Name: Mini 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

These Mini Cannoli Bites are a delightful twist on the classic Italian dessert, perfect for parties or a sweet snack. Crispy pie crust cups are filled with a creamy ricotta and mascarpone mixture, studded with mini chocolate chips for a burst of flavor.

The image shows several small tartlets arranged closely on a white marbled surface, each with a crisp, golden-brown crust that has a ruffled edge. Inside each tartlet is a creamy, pale ivory filling piped in decorative flower-like shapes, topped with either small dark chocolate chips or chopped green pistachios. There is a light dusting of powdered sugar scattered across the tartlets and the surface, with a few extra chocolate chips and pistachio pieces scattered around for added texture. The lighting highlights the crunchy texture of the crust and the smooth creaminess of the filling, giving a fresh and inviting look. 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 tsp. 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. Use a 2 ½ inch round biscuit cutter, cookie cutter, or cup to cut out 12 rounds.
Step 2: Place the rounds into an ungreased mini muffin tin. Press the dough gently with your fingers to fit the pan and form cups.
Step 3: Bake the pie cups for 10–12 minutes, or until they turn a light golden brown. Remove from the oven and let them cool for 15 minutes.
Step 4: In a medium bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips until smooth and evenly mixed.
Step 5: Spoon or pipe the ricotta filling into each cooled pie cup. For a neat presentation, use a zip-top bag with a corner cut off or a piping bag with a star tip.
Step 6: Garnish the filled cups with extra mini chocolate chips and a light dusting of powdered sugar. Serve and enjoy!

Tips & Variations

Strain the ricotta overnight in a fine sieve or cheesecloth to remove excess moisture for a thicker filling.
Try adding a pinch of cinnamon or orange zest to the filling for extra flavor.
Swap mini chocolate chips for chopped pistachios or candied fruit for a different texture.

Storage

Store filled cannoli bites in an airtight container in the refrigerator for up to 2 days. To keep the shells crisp, store the baked pie cups and filling separately and assemble just before serving. If refrigerated after filling, let the bites sit at room temperature for 10 minutes before enjoying.

How to Serve

Mini Cannoli Bites Recipe - Recipe Image

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie cups in advance?

Yes, you can bake the pie crust cups up to 2 days ahead. Store them in an airtight container at room temperature and fill with the ricotta mixture just before serving to ensure they stay crisp.

What can I substitute for mascarpone cheese?

If mascarpone is not available, you can use cream cheese softened to room temperature as a substitute. It will slightly change the texture but still provide a creamy filling.