Mexican Cannoli with Cinnamon Ricotta Cream


6" Pressed Mazina
Mexican Cannoli with Cinnamon Ricotta Cream

Original Recipe Serves 6


12 Mission® 6" Pressed Mazina™ Tortillas (08042)  
1/2 cup Powdered Sugar  
1 Tbsp. ground Cinnamon  
1/4 cup  Chocolate Sauce  
1/4 cup fresh Raspberries  


1.) Wrap one tortilla around the round metal end of a whisk and secure with a toothpick.

2.) Place the wrapped handle into deep fryer for 10-15 seconds. Using tongs, slide the tortilla off the whisk and allow to fry for an additional 10-15 seconds. ALTERNATE METHOD: Roll Mazina Tortilla and clasp overlap with 12-inch stainless steel tongs. Dip in deep fat fryer for 25 to 30 seconds until golden brown.

3.) Drain excess oil and allow to cool.

4.) Repeat steps 1-3 until all tortillas are fried.

5.) To assemble, place two tortillas on each plate and fill with cinnamon ricotta cream using a pastry bag.

6.) Dust with powdered sugar, cinnamon and drizzle with chocolate sauce and garnish with fresh raspberries.


8.) Add variety with a hazelnut flavored cream filling.

9.) Fill with chocolate raspberry custard and top with a raspberry reduction sauce.

10.) Give it an island flair with fresh mango mousse and hot buttered spiced rum sauce.

Recipe Using Same Product(s)


Cinnamon Ricotta Cream

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