Description
Bite-size cannoli made with crisp baked wonton wrapper cups filled with a sweet vanilla ricotta and mascarpone cream and topped with mini chocolate chips and powdered sugar.
Ingredients
24 square wonton wrappers
Cooking spray or melted butter, for the pan
1 cup (246 g) whole milk ricotta cheese, well drained
1/2 cup (125 g) mascarpone cheese
1/2 cup (60 g) powdered sugar, plus more for dusting
1 teaspoon vanilla extract
1/2 cup mini chocolate chips, divided
Optional: 1/4 teaspoon ground cinnamon or 1 teaspoon orange zest, and chopped pistachios for garnish
Instructions
1. Preheat the oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray.
2. Press one wonton wrapper into each cup, gently pushing it down and against the sides so the corners fan out. Lightly spray or brush the wrappers with melted butter.
3. Bake for 8 to 10 minutes, until golden brown and crisp. Cool completely in the pan, then carefully remove.
4. In a medium bowl, whisk the well-drained ricotta, mascarpone, 1/2 cup powdered sugar and vanilla until smooth and creamy. Stir in the cinnamon or orange zest, if using.
5. Fold in 1/4 cup of the mini chocolate chips.
6. Spoon or pipe the filling into the cooled wonton cups, filling each one generously.
7. Top with the remaining mini chocolate chips and pistachios, if using, and dust with powdered sugar. Serve right away.
Notes
Based on the widely published mini cannoli cup method (baked wonton wrapper cups in a mini muffin tin, filled with a sweetened ricotta and mascarpone cream and mini chocolate chips, baked at about 350 to 400°F for 8 to 10 minutes, filled just before serving). The sources’ exact amounts varied, so the quantities, the 375°F temperature and the yield (24 cups) were developed for Poulef. It is untested, so test one batch before publishing.
Drain the ricotta in a fine mesh strainer for at least 30 minutes, or overnight, so the filling is thick and not watery.
Fill the cups just before serving so the shells stay crisp. The shells and filling can be made ahead and stored separately.
Yield (24 cups) and nutrition are estimates.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 96
- Sugar: 5g
- Sodium: 51mg
- Fat: 5g
- Saturated Fat: 3g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 12mg