This is a short post because all I have to say is that the next time you are in Boston, you must start off your day with a visit to Mike’s Pastry for fresh Cannoli and a cappuccino at Cafe Vittoria in the North End. The trick is to get to the North End bright and early, which is exactly what I did last Sunday. No lines!!! I got a giant box of Cannoli (It’s the holidays, I am indulging) and then I went next door for coffee. What could be better on a cold and quiet morning than a cup of good Italian coffee? Why! an almond biscotti of course!! All in all a perfect, blissful morning in Beantown.
This summer, I have been on a Cannoli kick. I guess it started with the Cannolis we had for our rehearsal dinner.
Then we were out in Boston getting some more at Cafe Vitorria. As a result, whenever I wanted make something, the “Cannoli” flavor kept coming up. So here is a super easy recipe for Cannoli cupcakes. I also used the ingredients to build a my Chocolate Orange Charlotte.
Store bought chocolate cake mix
1 15oz container of Ricotta Cheese ( I used part-skim, feel free to use full fat)
4 tbsp of vanilla frosting (I used this, because it was lying around in the pantry) OR 4tbsp powdered sugar. Sweeten to your liking.
1 tsp of almond extract
2tsps of ground cinnamon
mini chocolate chips and pistachios (unsalted-shelled) for garnish
Make batter and bake cupcakes as per package directions. I baked 6 cupcakes and used the rest of the batter to make 2 9″ round cakes for my Chocolate Orange Charlotte.
Allow the cupcakes to cool completely
In the meantime, mix the entire container of ricotta cheese with 4tbsp of frosting (or 4tbsp of powdered sugar) with almond extract and cinnamon
Fill into a piping bag attached to a star-tip (this is what I did; frost as you like) and pipe onto your cupcakes. You will not use the entire frosting for 6 cupcakes, I saved it for my cake recipe. You will probably use the whole thing if you are making 12 cupcakes. This frosting will make a great Cannoli Dip with graham crackers or you could use it for my other favorite recipe “Cannoli Cups”
Sprinkle with mini-chocolate chips and pistachios (other toppings could be orange peels, almonds or nothing at all)
Serve and watch your friends devour !
A shortcut to a classic italian treat ! Super simple and oh so delicious, you will need to make a double batch !
Flour for dusting surface
4 refrigerated pie crusts
2 tablespoons white sugar
1 teaspoon cinnamon
1 (32oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips (well I used a little more, its chocolate, satisfy your cravings)
Strain the ricotta cheese overnight or long enough to remove all the water.
To the strained cheese add all the flavourings and sugar and mix to combine.
At the end, add the chocolate chips and fold it in gently. Chill in the fridge while you make the cups
Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
With a 2 1/2-3 inch round biscuit cutter or cookie cutter or a glass, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.
Fill the cooled cups, right before serving (or they will get soggy) and top with more chocolate chips.