Cannoli Bites Recipe

Introduction

Cannoli Bites are a delightful twist on the classic Italian dessert, perfect for parties or a sweet snack. These mini treats combine a crisp pastry shell with a creamy, rich ricotta filling studded with chocolate chips. Easy to make and even easier to enjoy!

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 oven to 400 degrees F. Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Use a 2 ½ inch round biscuit cutter, cookie cutter, or a cup to cut out 12 rounds of pie crust. Place the rounds into an ungreased mini muffin tin, pressing gently with your fingers to fit the dough into the pan.
2. Step 2: Bake for 10 to 12 minutes until the pie cups are a light golden brown. Remove from 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 until well combined.
4. Step 4: Spoon the ricotta filling into the cooled pie cups. For a neater presentation, scoop the filling into a resealable plastic bag, cut a small corner, or use a pastry bag with a star tip to pipe the filling into each cup. Finish by sprinkling additional mini chocolate chips on top and dusting lightly with powdered sugar before serving.

Tips & Variations

• Strain the ricotta cheese overnight for a thicker, creamier filling that holds better inside the cups.
• Add finely chopped pistachios or candied orange peel to the filling for extra flavor and texture.
• Use dark, milk, or white chocolate chips depending on your preference or mix multiple types for variety.
• If you want a crispier shell, bake the dough a few minutes longer, but watch carefully to avoid burning.

Storage

Store the filled cannoli bites in an airtight container in the refrigerator for up to 2 days. To keep the shells crisp longer, store the shells and filling separately, then assemble just before serving. Reheat shells briefly in a warm oven to regain crispness if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells from scratch?

Yes, you can make cannoli shells from scratch using traditional dough recipes, but using premade pie crust is a convenient and quick alternative that still delivers great taste and texture.

How do I strain the ricotta cheese?

Place ricotta in a fine sieve or cheesecloth over a bowl and let it drain in the refrigerator for several hours or overnight to remove excess moisture. This results in a thicker, creamier filling.

Cannoli Bites Recipe

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★★★★★

4.6 from 76 reviews

Delightful mini cannoli bites featuring a crispy pie crust cup filled with a creamy and sweet ricotta mascarpone mixture, enhanced with mini chocolate chips. These bite-sized treats are perfect for parties, dessert tables, or a special indulgence with minimal effort.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 mini cannoli bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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For the Pie Cups

• 1 premade pie crust

For the 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. Preheat and Prepare Pie Crust: Preheat your oven to 400°F (204°C). Unroll the premade pie crust onto a lightly floured surface and use a 2 ½ inch round cutter or a cup to cut out 12 rounds. Place each round into an ungreased mini muffin tin and press gently to shape the rounds into cups.
2. Bake Pie Cups: Bake the pie crust rounds in the oven for 10-12 minutes until they turn a light golden brown. Once baked, remove from the oven and allow them to cool completely for about 15 minutes before filling.
3. Mix the Filling: In a medium bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix until the filling is smooth and well incorporated.
4. Fill the Cups: Spoon the ricotta mixture into the cooled pie crust cups. For a clean, decorative presentation, place the filling into a resealable plastic bag or pastry bag, cut a small corner or use a star tip, and pipe the filling neatly into each cup.
5. Garnish and Serve: Garnish the filled cannoli bites with additional mini chocolate chips on top and a light dusting of powdered sugar. Serve immediately and enjoy these delightful bite-sized desserts.

Notes

• Ensure the ricotta cheese is well strained to avoid a watery filling.
• You can prepare the pie crust cups ahead of time and fill just before serving to maintain crispiness.
• Use a star tip on the piping bag for a professional-looking finish.
• Store any leftovers in the refrigerator for up to 2 days; however, pie cups may lose their crispness over time.

Keywords: Cannoli bites, mini cannoli, ricotta dessert, easy Italian dessert, pie crust dessert, party appetizers