Patrick Oconnell
Cannoli is a classic Italian dessert consisting of crispy shells and creamy fillings. The filling is traditionally made with ricotta cheese, which is drained and combined with ingredients such as confectioners' sugar, vanilla extract, and citrus zest. Some recipes also include mascarpone cheese or goat cheese for added richness. The shells are typically fried and can be dipped in toppings like chopped pistachios or chocolate chips. Preparing cannoli involves chilling the dough, cutting it into circles, and frying the shells before filling them right before serving to prevent sogginess.
| Characteristics | Values |
|---|---|
| Cheese type | Ricotta |
| Cheese quality | Best quality full-fat ricotta |
| Cheese source | Italian market |
| Draining | Drain the ricotta cheese using a fine-mesh strainer and cheesecloth |
| Draining time | Overnight (at least 8-12 hours) |
| Cheese alternatives | Mascarpone, goat cheese |
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What You'll Learn
Ricotta cheese is the most common cheese for cannoli
Ricotta cheese is the most common cheese used for cannoli. It is an essential element of cannoli filling and gives the pastry its classic flavour and texture. The creamy ricotta filling is what makes cannoli so good. Ricotta cheese, along with powdered sugar, is what gives cannoli its subtle sweetness.
Ricotta cheese is made from a combination of different types of milk. American ricotta brands are usually made from cow's milk, while Italian ricotta is made from sheep's milk or a combination of different types of milk, including cow, goat, sheep, and even water buffalo milk. For the best flavour and texture, whole milk ricotta is recommended.
It is important to drain the ricotta cheese before using it in cannoli. This is because ricotta contains a lot of water, and if it is not drained properly, the filling can become wet and grainy, and the shells soggy. To drain the ricotta cheese, it should be placed in a fine-mesh strainer and covered with plastic wrap. Pie weights or dry beans are then placed on top of the plastic wrap, and the bowl is placed in the fridge for at least 8-12 hours.
Once the ricotta cheese has been drained, it can be combined with other ingredients such as powdered sugar, vanilla extract, orange zest, and mini chocolate chips to make the cannoli filling. This filling can then be piped into the cannoli shells to create the traditional Italian dessert.
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Drain the ricotta cheese before use
To make cannoli, a creamy ricotta filling is stuffed into crunchy shells and topped with chocolate chips and sugar. The best ricotta cheese to use for cannoli is made from sheep's milk, but cow milk ricotta can also be used. It is important to drain the ricotta cheese before using it for cannoli to ensure that the filling is not wet and grainy, which can make the shells soggy.
To drain ricotta cheese, place the cheese in a fine-mesh strainer and cover it with a piece of plastic wrap. Place some pie weights or dry beans on top of the plastic wrap and set the strainer over a bowl. Put the bowl in the fridge for at least 6 hours or up to 24 hours until needed. You will be surprised at how much liquid comes out! Skipping this draining step will not make your filling creamier; instead, it will make it soggy and grainy.
If you don't have a fine-mesh strainer, you can use cheesecloth, a nut milk bag, or a clean tea towel placed in a colander to drain the ricotta cheese. Simply place the ricotta on the cloth or towel, fold it over, and gently press or squeeze to remove the liquid. You can also use a generic spaghetti strainer, coffee filter, or paper towels to drain the ricotta, but these may not be as effective at removing moisture.
It is important to note that the ricotta cheese should be thoroughly drained before mixing with other ingredients. Overmixing or using ricotta that isn't fully drained can result in a grainy cannoli cream. Additionally, some recipes suggest using a food processor to blend the ricotta cheese, but this can make the filling too runny.
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Mascarpone cheese can be used instead of ricotta
Ricotta is a fresh, soft, white cheese made from leftover whey—the watery part of whole milk that is separated from the curds during cheesemaking. Italian cheese makers developed ricotta by heating whey to near-boiling temperatures, causing it to coagulate and form a soft cheese. It has a grainy texture, similar to cottage cheese, and a bright, acidic taste. Ricotta has a very low milk fat content—around 10%—and a high water content.
Mascarpone, on the other hand, has a smooth, creamy texture and a slightly sweet, milky flavor. It has a high-fat content, around 75% butterfat. Because of its higher fat content and lower moisture content, mascarpone is less likely to make the cannoli filling runny and the pastry soggy. However, due to the differences in texture, taste, and fat content, you should not use mascarpone and ricotta interchangeably in all recipes.
