Cannoli Cream Pie Bites
Like a hand-held mini cannoli pie.
Equipment
- 4 tube forms
Ingredients
Pie Crust Cannolis Shells
- 1 9-inch Wick’s Pies dough circle
- 2 tablespoons milk
- ½ cup demerara sugar
Cannoli Cream Filling
- 1 cup ricotta cheese
- 1 teaspoon grated orange zest
- 1 teaspoon vanilla bean paste or extract
- ¼ cup heavy cream
- 2 tablespoons powdered sugar plus additional for garnish
Garnish Options
- 1 to 2 ounces melted chocolate white or dark
- Crushed nuts colorful sprinkles, mini chocolate chips
Instructions
Pie Crust Cannoli Shells
- Heat oven to 400F. Line a baking sheet with parchment paper.
- Lightly spray cannoli tube forms with non-stick baking spray.
- Roll pie dough to a dime thickness.
- Cut out 8 (3 ½”) rounds. Reroll scraps as needed.
- Dock the dough rounds with the tines of a fork.
- Wrap each round on the tube form and seal overlapping ends with a touch of water.
- Place seam-side-down on prepared baking sheet and bake for 12 minutes or until golden brown. Cool on a wire rack and carefully remove forms.
- Dip open ends of cannoli shells in melted chocolate and toppings, if desired.
Cannoli Cream Filling
- In a bowl, mix the ricotta, vanilla, orange zest and cinnamon.
- In another bowl, beat or whisk the heavy cream and powdered sugar to stiff peaks.
- Fold the cream into the ricotta mixture.
- Transfer mixture to a piping bag fitted with a decorative tip. Pipe the cannoli cream into the shells from both ends.
Notes
Fill cannoli shells just before serving.
Store empty shells in an air-tight container at room temperature.
If your brand of ricotta cheese seems to have excessive moisture it is best to drain it over night in the refrigerator.
Nutrition
Calories: 260kcalCarbohydrates: 28gProtein: 5gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 25mgSodium: 117mgPotassium: 90mgFiber: 1gSugar: 17gVitamin A: 256IUVitamin C: 0.4mgCalcium: 82mgIron: 1mg
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