Cannoli Bites

04.10.2013

Cannoli Bites {Cooking Classy}

Make these Cannoli Bites. Devour these Cannoli Bites. That is all I have to say. Okay not really all I have to say because these are my dream dessert, I have such a soft spot for Italian and French pastries so, really I have plenty to say about these. First of all, the cups for these are made from a cannoli dough (I made it a bit thicker than I would for a cannoli shell that would be wrapped around a flute and fried, simply so it could hold it’s shape a little better). The cups are baked in mini muffin cups, not fried. So, to add a bit of that fried flavor I sprayed them with vegetable oil before baking (so I suppose if you want to be a bit healthier you could leave it off, but I think it’s nearly a must). I’m not a traditional cannoli filling kind of person, I need a cannoli filling with Mascarpone to be completely satisfied with this dessert. There is just so much Mascarpone has to offer that Ricotta doesn’t, so whenever I make cannoli anything I always use a combo of both. Mascarpone is probably the best cheese this world has to offer. Okay along with cheddar, I am American. It’s like cream cheese meets royalty. It’s utterly creamy texture and delicate sweetness is something no other can imitate. I’d call it the cheese of Heaven. Anyways, yes cannoli needs Mascarpone but it is not the most traditional way. Another cannoli must I’d say is some form of chocolate. Whether you dip the shells in chocolate or sprinkle these with mini chocolate chips (or chopped chocolate or even chocolate curls), please don’t leave the chocolate out. And If you really want to make these fancy, dip and coat the shells with pistachios. It makes them not only irresistibly decadent but also pistachio cannolis are such an Italian classic.

If you have sweet Marsala wine on hand you can use that in place of the juice and vinegar (so just omit both of those and replace it with 1/2 cup Marsala wine). Take these to your next party and they may likely become the highlight of the gathering. I don’t care who’s there or what awaits for dinner, I just want cannoli bites =). Enjoy!

Cannoli Bites {Cooking Classy}

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cannoli cups

Cannoli Bites {Cooking Classy} cannoli bites19
Cannoli Bites {Cooking Classy}

That first cannoli bite, always mine =).

Cannoli Bites {Cooking Classy}

Cannoli Bites

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours

Yield: 48 bites

Cannoli Bites

Ingredients

    Cannoli cups:
  • 2 cups all-purpose flour, plus more for dusting work surface
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1 pinch nutmeg (optional)
  • 1/2 tsp salt
  • 1/4 cup butter, melted
  • 1 large egg white
  • 6 - 8 Tbsp apple juice or grape juice*
  • 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
  • Vegetable oil cooking spray
  • Cannoli Filling
  • 12 oz whole milk Ricotta cheese, strained
  • 8 oz Mascarpone cheese
  • 1/2 cup powdered sugar**
  • 1/3 cup mini semi-sweet chocolate chips
  • powdered sugar, for dusting (optional)
  • Optional toppings:
  • Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Directions

  • For the cannoli cups:
  • Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
  • Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
  • Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray (I just poured vegetable oil in to my Misto to spray). Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
  • Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
  • *Update - some have mentioned their dough being too thick and not elastic enough to keep a shape when rolling and cutting, so I'v updated it to be 6 - 8 Tbsp of juice rather than just 6 Tbsp.
  • **You can add 2 Tbsp more if you'd like it a little sweeter.
  • Recipe Source: Cooking Classy, inspiration from Cooking with Sugar
http://www.cookingclassy.com/2013/04/cannoli-bites/

107 comments

  • Carrie @ Frugal Foodie Mama: These are adorable and look so amazing! :) April 10, 2013 at 11:42am Reply

    • Jaclyn: Thanks Carrie =)! April 10, 2013 at 11:52am Reply

  • Mimi @ Culinary Couture: Oh these just look so adorable! I LOVE cannolis! April 10, 2013 at 12:51pm Reply

