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Cannoli Filling

post #1 of 7
9/13/06 at 9:33am
Thread Starter 
How do I get my cannoli filling thicker? It is real thin and hard to pipe into the shells.
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post #2 of 7
9/13/06 at 9:40am
What ingredients are you using and how are you mixing them???
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post #3 of 7
9/13/06 at 9:46am

top secret super duper

3 # Fresh Cone Ricotta
1 cup 10x powder sugar
1 drop Cinnamon oil
1 Tsp Orange or lemon Zest
Paddle above ingredients until smooth,
then fold in:
1/3 cup fine chopped citron
1/2 cup mini dark chocolate chips
Pipe as needed.
mmmmmmmmmmmmmmmmmmmmmmmmmm:bounce:
bake first, ask questions later.
Oooh food, my favorite!


Professor Pastry Artswww.collin.edu
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post #4 of 7
9/13/06 at 9:54am
There really is nothing to make it thicker. It probably just needs to be strained more. Sometimes you might even have to weight it down in a sieve and let it sit. Maybe even use a cheesecloth.
Always try to buy a impastata riccitta, its a little lower in moisture.
pan

Never! Live To Work!:::::::Work To Live!::Life Is To Short!!
Paninicakes.com

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post #5 of 7
9/14/06 at 2:25pm
Thread Starter 
Thanks I will strain it and see how that works
happy brian
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post #6 of 7
9/14/06 at 2:29pm
Thread Starter 
15 oz ricotta cheese
1 cup confectiioners' sugar
1/2 cup chopped candied citron

I stir together the cheese and sugar, fold in thecitron. chill until cold. Fill cannoli using a pastry bag. It runs out the other end. I think straining the cheese will solve my problem.
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post #7 of 7
9/14/06 at 2:33pm
Since there's nothing out of the ordinary you're adding I would say Pan hit the nail on the head...Again! Just don't forget to add the mini choc chips. Can't picture cannoli without them. Well that and the candied pistachios too.
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