Cannoli Bites
Servings 24
Ingredients
- 24 frozen phyllo tart shells
- 2 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons unsalted butter melted
- 1 15-oz. container whole-milk ricotta cheese, drained
- 3/4 cup 85 g powdered sugar, plus extra for dusting
- 1 teaspoon finely grated orange zest
- 1 teaspoon pure vanilla extract
- Mini chocolate chips or chopped pistachios for topping
Instructions
- Preheat your oven to 425°F. Arrange the tart shells on a baking sheet.
- In a small bowl, mix together the granulated sugar and cinnamon. Brush the shells with melted butter, then sprinkle them with the cinnamon sugar mixture.
- Bake the shells until they’re golden brown, which should take about 8 minutes. Let them cool down.
- While the shells are cooling, whisk together the ricotta cheese, powdered sugar, orange zest, and vanilla until smooth. Transfer the mixture to a zip-top plastic bag, seal it, and refrigerate until you’re ready to use it.
- Once the shells are cooled, arrange them on a platter. Snip off a small corner of the plastic bag and pipe the filling into each shell.
- Top the filled shells with chocolate chips or pistachios, and dust them with powdered sugar.
- Enjoy your delightful mini cannoli bites!