Cannoli Bites
The crunchy exterior and creamy interior of a cannoli is one of the best bites possible—get rid of the normal mess and make these one-bite treats instead.
Ingredients
- 24 frozen phyllo tart shells
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 2 tbsp. unsalted butter, melted
- 1 (15-oz.) container whole-milk ricotta, drained
- 3/4 c. (85 g.) confectioners’ sugar, plus more for dusting
- 1 tsp. finely grated orange zest
- 1 tsp. pure vanilla extract
- Mini chocolate chips or chopped pistachios, for serving
Directions
- 1
Preheat oven to 425°. Arrange tart shells on a baking sheet. In a small bowl, combine granulated sugar and cinnamon. Brush shells with butter, then sprinkle with cinnamon sugar.
- 2
Bake shells until golden brown, about 8 minutes. Let cool.
- 3
Meanwhile, in a medium bowl, whisk ricotta, confectioners’ sugar, orange zest, and vanilla until smooth and combined. Transfer to a zip-top plastic bag, seal bag, and refrigerate until ready to use.
- 4
Remove shells from pan and arrange on a platter. Snip off a small corner of bag and pipe filling into each shell.
- 5
Arrange shells on a platter. Snip off a small corner of bag and pipe filling into each shell. Top with chips and pistachios. Dust with confectioners’ sugar.
- 6
Make Ahead: Filling can be made 2 days ahead. Keep refrigerated in bag until ready to use.