  • Kayle (The Cooking Actress): GREAT idea! I’m crazy for cannoli! :D April 10, 2013 at 1:23pm Reply

  • Jessica @ Portuguese Girl Cooks: I am so in love with these! I made cannoli this summer, and they were a bit of a pain to make, so I love that the shells are baked. I agree, mascarpone is a must! Can’t wait to make these. April 10, 2013 at 1:35pm Reply

  • Averie @ Averie Cooks: They look awesome and I love how all the crusts are slightly different. The chocolate-dipped with sprinkles jump off the page at me :) April 10, 2013 at 1:48pm Reply

  • Marilyn: Super cute and super yuuuuummmy! April 10, 2013 at 9:09pm Reply

    • Jaclyn: Thanks Marilyn! I’m so glad you like them :)! April 13, 2013 at 8:56pm Reply

  • Michelle @ Brown Eyed Baker: What an amazing idea, perfect for a party! Love cannoli! April 11, 2013 at 8:01am Reply

    • Jaclyn: Thanks Michelle! Cannoli are the best! April 13, 2013 at 8:56pm Reply

  • alana: Gonna make these cuties asap!!! Thanks babe!:)) April 11, 2013 at 7:01pm Reply

    • Jaclyn: You’re welcome :)! April 13, 2013 at 8:55pm Reply

  • Curry and Comfort: Wow, these are so cute and delicious looking. It’s an amazing dessert and will “wow” everyone at a big party, shower or holiday dessert table! :)

    I really love the dipped ones… I could eat about half a dozen of them myself. :) April 12, 2013 at 4:24am Reply

  • alana: Making these after food shopping. Quick question does ricotta and mascarpone need to be at room temp? Thanks!:))) April 12, 2013 at 7:45am Reply

    • Jaclyn: No, I would recommend using well chilled of both. You’re welcome Alana :)! April 14, 2013 at 3:30pm Reply

  • Rosie @ Blueberry Kitchen: Oh yum, these look amazing! April 12, 2013 at 10:16am Reply

  • Alexandra: I don’t have a food processor. Can I use a kitchen aid? April 12, 2013 at 3:53pm Reply

    • Jaclyn: Yeah that would work fine. April 13, 2013 at 1:06pm Reply

  • alana: Making these right now. What degrees do you set In the oven 350? April 12, 2013 at 4:10pm Reply

  • Ali @ Solano’s Kitchen: These look great! Quick question- what temp did you bake the shells at? Sorry if I missed that somewhere! April 13, 2013 at 4:11am Reply

    • Jaclyn: So sorry! added this! April 13, 2013 at 8:43pm Reply

  • alana: Hey girl what temp do u put them in the oven? April 13, 2013 at 9:46am Reply

    • Jaclyn: Sorry!! Added that right away! April 13, 2013 at 1:05pm Reply

  • Holly @ EatGreatBEGreat: These look wonderful!! So decadent! April 13, 2013 at 3:47pm Reply

  • CHAROLTTE: HEY JACLYN CAN I MAKE FROSTING 2 DAYS BEFORE FILLING INTO CUPS? April 13, 2013 at 9:12pm Reply

    • Jaclyn: I think the filling could be made 2 days ahead just fold mixture again before filling. April 14, 2013 at 5:14pm Reply

  • This Weeks Delish!: [...] am going to Venice next week- can’t wait to try my first authentic cannoli! These Cannoli Bites would be a great homage to my [...] April 14, 2013 at 3:08am Reply

  • Ashley | Spoonful of Flavor: Everything you post looks so delicious, but the chocolate chip cannoli bites looks amazing. April 17, 2013 at 9:12am Reply

    • Jaclyn: Thanks so much Ashley! :) April 17, 2013 at 9:31pm Reply

  • Dina: what a cute idea! they look yummy. April 17, 2013 at 12:20pm Reply

  • Faith: Oh, my goodness! These look positively amazing. My mouth is watering. April 18, 2013 at 7:18am Reply

