Creamy Ricotta Cannoli Filling – Sicilian style

Creamy Ricotta Cannoli filling
Prep Time: 10 minutes
Cook time: N.A.
Makes: 20 – 24 small Canolli

Sicily are known for their cannoli, and yes, they make amazing cannoli there and it’s worth the trip to Sicily – but we can make fantastic cannoli right at home. It’s all about the filling and here’s my version – not too sweet but full of flavor.

Ingredients:
• 24 cannoli shells
• 450 gm (1 lb.) ricotta cheese
• ¾ cup white powdered sugar (icing sugar) (more for dusting)
• 1 TSP vanilla
• 1 TSP Orange Extract
• ½ TSP cinnamon
• ¼ TSP salt
• 1/3 cup of pistachios, ground (or, 1 cup of mini chocolate chips)

Process:
• Let your ricotta sit in a strainer to remove any excess water
• Add the sugar, vanilla, orange extract, cinnamon and salt, mix well, until all ingredients are incorporated and you have a smooth, creamy filling
• Place the ricotta filling in a pastry bag (or use a Ziploc bag with the corner cut out)
• Squeeze the ricotta filing into each cannoli shell, and ensure some comes out of each end.
• Dip each end into the crushed pistachio
• Sift some white powdered sugar on top
• Enjoy

in Sicily no doubt they make the best canoli and when I was there I had some fantastic canoli but you know what we can make some great canoli right here in North America as well we are going to have some fun in the kitchen today i’m going to share with you how I make my creamy regotta filling for canoli can’t beat Sicily but we’re right up there with them good wholesome ingredients and the combination of the orange vanilla and powdered sugar is one of the keys and that orange extract don’t eliminate it it’s also very very important this is a tasty treat a little bit of Sicily made right in your own home in the kitchen and yes it’s fun to make and it’s quick and easy what’s a canoli without an espresso those of you who know me know I love my canoli and this right here folks you got to give it a try i will be eating