Thursday, March 22, 2012

Sicilian Cannoli Crisps

 Grand Prize Winner for Pretzel Crisps  "Got an App for That?" Contest, 2012 (Sweets Category)

The taste of an Italian Pasticcieria all in one bite, and less fat than traditional cannoli!

*24 Original Deli Style Pretzel Crisps
* 2 cups of Whole Milk Ricotta Cheese (drained)
* 1/3 cup of super-fine powdered sugar
* 1 cup, plus 1/4 cup of mini chocolate chips (separated)
*1 teaspoon of vanilla
*1/4 cup of crushed pistachio nuts
Place ricotta cheese in a cheese cloth and set in a colander-lined bowl to drain liquid (about 15 minutes).
In a double boiler, melt one cup of chocolate chips, stirring occasionally. Line a baking sheet with parchment paper and line up the 24 Original Deli Style Pretzel Crisps.  Drizzle  melted chocolate off a spoon across each pretzel crisp a few times. Allow chocolate to harden before piping cannoli cream on the crisp (at least 20 minutes). To make the cannoli filling: in a large bowl, combine ricotta cheese, sugar, vanilla and the remaining 1/4 cup of mini chocolate chips. Mix until well combined. Spoon filling into a pastry bag with a large star tip.  Pipe the cannoli cream on each chocolate-drizzled pretzel crisp, and dust one end with crushed pistachio nuts and all the cannoli crisps with additional powdered sugar. Serve immediately.

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