Cannoli with a Cannoli Cream Filling

I’ve made cannoli several times and not had any issues. Of course, on this attempt, everything that could go wrong did. I really HAVE to get a good thermometer for deep frying and I should have a better fryer as well. It’s just that I hate to fry and do so SO rarely, that I don’t really want the added expense. But throwing away those burnt cannoli shells, that took me ages to make, is depressing.

Most turned out though and I filled them with a different ricotta filling than I’ve used in the past. This one uses whipped cream to ‘lighten’ the ricotta. 🙂

Making cannoli shells – you can make the shells differing shapes (oval and rectangular) and sizes, but the oval shape is best for displaying the filling on the ends in the most attractive fashion. Blunt edged cannoli shells, whether shaped from positioning small shells on the metal tubes horizontally, instead of lengthwise, or from using rectangular shells, just aren’t as pretty looking.

 

 

Rectangular cannoli shells – I used the mini oval pattern as a rough guide for cutting rectangular shells

 

Cannoli Cream

1/2 cup whipping cream
1 15-ounce container whole milk ricotta cheese, strained
1/2 cup powdered sugar
1/2 tsp vanilla
1/4 tsp ground cinnamon
1/3 cup mini semisweet chocolate chips

In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.

In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.

Chill the cream for at least 2 hours before filling the cannoli shells.

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