Italian Cannoli Cream - Twiins Style
Anyone who knows Barbara knows she's a cannoli snob! She compares every cannoli she tastes to her favorite Italian Bakery in Lindenhurst, New York (including the cannoli we had in Italy). There are so many versions of cannolis throughout Italy and every Italian neighborhood throughout the United States that it would be impossible to choose which one is best... So, we set out to incorporate the best of all the cannolis we've ever tried and are so happy to share our best version with you. ❤️❤️
- 4½ lbs whole milk ricotta (drained overnight to remove all excess liquid)
- 1½ lbs granulated sugar
- 1 Tablespoon vanilla extract
- 2-3 drops cinnamon oil (or 1 tsp ground cinnamon)
- 1/4 cup citron, diced
- 1/4 cup candied orange peel, diced
- 4 oz semi-sweet Mini chocolate chips (may substitute with bittersweet chips, depending on your preference.)
- Using a stand mixer with the paddle attachment, place the drained ricotta cheese into the mixing bowl, mix the cheese on lowest speed to combine and smooth.
- Add granulated sugar and allow to mix in until dissolved completely. The texture should be smooth, not grainy.
- Add the vanilla & cinnamon oil.
- Mix until incorporated. Do not overmix.
- Gently fold in the citron, candied orange and mini chocolate chips.
- Place in a pastry bag and refrigerate until ready to pipe into cannolis & serve.
- Before piping, cut the tip of the pastry bag large enough to allow the chips to pass through.
Notes: If using ground cinnamon, your cannoli filling will not be white.
Do not fill cannoli’s until ready to serve or your shells will be soggy.
Cannoli Cream Filling can also be used for cakes, cupcakes, and as a pastry filling.