Chef'sChoice PizzellePro Toscano 834 Instructions page 9

Traditional Italian Cannoli Filling (Mrs. Caterina Casola)
Another recipe from the Casola family refined over generations in Italy.
1 lb. Ricotta cheese
⁄ cup granulated sugar
1
3
⁄ cup confectioners sugar
1
3
⁄ cup mini chocolate chips or candied fruits
1
3
1 teaspoon rum extract
Fills 6-8 cannoli shells.
1. Use low moisture Ricotta or thoroughly drain off all excess liquid from the cheese. Add
granulated sugar, confectioners sugar and rum extract to the Ricotta and beat with a power mixer
at a medium speed for 10 minutes, scraping the bowl periodically to ensure ingredients mix well.
Then add chocolate chips or fruit and beat for another 3 minutes. At this stage the Ricotta mixture
should be creamy, but stiff. If it appears too stiff to extrude from a pastry bag, slowly add more
confectioners sugar to mix and blend for another 2-3 minutes until you have the right consistency.
Refrigerate for a few hours before use. (It's safe to hold for 2-3 days). Load pastry bag with mix
and fully fill each cannoli shell. For best results, do not fill until ready to serve.
2. Decorate ends of cannoli with ground toasted almonds or pistachios. For added decoration, place
a raspberry or shredded coconut on each end of cannoli. Immediately before serving, sprinkle
lightly with confectionery sugar.
Marie Doria's Favorite Cannoli Filling Recipe
This adds a slight cinnamon flavor to the filling.
1 pound Ricotta cheese
1 cup powdered sugar
½ - ¾ teaspoon cinnamon
3 tablespoons or semi-sweet grated chocolate or chocolate chips
½ cup chopped nuts (preferably walnuts or almonds)
Fills 6-8 cannoli shells.
1. Use low moisture Ricotta or thoroughly drain off all excess liquid from the cheese. Add the
powdered sugar and cinnamon to the cheese and, with an electric mixer, blend the ingredients
fully. Then fold in the grated chocolate or chocolate chips.
2. Place the cannoli mix in a pastry bag for easy dispensing into the formed pizzelle shells. Fill each
shell fully with the mix, and for decoration and added flavor, press the choppednuts onto the
exposed areas of the cannoli. For best results, do not fill until ready to serve.
3. For an interesting variation, blend ½ teaspoon of rum extract into the cannoli mix and prepare a
tablespoon of chopped cherries or candied cherries to further decorate the exposed surface of the
finished cannoli.
9