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Cannoli Bites



I don't know if it's the heat or the fact that I just slept for ten straight hours and my brain isn't fully awake yet, but I can't for the life of me figure out how to start this post. So, I'm just not going to. No quirky introduction today. I'm just going to hit you with some straight up facts. Ready?


These are cannoli bites. I made these cannoli bites over the weekend for a graduation party. These cannoli bites were a hit at that graduation party. They were also a hit at my house which is why there are only three of them in these pictures. That is all my brother spared me with.

To make these cannoli bites, you need basic pie dough ingredients, plus some non-traditional ones like apple juice and vinegar. You will also need ricotta cheese, mascarpone cheese, and powdered sugar for the filling. The crust for the cannoli bites is baked in individual mini muffin cups, but it tastes very similar to the deep fried crust of traditional cannolis. It is only a bit thicker so that it can hold the filling.


Do not worry if your crusts do not come out looking perfect. When filled with cannoli cream and topped with mini chocolate chips, nobody will even notice. They'll be too busy nom-nom-ing away. Trust me.
 

Cannoli Bites

Yield: 48 bites
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Ingredients:

2 cups all-purpose flour
2 and 1/2 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 cup (4 tablespoons) unsalted butter, melted
1 large egg white
1/4 cup + 2 tablespoons apple juice
2 tablespoons white vinegar

For the filling:
12 oz. whole milk ricotta cheese
8 oz. mascarpone cheese
1/2 cup powdered sugar

1/3 cup mini semi-sweet chocolate chips, for topping

Directions:

In the bowl of a food processor, add flour, granulated sugar, cocoa powder, cinnamon and salt. Pulse a few times to combine. Add melted butter and pulse until incorporated. Then add egg white and pulse again until combined. In a measuring cup, combine apple juice and vinegar. While the food processor is running, slowly pour in juice mixture through the chute, pulsing just until dough starts to come together. Divide the dough into two, shape into balls, then cover each ball with plastic wrap. Transfer to fridge and chill for 1 hour.

While dough is chilling, prepare the filling. In a large bowl, using a spatula, blend together ricotta and mascarpone cheese. Fold in powdered sugar. Cover and chill in fridge for 30 minutes, or until ready to use.


Preheat oven to 400 degrees F. On a lightly floured surface, roll out each ball of dough into a large circle, about 1/8 inch thick. Using a 2 and 1/2 inch round biscuit cutter, cut out circles of dough. Press each circle of dough into the individual mini muffin cups, evenly covering the bottom and sides of the cup. Spray the circles lightly with cooking spray before putting them in the oven. Bake for 11-13 minutes, or until golden. Remove from oven and transfer to a wire rack to cool completely.


Transfer chilled cannoli filling to a piping bag fitted with a large decorating tip. Pipe filling into cooled cups. Sprinkle with mini chocolate chips. Dust with powdered sugar, if desired. Serve within 2 hours for best results.

Adapted from Cooking Classy

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