• Large Container Ricotta (3 lb.)
  • Powdered Sugar
  • Apricot Brandy
  • Dry Candied Fruit (about 6 oz.)
  • Crushed Walnuts
  • Tiny Chocolate Chips


Strain Ricotta well (important). Add powdered sugar to taste (start with 1 cup). Add Apricot Brandy to taste (start with 1/2 cup). Cut candied fruit very small. 1/2 bag tiny chocolate chips. Use crushed walnuts on ends of canolli. Dust with powdered sugarYou can use this recipe for a sponge cake filling also. Add a little more brandy to make it a little thinner.E-mail me with any questions!

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Submitted 6/13/05.
Source: Grandma DiNardo
Submitted By: M. A.
Ricotta Filling For Desserts