How To Make Cannoli Bites
What’s the perfect bite-sized dessert? These mini cannoli bites. Its crispy shell is filled with creamy ricotta and mascarpone & topped with chocolate bits.
Serves:
Ingredients
For Cannoli Cups:
- 2cupsall-purpose flour,plus more for dusting work surface
- 2½tbspgranulated sugar
- 1tspcocoa powder
- ½tspcinnamon
- 1pinchnutmeg,optional
- ½tspsalt
- ¼cupbutter,melted
- 1largeegg white
- 8tbspapple juice,or grape juice
- 2tbspwhite wine vinegar,(or red wine vinegar or plain white vinegar)
- vegetable oil cooking spray
For Cannoli Filling:
- 12ozwhole milk Ricotta cheese,strained
- 8ozmascarpone cheese
- ½cupsugar,powdered
- ⅓cupmini semi-sweet chocolate chips
- sugar,powdered, for dusting, optional
For optional toppings:
- chocolate,melted
- pistachios,chopped
- sprinkles
- coconut,toasted sweetened
Instructions
Cannoli Cups:
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Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.
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In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.
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Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 400 degrees F during the last 10 minutes of refrigeration.
Filling:
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Meanwhile prepare the filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along the bottom of the bowl to remove any lumps. Fold in powdered sugar.
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Cover and chill for 30 minutes (or until ready to use).
Assembly:
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Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, with about a ⅛-inch thickness. Cut into circles using a 2½-inch round biscuit cutter.
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Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray
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Bake in preheated oven for 11 to 13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.
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Once cool, dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
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Remove cannoli filling from the refrigerator, transfer to a piping bag fitted with a tip.
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Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
Nutrition
- Calories: 79.68kcal
- Fat: 4.28g
- Saturated Fat: 2.36g
- Trans Fat: 0.04g
- Monounsaturated Fat: 1.30g
- Polyunsaturated Fat: 0.23g
- Carbohydrates: 8.85g
- Fiber: 0.25g
- Sugar: 4.45g
- Protein: 1.76g
- Cholesterol: 11.35mg
- Sodium: 49.09mg
- Calcium: 21.42mg
- Potassium: 28.71mg
- Iron: 0.34mg
- Vitamin A: 33.89µg
- Vitamin C: 0.02mg
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