2 c flour, plus more work surface
2 1/2 T sugar
1 t cocoa powder
1/2 t cinnamon
pinch of nutmeg
1/2 t salt
1/4 c butter, melted
1 egg white
6 – 8 T apple juice or grape juice
2 T white wine vinegar
cooking oil
In food processor, pulse until blended flour, sugar, cocoa powder, cinnamon, nutmeg and salt. Pour in melted butter and pulse until well combined, add egg white and pulse until blended. Combine juice and vinegar, with processor running slow pour in juice mixture and pulse just until mixture begins to come together. Divide dough in half, shape into balls and transfer to a Zip lock bag. Place in refrigerator 30-45 minutes. Roll each chilled dough out on a lightly floured surface (dust top with flour) into a 14 inch circle, to 1/8-inch thickness. Cut into 2 1/2 inch circles. Place circles in ungreased mini muffin tin, press evenly into sides and bottom of muffin well. Spray tops with cooking oil. Bake in preheated 400 degree oven for 11 – 13 minutes until lightly golden. Remove from oven and place on wire cooling rack to cool.
If desired dip cannoli tops in melted chocolate and then dip in chopped nuts, toasted coconut, etc and allow chocolate to set; or leave cannoli tops plain and top filling with mini chocolate chips and dust with powdered sugar.
12 ounces whole milk Ricotta cheese, strained
8 ounces Mascarpone cheese
1/2 c powdered sugar
In a bowl, blend until smooth Ricotta and Mascarpone cheese, fold in powdered sugar. Cover and chill 30 minutes.
Pipe filling into cups.
For best results serve within 2 hours. Store in refrigerator.
Cups and filling can be made ahead of time, store in separate containers and assembled before serving.
