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    Recipes and more

    Cannoli Cream Recipe

    Cannoli Cream Recipe

    Cannoli cream is an essential part of a good cannoli.  If your local store doesn't carry Golden Cannoli filling, don't worry - because today we're sharing a recipe for homemade cannoli filling.  

    This super simple recipe relies on just 3 ingredients, with one essential step; the drying of the ricotta.  Like all cheeses, ricotta is made up of two main components, curds + whey.  When equal parts of these are present in your cheese, ricotta can take on a gritty and grainy texture that most people don't like.  By letting the excess whey drain away, your ricotta will dry out and get nice and creamy when whipped. The ricotta filling we make here uses an extra dry ricotta that makes a super creamy filling, and if you follow the directions below you should be able to get similar results at home! 

     

     

    We recommend topping those fresh filled cannoli with your favorite chocolate, nuts or dried fruits.  If you don't have any cannoli shells, check your local grocery store for some cannoli chips and serve up some dessert nachos!  Share photos of your fresh filled cannoli with us using the hashtag #goldencannoli on facebook or instagram! 

     

     

    Classic Cannoli Filling

    • 16 oz. Ricotta cheese
    • 1/2 - 3/4 cup confectioner’s sugar (to taste)
    • 1/4 tsp. pure vanilla extract

    Drain the ricotta cheese in cheesecloth for one hour or up do a day in the refrigerator.  If you don't have cheesecloth place it in a colander with fine holes (preferably mesh) and let it drain in there. Using a stand mixer on lowest speed or by hand, beat the ricotta cheese for approximately one minute. Slowly add sugar and continue mixing. Mix in vanilla. Filling can be prepared up to 1-2 days ahead.

    Filling can be thickened, if desired, by beating in one Tbs. of cornstarch at a time until filling reaches desired consistency.

    Use a pastry bag or a plastic storage bag with one corner snipped off to fill shells. Garnish with powdered sugar and/or cinnamon and mini-chocolate chips. Refrigerate filling at least one hour prior to filling shells. Fill Cannoli shells using either a pastry bag or spoon when ready to serve.