Cannoli Bites Recipes

CANNOLI PIE BITES

Steps:

• Equipment:.
• Mini muffin tin.
• Rolling pin.
• Cooling rack and baking sheet.
• Pastry bag and large star tip.
• Directions:.
• Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
• In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
• Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.

CANNOLI BITES

Steps:

• n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
• Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.

CANNOLI

Steps:

• In a medium bowl, mix together the flour, sugar and cinnamon. Cut in the shortening until it is in pieces no larger than peas. Make a well in the center, and pour in the egg, egg yolk, Marsala wine, vinegar and water. Mix with a fork until the dough becomes stiff, then finish it by hand, kneading on a clean surface. Add a bit more water if needed to incorporate all of the dry ingredients. Knead for about 10 minutes, then cover and refrigerate for 1 to 2 hours.
• Divide the cannoli dough into thirds, and flatten each one just enough to get through the pasta machine. Roll the dough through successively thinner settings until you have reached the thinnest setting. Dust lightly with flour if necessary. Place the sheet of dough on a lightly floured surface. Using a form or large glass or bowl, cut out 4 to 5 inch circles. Dust the circles with a light coating of flour. This will help you later in removing the shells from the tubes. Roll dough around cannoli tubes, sealing the edge with a bit of egg white.
• Heat the oil to 375 degrees F (190 degrees C) in a deep-fryer or deep heavy skillet. Fry shells on the tubes a few at a time for 2 to 3 minutes, until golden. Use tongs to turn as needed. Carefully remove using the tongs, and place on a cooling rack set over paper towels. Cool just long enough that you can handle the tubes, then carefully twist the tube to remove the shell. Using a tea towel may help you get a better grip. Wash or wipe off the tubes, and use them for more shells. Cooled shells can be placed in an airtight container and kept for up to 2 months. You should only fill them immediately or up to 1 hours before serving.
• To make the filling, stir together the ricotta cheese and confectioners' sugar using a spoon. Fold in lemon zest and chocolate. Use a pastry bag to pipe into shells, filling from the center to one end, then doing the same from the other side. Dust with additional confectioners' sugar and grated chocolate for garnish when serving.