Mini Cannoli Recipe
Traditional or dark chocolate dipped with pistachio cream.
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Ingredients
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Cannoli Shells
Pistachio Cream Filling
Chocolate Coating (optional)
Method
Making the Cannoli Shells
Prepare the Dough
In a mixing bowl, combine the flour, sugar, cocoa powder, and salt. Add the butter and mix until crumbly. Stir in the egg yolk and white wine or vinegar until the dough forms. Knead for about 5 minutes until smooth. Wrap in plastic wrap and refrigerate for at least 1 hour.
Roll Out the Dough
On a floured surface, roll out the dough to about 1/8 inch thick. Cut out circles that are about 4 inches in diameter.
Form the Shells
Wrap each dough circle around a cannoli tube, sealing the edges with a bit of water. Repeat until all dough is used.
Fry the Shells
Heat the oil in a deep pan over medium heat. Fry each wrapped cannoli tube until golden brown, about 2-3 minutes. Remove and drain on paper towels. Let cool before removing the tubes.
Making the Pistachio Cream Filling
Prepare the Filling
In a mixing bowl, combine ricotta cheese, powdered sugar, pistachio paste, heavy cream, and vanilla extract. Beat with a mixer until smooth and fluffy.
Add Chopped Pistachios
Fold in the chopped pistachios until evenly distributed throughout the cream.
Assembling the Cannoli
Fill the Shells
Using a piping bag, fill each cooled cannoli shell with the pistachio cream filling from both ends.
Optional Chocolate Dipping
Melt dark chocolate chips with coconut oil in a microwave or double boiler. Dip the ends of each filled cannoli in the melted chocolate and then in additional chopped pistachios if desired.