Description
Small, easy-to-eat versions of classic Italian cannoli.
Ingredients
Scale
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold unsalted butter, cubed
- 1 large egg yolk
- 1 tablespoon white vinegar
- 1/4 cup cold water
- 1 cup whole milk ricotta cheese, drained well
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Vegetable oil, for frying
Instructions
- Combine flour, sugar, and salt in a bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
- Mix the egg yolk, vinegar, and cold water. Add this liquid mixture to the flour mixture and mix until a dough forms. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- While the dough chills, prepare the filling. Combine the drained ricotta cheese, powdered sugar, and vanilla extract in a bowl. Mix until smooth. Stir in the mini chocolate chips. Cover and chill until ready to use.
- Roll the chilled dough out thinly on a lightly floured surface. Cut the dough into small circles or squares.
- Carefully wrap the dough pieces around small cannoli molds or metal tubes. Crimp the edges to seal.
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Fry the shells in batches until golden brown and crisp, about 1 to 2 minutes per side.
- Remove the shells from the oil and immediately slide them off the molds. Place them on a paper towel-lined plate to drain excess oil. Let them cool completely.
- Once cool, pipe the ricotta filling into the pastry shells using a piping bag fitted with a star tip.
- Dust with extra powdered sugar before serving.
Notes
- Drain the ricotta cheese for several hours or overnight in a fine-mesh sieve lined with cheesecloth for the best filling texture.
- You can substitute mini candied fruit pieces for the chocolate chips if you prefer.
- Do not fill the shells until just before you plan to serve them to keep the shells crisp.
- Prep Time: 30 min
- Cook Time: 15 min
- Category: Dessert
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 3 bites
- Calories: 250
- Sugar: 15
- Sodium: 80
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 6
- Cholesterol: 45
Keywords: cannoli, mini cannoli, Italian pastry, ricotta filling, fried dough, dessert bites