To thicken cannoli filling, add cornstarch to the ingredients. This Italian dessert is made out of fried pastry shells filled with a sweet ricotta cheese mixture to which the cornstarch is added.Continue Reading
Ricotta cheese is the traditional ingredient of cannoli filling, but marscapone cheese is a common alternative. Using a cheesecloth or strainer, drain the ricotta cheese for at least half an hour to prevent runny filling. Mix 16 ounces of drained ricotta cheese, 1/2 cup of confectioner's sugar and 1/4 teaspoon of vanilla in a stand mixer. Refrigerate the mixture to thicken it. Take out the mixture once you're ready to fill the cannoli.
If the filling isn't thick enough, use cornstarch to thicken it further. Do not use cornmeal as a substitute. Add 1 tablespoon of cornstarch to the filling, and mix the filling in the stand mixer. Check the consistency, and add another tablespoon if you prefer the filling thicker. A common cornstarch substitute is arrowroot, which has a similar neutral taste.
Once the mixture is the right consistency, fill it into a pastry bag without a tip. Pipe the ricotta cheese into the cannoli from both ends. Garnish the filling with chocolate chips if desired.