Neapolitan Cannoli Bites Recipe

Holy Cannoli’s Batman! No, really – we’re making Neapolitan Cannoli bites and they’re simply amazing. Since I’m still unpacking from our move I don’t have the patience to make traditional Cannoli’s, but these little Neapolitan Cannoli bites are just as good (if not better) than those cream filled pastry tubes.

Neapolitan-Cannoli-Bite

So, what prompted me to make cannoli’s? The first thing was my son asking “What’s a cannoli” while watching TV. The second was this tub of Mascarpone┬áCheese just staring at me from the fridge. Yea – I know ricotto = Cannoli but this is my recipe so I’m using Mascarpone! I was going to make regular cannoli’s but that just isn’t me; regular. I’m way too cool for regular.

neapolitan bites

So, enough of me blabbering – let’s get to the good stuff, shall we?

Neapolitan-Cannoli-Bites

Neapolitan Cannoli Bites #Recipe

Amber
5 from 2 votes

Ingredients
  

  • Cannoli cups:
  • 1 2/3 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 1/2 tsp cocoa powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup butter melted
  • 1 egg white
  • 6 - 8 Tablespoons Marsala wine
  • Extra Virgin Olive Oil
  • Cannoli Filling
  • 1 8 ounce container Mascarpone cheese
  • 1/2 cup powdered sugar
  • 3 fresh strawberries stem & top cut off and berry chopped (preferably in a food processor)
  • 1 1/2 teaspoons cocoa powder or 2 teaspoons mini chocolate chips
  • 2 teaspoons Madagascar Vanilla or another really good vanilla extract

Instructions
 

  • For the Cannoli Cups:
  • Sift together the dry ingredients and put into the bowl of your stand mixer with the whisk attachment (or you can use a hand mixer with a medium sized bowl).
  • Add in the melted butter and egg white then blend on low for 1 minute then medium for 2 minutes. Add the Marsala wine.
  • Transfer the dough to a resealable plastic bag and chilll in the refrigerator for 1 hour. At the 50 minute mark preheat oven to 400 degrees F.
  • After you chill the dough prepare the filling.
  • Mix together the Mascarpone cheese and the powdered sugar. I used a stand mixer with the paddle attachment.Be sure to scrape the sides so the entire mixture is whipped.
  • Separate the cheese/sugar mixture into 3 equal parts. Use the cocoa powder to make chocolate filling, strawberries to make strawberry filling and vanilla to make vanilla filling. Put each filling in its own piping bag (use a Ziploc bag and cut a corner off if you don't have piping bags!) Refrigerate the filling ASAP until ready to use.
  • Prepare the Cannoli Shells
  • Lightly grease the wells of your muffin tin.
  • Sprinkle powdered sugar on a clean surface and roll the dough out (break in half for easier rolling) to 1/8-inch thickness. Use a biscuit cutter or glass to cut out circles. Press the circles into the bottom of the muffin tin, making sure it's even and reaches up the sides.
  • Brush the inside and sides of the shell with EVOO.
  • Bake for 10 - 15 minutes (depending on how crispy you want the shells).
  • Allow the shells to cool for 20 minutes then carefully remove them from the tins.
  • Pipe the Canolli filling into the shells, 1 flavor at a time. Dust with powdered sugar, sprinkle with mini chocolate chips etc...
  • Refrigerate any unused portions.

 

Click Here to Leave a Comment Below

Leave a Reply: