This spin on the classic dessert is perfect for the holidays. I apologize to the cannoli purists out there, I also prefer traditional cannoli, but this treat is so cute for Christmas! This recipe uses pie crusts (and cannoli molds) for the cannoli shells but I would probably just use store-bought cannoli shells if you’re in a pinch. If you own cannoli molds, you probably make cannoli shells from scratch anyway! This recipe by RealHousemoms makes 14 cannoli.
For the filling:
- 2 cups ricotta cheese
- 3/4 cup powdered sugar
- 1/4 teaspoon peppermint extract
For the shells:
- 1 box/2 sheets pre-made pie crust dough
- Vegetable oil for frying
- Powdered sugar for dusting
- 1 cup chocolate chips
- 1 tsp vegetable oil
- 1/3 cup crushed peppermint
- Heat vegetable oil in a frying pan to 360 degrees F.
- If using pie crust – open the pie crust dough and using a round cookie cutter or bowl that is 3-4 inches in diameter, cut out rounds for your cannoli.
- Wrap around the cannoli molds, and fry for 2-3 minutes until golden brown.
- Let cool on a wire rack.
- In a large bowl, whip ricotta until smooth, then beat in powdered sugar, and peppermint extract.
- In a separate bowl, beat the heavy cream until stiff peaks form, then gently fold into the ricotta mixture.
- Put mixture in a piping bag and set aside.
- Melt the chocolate chips in 20 second intervals using a microwave, stirring between each interval. Then stir the vegetable oil in to make it easier to drizzle.
- Once melted, either dip the cannoli shells into the chocolate or drizzle on top.
- Quickly sprinkle crushed peppermint or peppermint chocolate pieces over chocolate before it hardens.
- When ready to serve, pipe filling into the shells and enjoy.