I'm about to order cannoli shells (I know I'm cheating, but I hate deep frying anything myself) and would love any of your perfect/tried and true recipes for a classic cannoli filling.
I realize its pretty basic, but would love some help all the same!
shanagain
Dec 01, 2006 05:56PM
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I just use a good ricotta, blend in some powdered sugar to taste. Then, take some chocolate - even choc chips will work, if they are good - and whiz in a processor. Fold those into the ricotta mixture.
My husband's grandmother used chopped up citron and other candied fruits in hers, but no one seems to like that anymore, so I skip that.
I then use good pistachios, chop them up and dip the ends of the filled cannoli in them.
I notice also that grandmother's old recipes don't call for ricotta, but instead a pastry-cream kind of filling made with evap milk and flour. I think that's because she was not able to get ricotta here in the Midwest in those days, not to mention having the money for imported products. Perhaps this evap milk recipe was her way of making an affordable, accessible filling that would pass yummy muster. But trust me, the ricotta is way better.
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The authentic Cannoli calls for Ricotta Impastata which is only available in 10 lb tubs. The next best thing is to use Ricotta from the store , but drain it in cheese cloth to remove some of the water.
Leaving out the Candied Orange and Citron is a shame, it adds so much to the flavor.
Making your own candied rinds once or twice a year avoids all the problems of store bought like lack of taste and use of chemicals.
Or get them from an impeccable source like CONFISERIE AUER in Nice http://www.maison-auer.com/
Their other candied fruits, jams and conserves are incredible.
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Thanks, so it really is that easy, then? If there's one thing I've learned hanging around here now and then it's that when "I" think something is easy and ends up delicious... ten people will be quick to point out that I could've worked a lot harder for better results. ;-)
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K-D, I agree with you. I'm a baker, and I prefer the simplest fillings for cannoli. I like to use a fresh ricotta and powdered sugar, but the addition of a bit of vanilla (1tsp) or other extract(almond) is acceptable.
I have used pastry cream and the addition of candied Citron, but I prefer the use of top quality and simple ingredients. Many people like mini chocolate chips in cannoli fillings as well.
Shanagain, I used to make 12 dozen cannoli on a standard weekend, but unless I need more than 1 dozen, I buy them. There is no shame in buying premade shells. I would suggest that you fill them as chose as possible to service and the shells will stay crisper.
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I've seen recipes which called for candied citron but that flavor didn't seem familiar to me in the cannoli I've had.
The pastry cream idea is somewhat intriguing to me since I'll be making cream puffs as well, and I'd wondered if there was some pastry-cream/ricotta version.
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I found this recipe for filling from Anna Tasca Lanza:
http://www.e-rcps.com/pasta/dsrt/rico...
It mentions using candied citron instead of the Sicilian zaccata (preserved squash). I remember that zaccata was discussed in Mary Taylor Simeti's book on Sicilian food and I concluded that it wasn't something you'd want to try at home.
I think that Carol Field's Italian Baker had recipes with a mixture of pastry cream and ricotta, but my memory could be wrong.
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I tried making my own shells once, they came out delicious but smoked like crazy while frying. I think the recipe was just flour and red wine? Anyway, shanagain, don't feel bad about not making the shells yourself this time of year, we had to evacuate our house for awhile! The filling is a piece of cake, yet makes all the difference.
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If you buy the boxed shells (not in bulk) there will likely be a recipe on the box.
The ricotta, 10x sugar, vanilla, choc chips/fruit recipes posted so far are pretty standard (and pretty good). One thing I'll add is to use whole milk ricottta if you can, and drain the ricotta as long as possible (overnight, if you've the time) to get as much moisture out as you can. This will make for a richer, less runny filling.
As Kelli2006 noted above, absolutely fill as needed, or as close to eating as possible.
