Italian Cannoli bites
Italian Cannoli bites

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to prepare a special dish, italian cannoli bites. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Italian Cannoli bites is one of the most favored of current trending meals on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Italian Cannoli bites is something that I have loved my entire life.

To get started with this recipe, we must first prepare a few ingredients. You can cook italian cannoli bites using 19 ingredients and 7 steps. Here is how you can achieve that.

The ingredients needed to make Italian Cannoli bites:
  1. Prepare For the Cannoli shell
  2. Make ready 2 Cups all purpose flour
  3. Take 2 1/2 tbsp castor sugar
  4. Make ready 1 tsp cocoa powder
  5. Prepare 1/2 tsp cinnamon
  6. Prepare 1 pinch nutmeg (optional)
  7. Take 1/2 tsp salt
  8. Get 1/4 cup butter, melted
  9. Make ready 6-8 Tbsp apple juice or grape juice*
  10. Make ready 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
  11. Take Vegetable oil cooking spray
  12. Take Cannoli Filling
  13. Take 12 oz whole milk Ricotta cheese, strained
  14. Prepare 8 oz Mascarpone cheese
  15. Prepare 1/2 cup powdered sugar**
  16. Take 1/3 cup mini semi-sweet chocolate chips
  17. Take powdered sugar, for dusting (optional)
  18. Prepare toppings:
  19. Make ready Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut
Instructions to make Italian Cannoli bites:
  1. For the cannoli cups - Preheat the oven to about 200 degrees C.
    1. 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.
    1. 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).
    1. 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.
    1. 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.
    1. *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.

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