CANNOLI FILLING RECIPE

Cannoli Filling Recipe image

Provided by ctozzi

Number Of Ingredients 7

1/4 * 1/4 cup cornstarch ( I need a bit more than this, but I use 2% or non-fat milk) (too thick, i used a little cream, will try again with skim milk and 1/2 cup cornstarch)
1 1/3 * 1 1/3 cups milk ( I would advise NOT using lowfat or 2%, if you can!)
1/2 * 1/2 cups sugar ( I use powdered)
1/2 * 1/2 tsp almond extract (don't put in, too strong)
1/2 * 1/2 tsp vanilla extract
1/4 * 1/4 tsp cinnamon (left this out)
1 * 1 pound ricotta cheese

Steps:

In a bowl, slowly whisk 1 cup of the milk into the cornstarch until it becomes smooth. Let sit about 20 minutes. Put mixture into sauce pan and add the remaining milk and sugar to the milk-starch. Stir over a low heat until it is thick and smooth. Remove from heat. Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid"skin"(you know that gross stuff) Wait for mixture to come to room temperature. Find something to do in that time, but it does need to cool. and allow to cool to room temperature. AFTER the mixture is at room temperature-THEN add the ricotta cheese, and cinnamon to the cornstarch and pipe the filling into cannoli shells.