Cannoli Cream Puff Filling Recipes

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CANNOLI FILLING



Cannoli Filling image

A simple filling for Italian cannoli cookies using ricotta cheese and citron fruit.

Provided by Maria

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 16

Number Of Ingredients 3

1 (15 ounce) container ricotta cheese
1 cup confectioners' sugar
½ cup chopped candied citron

Steps:

  • In a medium bowl, stir together the ricotta cheese and confectioners' sugar. Fold in the citron. Chill until cold. Use to fill cannoli using a pastry bag.

Nutrition Facts : Calories 89.5 calories, Carbohydrate 14.9 g, Cholesterol 8.3 mg, Fat 2.1 g, Fiber 0.2 g, Protein 3 g, SaturatedFat 1.3 g, Sodium 55.1 mg, Sugar 7.4 g

CANNOLI / CREAM PUFF FILLING



Cannoli / Cream Puff Filling image

Make and share this Cannoli / Cream Puff Filling recipe from Food.com.

Provided by Chicagoland Chef du

Categories     Dessert

Time 40m

Yield 6 cannoli, 6 serving(s)

Number Of Ingredients 3

1 cup ricotta cheese
1/4 cup mini chocolate chip
3 tablespoons powdered sugar, sub. granulated

Steps:

  • Combine all ingredients. Fill desired pastry. Chill for 30-60 minutes until ready to serve.

CAKE AND CANNOLI CUSTARD CREAM FILLING



Cake and Cannoli Custard Cream Filling image

very good cream filling.. Note: I also made this with using only 250 ml of Nurti Whip and it turns out a little heavier but is great believe me..this is a three for one recipe here..as you can also use the filling without the nutri whip too with good tasting results. Use this filling for tarts, cream puffs, or cakes and although not a traditional cannoli filling its great in those too. Nutri Whip is a Canadian Product, it is similar to Rich's Ready to Whip Topping. It is liquid and needs to be beaten just like whipping cream, without sugar added.

Provided by andypandy

Categories     Sauces

Time 25m

Yield 3 cups

Number Of Ingredients 8

4 egg yolks
4 tablespoons white sugar
5 tablespoons flour
2 cups whole milk
1 1/2 teaspoons vanilla extract
1 (106 g) package instant lemon pudding mix
1 (500 ml) container nutri whipped topping
1 dash salt

Steps:

  • Combine sugar, flour and salt in a pot.
  • Whisk to combine well.
  • Add milk gradually to get no lumps.
  • Stir over medium heat until it thickens and comes to a low boil, about 10 minutes.
  • Beat yolks in a bowl.
  • Add some hot mixture into the bowl just a little to bring to a warm temperature.
  • Add all back into the pot of mixture on the stove and continue to low cook until thick, do not boil.
  • Remove and blend in the vanilla and pkg of dry pudding mix.
  • Stir well until blended.
  • Cool two hours, covered with saran (not to get a skin on top) or until cold.
  • Beat nutri whip and then fold into the cold custard.
  • Blending well, the cold mixture is hard to fold in( as it has set to a thick custard) so using beaters low speed is also good results.
  • Fill cannoli-- or filling and topping for cakes.this should be stored in the refrigerator, because of the Nutri whip topping.
  • I have never made this with reg. whipping cream, always Nurti Whip.

Nutrition Facts : Calories 522.4, Fat 20.3, SaturatedFat 10.8, Cholesterol 299.7, Sodium 651.8, Carbohydrate 74, Fiber 0.3, Sugar 29.1, Protein 11.2

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