Peppermint Mocha Cannoli

Peppermint Mocha Cannoli

Recipe by Tasty from tasty.co

Desserts

Ingredients

4

4 servings

  • 2 cups flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 teaspoon instant espresso powder
  • 2 tablespoons cold butter, cubed
  • 1 egg, separated
  • 1 teaspoon vanilla extract
  • ½ cup dry white wine
  • 2 cups whole milk ricotta cheese
  • ⅓ cup powdered sugar
  • 2 tablespoons cocoa powder
  • ¾ teaspoon instant espresso powder
  • 2 candy canes, or peppermints, crushed
  • dark chocolate, for melting
  • oil, for frying
  • cannoli form, available at most specialty kitchen stores or online

Instructions

  • Separate egg white and egg yolk into two small bowls. Set aside.
  • In a large bowl, whisk together flour, sugar, salt, and 1 teaspoon instant espresso powder. Add the butter and work into the flour mixture with your fingertips until it reaches a sandy consistency.
  • Add the egg yolk, vanilla extract, and white wine. Mix together first with a wooden spoon, then finish by kneading it out on a lightly floured surface with your hands until the dough comes together and becomes smooth. Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
  • Form into a ball and cover with plastic wrap. Refrigerate dough for 30 minutes to an hour.
  • To make the filling: in a medium bowl whisk together the ricotta cheese, powdered sugar, cocoa powder, and ¾ teaspoon instant espresso powder. Refrigerate until ready to pipe. If the ricotta is especially wet, first remove excess moisture by patting it down with paper towels.
  • Remove the chilled dough and divide in half. Roll out to as thin as possible on a lightly floured surface. Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness). Wrap dough around a lightly greased cannoli form and seal with egg white.
  • Heat oil to 350˚F (175˚C) and carefully lower the cannoli forms into the hot oil. Fry until golden on all sides. Remove from oil and set on paper towel to drain and cool.
  • Using a small bowl, cookie cutter, or jar lid, cut into circles (re-rolling the circles and re-cutting if necessary to reach desired thinness).
  • Remove the cooled pastry and dip ends in melted chocolate and roll in crushed candy canes. Place on wax paper to set.
  • Wrap dough around a lightly greased cannoli form and seal with egg white.
  • Before serving, pipe the ricotta mixture into the cannoli. Dust with powdered sugar.
  • Enjoy!

Nutritional Facts

Per 4 servings

  • Calories: 701
  • Carbohydrate: 85g
  • Fat: 28g
  • Fiber: 2g
  • Protein: 21g
  • Sugar: 20g

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