Description
Crispy, mini cannoli cups filled with a sweet and creamy ricotta filling, studded with chocolate chips and garnished with your favorite toppings. A delightful bite-sized version of the classic Italian dessert!
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 tablespoons unsalted butter, cold and cut into small pieces
- 1/4 cup dry Marsala wine (or dry white wine)
- 1 large egg white, lightly beaten (for sealing)
- Vegetable oil, for frying
- 15 ounces whole milk ricotta cheese, drained very well
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- Optional: Candied orange peel, chopped pistachios, or other toppings for garnish
Instructions
- Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
- Cut in the Butter: Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the Wine: Gradually add the Marsala wine (or dry white wine) to the mixture, mixing until a dough forms. Be careful not to overmix.
- Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic.
- Rest the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours.
- Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
- Shape the Shells: Lightly brush one side of each circle with the beaten egg white. Gently press the dough circles into mini muffin tins, ensuring they fit snugly and form a cup shape.
- Prepare for Frying: In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature.
- Fry in Batches: Carefully place a few cannoli cups into the hot oil, being careful not to overcrowd the pot.
- Fry Until Golden Brown: Fry for about 2-3 minutes per side, or until the shells are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
- Drain the Shells: Remove the fried shells from the oil and place them on a wire rack lined with paper towels to drain excess oil.
- Cool Completely: Allow the shells to cool completely before filling.
- Drain the Ricotta: Place the ricotta cheese in a cheesecloth-lined sieve set over a bowl. Let it drain in the refrigerator for at least 4 hours, or preferably overnight.
- Combine Ingredients: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Use an electric mixer to beat the ingredients together until smooth and creamy.
- Fold in Chocolate Chips: Gently fold in the mini chocolate chips.
- Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes.
- Fill the Shells: Just before serving, fill each cooled cannoli shell with the ricotta filling. You can use a piping bag fitted with a large round tip for a neat and even filling, or simply use a spoon.
- Garnish (Optional): If desired, garnish the ends of the filled cannoli cups with chopped pistachios, candied orange peel, or more mini chocolate chips.
- Serve Immediately: Serve the mini cannoli cups immediately.
Notes
- Draining the ricotta cheese is crucial for a smooth, creamy, and non-watery filling. Don’t skip this step!
- Maintain the oil temperature for frying the shells to ensure they are crispy and golden brown.
- Fill the shells just before serving to prevent them from becoming soggy.
- Feel free to customize the filling with your favorite additions, such as candied fruit, nuts, or other chocolate variations.
- Prep Time: 45 minutes
- Cook Time: 15 minutes