The Best Authentic Sicilian Cannoli Filling Recipe

December 10, 2024
Gianna Ferrini

Like every other Italian ever (I mean, really, find me one who can’t relate to this), I grew up eating cannolis.

All kinds of cannolis.

Cannolis for every holiday.

When I was a kid, I’d dip cannoli shells in ricotta dip because, let’s be honest, no one wants to hand a kid a traditional cannoli. That would require a lot of paper towels and more cleanup time than it takes to make the actual cannoli out of the pastry dough.

As I got older, I made the slow transition to eating real cannolis using my family’s authentic Sicilian cannoli recipe. And they have always remained my favorite.

When I would go into the North End as a kid, I would get a golden brown cannoli from all three of the famous pastry shops: Mike’s, Modern, and Bova’s. The holy trinity, if you will.

Just a side note: I know there’s controversy over who makes the best cannoli. For the sake of keeping the peace among my Boston pastry shop friends, I won’t be disclosing which one is my favorite to you today. If you have an opinion, though, please let me know in the comments.

Anyway, when I moved to Boston as an adult, I was so excited that I could venture off into the North End and get a classic cannoli whenever my heart desired.

My family doesn’t make them that often anymore, only on holidays. So I have to find a way to satisfy my craving in the off-season. And I love going to the North End, but it gets super expensive.

So when Mortadella Head started offering their very own cannolis with their homemade ricotta filling recipe, I had to jump on the bandwagon and learn how to make it myself.

And let me tell you, it did NOT disappoint.

Here’s how we make our very own authentic Sicilian cannoli filling recipe right here at Mortadella Head.

Table Of Contents show

What You Need for the Perfect Cannoli Filling

Key Ingredients

Creamy Sweet Ricotta Cheese: If you want to make this yourself, you definitely could, but buying high-quality ricotta cheese (locally made or imported) saves time. Sheep’s milk ricotta is my favorite.
Powdered Sugar: Do NOT use granulated sugar. Confectioners’ sugar dissolves better, ensuring a smooth filling.
Vanilla Extract: Optional but highly recommended if you like a sweeter ricotta filling. For a more savory flavor, leave this out.
Chocolate Chips: Optional, but they add a great texture and flavor. Go for dark chocolate over milk chocolate for a richer taste.

Tools You’ll Need

Plastic Bag or Piping Bag: A gallon plastic bag works wonders as a DIY piping tool.
Hand or Stand Mixer: Essential for creating the creamiest cannoli filling.
Mixing Bowl: For combining all the ingredients.

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How to Make Cannoli Filling

Add ricotta cheese and vanilla extract to a large mixing bowl.
Using a mixer on low speed, gradually fold in the powdered sugar.
Once combined, mix at a higher speed until the filling is smooth and creamy.
If desired, mix in chocolate chips or other add-ins.
Transfer the filling into a piping bag or a plastic bag with the corner cut off.
Pipe the filling into the cannoli shells, and garnish with your favorite toppings like chocolate chips or pistachios. Dust with powdered sugar, and enjoy!

Pro Tips for Perfect Cannoli Filling

Drain the Ricotta: Ensure your ricotta isn’t watery by draining it in cheesecloth overnight. This step prevents a runny filling.
Chill Before Filling: Refrigerate the mixture for at least an hour before filling the shells for easier piping.
Fill Just Before Serving: Avoid soggy shells by filling the cannolis right before serving.

Topping Ideas for Cannoli Filling

A traditional Sicilian cannoli can be topped with virtually anything! Here are some ideas to make your cannoli even more special:

Chocolate Chips
Pistachios
Walnuts
Strawberry or Blueberry Slices
Candied Fruit
Lemon or Orange Zest
A Drizzle of Melted Chocolate
Caramel Sauce
Strawberry Compote

Cannoli Filling FAQs

How long will this filling last in the fridge?

Up to five days in an airtight container.

Can I substitute ricotta with another cheese?

While mascarpone is a popular alternative, I recommend sticking to ricotta for an authentic flavor.

Can I add different flavored extracts?

Absolutely! Almond extract or even peppermint extract can create unique flavor profiles.

Can cannoli filling be frozen?

Yes! Store it in an airtight container in the freezer for up to six months.

How many cannolis can this recipe fill?

This recipe should fill about 15–20 cannoli’s, depending on their size.

Creative Ways to Use Leftover Cannoli Filling

Dip Fresh Fruit: Use strawberries or apple slices for a quick snack.
Stuff Crepes: Spread the filling inside crepes for a decadent breakfast or dessert.
Cannoli Dip: Serve the filling as a dip with broken cannoli shells or cookies on the side.
Fill Pastries: Use it as a filling for puff pastries or eclairs.

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Bringing It All Together: Crafting the Perfect Cannoli

Cannoli filling is more than just a dessert element—it’s a taste of tradition, a connection to our Italian roots, and a way to create unforgettable moments with family and friends. Whether you follow this recipe exactly or put your unique spin on it, the joy of making and eating cannolis is unmatched.

Got your own favorite topping or twist? Let me know in the comments below! And don’t forget to check out more classic Italian recipes here at Mortadella Head.