Cannoli Bites

Ingredients

• 2 cups all-purpose flour, plus more for dusting work surface
• 2 1/2 Tbsp granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp cinnamon
• 1 pinch nutmeg, optional
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1 large egg white
• 6 – 8 Tbsp apple juice or grape juice
• 2 Tbsp white wine vinegar
• Vegetable oil cooking spray
• 12 oz whole milk Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar
• 1/3 cup mini semi-sweet chocolate chips
• Powdered sugar, for dusting, optional
• Optional toppings:
• Melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Directions

1. For the cannoli cups, place the flour, granulated sugar, cocoa powder, cinnamon, nutmeg, and salt in a food processor, then pulse until the dry ingredients are evenly mixed. Add the melted butter and pulse again until it is worked through. Add the egg white and pulse until incorporated. Stir the juice and vinegar together in a bowl, then, with the processor running, drizzle in the juice mixture and pulse only until the dough starts to gather. If the dough feels too firm or not flexible enough for rolling and cutting, use 6 – 8 Tbsp of juice rather than stopping at 6 Tbsp. Split the dough into two portions, form each into a ball, and place them in a resealable bag. Refrigerate for 30 minutes – 1 hour. During the last 10 minutes of chilling, heat the oven to 400 degrees.
2. While the dough chills, make the filling. In a mixing bowl, use a rubber or silicone spatula to combine the Ricotta and Mascarpone, smearing the mixture against the bottom of the bowl as you go so any lumps smooth out. Gently mix in the powdered sugar. If you want the filling a little sweeter, add 2 Tbsp more. Cover the bowl and refrigerate for 30 minutes, or leave it chilled until you are ready for it.
3. On a lightly floured work surface, with a little flour over the top as well, roll out each piece of chilled dough into a 14-inch circle that is about 1/8-inch thick. Use a 2 1/2-inch round biscuit cutter to cut out the rounds.
4. Set the dough circles into an ungreased mini muffin tin, easing each one down into the bottom and up the sides of the well. Coat the tops evenly with vegetable oil cooking spray.
5. Bake at 400 degrees for 11 – 13 minutes, until the cups are lightly golden and crisp. Take them out of the oven and move them to a wire rack so they can cool completely. If you are using chocolate and toppings, dip the cooled rims in melted chocolate, add the coating, and let the chocolate firm up.
6. Take the cannoli filling out of the refrigerator and spoon it into a piping bag fitted with a tip, or use a large resealable bag with the corner snipped. Pipe the filling into the cooled cups, then finish with chocolate chips and a dusting of powdered sugar. For the best texture, serve within 2 hours. Store in the refrigerator.