Ingredients
1 3/4 c. ricotta
1/2 c. heavy cream
1/2 c. powdered sugar
1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 1/4 c. Fruity PEBBLES™ cereal, plus more for garnish
cooking spray
all-purpose flour, for dusting
1 (15-oz.) package refrigerated pie dough
2 tbsp. cinnamon sugar
1 large egg white, beaten
1 c. white chocolate chips
2 tsp. coconut oil
Preparation
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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