  • Shannon@TheDrinkBuzz: OMG, these cannoli bites look out of this world. I can see me just sitting and popping one after an other until all are gone that I make :) April 22, 2013 at 4:44pm Reply

  • Theresa Livingston: Can you make the cannoli cups in advance (possibly a day or two before serving) and store in an cookie tin? Will they stay crispy? April 29, 2013 at 4:08pm Reply

    • Jaclyn: Yes mine stayed fine for 2 days unfilled, they are somewhere between crunchy and crispy. The shells have a different texture then a fried cannoli shell but nearly just as good as the fried version :). Hope you love them Theresa! May 1, 2013 at 6:34pm Reply

  • Anna K: These are absolutely delicious! I just finished making these and even though they’re not as pretty as your’s, it’s hard to resist eating them all in one sitting :) May 12, 2013 at 2:09pm Reply

    • Jaclyn: I know the feeling, it’s hard to resist :). I’m glad you enjoyed these Anna! Thanks for your comment! May 15, 2013 at 1:45pm Reply

  • Mama B @ My Edible Journey: Now that’s an awesome idea. Thanks for sharing. I’m trying to work out what gathering I can make these for. May 15, 2013 at 2:39pm Reply

  • alec: these are great, but the filling came out a bit runny. i whipped with with the mixer rather than by hand and that solved it. May 18, 2013 at 1:10pm Reply

    • Jaclyn: Good to know, also you can strain some of the liquid from the Ricotta if you’d like to in the future. Thanks for your comment Alec! May 18, 2013 at 1:59pm Reply

  • Anna: Do you need to use white wine vinegar or would it be possible to use rice wine vinegar instead (since it’s a little sweeter and milder)? June 2, 2013 at 4:11pm Reply

    • Jaclyn: Rice wine vinegar would be fine in this recipe. Regular white vinegar would work fine too. June 2, 2013 at 9:47pm Reply

  • Chocolate Chip Cannoli Bites: [...] a cannoli purist and want to make something similar with a real cannoli cookie base, check out these cannoli bites over at Cooking [...] June 14, 2013 at 12:49pm Reply

  • Indian Restaurant in Panama: I just made the “Cannoli Bites” ,and they tasted awesome!! i don’t know whether i made like the one you made.but had an awesome experience making it!! June 19, 2013 at 11:19pm Reply

  • ashrey: howd you get them so perfectly consistent. everytime i rolled mine out it would start to shrink back. therefore hard to mold! June 20, 2013 at 5:46pm Reply

    • Jaclyn: It sounds like you may just want to try using less flour or more liquid next time, that’s what usually happens to things I’m rolling out if I didn’t add enough moisture (or too much flour. Even if you followed the recipe as written you may need slightly different amounts based on various climates and different humidity levels and so forth. It can also make a difference how you measure the flour – be careful not to pack it in at all). Hopefully that helps! June 20, 2013 at 8:08pm Reply

      • Susan: I’m glad someone else asked this and you answered! I had the same problem, so my cups are small and thickly-walled. They still taste good but I have lots of leftover filling. I’ll try more liquid next time. (BTW I have the same problem with my flour tortillas. I live in humid Florida so maybe that’s part of the problem.) July 27, 2013 at 2:10pm Reply

  • Karen: Hi Jaclyn. I am a cannoli lover and just love these new versions of a cannoli. so much easier to eat without all the mess. Was wondering if I were to make the shells, could they be frozen for a few wks??? July 8, 2013 at 10:59am Reply

    • Jaclyn: Yes, I think they would be okay to be frozen. Hope you love them Karen! July 8, 2013 at 12:23pm Reply

  • Deb Dodd: you hooked me in with this recipe for cannoli. it is my favorite dessert! July 10, 2013 at 12:02pm Reply

    • Jaclyn: Awesome! I’m so happy you are hooked :). Thanks for your comment Deb!! July 10, 2013 at 9:39pm Reply

