinkles. This is the recipe I use for my filling:

300g fresh ricotta
200g mascarpone
100g superfine sugar
cup candied fruits
cup glazed cherries soaked in orange essence and rum for one day
2 tbsp dark 70% cocoa chocolate, chopped

Kitchen Witch
March 31st, 2014, 04:35 PM
Thank you for sharing. I fill mine before serving as well. I also like candied fruit in my filling at times and I have at times dipped in mini chocolate chips.