Mini Cannoli Recipe
Make Mini Cannoli Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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For the Cannoli Shells
For the Filling
Method
To Make the Cannoli Shells
- 1
Prepare Dough
In a large mixing bowl, combine the all-purpose flour, granulated sugar, ground cinnamon, salt, and cocoa powder. Mix well.
- 2
Add Wet Ingredients
Add the softened butter, egg yolk, and white wine (or vinegar) to the dry mixture. Mix until a dough forms.
- 3
Knead Dough
Transfer the dough to a lightly floured surface and knead for about 5 minutes until smooth and elastic. Wrap in plastic wrap and let it rest for 30 minutes.
- 4
Roll Out Dough
After resting, roll out the dough very thin (about 1/8 inch) using a rolling pin or pasta machine.
- 5
Cut and Shape 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.
- 6
Fry Shells
In a deep pan, heat the oil to 350°F (175°C). Fry the cannoli shells until golden brown, about 2-3 minutes. Remove and drain on paper towels.
To Make the Filling
- 7
Prepare Filling
In a mixing bowl, combine the ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy.
- 8
Add Chocolate Chips
Fold in the mini chocolate chips into the ricotta mixture until evenly distributed.
To Assemble Cannoli
- 9
Fill Shells
Using a piping bag or a spoon, fill each cannoli shell with the ricotta filling from both ends.
- 10
Garnish
Sprinkle the ends of the filled cannoli with chopped pistachios for garnish.
- 11
Serve
Arrange on a platter and serve immediately for best texture, or refrigerate for up to 2 hours before serving.