Mini Cannolis Recipe
Make Mini Cannolis Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Cannoli Shells
For the Ricotta Filling
Method
For the Cannoli Shells
- 1
Make the Dough
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, and salt. Add the softened butter and mix until crumbly. Stir in the egg yolk and white wine (or vinegar) until the dough comes together.
- 2
Knead the Dough
Turn the dough out onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let it rest for at least 30 minutes at room temperature.
- 3
Roll Out the Dough
After resting, divide the dough into 4 pieces. Roll each piece out thinly (about 1/8 inch thick) using a pasta machine or rolling pin.
- 4
Cut and Shape the Shells
Cut the rolled dough into circles (about 4 inches in diameter). Wrap each circle around a cannoli tube, sealing the edges with a bit of water.
- 5
Fry the Shells
Heat the oil in a deep frying pan over medium heat. Once hot, carefully place the wrapped tubes into the oil and fry until golden brown, about 2-3 minutes. Remove and drain on paper towels.
For the Ricotta Filling
- 6
Prepare the Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 7
Add Chocolate Chips
Fold in the mini chocolate chips until evenly distributed.
- 8
Fill the Cannoli
Once the cannoli shells have cooled, carefully remove them from the tubes. Use a piping bag or a spoon to fill each shell with the ricotta filling.
- 9
Garnish and Serve
Sprinkle the filled cannoli with chopped pistachios and a dusting of powdered sugar before serving.
