I’ve really never given much thought to cannolis before. I can probably count on one hand the number of times I’ve ever eaten one, and my experiences have ranged from kind of “meh” to “gross and stale and overly sweet and I am never eating one of these ever again.” So, suffice it to say– cannolis have never been high on my list of things to eat, much less make myself.
But a few weeks ago I was at my favorite local bakery putting in an order for a birthday pie for my Mom. And for some reason, their cannolis caught my eye. Maybe it was the pregnancy talking, but I just had to have one. And, again– who knows? Maybe this is totally a pregnancy thing, but that cannoli was SO GOOD. I felt like the filling was just so spot on delicious, way better than any others I’ve ever tried. It wasn’t too sweet or too ricotta-y. And I felt like the texture was perfect too, really smooth and creamy.
Now, in the interest of full disclosure– I don’t know what all makes a cannoli filling really true and “authentic.” Maybe it’s supposed to be overly ricotta tasting, beats me. But I do know that I really liked this particular recipe for the filling. Enough so that I felt like it could totally stand alone as a dip!
It’s smooth and creamy and has a beautifully balanced flavor between the ricotta and the sweetness. I kept meaning to buy pizzelle cookies for dipping, but for the life of me couldn’t remember to pick them up at the store. So I resorted to breaking up waffle cones, and it was really good! But seriously… don’t have pregnancy brain like I do and remember to go buy some pizzelle cookies if you make this. I think they would be such a dreamy addition to this recipe.
And really any hard cookie would be pretty good for dipping– Nilla Wafers, graham crackers, shortbread. Strawberries and grapes would taste pretty amazing too!
I hope you enjoy this recipe as much as I did (and that it’s not just my crazy preggo taste buds talking 😉 )