  • Jen Lewis: So excited to try this today but last night I did a quick run of the filling and mixed by hand. The more I mixed and more I added sugar the runnier it became. I was thinking more sugar would make it thick like icing .refriged over night and it is still soupy. . Help! July 15, 2013 at 4:48am Reply

    • Jaclyn: Next time I would recommend straining the ricotta and possibly try less sugar- sorry yours was runny! July 19, 2013 at 2:48pm Reply

  • dawn roberts: i tried these:
    the shell was to thick and the filling not hard enough, it was thin and nasty..
    what did i do wrong July 15, 2013 at 12:26pm Reply

    • Jaclyn: I’d recommend adding a little more liquid to the dough then rolling thinner, then for the cannoli filling try straining the ricotta first. Hopefully that helps! July 15, 2013 at 4:00pm Reply

  • A little homesickness sparks some good home cooking » The American Paris in Europe: [...] again would be great!  Unfortunately, I am not thoroughly satisfied with the shells for these cannoli bites, but I will continue to experiment.  Filling of sweetened ricotta and mascarpone  is going to [...] July 16, 2013 at 10:56am Reply

  • Lisa: Hi – I just made these and I ruined it somehow. I followed the directions but my filling was like liquid. I added more sugar and it did nothing. What did I do wrong? Im a pretty good baker and follow directions well so I don’t know what happened. July 16, 2013 at 11:03am Reply

    • Jaclyn: So sorry about that Lisa! You may have had a fairly wet batch of ricotta so I’ve listed above to strain the ricotta and hopefully that is the solution if you make this again. You can do it overnight with cheesecloth but what I usually do is just strain a lot out with many layers of paper towels several times (although I didn’t strain it when I created and listed this recipe but will try it out next time). July 17, 2013 at 9:45pm Reply

    • Grace: Lisa: I recommend straining the ricotta to the extreme, adding an extra few tablespoons of powdered sugar, and, if you really need it, adding in sifted cornstarch. Also, mix with beaters rather than a spatula. This worked perfectly for me! January 1, 2014 at 6:31am Reply

  • Natasha: Do you recommend using white grape juice or could you try with red grape? Which type or juice/marsala wine did you use in your attempt? July 23, 2013 at 3:57am Reply

    • Jaclyn: Hi Natasha – I just used apple juice because it’s what I had on hand, but I would probably use white grape (if grape juice is the route you go) just for color. July 23, 2013 at 8:33pm Reply

  • Lee Ann Halvorson: My husband loves cannoli, so I was excited to try this recipe. Even though both the shells and filling tasted great, I some how made my shells too thick and over cooked and the filling runny. I saw some of the other posts so I hope I can fix my mistakes and make them awesome. I did want to find out, can you freeze the dough? also how long does the filling keep? Excited to try again, great recipe- idea! July 31, 2013 at 6:26am Reply

    • Jaclyn: I imagine you could freeze the dough – I haven’t tried it yet but it seems like it should be fine. As far as the filling goes, it should keep for about 2 or 3 days. August 3, 2013 at 9:07am Reply

  • Nikki: Where would I find Mascarpone cheese?? September 5, 2013 at 5:50pm Reply

    • Jaclyn: Usually it’s in the specialty cheese section of the grocery store, near the deli. September 9, 2013 at 5:48pm Reply

  • Mackenzie Miller: Hi!
    These look so yummy and I really want to make them! The problem is I don’t have a food processor (or even a blender). I was wondering if you know an alternative method to this?