Thanks,
Kevin
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The best cannoli I've ever had were made by the Italian nonnas at the Catholic church in the town where I grew up. After years of trying to get the receipe, I finally found out their secret. In addition to the whole milk ricotta and powdered sugar, they added chopped bittersweet chocolate, candied orange peel, and the real secret: liquor (usually amaretto, about 1 tablespoon to the filling for 6-8 cannoli).
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Am I mistaken, or do many recipes call for mascarpone in addition to ricotta? I am fairly certain that my favorite cannolis include this creamy, smooth, rich cheese. I am planning to make a variation that involves pumpkin soon!
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My friend's mother gave me the following recipe. It's a family recipe from the 'old country' as my friends likes to say. I have yet to try it, but if you do let us know how it turns out.
Cannoli Filling
(she also makes her own shells)
2 pounds ricotta cheese
confectioners sugar
baby chocolate chips
vanilla and/or amoretto liqueur
Night before, place ricotta in a strainer or colander and put it over a pan or bowl. Refrigerate to let it drain. (Some ricotta is very dry, however, and this step is unnecessary)
Beat with electric mixer till smooth. Add confectioners sugar till desired sweetness is obtained. Preference varies with each person, so I never measured it. Continue to beat with mixer till creamy. If necessary, for a drier ricotta you may add a bit of cream or milk. Start with 1-tsp. vanilla for flavor. Adjust to taste. Or you may add a capful of the liqueur, adjusting it to taste. Stir in chocolate chips. You don't want TOO many. Cuz you don't want more than about two in each puff.
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I also like to use the Ricotta filling as the "cream" in between the layers of a Cassata.
You can make your own , or use a frozen pound cake loaf. Add a few Tbs liqueur like Strega or Amaratto to the cheese filling, along with candied rinds, chopped chocolate etc. Slice the loaf into 4 lengthwise. Brush each cut side generously with sugar syrup flavored with liqueur. Fill with the Ricotta Cannoli Filling and assemble. Frost with remaining Cannoli filling, then a layer of whipped cream. Decorate with candies fruit. I use Angelica and red candies cherries to resemble holly and berries.
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My aunt fills her cannoli with a mix of ricotta and Nutella. Yes, we're Italian.
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Thanks again, everyone - I'll probably start by using ricotta (drained), vanilla and sugar, and then "tinker" if it seems warranted.
The nutella sounds wonderful, and the mascarpone seems to make sense - I've been wondering about the slight graininess to the ricotta (at least the ricotta I can get) and wondered if I should consider making my own ricotta for these.
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I have used a bit of mascapone cheese in the filling, but the extra cost passed on to the consumers more than offset the bit of flavor that the cheese added. The taste of homemade ricotta is great, and making it from goat milk is absolutely nirvana, but the price is outrageous.
I would use a good quality store bought drained ricotta, powdered sugar and vanilla for your first effort and modify the recipe for their after you gain experience and confidence.
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if you're truly worried about graininess, just push the ricotta through a fine sieve
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Kelli, thanks, I think that's exactly what I should do, also.
The shells should be here later this week, so I'll let you know how they turned out.
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my favorite had the usual filling with a hint of grand marnier, mini choc chips and a dusting of cocoa powder.
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I made a mixture of ricotta and powdered sugar with a little amaretto and it's really watery - what should I do to make it thicker?
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add more ricotta
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I just saw your post on Cannolis'. I know it's been awhile but was wondering how did they turn out for you? I am a transplanted New Yorker here to a very country town in GA. and am longing for a good cannoli. I tried the basic recipe before and it just didn't taste right to me. What particular brand of ricotta did you use? And for those of you asking about the addition to the citron- I can tell you that growing up in NY all of the cannolis had it in them along with chocolate chips and pistachios on the edges sprinkled with powered sugar. But not many bakerys add that anymore-cost factor I guess.
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mickie, go to Villabate Pasticceria on 18th Ave. in Bensonhurst. Family-run, ingredients shipped from Sicily, including the essential sheep's milk ricotta (many mistakenly use cow's milk, if they use ricotta at all-- and pastry cream in a cannolo is just wrong!). try them- you'll think you're in Sicilia.
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