Cannoli Conundrum: Exploring The Perfect Cheesy Filling

Cannoli is a tube-shaped Italian dessert consisting of fried pastry dough stuffed with a sweet, creamy cheese filling. The filling is traditionally made with ricotta cheese, which gives cannoli its signature flavour. However, some recipes also include mascarpone, whipped cream, or even a blend of the two. The cheese is mixed with powdered sugar, vanilla, cinnamon, and sometimes chocolate chips to create a rich and creamy texture. The key to achieving the perfect consistency is to thoroughly drain the ricotta cheese before mixing, as this removes excess moisture and ensures a smooth and thick filling.

Ricotta cheese

The ricotta cheese mixture is then piped or spooned into the cannoli shells. It is important to fill the cannoli shells just before serving to prevent the filling from seeping into the shells and making them soggy. The filled cannoli can be dusted with powdered sugar or dipped into melted chocolate and decorated with sprinkles, chopped nuts, or mini chocolate chips.

The type of ricotta cheese used can vary, with American ricotta brands typically made with cow's milk and Italian ricotta often made with sheep's milk or a combination of milks, including cow, goat, sheep, and even water buffalo milk. When making cannoli, it is important to choose a low-moisture ricotta and to drain the cheese sufficiently to ensure a smooth and pipeable filling.

The cannoli shell and filling come together to create a decadent, rich, and irresistible Italian dessert.

Mascarpone cheese

Mascarpone is a thick and creamy Italian cheese with a high-fat content. It has a rich and sweet flavour and a smooth, spreadable texture. When blended with ricotta cheese, it creates a sweet and creamy filling for cannoli, a traditional Italian dessert.

To make cannoli filling, it is important to first drain the ricotta cheese overnight to remove any excess moisture. This can be done by placing the ricotta in a fine-mesh strainer or cheesecloth and allowing it to drain in the refrigerator. The next step is to combine the drained ricotta with mascarpone cheese, using a spatula to stir until the cheeses are well combined.

It is important to use a thick and creamy mascarpone cheese for cannoli filling. One recommended brand is BelGioioso, as it is thicker than other brands and will result in a thicker filling. If using a different brand, it may be necessary to drain the mascarpone cheese overnight, similar to the ricotta, to remove any excess liquid.

Once the cheeses are combined, additional ingredients such as powdered sugar, vanilla extract, cinnamon, and mini chocolate chips can be added to enhance the flavour and sweetness of the filling. The filling should be thick and creamy, and it can be piped into cannoli shells using a piping bag or a storage bag with a large hole cut in one corner.

The key to a successful cannoli filling is to ensure that the cheeses are well-drained and combined thoroughly. This will result in a thick and creamy filling that is not runny. If the filling does become runny, it can be thickened by adding heavy whipping cream and additional powdered sugar. However, it is important to note that cannoli filling does not last long in the refrigerator and should be consumed within one to two days.

Full-fat vs low-fat ricotta

Cannoli is a traditional Italian dessert, specifically of Sicilian descent, that features a tube-shaped, crumbly shell made from fried dough and a sweet, creamy filling. The filling is traditionally made from ricotta cheese, with a touch of orange zest and chocolate chips, and sometimes chopped pistachios.

Ricotta is a soft, white cheese made from whey, which is a protein that is left over when processing dairy to make other types of cheeses. It is usually made from the whey of cow's milk, but traditional cannoli is filled with sweetened fresh sheep's milk ricotta that has been blended until smooth.

Full-fat ricotta is quite fattening and high in calories. A 1-cup serving of whole milk ricotta cheese contains 428 calories and 32 grams of fat, most of which is saturated fat. However, it has much nutritional value from the vitamins and minerals it contains. A serving of ricotta cheese will provide 51% of the daily value of calcium, 39% of phosphorus, 28% of riboflavin, 22% of vitamin A, 19% of zinc, and 14% of vitamin B-12.

Low-fat ricotta, also known as part-skim ricotta, is made with lighter milk and has less fat and calories per serving, although not significantly so. A 1-cup serving has 339 calories and 19.5 grams of fat. It is a healthier option than full-fat ricotta, as it is lower in fat and calories, but it may not be as creamy or sweet.

When making cannoli, it is important to drain the ricotta cheese to remove excess moisture and ensure the filling is not runny. This is especially important when using full-fat ricotta, as too much moisture can lead to a runny filling and soggy pastry. The ricotta MUST drain for at least 6 hours, but preferably overnight.

In summary, full-fat ricotta is higher in fat and calories but has more nutritional value, while low-fat ricotta is a healthier option with slightly lower fat and calorie content but may have a less desirable texture and taste. The choice between the two depends on the desired creaminess, sweetness, and health considerations.

Draining the ricotta

Firstly, you'll need a fine-mesh strainer or a sieve, cheesecloth or paper towels, a bowl, and something to weigh down the ricotta (such as pie weights or dry beans). Line the strainer or sieve with the cheesecloth or paper towels and place it over the bowl. Then, spread the ricotta in an even layer and cover it with plastic wrap or cling film. Place the weights on top of the covering and put the whole setup in the fridge. The ricotta needs to drain for at least six hours, but preferably overnight or even 24 hours. This process will remove excess moisture from the ricotta, ensuring a thick and creamy filling for your cannoli.

Some recipes suggest using a flour sack-style cotton or muslin dish towel instead of cheesecloth or paper towels. You can also use a flour sack towel to line the strainer and then add the ricotta on top. Make sure to use whole milk ricotta, as low-fat or fat-free ricotta will result in a sandy texture.

If you're in a hurry, you can simply use paper towels to strain the ricotta before adding the sugar to the filling. This will help ensure that the mixture isn't too wet. However, for the best results, it's recommended to drain the ricotta for at least a few hours.

Once your ricotta is drained, you can move on to making the filling by combining it with other ingredients such as sugar, vanilla, chocolate chips, cinnamon, or mascarpone cheese.

Adding chocolate chips

Choosing the Right Chocolate Chips

Use mini chocolate chips for your cannoli filling. Regular-sized chocolate chips may be too large and can make it difficult to pipe the filling into the shells. Mini chocolate chips complement the size of the cannoli well and are easier to pass through a pastry bag. You can use mini dark chocolate chips or semi-sweet chocolate chips, depending on your preference.

Amount of Chocolate Chips

The amount of chocolate chips you add to your cannoli filling is a matter of personal preference. A good starting point is to add 3/4 cup of mini chocolate chips to your filling mixture. You can adjust this amount depending on how chocolatey you want your filling to be. You can also reserve some chocolate chips to dip the ends of the cannoli shells in before filling them.

When to Add Chocolate Chips

You should add the chocolate chips to your filling mixture after combining the ricotta cheese, powdered sugar, vanilla, and any other spices you may be using. Fold in the chocolate chips gently until they are evenly distributed throughout the filling. Be careful not to overmix, as this can affect the texture of your filling.

Storing and Serving

Once you have made your cannoli filling with chocolate chips, it is best to use it within a day or two. Store it in an airtight container in the refrigerator until you are ready to serve. When you are ready to serve, spoon or pipe the filling into your cannoli shells. It is best to fill the shells just before serving to prevent them from becoming soggy. Dust the filled cannoli with powdered sugar or dip the ends in melted chocolate for an extra touch of elegance.

Frequently asked questions