    Thanks! September 7, 2013 at 11:20am Reply

    • Jaclyn: You could just do it by hand with a fork in a mixing bowl. I hope you love them Mackenzie! September 7, 2013 at 7:56pm Reply

  • David: Just found you via Pinterest and these look amazing. Thanks so much (and thank you for taking the time to answer all the questions above – much appreciated.
    David September 19, 2013 at 8:20pm Reply

    • Jaclyn: You’re welcome David :), thanks for taking the time to leave a comment – also appreciated! September 29, 2013 at 12:45pm Reply

  • Marlene: My daughter asked me to help her make cannoli for her office party for Thanksgiving. I told her I’d make the shells and the filling with her (she lives over an hour away). Well I think she is gonna flip when she sees these! This is so much better than frying the shells! They look delicious and the mascarpone will be great in the filling. I always add some orange rind and vanilla bean to the filling when I make it. This is a tradition in our family. I think we’ve just found a new one here. Thanks so much for posting this!!! September 23, 2013 at 7:12am Reply

    • Jaclyn: You’re welcome Marlene! I hope you and your daughter love them. I can’t believe I still haven’t tried adding orange zest to my filling yet, I’m going to have to try it out soon though. September 23, 2013 at 2:51pm Reply

  • Dee: Thought I finally found the solution to not having to fry cannoli shells and such a good idea too. My shells looked pretty good, but are tough and too thick. I will try making the shells with Pasta Friolla another Italian pastry type dough, that is more tender and might work better. Your shells in the pictures look just like fried cannoli shells with all the bubbles, you must have rolled the dough very thin. Thanks for your creativity!
    Dee November 17, 2013 at 11:41am Reply

  • N: I absolutely love cannolis! One of my favorite Italian desserts but even one of my favorite sweets in general. This looks much less time consuming than traditional cannoli and I will probably be making these for a Christmas treat! November 18, 2013 at 4:18am Reply

  • sue: I still do not see anywhere posted what temp to cook these shells at..please add to your original recipe..I cant wait to try these December 2, 2013 at 4:40am Reply

    • Jaclyn: It’s listed at the top :). December 15, 2013 at 10:40am Reply

  • Kelly: Can these be made a head of time and sealed in a bag. Will they stay fresh. December 2, 2013 at 8:18pm Reply

    • Jaclyn: If you keep the filling and shells separate (filling in the fridge, I’d probably store the shells in there even) then you could store them for a few days. December 2, 2013 at 8:24pm Reply

  • Christina: I’m going to make these for a work Holiday party this weekend!

    Just an FYI, when I was searching for this recipe again I came across a website selling and shipping Cannoli Bites, but they were using your picture!!! Here’s the link: http://www.thedrunkindonut.com/products/cannoli-bites in case you want to ask them to remove it. They’re also using your Cannoli Dip picture here: http://www.thedrunkindonut.com/collections/drunkin-cannoli/products/cannoli-dip

    Not sure if you even mind, but they haven’t given you credit at all. I would be peeved haha.

    Anyway, thanks so much for the recipe!! Can’t wait to scarf these down this weekend :) December 6, 2013 at 8:51am Reply

    • Jaclyn: Thanks so much for letting me know! I’ve asked them to remove my photos. I hope you love these Christina! December 7, 2013 at 10:24pm Reply

      • Christina: They are amazing! My dough kind of shrunk in the oven, but they still tasted great! (And I totally forgot to take them to the holiday party, so now they’re tempting me in the fridge — must. save. for. Monday. ahhhhh! December 8, 2013 at 2:08pm Reply

  • Helen: I am going to a cookie exchange. Can these be frozen? December 13, 2013 at 12:59am Reply

    • Jaclyn: I wouldn’t recommend it. I think the shells would go kind of stale and I don’t think the filling would freeze very well. December 15, 2013 at 10:52am Reply

  • Emily: I made these and the shells came out very spongy and soft… i probably messed up the measurements. any ideas on how to salvage them or how to make a different dessert with them? the cream is great by the way! December 22, 2013 at 11:40am Reply

    • Jaclyn: I would think they probably just weren’t rolled thin enough (or like you said a measurement may have been off). You could try baking them a little longer though and that should help. Happy Holidays! December 22, 2013 at 5:59pm Reply

