Mini Cannoli three ways (Chocolate, White Chocolate, Strawberry) and the herp derp process of learning how to make them.
I’ve been wanting to put up more desserts but its hard to find ways to make things that arent a full blown pie meant for a family of 8. So I started running a lot of experiments with wonton wrappers (you’ll see a couple recipes come up soon) to make bite-sized desserts. One of the first successes were these mini cannolis made three different ways, white chocolate, regular chocolate, and strawberry. These each have about 5g of carbs and around 50 calories so while they aren’t super “healthy” they also aren’t diet breaking. Get your foodporn fill here.
So I had never made cannolis before so I started out googling around, looking at cookbooks, you know…the standard “how do I do this” routine. I started noticing a trend so, the nerd that I can be, I start making a spreadsheet of the similarities between recipes.
Notice anything? Basically every…single…recipe…for cannoli filling was just Ricotta+Sugar+Vanilla and then 1 more ingredient to make it “theirs”. Another one of those recipes that no one can really lay claim to since they are all so similar.
So here is MY recipe:
- Packet of Wonton Wrappers
- 16 oz Ricotta Cheese
- 2/3 cup splenda (or sugar if you don’t care)
- 1/2 teaspoon vanilla extract
The three “flavors”
- 3 or 4 strawberries and strawberry syrup
- 1/4 cup chocolate chips and chocolate syrup
- 1/4 cup white chocolate chips and white chocolate syrup
First things first you’re going to want to let your ricotta drain, ideally for a good amount of time in a cheesecloth, minimum 30 minutes. You want that moisture to drain out, ive heard of people just letting it sit overnight…I didn’t have that kind of patience.
Nothing fancy here, mix up the splenda/sugar with the cheese and vanilla extract.
At this point I segregate them into three separate, but equal, containers. I put the chocolate chips in one, white chocolate chips in the other, and left the last one alone. This will be for strawberries but I didn’t want the moisture of the strawberries to make the mix mushy so I waited until the end.
Now then, I want to share some of my trials and herp-derp tribulations with you. I wanted to figure out a way to toast the wrappers into a cannoli form without actually owning cannoli forms so my first thought was “hey I’ll just let them hang off the metal grates in the oven, that will work perfect!”
Hmmmm something is wrong…
Ahhh sh!t, how am I supposed to get these things OFF?!?!? They are baked right onto the fcking wire.
Complete dumbass fail, had to break them off and just felt stupid after.
I tried just grabbing a round piece of wood, washing it/soaking it, and putting it in the oven. (remnants of the failed experiment still sitting in the sink)
It actually worked pretty decently, I lost about 1 in every 3 from sticking and cracking but it worked so my anger started to subside alittle. Let them sit in the oven at 350 for 5-10 minutes, just keep an eye on them until they brown up, dont take them out too early otherwise they will have a doughy taste to them.
I broke down and grabbed some of those cannoli forms since they were only $6 but the wood worked in a pinch. You probably have something laying around your house that is oven-safe (dont burn your house down kids).
Once that was finished, I just started piping in the chilled mixtures. Sometimes I would have to stop and kind of thumb the filling in. With the strawberry one, I chopped up the strawberries really small and I would routinely stop to drop a slice of strawberry inside. This would be 10000000x easier if I owned a piping bag setup (which I’m going to after this) but in a pinch the good ol’ snipped ziplock trick worked.
Ok, all my cannolis were piped and filled…time for the finishing touches.
Ready for your dessert foodporn? Here it is, give them a nice swirl of the various syrups.
At that point you can serve on a tray just like that, or if you’re like me and want to make it more restaurant style, I put one of each on a plate.
There you go, not so much of a insulin shock as a full blown cannoli, doesn’t make you feel like your heart is going to explode. Each one of these has about 5g of carbs and around 50 calories so they aren’t too belly busting and are the perfect after dinner snack to wind down your meal.