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Crispy Mini Cannoli Bites Recipe Easy Homemade Ricotta Filling Delight

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These Crispy Mini Cannoli Bites feature a crunchy fried shell paired with a smooth, creamy ricotta filling, perfect for quick and easy nostalgic comfort dessert.

Ingredients

Scale
  • 1 ½ cups all-purpose flour (180 g)
  • 2 tablespoons granulated sugar (25 g)
  • ¼ teaspoon salt
  • 3 tablespoons unsalted butter, cold and cubed (42 g)
  • ¼ cup white wine or dry Marsala wine (60 ml)
  • 1 large egg yolk
  • Vegetable oil for frying (canola or peanut oil recommended)
  • 1 ½ cups whole milk ricotta cheese, drained well (375 g)
  • ⅓ cup powdered sugar, sifted (40 g)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon (optional)
  • ¼ cup mini chocolate chips (45 g)
  • Orange zest from 1 small orange (optional)

Instructions

  1. In a large bowl, whisk together flour, granulated sugar, and salt. Add cold, cubed unsalted butter and work into the flour until mixture resembles coarse crumbs.
  2. In a small bowl, whisk egg yolk with white wine or dry Marsala. Pour into flour-butter mixture and stir until dough begins to come together. Add water if too dry.
  3. Transfer dough to floured surface and knead briefly for about 2 minutes until smooth. Wrap in plastic wrap and chill in fridge for at least 30 minutes.
  4. Divide dough into two portions. Roll each portion into a thin sheet about 1/8 inch thick. Use a 3-inch round cookie cutter to cut circles.
  5. Wrap each dough circle around a mini cannoli mold or small metal tube, sealing edges with a dab of water.
  6. Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
  7. Fry dough-wrapped molds in batches for 2-3 minutes, turning occasionally, until golden brown and crisp. Remove and drain on wire rack. Cool completely and slide shells off molds.
  8. Drain ricotta cheese for at least 30 minutes. In a mixing bowl, combine ricotta, powdered sugar, vanilla extract, and cinnamon if using. Whip until smooth and creamy. Fold in mini chocolate chips and orange zest gently.
  9. Fill shells by piping ricotta filling into both ends of each mini shell.
  10. Refrigerate filled cannoli bites for at least 30 minutes before serving.

Notes

Keep oil temperature steady between 350°F and 360°F to avoid greasy or burnt shells. Drain ricotta well to prevent soggy filling. Roll dough thinly but not too thin to avoid cracking. Seal edges with water before frying. Fry in small batches to maintain oil temperature. Fill shells just before serving to keep them crisp. Baking option available but shells will be less crispy.

Nutrition

Keywords: mini cannoli, ricotta filling, crispy cannoli bites, homemade cannoli, easy dessert, Italian dessert, fried pastry, creamy ricotta

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