Name: Cannoli Bites Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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 offer a delightful twist on the classic Italian dessert, combining creamy ricotta filling with a crispy mini pie crust shell. These bite-sized treats are perfect for parties or a sweet snack anytime you crave something indulgent yet easy to make.

The image shows six small cannoli bites arranged closely on a white marbled surface. Each bite has a crispy, golden-brown shell shaped like a mini tart filled with smooth, creamy white ricotta filling swirled in a swirl on top. The filling is studded with small, dark chocolate chips scattered evenly over the surface. A light dusting of powdered sugar covers the shells and filling edges, adding a delicate finish. The focus is sharp on the two cannoli bites in the front, while the others softly blur into the background. 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 oven to 400 degrees F. Lightly flour a surface or cutting board, then unroll the room temperature pie crust. Use a 2 ½ inch round cutter or a cup to cut out 12 rounds. Place each round into an ungreased mini muffin tin and press gently to fit the pan.
Step 2: Bake the pie cups for about 10-12 minutes or until they turn a light golden brown. Remove from oven and let cool for 15 minutes.
Step 3: In a medium bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Mix until everything is well blended.
Step 4: Spoon the ricotta filling into the cooled pie cups. For a neater look, use a zip-lock bag with a corner cut off or a pastry bag with a star tip to pipe the filling in. Top with additional mini chocolate chips and a light dusting of powdered sugar. Serve and enjoy!

Tips & Variations

Strain the ricotta overnight in a fine mesh sieve or cheesecloth to achieve a thicker, smoother filling.
For a citrus twist, add a teaspoon of orange or lemon zest to the filling mixture.
Try swapping mini chocolate chips for crushed pistachios or chopped candied fruit for a different texture and flavor.
If you don’t have a mini muffin tin, use a standard muffin tin for larger bites and increase baking time slightly.

Storage

Store the filled cannoli bites in an airtight container in the refrigerator for up to 2 days. For best texture, fill the pie cups just before serving to keep the crust crisp. Reheat the empty pie cups in the oven for a few minutes if you wish to serve warm shells before filling.

How to Serve

The image shows many small tartlets arranged closely on a white marbled surface. Each tartlet has a round crust base, filled with a thick swirl of white cream on top. Some tartlets have dark chocolate chips sprinkled over the cream, while others have the edges of their crusts coated with crushed green pistachios, toasted brown coconut flakes, or bright multicolored sprinkles. The texture of the crust is crumbly and light brown. The contrast between the creamy white topping, dark chocolate, and colorful coatings creates a lively and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie cups ahead of time?

Yes, you can bake the pie cups a day in advance and store them in an airtight container at room temperature. Fill them with the ricotta mixture just before serving to maintain crispness.

What if I don’t have mascarpone cheese?

You can substitute mascarpone with cream cheese softened at room temperature. It will slightly change the texture but still provide a creamy, rich filling.