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Cannoli Bites

Prep
Cook
Serves 48people
Ingredients
Cannoli cups:
2
cups all purpose flour, plus more for dusting surface
2 1/2
tbsp granulated sugar
1
tsp cocoa powder
1/2
tsp cinnamon
1
pinch of nutmeg (optional)
1/2
tsp salt
1/4
cup butter, melted
1
large egg white
6-8
tbsp apple juice ( can add additional 2 if you want it sweeter).
2
tbsp white wine vinegar (red wine, or plain white will be fine as well)
Vegetable oil cooking spray
Cannoli Filling:
12
oz whole milk ricotta cheese, strained
8
oz mascarpone cheese
1/2
cup powdered sugar
1/3
cup mini chocolate chips
powdered sugar for dusting (optional)
Optional Toppings:
Melted chocolate, sprinkles etc
Directions
1.
Cannoli cups:
2.
Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg, and salt in food processor and pulse until blended. Pour in melted butter and pulse until well combined, then add egg white and pulse until blended. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into 2 pieces, shape into balls and transfer to a resealable bag. Chill in fridge for 30 minutes to an hour. Preheat oven to 400 degrees during the last 10 minutes of refrigeration.
3.
Meanwhile prepare 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 bowl to remove any lumps. Fold in powdered sugar. Cover and chill for 30 minutes (or until ready to use).
4.
Roll each chilled dough out on a lightly flour ed surface (dust top with flour as well) into a 14-inch circle, to about an 1/8 - inch thickness. Cut into circles using 2 1/2 inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray ( I just poured vegetable oil in to my miso to spray). Bake in preheated oven 11-13 minutes until lightly golden ( I like these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating (such as mini chocolate chips. and allow chocolate to set.
5.
Remove cannoli filling from fridge, transfer to a piping bag fitted with the tip (or you can use a large resealable bag and cut the tip off the end). Pipe filling into cups and sprinkle with chocolate chips and powdered sugar. For best results serve with in 2 hours. Store in fridge.

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