Wisconsin Dubai Bacon Cannoli
Recipe by Chef Kelly Deem.
A Wisconsin Twist on the Viral Dubai Chocolate Trend
Taking inspiration from the viral Dubai chocolate trend, this version reinterprets the concept through a Wisconsin lens. Instead of phyllo pastry, kettle-cooked potato chips bring crunch. Instead of a traditional shell, Jones Dairy Farm Dry Aged Bacon forms a smoky, crisp exterior. The filling is whipped ricotta, finished with chocolate frosting for the perfect sweet-savory balance.
Ingredients
- Bacon Shell:
- 18 slices Jones Dairy Farm Dry Aged Extra Thick Bacon
- heavy-duty foil, formed into tight tube shapes
- 2 cups whole milk ricotta, drained
- 1–2 tablespoons honey or maple syrup
- 1 tablespoon vanilla extract
- 1 cup kettle-cooked potato chips, lightly crushed
- 1/4 cup crushed pistachios
- Finishing:
- chocolate frosting
- extra crushed chips and pistachios
Directions
Preheat oven to 375°F. Line a baking sheet with parchment paper or a rack.
Form the bacon shells. Wrap 3 slightly overlapping bacon slices around each foil tube, pressing gently to seal edges.
Bake for 18–25 minutes, or until bacon is deeply caramelized and crisp. Cool completely. Once fully cooled and firm, carefully remove foil inserts to create hollow bacon shells.
Prepare the filling. In a bowl, stir together drained ricotta, honey (or maple syrup), and vanilla extract until smooth and creamy.
Fold in half of the crushed kettle chips and half of the crushed pistachios. Reserve the remaining chips and pistachios for garnish.
Fill the shells. Pipe or spoon ricotta mixture into each cooled bacon shell. While filling, sprinkle a small amount of the remaining crushed chips into the center of each cannoli.
Drizzle with chocolate frosting and garnish with remaining crushed chips and pistachios.
Serve immediately for maximum crispness.
Ratings & Reviews
Leave a reviewRelated Recipes
Bacon-Wrapped Brats with Peppers and Onions
Street Corn Pasta Salad with Bacon
Slow Cooker Baked Beans