  • Amber: I was hoping to use this filling as a cake filling…. would you think it would suit? December 23, 2013 at 11:36am Reply

    • Jaclyn: If you omitted the cream and drained the ricotta I think it should. December 26, 2013 at 10:32pm Reply

  • Laura: Hi Jaclyn, m’y filling came out delicious but the shells stuck to the muffin cups. Can you help me? December 26, 2013 at 4:45pm Reply

    • Jaclyn: If you didn’t use non-stick muffin tins you may want to lightly grease them next time, just not a lot because the shells sides might sink. Sorry yours stuck though! December 26, 2013 at 10:15pm Reply

  • niknik: Hi! Can I use another kind of juice or liquid instead of apple or grape juice? I really don’t like the taste of either juice! January 1, 2014 at 8:36pm Reply

    • Jaclyn: Probably, as long as it’s sweet and doesn’t have a bold color. I’d probably try pineapple if you don’t like the others. January 2, 2014 at 10:44pm Reply

  • Gina: Honestly i made this recipe following the exact steps two different times and both times it came out horrible. The filling is okay but not amazing and the crust is gross. It doesn’t even taste like a cannoli! BIG DISAPPOINTMENT! DO NOT MAKE!! January 10, 2014 at 5:47pm Reply

    • Jaclyn: Sorry to hear that Gina, but something must have gone wrong because we all loved these. January 22, 2014 at 9:17pm Reply

  • Audrey: Does “Spray tops evenly with vegetable oil spray” mean? that I spray edges the uncooked cups? Does this prevent them from burning? Can’t wait to try these! January 21, 2014 at 8:08pm Reply

    • Jaclyn: You spray the uncooked cups to kind of mimic the fried flavor of traditional cannoli shells. Sorry it’s kind of a strange step :). You spray the center and edges. January 22, 2014 at 9:09pm Reply

  • mini cannoli bites | Solano's Kitchen: […] *1/2 cup Marsala wine can be substituted for the apple juice and vinegar. Directions To make the filling, combine all ingredients and stir together until thoroughly combined.  Chill in the refrigerator until ready to use, at least 30 minutes and up to 2 days. To make the cannoli cups, combine the flour, sugar, cocoa powder, cinnamon and salt in the bowl of a food processor.  Pulse briefly until combined.  Add the butter, then pulse to combine; repeat with the egg white.  In a liquid measuring cup, stir together the juice and vinegar.  With the food processor running, slowly pour the liquid down the feed tube, continuing to mix only until the dough forms a ball.  If the dough won’t come together quickly, add more flour a tablespoon or 2 at a time until a ball forms.  Wrap the dough in plastic wrap and refrigerate for 1 hour. Preheat the oven to 400°F.  Once thoroughly chilled, split the dough into 2 even pieces, keeping the ball you are not working with refrigerated.  On a lightly floured surface, roll the dough out to 1/8″ thickness.  Using a 2 1/2-inch round cookie cutter, cut rounds of dough, re-rolling as needed.  Transfer the dough rounds to a mini muffin pan, pressing down gently to mold the rounds to the cups.  Bake for 10-12 minutes, or until lightly browned and slightly bubbled up.  Allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.  Repeat with the remaining dough. To assemble, use a large star tip to pipe the cannoli filling into the shells.  Top with miniature chocolate chips and powdered sugar as desired. Yield: 48 cannoli bites Source:  adapted from Cooking Classy […] February 5, 2014 at 6:20am Reply

  • Connie Zappia: Can you substitute mascarpone cheese with something else? I’m having a hard time finding this in our grocery stores. Also could you possibly use phyllo dough shells for a substitute? February 27, 2014 at 9:11am Reply

    • Jaclyn: If you cant find mascarpone I would probably add cream cheese in it’s place and a little more sugar. And yes phyllo shells would work great too. March 9, 2014 at 8:18pm Reply

