Cannoli Bites: 12 Irresistible Mini Cannoli Treats

Delicious bite-sized cannoli filled with creamy ricotta filling.

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In a bowl, combine the flour, granulated sugar, cinnamon, and salt.
Add the softened butter, egg yolk, and white wine (or vinegar) and mix until a dough forms.
Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Wrap in plastic wrap and let rest for 30 minutes.
Roll out the rested dough to about 1/8 inch thick.
Use a round cutter (about 3 inches) to cut out circles of dough.
Heat oil in a deep skillet or pot to 350°F (175°C).
Wrap each dough circle around a cannoli tube or cone-shaped mold, sealing the edges with a little water.
Fry for 2–3 minutes, or until golden brown. Remove and drain on paper towels.
In a bowl, mix the ricotta cheese, powdered sugar, vanilla extract, and cinnamon until smooth and creamy.
Fold in the mini chocolate chips if using.
Once the shells are cool, carefully remove them from the molds.
Fill each shell with the ricotta filling using a piping bag or small spoon.
Dust with powdered sugar and garnish with chopped pistachios or extra chocolate chips if desired.
Serve immediately and enjoy.