I have ALWAYS wanted to try making cannolis. They’re my favorite, and my dad’s too! But I was also always so intimidated by them. Frying the shells, piping, etc. So I decided to try these cannoli bites first and they ended up being surprisingly easy and super yummy!
These little bites of joy have a baked shell, mascarpone and ricotta filling, and are topped with mini chocolate chips and pistachios! They’re also super cute. My family loved them.
Since these are baked, you aren’t going to get the same texture on the crust as you would on a fried cannoli shell. But if you bake them for a bit longer, you’ll get a nice crunch.
Here’s the recipe!
Adapted from Cooking Classy
Makes 40-48 bites
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 grated fresh nutmeg
1/2 tsp salt
2 TB butter, melted
2 TB coconut oil, melted
1 large egg white
6 – 8 Tbsp apple juice
2 Tbsp red wine vinegar (white wine vinegar or plain white vinegar is also fine)
Coconut oil oil cooking spray
12 oz whole milk Ricotta cheese, strained
8 oz Mascarpone cheese
1/2 cup plus 2 TB powdered sugar
1/3 cup mini semi-sweet chocolate chips
Optional Toppings: Powdered sugar for dusting, melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut
Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter with coconut oil and pulse until well combined. 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 two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes – 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
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 bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes, or until ready to use.
Roll each chilled dough out on a lightly floured surface into a 14-inch circle, to about an 1/8-inch thickness. Cut into circles using a 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 coconut oil spray (you can use any oil spray). Bake in preheated oven 11 – 13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip, or you can just cut out a hole in a plastic bag. Pipe filling into cups and sprinkle with chocolate chips and/or pistachios and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.