  • Lindsey: My filling is all running. Any tips or suggestions to fix that? or maybe what would have gone wrong? TIA March 11, 2014 at 7:01am Reply

    • Jaclyn: I’d recommend squeezing some of the liquid out of the ricotta with paper towels and that should help a lot. March 23, 2014 at 4:35pm Reply

  • Cynthia: Made these today and they came out fantastic. My family just loved and devoured them. Used the Marsala wine and sprayed them with vegetable oil and other than maybe rolling out the dough a smidgen thinner, the cups were almost like the fried cannolis. Thanks for the great recipe…perfect for parties. March 15, 2014 at 3:40pm Reply

  • Chelsea: Your recommendation is to serve within 2 hours of making. would they turn out ok if served the next day if kept in the refridgerator May 6, 2014 at 4:59pm Reply

    • Jaclyn: As long as you don’t fill them until the next day they should be fine, if you store them filled they’ll likely start to get soaking up the moisture from the filling and get a little soggy. May 6, 2014 at 6:14pm Reply

      • Sam: Was thinking about pouring melted chocolate inside the cup and fridging it before filling to create a coating so the filling doesn’t touch the shell and make it soggy if storing leftovers for a few days. Would this work? May 31, 2014 at 10:57am Reply

        • Jaclyn: I think it might work, it does soften the chocolate chips a little though after a day so it may soften the chocolate slightly. June 22, 2014 at 10:20pm Reply

  • Rebecca: I made these twice but found the filling too plain so after researching a bunch of different options I opted to put a little cinnamon and a little orange extract as most “traditional” recipes said that you add candied orange peel. The extract worked great could not keep people out of them thanks for the awesome recipe and ideas. :-) June 5, 2014 at 10:16pm Reply

  • Teresa: Cannoli alla Siciliani are probably my favorite dessert. I grew up in NY making cannoli with my grandparents who were from Sicily. It was a special treat because making the shells was such a pain in the neck. Good cannoli are hard to find in California , so when we went to Italy last fall I had cannoli in every bakery I could. Still paying the price for that…

    These are about the easiest, tastiest cannoli that I have ever made on my own. Yes, they aren’t the exact cannoli experience that some may expect, but they are close enough for me and the fact that the shells aren’t fried and you don’t have to wrap them around a tube and stuff them is all the better!

    I made these for bunko and they were a hit. Thankfully I kept a few shells in reserve so I can enjoy a couple now while I type.

    I followed the recipe exactly as written and used Sweet Marsala wine because that’s what my grandparents did. It helps with the flavor of the shells. I did add a smidge of vanilla to the cheeses because when I tasted it I felt it needed a little something and didn’t have any oranges for zest or extract (will try that next time!).

    Using Mascarpone was a brilliant idea as it really lightens up the ricotta. Purists will say all ricotta, but US ricotta is so different than in Italy, plus they also use a special Ricotta-impastata for cannoli there that I don’t think you can find here, so this approximates that.

    It is very important to drain the ricotta overnight so the filling isn’t runny. That should be added to the recipe body.

    What I will do differently next time is to add a bit more cinnamon to the dough and roll it out a bit thinner. Maybe use 3 inch cutter so the shells come up to the tops in my mini cupcake pan.

    Thank you, thank you, thank you for this recipe! June 13, 2014 at 1:44pm Reply

    • Jaclyn: Thank you, thank you for this comment! Coming from someone with your background and expertise makes this one of the best stamps of approval I could ever ask for! Thanks so much Teresa! June 19, 2014 at 11:34pm Reply

  • Deb: I just used this recipe for the cannoli filling and it is delish! Great substance to it. I added some almond extract but otherwise, very easy. I made it easier by using wonton wrappers for the ”vehicle” as I didn’t want to mess around as much for this crust recipe. They baked up fast & sprinkled powder sugar, drizzled homemade chocolate & sprinkled ground pistachios & mini choc chips over the tops. Nice! June 28, 2014 at 1:35pm Reply

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