Cannoli Bites Recipe

Introduction

Cannoli Bites are a delightful twist on the classic Italian dessert, offering all the creamy, sweet flavors in a convenient, bite-sized pastry cup. Perfect for parties or an indulgent snack, these treats combine a crispy mini crust with a smooth ricotta and mascarpone filling dotted with chocolate chips.

Ingredients

• 1 premade pie crust
• 1/2 cup whole milk ricotta cheese (strained)
• 1/4 cup mascarpone cheese
• 1/2 tsp. vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup mini chocolate chips, plus more for topping

Instructions

1. Step 1: Preheat the oven to 400 degrees F. Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Using a 2 ½ inch round biscuit cutter, cookie cutter, or cup, cut out 12 rounds of pie crust. Place the rounds in an ungreased mini muffin tin and press the dough to fit the pan with your fingers.
2. Step 2: Bake for 10-12 minutes or until the pie cups turn a light golden brown. Remove from the oven and let cool for 15 minutes.
3. Step 3: In a medium bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix well until smooth and fully incorporated.
4. Step 4: Spoon the ricotta filling into the cooled pie cups. For a neater presentation, transfer the filling to a resealable bag and cut off a corner, or use a piping bag with a star tip to pipe the filling evenly into each cup.
5. Step 5: Sprinkle additional mini chocolate chips on top of each filled cup for garnish and added texture.

Tips & Variations

• Strain the ricotta overnight in a fine mesh sieve or cheesecloth to remove excess moisture and ensure a thick, creamy filling.
• For added flavor, fold chopped pistachios or orange zest into the filling.
• You can swap the premade pie crust with puff pastry for a flakier texture.
• Try dipping the edges of the baked cups in melted chocolate and let set for a decadent touch.

Storage

Store the cannoli bites in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time, so for best texture, fill the cups just before serving. Reheat briefly in a low oven if you prefer a warm crust, but avoid microwaving as it can make the crust soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the filling can be prepared a day ahead and stored in the refrigerator. Give it a good stir before filling the crusts.

What if I don’t have a mini muffin tin?

You can carefully shape the rounds into small cups by hand and bake on a baking sheet, though they may not hold their shape as well. Alternatively, use silicone mini cupcake molds if available.

Cannoli Bites Recipe

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★★★★★

4.9 from 77 reviews

Delight in these easy-to-make Cannoli Bites featuring crispy mini pie crust cups filled with a creamy, sweet ricotta and mascarpone mixture combined with mini chocolate chips. Perfect for a quick dessert or party treat, these bite-sized cannoli-inspired cups offer all the rich flavors of traditional cannoli without the fuss of deep frying or rolling dough.

• Author: Mick
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 37 minutes
• Yield: 12 cannoli bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian

Ingredients

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Pie Cups

• 1 premade pie crust

Filling

• 1/2 cup whole milk ricotta cheese (strained)
• 1/4 cup mascarpone cheese
• 1/2 tsp vanilla extract
• 1/3 cup powdered sugar
• 1/3 cup mini chocolate chips, plus more for topping

Instructions

1. Prepare the Pie Cups: Preheat your oven to 400°F (204°C). Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Using a 2 ½ inch round biscuit cutter or a similar-sized cup, cut out 12 rounds from the pie crust dough. Place these rounds into an ungreased mini muffin tin and press gently with your fingers to fit the dough into the shape of the tin cups.
2. Bake the Pie Cups: Bake the pie crust rounds in the preheated oven for 10-12 minutes or until they turn a light golden brown. Once baked, remove from the oven and let the mini cups cool completely for about 15 minutes to firm up.
3. Make the Filling: In a medium mixing bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and 1/3 cup of mini chocolate chips. Mix thoroughly until smooth and well incorporated.
4. Fill the Pie Cups: Spoon the ricotta filling into the cooled pie cups. For a decorative touch, transfer the filling into a large resealable plastic bag or a pastry piping bag fitted with a star tip. Cut a small corner of the bag and pipe the filling neatly into each cup.
5. Garnish and Serve: Sprinkle additional mini chocolate chips atop each filled cannoli bite for presentation and extra texture. Serve immediately or chill briefly before serving for a cooler dessert.

Notes

• Straining the ricotta ensures a thicker, creamier filling that holds better in the pie cups.
• Use room temperature pie crust to make cutting and shaping easier without cracking.
• For a different twist, try adding a pinch of cinnamon or orange zest to the filling.
• These bites are best enjoyed the same day but can be stored in the refrigerator for up to 2 days.
• If you don’t have a mini muffin tin, small cupcake pans can work as well.

Keywords: cannoli bites, mini cannoli, ricotta dessert, easy Italian dessert, bite-sized sweets, mascarpone filling, chocolate chip dessert