Cannoli Filling

Cuisinart original

Any of the included pizzelle recipes can be formed into cannoli shells using the included
rolling dowel. After forming the shells, use this recipe to fill them using a pastry bag. This
filling may also be served as a dip with broken up pizzelle.


Makes about 5 cups (enough to fill about 32 cannoli)


3    pounds whole-milk ricotta, drained
      overnight in a strainer/colander lined
      with paper towels
¾   cup confectioners’ sugar, sifted
      pinch kosher salt
2   teaspoons pure vanilla extract
½  teaspoon ground cinnamon
1   cup mini chocolate chips

Nutritional information

Nutritional information per serving (2½ tablespoons):
Calories 127 (54% from fat) • carb. 9g • pro. 5g • fat 8g sat. fat 5g • chol. 19mg • sod. 51mg • calc. 145mg • fiber 0g


In a large bowl, whisk together the drained
ricotta, sugar, salt, vanilla extract and cinnamon.
When smooth, fold in the chocolate chips.
Refrigerate until ready to use

You might need