Mini Cannoli Bites Recipe

Introduction

Mini Cannoli Bites are a delightful twist on the classic Italian dessert, perfect for parties or a sweet snack. These bite-sized treats combine a flaky pie crust cup filled with a creamy ricotta and mascarpone mixture, studded with mini chocolate chips. They’re easy to make and 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 the 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.
2. Step 2: Place each round in an ungreased mini muffin tin. Press the dough gently with your fingers to fit the pan shape.
3. Step 3: Bake for 10 to 12 minutes, or until the pie cups turn a light golden brown. Remove from the oven and let cool for 15 minutes.
4. Step 4: In a medium bowl, mix together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips until well combined.
5. Step 5: Spoon the ricotta filling into the cooled pie cups. For a neater presentation, place the filling into a zip-lock bag, cut off a corner, or use a pastry or piping bag with a star tip, then pipe the filling into each cup.
6. Step 6: Sprinkle extra mini chocolate chips on top and dust with powdered sugar before serving. Enjoy!

Tips & Variations

• Strain ricotta cheese overnight using cheesecloth for a smoother, creamier filling.
• Try adding a pinch of cinnamon or orange zest to the filling for extra flavor.
• Use crushed pistachios or chopped nuts as a topping for added texture.
• If you prefer, swap the pie crust for phyllo dough cups to give a flakier texture.

Storage

Store any leftover Mini Cannoli Bites in an airtight container in the refrigerator for up to 3 days. They are best enjoyed fresh, but if needed, let them come to room temperature before serving. Avoid storing the filled cups at room temperature to keep the filling fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust cups ahead of time?

Yes, you can bake the pie crust cups ahead and store them in an airtight container at room temperature for up to 2 days. Keep them unfilled until just before serving to maintain crispness.

What can I use instead of mascarpone cheese?

If mascarpone is not available, you can substitute with cream cheese softened to room temperature. The flavor will be slightly tangier but still delicious.

Mini Cannoli Bites Recipe

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★★★★★

4.9 from 142 reviews

These Mini Cannoli Bites are delightful, bite-sized pastry cups filled with a creamy ricotta and mascarpone mixture flavored with vanilla and mini chocolate chips. Perfect as a quick, elegant dessert, they combine a golden, flaky pie crust shell with a smooth, sweet filling that mimics classic Italian cannoli flavors in an easy-to-make, fun presentation.

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

Ingredients

Scale 1x2x3x

Pastry Cups

• 1 premade pie crust

Filling

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

Instructions

1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius) to prepare for baking the mini pie cups.
2. Prepare Pastry Cups: Unroll the room temperature premade 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 dough. Place each round into an ungreased mini muffin tin and gently press with your fingers to fit the dough snugly into each cup.
3. Bake Pastry Cups: Bake the dough rounds in the preheated oven for 10 to 12 minutes or until they become a light golden brown. Remove from the oven and allow them to cool completely for about 15 minutes before filling.
4. Mix Filling: In a medium bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and 1/3 cup mini chocolate chips. Mix thoroughly until the ingredients are well blended and creamy.
5. Fill Pastry Cups: Spoon the ricotta mixture into the cooled pie cups. For a more decorative presentation, transfer the filling into a resealable plastic bag or pastry bag, cut a small corner or use a star tip if available, and pipe the filling neatly into each cup.
6. Garnish and Serve: Sprinkle additional mini chocolate chips on top of each filled cup and dust lightly with powdered sugar. Serve immediately and enjoy your Mini Cannoli Bites!

Notes

• Straining the ricotta cheese is essential to remove excess moisture and achieve a thicker, creamier filling.
• For a dairy-free alternative, substitute mascarpone and ricotta with suitable vegan cheeses.
• Use a sharp cutter and chilled pie crust for cleaner pastry circles.
• Mini muffin tins work best to give the perfect shape; do not grease to allow easy removal.
• These can be prepared a few hours ahead and refrigerated until serving to improve ease of serving.

Keywords: Mini Cannoli, Ricotta Filling, Mascarpone, Mini Dessert Bites, Italian Dessert, Easy Party Dessert, Pie Crust Dessert