Cannoli Filling

Great, round and delicious. 

These are an Italian cookie with the traditional ricotta cheese filling. You will need a pizzelle iron and cooking cylinders to form the cookies. 

Six inch aluminum tubes are usually used to make the shells but I imagine you can improvise with well-scrubbed (3/4 inch diameter) dowels. Have fun. 

Ana and Lydia's cannoli, recipe invented on July 31st, 2005. I spent a lot of time looking for a good recipe for cannoli shells and filling. Since no two were alike, and since instructions were a bit sketchy, I worked with a friend to come up with a good recipe, including some tips that we came up with along the way. Special equipment is needed such as cannoli tubes, a pasta machine and a pastry bag to help make these cannoli come out just like the ones at Italian restaurants and bakeries. Start with 1/2 cup of confectioners' sugar, and then add more to taste. 

A light pie with lots of cannoli flavor. A big success at holiday parties. More or less cherries, almonds or chips maybe used according to taste. 

When in a hurry I buy my cannoli shells from an Italian Deli. I drain my ricotta in a strainer covered with cheese cloth so the filling holds up longer. Very tasty and you can add more chocolate chips or less depending on your preference. 

Creamy rich ricotta cheese filling. 

I use this filling for cream puffs and eclairs. It's so light and fluffy and absolutely decadent. 

This is a very simple cream filling. It can be frozen, and will not weep! I usually double the recipe for 1 batch of lady locks (approximately 120 cookies.) Use a pastry bag to fill cookies. You can freeze the cookies after filling. 

These shell are wrapped around cannoli tubes and deep fried. Cannoli shells are traditionally filled with a rich ricotta cheese filling.