Name: Cannoli Bites Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 42 min
Cuisine: Italian
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

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Introduction

Cannoli bites are a delightful twist on the classic Italian dessert, offering all the creamy, sweet flavor in a cute, bite-sized pastry cup. These easy-to-make treats combine a flaky pie crust shell with a luscious ricotta and mascarpone filling studded with chocolate chips. Perfect for parties or a sweet snack any time!

Small tartlets are arranged on a white marbled surface in a loose pattern. Each tartlet has a golden beige, crumbly crust base with a scalloped edge. On top of the crust, there is a thick, swirled layer of white whipped cream. The whipped cream is sprinkled with small, dark brown chocolate chips and finely chopped green pistachios. In the background, a white bowl filled with more chopped pistachios is slightly out of focus. The lighting is soft and natural, highlighting the textures and colors of the tartlets. Photo taken with an iphone --ar 4:5 --v 7

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 the oven to 400 degrees F. Unroll the room temperature 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 from the crust. Place each round into an ungreased mini muffin tin and gently press the dough to fit the cups.
Step 2: Bake the crust rounds for 10 to 12 minutes, or until they turn a light golden brown. Remove from the oven and let them cool for 15 minutes.
Step 3: In a medium bowl, stir together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips until the mixture is smooth and well combined.
Step 4: Spoon the ricotta filling into the cooled pie cups. For a neater presentation, transfer the filling to a zip-lock bag or pastry bag, cut a small corner, and pipe the filling into the cups. Sprinkle extra mini chocolate chips on top and dust with powdered sugar before serving.

Tips & Variations

Strain the ricotta cheese in a fine mesh sieve or cheesecloth for at least an hour to remove excess moisture, which helps the filling hold its shape better.
Add a splash of orange zest or a pinch of cinnamon to the filling to give it extra flavor depth.
For a gluten-free version, use a gluten-free pie crust or mini tart shells.
Try substituting mini chocolate chips with chopped pistachios or candied fruit for different textures and tastes.

Storage

Store the filled cannoli bites in an airtight container in the refrigerator for up to 2 days. The crust may soften slightly over time, so it’s best to fill them just before serving for maximum crispness. Reheat the empty shells in a 350°F oven for 5–7 minutes if you want to refresh their crunch before filling.

How to Serve

Small tartlets are shown on a white marbled surface, each with three layers: a golden brown crumbly crust at the base, a thick swirl of white creamy filling in the middle, and a topping of dark brown chocolate chips mixed with small green chopped pistachios scattered on top. More tartlets fill a white bowl blurred in the background. Some crushed pistachio pieces are also spread on the white marbled surface around the tartlets. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust from scratch?

Absolutely! Homemade pie crust works wonderfully if you prefer. Just roll out and cut in the same way before baking.

Why should the ricotta be strained?

Straining removes excess moisture from the ricotta, ensuring the filling is thick and creamy, and prevents soggy crusts.