When making cannoli, it is important to drain the ricotta thoroughly to remove excess liquid and ensure the filling is not too watery. Some recipes call for straining the ricotta overnight with a weight on top to encourage drainage. However, even when following a recipe precisely, if the ricotta has too much moisture, it can lead to a grainy texture. This is why some people prefer to use mascarpone, as it is thicker and denser than ricotta.
In conclusion, while ricotta is the traditional filling for cannoli, mascarpone cheese can be used instead. Mascarpone has a thicker, denser, and creamier texture that is less likely to make the filling runny or the pastry soggy. It also has a slightly sweeter and milkier flavor than ricotta. However, due to the differences in texture, taste, and fat content, the main difference when substituting mascarpone for ricotta will be in the texture of the final product.
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Goat cheese is sometimes added to ricotta
Cannoli is a traditional Italian pastry that originated in Sicily. It consists of a crispy pastry shell and a creamy filling. The shell is made by frying dough in hot oil, and the filling is typically made from ricotta cheese, giving cannoli its characteristic flavour and texture.
While ricotta is the traditional cheese used in cannoli, some recipes call for the addition of goat cheese to the ricotta filling. This practice is not as commonly seen in Italy, but it is mentioned in several recipes. The combination of ricotta and goat cheese can add a unique flavour and texture to the cannoli filling.
When making cannoli, it is essential to use whole milk ricotta cheese and drain it thoroughly before mixing to ensure a creamy, not wet, filling. The ricotta can be drained using a fine-mesh strainer or cheesecloth, and it should be chilled in the refrigerator for at least 8-12 hours to remove excess liquid.
The goat cheese used in the cannoli filling should be of good quality and preferably made from goat's milk. It is important to consider the salt content of the goat cheese to ensure the filling is not overly salty. Blending ricotta and goat cheese can create a creamy and indulgent filling for cannoli, adding a unique twist to this classic Italian dessert.
By combining these two cheeses and adding ingredients like powdered sugar, vanilla extract, and chocolate chips, you can create a delicious and authentic-tasting cannoli filling. Experimenting with different types of ricotta and goat cheese, as well as adjusting the proportions to your taste, can lead to a truly exceptional cannoli-making experience.
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Other cheeses like cream cheese should be avoided
Cannoli are Italian pastries that originated in the Sicilian city of Palermo. They are made of two main components: pastry shells and a creamy filling. The shells are made from a marsala wine dough and are usually fried in lard. The filling is traditionally made from ricotta cheese, which gives cannoli their classic flavour and texture.
Ricotta cheese is an essential element of cannoli filling. It is made from whole milk, drained of some liquid, and mixed with powdered sugar, vanilla extract, and other flavourings. The draining process is critical to removing excess moisture, which can make the filling wet and grainy and cause the shells to become soggy. While some recipes suggest using a fine-mesh strainer, others recommend cheesecloth or paper towels to remove excess liquid. The ricotta should be chilled and drained overnight for the best results.
While ricotta is the traditional filling, some recipes call for the addition of goat cheese, mascarpone cheese, or heavy whipping cream. These ingredients can enhance the flavour and texture of the filling, making it richer and creamier. However, it is important to note that other cheeses, like cream cheese, should be avoided. Cream cheese is not an appropriate substitute for ricotta in cannoli filling. It does not have the same flavour or texture and will not produce the desired results.
When making cannoli, it is essential to use high-quality, full-fat ricotta cheese. Draining and chilling the ricotta thoroughly before mixing are crucial steps to ensure a smooth and creamy filling. While it may be tempting to experiment with different cheeses, it is best to stick to traditional ricotta or, at most, add small amounts of other cheeses to enhance the flavour and texture while maintaining the integrity of the classic cannoli filling.
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Frequently asked questions
The most commonly used cheese for cannoli filling is ricotta.
Yes, some recipes use mascarpone, either on its own or blended with ricotta. Other recipes use a combination of ricotta and goat's cheese.
Ricotta is traditional and gives the cannoli a creamy texture.
It's important to drain the ricotta before using it as cannoli filling, to prevent the final mixture from becoming runny. Place the ricotta in a fine-mesh strainer and cover it with plastic wrap. Place something heavy on top, like pie weights or dry beans, and leave it in the fridge for at least 6 hours or overnight.
While it's not recommended, some recipes substitute the ricotta with cream cheese or mascarpone.
