Mini Cannoli Bites Recipe
Introduction
Cannoli bites are a delightful twist on the classic Italian dessert, offering all the creamy ricotta filling in a perfectly crisp mini pie crust cup. They are easy to make and perfect for parties or a sweet snack anytime.
Ingredients
- 1 premade pie crust
- 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
- Step 1: Preheat your 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 cup to cut out 12 rounds of dough. Place these rounds into an ungreased mini muffin tin and gently press the dough to fit the pan, forming little cups.
- Step 2: Bake the pie crust cups for 10 to 12 minutes, or until they turn a light golden brown. Remove from oven and let them cool for about 15 minutes.
- Step 3: In a medium bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Stir until the filling is smooth and well mixed.
- Step 4: Spoon the ricotta filling into the cooled pie cups. For a neat presentation, transfer the filling into a zip-lock bag and cut a small corner off, or use a pastry or piping bag to fill the cups. Sprinkle additional mini chocolate chips on top and dust lightly with powdered sugar before serving.
Tips & Variations
- For a nutty twist, add finely chopped pistachios or almonds on top for extra texture and flavor.
- Use citrus zest like lemon or orange in the filling to brighten the flavor.
- If you don’t have a round cutter, a small drinking glass or jar lid works well to cut dough rounds.
Storage
Store cannoli bites in an airtight container in the refrigerator for up to 2 days. Fill the cups just before serving to keep the crust crisp. If refrigerated after filling, the crust may become soft. Reheat crust cups briefly in a toaster oven before filling if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pie cups ahead of time?
Yes, you can bake the pie crust cups a day ahead and store them at room temperature in an airtight container. Fill them with the ricotta mixture just before serving for the best texture.
Why should ricotta be strained?
Straining ricotta removes excess moisture, resulting in a thicker, creamier filling that won’t make the crust soggy.
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Mini Cannoli Bites Recipe
- Total Time: 27 minutes
- Yield: 12 mini cannoli bites 1x
Description
These Mini Cannoli Bites offer a delightful and easy-to-make twist on the classic Italian dessert. Using premade pie crusts as the shells and a creamy ricotta-mascarpone filling studded with mini chocolate chips, these bite-sized treats are perfect for parties, snacks, or a sweet indulgence anytime. They bake to a flaky golden perfection and are topped with extra chocolate chips and powdered sugar for an irresistible finish.
Ingredients
For the Shells
- 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 extra for topping
Instructions
- Prepare the Crust: Preheat your oven to 400 degrees F. Unroll the premade pie crust onto a lightly floured surface or cutting board. 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 press the dough gently to conform to the shape of the pan.
- Bake the Shells: Bake the dough cups for 10 to 12 minutes until they turn a light golden brown. Remove from oven and allow them to cool completely for about 15 minutes before filling.
- Make the Filling: In a medium bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix thoroughly until the mixture is smooth and well incorporated.
- Fill the Cannoli Cups: Spoon or pipe the ricotta filling into the cooled pie crust cups. For a prettier presentation, use a piping bag or a resealable plastic bag with a corner cut off to fill the cups evenly. Sprinkle additional mini chocolate chips atop each filled cup and dust with extra powdered sugar if desired.
- Serve and Enjoy: These mini cannoli bites are best served immediately to enjoy the crispness of the crust and the creaminess of the filling. Perfect as a sweet treat or party appetizer!
Notes
- Straining the ricotta cheese removes excess moisture, ensuring a firmer filling that won’t make the crust soggy.
- If you don’t have mini muffin tins, you can use regular muffin tins but expect fewer total servings or thicker crust cups.
- You can prepare the crust cups in advance and store them in an airtight container until ready to fill.
- For a dairy-free or lower-fat version, consider substituting ricotta with a plant-based cream cheese alternative, but note the flavor and texture differences.
- Optional: add a pinch of cinnamon or citrus zest to the filling for added flavor complexity.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: Mini cannoli bites, ricotta filling, bite-sized dessert, Italian dessert, easy cannoli, party snack, mini pie crust desserts
