Fruity Pebbles Cannoli
By Laura Rege
Yields:
14
Prep Time:
20 mins
Total Time:
2 hrs 30 mins
Jump to recipeYour options are endless when it comes to toppings for homemade cannoli. One of our favorites? Fruity PEBBLES cereal! This colorful twist on the Italian classic is a fun recipe with enough steps to involve the whole family. Don't forget to take a pic...these are definitely worth a post.
Made these? Let us know what you think in the comments.
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Ingredients
For the filling
- 1 3/4 cups
ricotta
- 1/2 cup
heavy cream
- 1/2 cup
powdered sugar
- 1/2 tsp.
pure vanilla extract
- 1/4 tsp.
kosher salt
- 1 1/4 cups
Fruity PEBBLES™ cereal, plus more for garnish
For the shells
cooking spray
all-purpose flour, for dusting
- 1
(15-oz.) package refrigerated pie dough
- 2 Tbsp.
cinnamon sugar
- 1
large egg white, beaten
- 1 cup
white chocolate chips
- 2 tsp.
coconut oil
Directions
- Step 1Make the filling: Drain ricotta by placing it in a fine mesh strainer set over a large bowl. Let drain in refrigerator for at least an hour and up to overnight.
- Step 2Meanwhile, make the shells: Preheat oven to 350°. Grease two nonstick baking sheets with cooking spray. Tear off a large square of foil, then roll the foil into a long and tight cylinder, about the length of the baking sheet. Repeat to make 4 cylinders total. Space cylinders evenly on each baking sheet and spray foil all over with cooking spray.
- Step 3On a lightly floured surface, unroll pie crusts and sprinkle all over with cinnamon sugar. Use a 3” biscuit cutter to stamp out rounds. Wet just the tip of one edge of the circle, then wrap the round around the foil to create a cannoli shell, pressing the egg-washed tip down to seal.
- Step 4Bake cannoli shells until golden and crispy, about 20 minutes. Let cool for 15 minutes before carefully removing from foil. Cool completely.
- Step 5In a microwave-safe bowl, melt white chocolate and coconut oil, stirring every 20 seconds until melted.
- Step 6Line a baking sheet with parchment paper. Dip the ends of the cannoli in the melted white chocolate and arrange on prepared baking sheet. Transfer to refrigerator until set, about 15 minutes.
- Step 7Make the filling: In a large bowl using a hand mixer, beat heavy cream and powdered sugar until stiff peaks form. Beat in drained ricotta, vanilla, and salt. Fold in Fruity PEBBLES cereal.
- Step 8Transfer filling to a piping bag. Pipe filling into both ends of shells and dip ends in more Fruity PEBBLES cereal.
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