Cannoli Bites

Cannoli Bites

Make these Cannoli Bites. Devour these Cannoli Bites. That is all I have to say. Okay not really all I have to say because these are my dream dessert, I have such a soft spot for Italian and French pastries so, really I have plenty to say about these. First of all, the cups for these are made from a cannoli dough (I made it a bit thicker than I would for a cannoli shell that would be wrapped around a flute and fried, simply so it could hold it’s shape a little better). The cups are baked in mini muffin cups, not fried. So, to add a bit of that fried flavor I sprayed them with vegetable oil before baking (so I suppose if you want to be a bit healthier you could leave it off, but I think it’s nearly a must). I’m not a traditional cannoli filling kind of person, I need a cannoli filling with Mascarpone to be completely satisfied with this dessert. There is just so much Mascarpone has to offer that Ricotta doesn’t, so whenever I make cannoli anything I always use a combo of both. Mascarpone is probably the best cheese this world has to offer. Okay along with cheddar, I am American. It’s like cream cheese meets royalty. It’s utterly creamy texture and delicate sweetness is something no other can imitate. I’d call it the cheese of Heaven. Anyways, yes cannoli needs Mascarpone but it is not the most traditional way. Another cannoli must I’d say is some form of chocolate. Whether you dip the shells in chocolate or sprinkle these with mini chocolate chips (or chopped chocolate or even chocolate curls), please don’t leave the chocolate out. And If you really want to make these fancy, dip and coat the shells with pistachios. It makes them not only irresistibly decadent but also pistachio cannolis are such an Italian classic.

Ingredients

  • 2 cups all-purpose flour, plus more for dusting work surface
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1 pinch nutmeg (optional)
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1 large egg white
  • 6 - 8 Tbsp apple juice or grape juice
  • 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
  • Vegetable oil cooking spray
  • 12 oz whole milk Ricotta cheese, strained
  • 8 oz Mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/3 cup mini semi-sweet chocolate chips
  • powdered sugar, for dusting (optional)
  • Optional toppings:
  • Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut
Read the whole recipe on Cooking Classy