- 12 ounces ricotta cheese
- 1/4 cup granulated sugar
- 1/4 cup powdered sugar
- 1/4 teaspoon vanilla
- 1/3 cup semisweet chocolate chips
- 1 dash cinnamon
- 1 package mini fillo dough shells
- chocolate syrup
Drain excess liquid from ricotta cheese by using cheesecloth. Leave in refrigerator for an hour or two.
Throw away excess liquid from the ricotta and place cheese in a clean bowl. Add sugar, vanilla, cinnamon, and chocolate chips.
Refrigerate filling for one more hour.
Once chilled, place filling in a plastic zip bag and cut hole in a corner. Fill the mini fillo dough shells and then drizzle chocolate syrup over top.
Cover and refrigerate until served. Makes 24 cannoli bites.