• 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.

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