Italian Cannoli bites

Steps Cook Recipes Italian Cannoli bites using 19 ingredients and 7 steps

Italian Cannoli bites - That is all I have to say. Okay not really all I have to say because these are my dream dessert, I have such a soft spot for Italian and French pastries so, really I have plenty to say about these. First of all, the cups for these are made from a cannoli dough (I made it a bit thicker than I. Fans of regular-sized cannoli will love these Itty Bitty Cannoli Bites! This muffin tin recipe takes everything that you love about rich and creamy Italian cannoli and makes it bite-sized!

Unroll the pie crust onto a cutting board or clean flat surface.

How to Make Mini Frozen Cannoli Cheesecake Bites (For the full printable recipe card, scroll to the bottom of the post.) To start, you'll need some cheesecake, so make a batch of my Cannoli Cheesecake Bars.

You can cook Italian Cannoli bites using 19 ingredients and 7 steps. Here is how you cook it.

Ingredients make Italian Cannoli bites

1. You need For the Cannoli shell.
2. It's 2 Cups all purpose flour.
3. You need 2 1/2 tbsp castor sugar.
4. It's 1 tsp cocoa powder.
5. It's 1/2 tsp cinnamon.
6. It's 1 pinch nutmeg (optional).
7. You need 1/2 tsp salt.
8. Prepare 1/4 cup butter, melted.
9. Prepare 6-8 Tbsp apple juice or grape juice*.
10. It's 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine).
11. You need Vegetable oil cooking spray.
12. It's Cannoli Filling.
13. It's 12 oz whole milk Ricotta cheese, strained.
14. You need 8 oz Mascarpone cheese.
15. You need 1/2 cup powdered sugar**.
16. You need 1/3 cup mini semi-sweet chocolate chips.
17. It's powdered sugar, for dusting (optional).
18. It's toppings:.
19. It's Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut.

Italian Cannoli bites step by step

1. For the cannoli cups - Preheat the oven to about 200 degrees C..
2. 2. Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then 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..
3. 3. 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)..
4. 4. Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. 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 vegetable oil spray (I just poured vegetable oil in to my Misto to spray). Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp)..
5. 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..
6. 5. Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator..
7. 6. *Update - some have mentioned their dough being too thick and not elastic enough to keep a shape when rolling and cutting, so I'bhi updated it to be 6 - 8 Tbsp of juice rather than just 6 Tbsp..

Italian Cannoli bites - Mini Phyllo Cannoli Bites are a quick, easy and tasty little treat. The sweet ricotta filling is mixed with mini chocolate chip and nestled in a crispy shell that is topped with more chips or pistachios. I love when delicious food tastes a little on the nostalgic side. Mix pizzelle/waffle cone crumbs and melted butter and blend in a food processor. In a baking tray covered with parchment, lay out crumbs flat and press in place. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Thank you and good luck