Print

Mini Cannoli Bites Recipe

A stack of delicious Mini Cannoli Bites filled with cream, dusted with powdered sugar, and topped with mini chocolate chips.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make small, crispy cannoli shells and fill them with a sweet ricotta cream for easy, bite-sized Italian desserts.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1/4 teaspoon salt
  • 1 large egg yolk
  • 1/4 cup dry white wine or water
  • 1 tablespoon unsalted butter, melted
  • Vegetable oil, for frying
  • 15 ounces whole milk ricotta cheese, drained overnight
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup mini chocolate chips, for garnish
  • Powdered sugar, for dusting

Instructions

  1. Prepare the dough: In a bowl, mix the flour, granulated sugar, and salt. Make a well in the center and add the egg yolk, white wine (or water), and melted butter. Mix until a stiff dough forms.
  2. Knead the dough on a lightly floured surface for 5 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes.
  3. Roll out the dough very thinly using a pasta machine or rolling pin. Cut the dough into small circles, about 3 inches in diameter.
  4. Wrap each dough circle around small, metal cannoli tubes, overlapping the edges slightly. Seal the edges with a dab of water or egg white.
  5. Heat about 2 inches of vegetable oil in a deep pot to 375°F (190°C). Carefully fry the filled tubes in batches for 2-3 minutes per side, until golden brown and crisp.
  6. Remove the shells from the oil and immediately place them on a paper towel-lined plate to drain excess oil. While still warm, carefully slide the metal tubes out of the shells. Let the shells cool completely.
  7. Prepare the filling: Press the drained ricotta cheese through a fine-mesh sieve into a bowl to remove lumps.
  8. Mix the strained ricotta with the powdered sugar and vanilla extract until smooth and creamy.
  9. Transfer the ricotta filling to a piping bag fitted with a star tip.
  10. Just before serving, pipe the ricotta filling into both ends of each cooled cannoli shell.
  11. Garnish the ends of the filling with mini chocolate chips or dust the finished bites with powdered sugar.

Notes

  • Drain the ricotta cheese for at least 8 hours, or overnight, in the refrigerator using a cheesecloth or fine sieve to prevent a watery filling.
  • If you cannot find small cannoli tubes, you can use small metal dowels or even carefully shaped aluminum foil, though metal tubes work best for even cooking.
  • For flavor variation, add 1 teaspoon of orange zest to the ricotta filling.

Nutrition

Find it online: https://spoonswirl.com/mini-cannoli-bites-recipe/