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 flaky pie crust shell with a creamy ricotta filling studded with chocolate chips. Easy to make and irresistibly delicious, they’re sure to impress your guests.

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 pie crust onto a lightly floured surface or cutting board. Use a 2 ½ inch round biscuit cutter or cookie cutter to cut out 12 rounds. Place the rounds into an ungreased mini muffin tin and gently press the dough to fit the cups.
2. Step 2: Bake the crust cups for 10-12 minutes, or until lightly golden brown. Remove from oven and allow them to 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 smooth and well blended.
4. Step 4: Spoon the ricotta filling into the cooled pie cups. For a neater presentation, place the filling in a large resealable bag or pastry bag, cut a small corner off, and pipe the filling into each cup.
5. Step 5: Garnish the filled cannoli bites with extra mini chocolate chips on top if desired. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

• For a nutty crunch, sprinkle chopped pistachios or almonds on top before serving.
• Strain ricotta overnight in a fine mesh sieve lined with cheesecloth for creamier filling.
• Try adding a hint of orange zest to the filling for a bright citrus flavor.
• Use gluten-free pie crust to make this dessert suitable for gluten sensitivities.

Storage

Store any leftover cannoli bites in an airtight container in the refrigerator for up to 2 days. To maintain the crispness of the crust, fill the shells just before serving rather than storing filled. Reheat the empty crusts briefly in the oven to restore crispness before filling.

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 made a day in advance and kept refrigerated in an airtight container. Give it a gentle stir before filling the crusts.

What can I use if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese softened slightly. The flavor will be a bit tangier but still delicious.

Cannoli Bites Recipe

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★★★★★

4.6 from 117 reviews

These delightful Cannoli Bites are a perfect bite-sized dessert featuring crispy mini pie crust cups filled with a creamy ricotta and mascarpone cheese mixture, studded with mini chocolate chips. Easy to prepare and perfect for parties or a sweet snack, these bites combine traditional Italian flavors with a modern, fun twist.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: 12 cannoli bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian-American

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 degrees Fahrenheit. On a lightly floured surface or cutting board, unroll the room-temperature pie crust. Using a 2 ½ inch round biscuit cutter, cookie cutter, or a cup, cut out 12 rounds of dough. Place each round into an ungreased mini muffin tin and gently press with your fingers so the dough fits the shape of the pan, forming small cups.
2. Bake Pie Cups: Bake the pie crust cups in the preheated oven for 10-12 minutes, or until they turn a light golden brown. Remove from the oven and allow them to cool in the pan for about 15 minutes so they hold their shape and are cool enough to fill.
3. Prepare the Filling: In a medium-sized mixing 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 Pie Cups: Spoon the ricotta mixture into the cooled pie cups. For a neater presentation, transfer the filling to a large resealable plastic bag or pastry bag, cut off a small corner, and pipe the filling evenly into each cup. Optionally, sprinkle additional mini chocolate chips on top for extra decoration and flavor.
5. Serve: Serve the cannoli bites immediately or refrigerate them for up to a few hours before serving for a chilled dessert experience.

Notes

• Straining the ricotta cheese before use ensures a thicker and creamier filling without excess moisture that can make the crust soggy.
• If you don’t have mascarpone cheese, cream cheese can be substituted but will alter the flavor slightly.
• You can prepare the pie cups a day ahead; store them in an airtight container once cooled and fill just before serving.
• For a nutty twist, sprinkle chopped pistachios on top instead of additional chocolate chips.
• Mini muffin tins are essential for shaping these bite-sized cups evenly; do not grease the tins to help the crust crisp up better.

Keywords: cannoli, cannoli bites, mini cannoli, ricotta desserts, bite-sized dessert, Italian dessert, party snacks