Crispy Cannoli Pouches
Indulge in the delightful combination of creamy ricotta, sweet powdered sugar, and crispy wonton wrappers with these irresistible crispy cannoli pouches. This unique take on the classic Italian dessert is sure to impress your guests and satisfy your sweet tooth. Here's how to make crispy cannoli pouches.
80 min
easy
15
194kcal
calories
21g
carbohydrates
32mg
cholesterol
9g
fat
1g
fiber
7g
protein
4g
saturated fat
315mg
sodium
8g
sugar
0g
unsaturated fat
Ingredients
180g whole-milk ricotta cheese, drained
85g powdered sugar, plus extra for dusting
113g cream cheese, at room temperature
5ml vanilla extract
Pinch of sea salt
75g semisweet miniature chocolate chips or 85g chopped roasted pistachios
Canola oil, for frying
30 (7.5 x 7.5 cm) square wonton wrappers
Chocolate Syrup (such as Torani)
Directions
Step 1
Gather all the necessary ingredients.
Step 2
In a food processor, blend the ricotta, powdered sugar, cream cheese, vanilla, and salt until smooth. Transfer the mixture to a large bowl and gently fold in the chocolate chips or pistachios. Place the bowl in the freezer, uncovered, for approximately 20 minutes or until the mixture is firm.
Step 3
Pour enough canola oil into a large Dutch oven or heavy-bottomed pot to reach a depth of 3.75 cm. Heat the oil over medium-high heat until it reaches 180°C.
Step 4
Prepare a small bowl of water. Spoon about 2 heaping teaspoons of the cream cheese mixture into the center of a wonton wrapper. Using a clean finger, moisten all sides of the wrapper with water. Fold opposite corners on the diagonal and bring in the other two sides to create a pouch. Gently press to seal all edges, ensuring there are no gaps.
Step 5
Working in batches, fry the cannoli pouches until they turn golden brown, which should take about 2 minutes. Gently stir as needed to cook all sides.
Step 6
Transfer the fried pouches to a wire rack. Serve warm, drizzled with chocolate syrup, and dusted with powdered sugar.