Monday, June 13, 2016

cannoli bites

the goods:

2 cups all-purpose flour. plus more for dusting
2 and 1/2 tablespoons granulated sugar
1 teaspoon cocoa powder
1/2 teaspoon cinnamon
1 pinch nutmeg
1/2 teaspoon salt
1/4 cup unsalted butter, melted
1 large egg white
6-8 tablespoons apple or grape juice
2 tablespoons white wine vinegar

12 ounces whole milk ricotta cheese, strained
8 ounces marscapone cheese
1/2 cup confectioners' sugar
1/3 cup mini semi-sweet chocolate chips
1/3 cup chopped, shelled, pistachios

For the cannoli cups: Add the flour, sugar, cocoa powder, cinnamon, nutmeg, and salt to a food processor and pulse until blended. Add egg white and melted butter and pulse to incorporate. In a bowl combine juice and vinegar, with processor running, slowly pour in juice mix and pulse just until mixture begins to come together. Divide dough into 2 pieces, shape into balls and transfer to a zip-top bag. Chill in the refrigerator 30 minutes to an hour.
Prepare filling: In a mixing bowl, using a rubber spatula, blend together ricotta and marscapone while pressing mixture along the bottom of the bowl to remove any lumps. Fold in confectioners' sugar. Cover and chill 30 minutes.
Preheat oven to 400 degrees. Roll each chilled dough out on a lightly floured surface, dust top of dough with flour too. Roll to an 1/8-inch thickness. Cut into circles using a 2 and 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. Bake for 11-13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.
Once cool, dip tops in melted chocolate, then pistachios and mini chocolate chips and allow chocolate to set.
Remove cannoli filling from the fridge and transfer to a piping bag fitted with a tip. Pipe filling into cups and sprinkle with chocolate chips or pistachios. Serve within 2 hours. Store in refrigerator.