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
Scale
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
