Cannoli Cream Recipe?

Hi....does anyone have a cannoli cream recipe that they can share? I attempted making cannolis a while back (I followed a recipe in an Italian cookbook) but they didn't taste anything like the cannolis you would get at a bakery. I'm hesitant to just try out another recipe, have it turn out bad, & have to throw out all that cheese.

Cannolis are DH's absolute favorite so I would love to suprise him with some - he's just been an awesome husband and I want to treat him!

Please share

TIA!!

Re: Cannoli Cream Recipe?

i've made this one & like them!

1 cup confectioners' sugar
1 pint part-skim ricotta cheese (Drained well)
1/2 cup blanched slivered almonds
1/3 cup mini semi-sweet chocolate chips
1 tablespoon amaretto liqueur

In a large bowl, stir ricotta cheese with 1 cup confectioners sugar until combined. Add almonds, chocolate chips and almond liqueur.
Carefully spoon into cannoli shells (or pipe from a pastry bag), filling from the center out.
* 1/8 teaspoon almond extract mixed with 1 tablespoon water can be substituted for the almond liqueur.

Re: Cannoli Cream Recipe?

Here is the one from the Polly-o cook Book..............This is for 10 - 12 cannoli shells.......................

Filling

1 1/2 lbs. Polly-o Ricotta, drained through cheesecloth (preferably)
1/2 cup confectioners' sugar
1/4 teaspoon cinnamon
1/2 square of unsweetened chocolate, grated or 1/2 tbls. cocoa
a drop or two of vanilla flavoring
3 tbls. chopped citron peel
3 tablespoons chopped candied orange peel
6 glace' cherries, cut up
some grated pistachios

Directions

Mix ricotta thoroughtly with sifted dry ingredients: The sugar, cocoa and cinnamon (chocolate and cocoa may be eliminated entirely). Add a drop or two of vanilla flavoring, chopped fruit peel. Mix and blend well.
A little grated pistachio may be added if desired........Chill mixture in fridge before filling shells.
Fill cold cannoli shells and smooth filling evenly at each end of shell. Decorate each end with a piece of of glace' cherry, sprinkle shell with confectioners sugar.....Refrigerate until ready to serve....

I also add 1/2 cup of whipped heavy cream to the ricotta and omit the cocoa