Mini Cannoli Bites
I had the best authentic cannoli in Rome last January for my husband and I's honeymoon and I know these don’t even come close to it but they were so fun to make! And they are in bite size form which is the best way to bake! I did use a rolled pie crust for the shell but made my own filling. I tried out my pistachio cream that I got from Sicily in the filling as well for half the batch and it turned out pretty good! The classic filling with the mini chocolate chips was my favorite. That is the recipe I have down below. I am definitely going to keep experimenting with this recipe and hope to get the perfect bite size cannoli!
Here is my take on these:
Ingredients:
DOUGH:
-Rolled pie crust
FILLING:
-1 1/2 cup powdered sugar
-1/2 tsp vanilla extract
-2/3 cup strained ricotta
-1 tbsp heavy cream
-mini chocolate chips
-powdered sugar to sprinkle on top
Method:
In mini cupcake pan, spray with cooking spray. Roll out dough and fill into the cups by pressing gently into the cups. Bake for 15 minutes at 400 F.
While dough is baking, make your filling. With the ricotta, try to strain as much moisture out of it as possible. This can be done with a cheese cloth. Put your ricotta into the center of the cloth and squeeze out as much moisture as possible. Once that is done, place the ricotta into a bowl and mix it with all ingredients and fill in cups once cooled. Sprinkle mini chocolate chips on top and then sift some powdered sugar and voila!
*Servings: Makes about 20
*Prep Time: 30 mins
*Bake Time: 15 mins
This cannoli hands down was the best cannoli my husband and I have ever tasted! It was a quaint little pastry shop in the middle of Rome where we just stumbled upon.