A freshly-filled cannolo is one of the best desserts ever! However, they must be freshly-filled! When they sit around with the filling they get soggy. My husband and I went to Sicily in 2015 and I typed into my translating app, “Do you fill your cannoli as you sell them?” and went from place to place asking this question in Italian until I found a shop that said yes. Well, actually they said, “Si.” They were fabulous!
Here is a recipe which includes pumpkin which is perfect for fall. You can make the filling and buy the cannoli shells so it is an easy dessert.
From Better Homes and Gardens Best Pumpkin Recipes
1/2 of an 8-oz. container mascarpone cheese
3/4 cup powdered sugar
3/4 cup canned pumpkin
1/2 cup ricotta cheese
1 teaspoon pumpkin pie spice
1/2 cup chopped roasted pistachio nuts
1/2 cup heavy cream
12 cannoli shells
In a large bowl, stir together the first five ingredients (through pumpkin pie spice) until smooth. Stir in ¼ cup of the pistachios.
In a chilled bowl, beat the cream with a mixer until stiff peaks form (when the tips stand up straight). Fold beaten cream into pumpkin mixture.
To serve, spoon the pumpkin filling into a large resealable plastic bag or piping bag. Snip a ¾-inch hole in one corner of the bag or use a large piping tip.
Pipe the filling into the cannoli shells from each end.
Sprinkle the filling of the shells with the remaining ¼ cup of pistachios and, if you like, sift additional powdered sugar on cannoli.
Serve and enjoy right away.
CANNOLI CREAM FILLING
Food Folks and Fun
Makes 12 large or 20 small cannoli
1/2 cup whipping cream
1 15- ounce container whole milk ricotta cheese, strained
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon ground cinnamon
1/3 cup mini chocolate chips
In the bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Place the cream into a small bowl and set aside.
In the same mixing bowl, add the ricotta cheese, powdered sugar, vanilla, and cinnamon. Mix on medium speed until well combined, about 1 minute. Fold in the whipped cream and chocolate chips.
Chill the cream for at least 2 hours before filling the cannoli shells.