Easy Cannoli Bites Recipe Crispy Shells Creamy Ricotta

Instructions:

1. Combine dry ingredients (flour, sugar, cinnamon, salt) in a large bowl. Cut in the cold butter using fingertips or a pastry blender until the mixture resembles coarse sand.
2. In a separate small bowl, lightly whisk the egg yolk, white wine, and vinegar. Pour this liquid mixture into the flour mixture and mix gently until just combined into a smooth disc. Avoid overworking the dough.
3. Wrap the dough tightly in cling film and chill in the refrigerator for at least 30 minutes.
4. Heat frying oil in a deep, heavy-bottomed saucepan to 350°F (175°C). This temperature is critical for achieving crisp, bubbly shells.
5. On a lightly floured surface, roll the dough very thinly (about 1/16 inch). Cut the dough into 3-inch circles using a cookie cutter.
6. Lightly grease the cannoli tubes. Tightly wrap each dough circle diagonally around the tubes, overlapping the edges slightly, and seal the seam with a tiny dab of water or egg white.
7. Carefully drop 3–4 wrapped tubes into the hot oil. Fry for 2–3 minutes, turning frequently until the shell is light golden brown and blistered. Use tongs to remove the shells.
8. Immediately and carefully slide the shells off the hot tubes onto a wire rack lined with paper towels to drain completely. Allow shells to cool fully before filling.
9. Prepare the filling: In a bowl, combine the well-drained ricotta, sifted confectioners’ sugar, vanilla, orange zest, and optional Marsala/rum. Whip gently until smooth, then fold in the mini chocolate chips.
10. Transfer the ricotta filling to a piping bag fitted with a large star tip. Pipe the filling evenly into both ends of the cooled shells.
11. Dust the assembled Cannoli Bites generously with powdered sugar and garnish the ends with chopped pistachios or candied peel before serving immediately.