My house smells the way I imagine Strawberry Shortcake's house smells. Seriously, it's divine and my inner 7 year old is ecstatic."
I love a good cannoli. Like, LOVE. But I also love ricotta cheese, so it's pretty much a given that I'd love cannolis.
Know what I love more than ricotta? Requesón. It's like ricotta, but smoother, more fluffy and just absolutely delicious.
I have a tendency to substitute it wherever I can, and today is no different.
I got my hot little hands on some new berry flavored tortillas that are made and distributed locally this week. They are made with whole wheat flour, rolled oats and fruit juice. The smell of something close to berries and oatmeal rushes into your nose when you open them. It's intoxicating and they really got my wheels spinning!
My first thought was to somehow add my beloved requesón to them. They were practically asking for it!
Enter this recipe. I put a Mexican spin on an Italian classic, and I'm not mad about it, folks. These are YUMMY. Bonus? My house smells the way I imagine Strawberry Shortcake's house smells. Seriously, it's divine and my inner 7 year old is ecstatic.
If you cant find the tortillas where you live, check out their website here, where you can order them online. I love it when something I talk about it is attainable for everyone! Especially something this unique and special.
Cannoli Bites, a la Mexicana
Makes 12 "Bites"
4 "Golden Sun" Berrytilla wraps (link above), cut into 12 circles with 3 in cutter
1 tbsp oil
1 14 oz package requesón cheese
4 heaping tablespoons La Lechera sweetened condensed milk
2 tsp Molina vanilla
1/4 tsp cinnamon (plus more to taste if desired. I grind ceylon stick for the best flavor!)
1 tbsp sugar
2/3 cup mini chocolate chips plus a few TBSP extra
12 strawberries, diced, plus a few more for garnish
Preheat oven to 350*
Brush the "Berrytilla" rounds with oil and press into the bottom of a muffin tin.
Fill with beans to weigh them down in the baking process.
Bake at 350* for about 15 minutes or until golden around the edges.
In the meantime, prepare your filling.
Combine cheese, condensed milk, sugar, vanilla, cinnamon until creamy. Fold in chocolate chips and strawberries.
When shells are done, remove, empty out beans and add a few sprinkles of mini chips to the still-warm shells.
Once cooled, spoon in the filling.
Top with a thinly sliced strawberry and chill until ready to serve!
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