Cannoli Bites
Ingredients
Cannoli Cups
-
2
cups
all-purpose flour
-
2½
Tbsp
granulated sugar
-
1
tsp
cocoa powder
-
½
tsp
cinnamon
-
1
pinch
nutmeg (optional)
-
½
tsp
salt
-
¼
cup
butter (melted)
-
1
large
egg white
-
6-8
Tbsp
apple juice or grape juice
-
2
Tbsp
white wine vinegar
-
as needed
spray
vegetable oil cooking spray
Cannoli Filling
-
12
oz
whole milk Ricotta cheese (strained)
-
8
oz
Mascarpone cheese
-
½
cup
powdered sugar
-
⅓
cup
mini semi-sweet chocolate chips
-
as needed
powdered sugar
for dusting (optional)
Optional Toppings
-
as needed
melted
chocolate
-
as needed
chopped
pistachios
-
as needed
sprinkles
toasted sweetened coconut
Instructions
- Combine flour, sugar, cocoa powder, cinnamon, nutmeg, and salt in a food processor and pulse until blended.
- Add melted butter and pulse until combined, then add egg white and pulse until blended.
- Mix juice and vinegar in a bowl, then slowly pour into the processor while running until the mixture comes together.
- Divide the dough into two pieces, shape into balls, and chill in a resealable bag for 30 minutes to 1 hour.
- Preheat the oven to 400°F during the last 10 minutes of chilling.
- Prepare the filling by blending Ricotta and Mascarpone in a bowl, then fold in powdered sugar and chill.
- Roll out each dough ball on a floured surface into a 14-inch circle, cut into 2½-inch rounds, and press into a mini muffin tin.
- Spray the tops with vegetable oil and bake for 11-13 minutes until golden.
- Cool the shells on a wire rack, then dip tops in chocolate and coat with toppings if desired.
- Pipe the filling into the cooled cups, sprinkle with chocolate chips, and dust with powdered sugar before serving.
Nutrition Facts (estimated)
Servings
48 bites
Calories
78
Total fat
4g
Total carbohydrates
7g
Total protein
1g
Sodium
42mg
Cholesterol
10mg
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