Mini Cannoli Bites: The Perfect Bite-Sized Dessert for Any Occasion
Craving cannoli but want something quicker and easier? These Mini Cannoli Bites give you all the creamy, crispy goodness of traditional cannoli in a bite-sized form. With a simple mix of ricotta, mascarpone, and a flaky crust, they’re perfect for beginners and ideal for any occasion. Let’s get baking!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 mini bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian
Ingredients
- 1 Premade Pie Crust: Using a premade pie crust makes this recipe incredibly simple. You can find these at most grocery stores, and they save you the hassle of making dough from scratch. Just unroll and cut it into rounds for the base of your mini cannoli bites.
Substitution: If you want to experiment, you could also try puff pastry or phyllo dough, which will create a flakier texture, though the classic cannoli flavor is best with pie crust. - 1/2 Cup Whole Milk Ricotta Cheese (strained): Ricotta cheese is the base of the creamy filling in these mini cannoli bites. It has a mild, slightly grainy texture that’s perfect when paired with mascarpone.
Tip: Strain the ricotta cheese to remove excess moisture, which will prevent the filling from being too runny. You can do this by placing the ricotta in a fine-mesh sieve or cheesecloth for about 30 minutes before using it. - 1/4 Cup Mascarpone Cheese: Mascarpone is a rich, creamy cheese that adds a luxurious texture to the filling. It’s a bit like cream cheese but lighter and milder in flavor.
Substitution: If you don’t have mascarpone, you can substitute it with cream cheese, though the flavor will be slightly different. You could also use a mixture of cream cheese and heavy cream to mimic the smooth, rich consistency of mascarpone. - 1/2 Tsp. Vanilla Extract: Vanilla extract enhances the flavor of the filling, adding a warm, aromatic note.
Substitution: If you don’t have vanilla extract, you can use almond extract for a slightly nutty flavor, or even a touch of cinnamon for a warm spice. - 1/3 Cup Powdered Sugar: Powdered sugar is the key to sweetening the filling without making it grainy. It dissolves easily into the ricotta and mascarpone for a smooth, silky texture.
Tip: If you don’t have powdered sugar, you can make your own by blending regular granulated sugar in a food processor until it’s fine. - 1/3 Cup Mini Chocolate Chips: Chocolate chips add a bit of crunch and rich chocolate flavor to the cannoli filling.
Variation: You can replace the chocolate chips with other mix-ins like crushed pistachios, chopped candied ginger, or even toffee bits for a fun twist.
Instructions
1. Prepare the Pie Crust
Preheat your oven to 400°F (200°C). Unroll the premade pie crust onto a lightly floured surface and use a 2 ½-inch round biscuit cutter, a cookie cutter, or even a glass to cut out 12 rounds of dough. You should have enough dough to create 12 mini cups. Place each round into the cups of a mini muffin tin, gently pressing the dough into the pan to form little cups. Be sure to press the dough around the edges to form a neat, uniform shape.
2. Bake the Pie Crusts
Bake the pie crust cups for 10-12 minutes, or until they are a light golden brown. Check them periodically to make sure they don’t overbake. The crusts should be crisp and golden but not too dark. Once they’re done, remove them from the oven and let them cool for about 15 minutes.
3. Prepare the Filling
While the pie cups are cooling, prepare the filling by mixing together the ricotta cheese, mascarpone, powdered sugar, vanilla extract, and mini chocolate chips in a medium-sized bowl. Stir the mixture until it’s smooth and well combined. If you want a super-smooth filling, you can use a hand mixer or a whisk. Taste the filling and adjust the sweetness if necessary by adding more powdered sugar.
4. Fill the Pie Cups
Once the pie cups have cooled, spoon the ricotta filling into each cup. If you want a more polished look, use a large zip-top bag and snip off the corner to pipe the filling into the cups. You can also use a pastry bag or piping bag with a star tip to make the filling look even more elegant. Once the filling is added, sprinkle the mini chocolate chips on top and dust the bites with powdered sugar for a finishing touch.
5. Serve and Enjoy
These Mini Cannoli Bites are best enjoyed right away, but you can store them in the fridge for later. They make a wonderful addition to any dessert spread or just as a sweet treat to share with family and friends.
Notes
1. Straining Ricotta
Always strain your ricotta cheese before using it in this recipe. Ricotta can hold quite a bit of moisture, and straining it ensures your filling won’t become too runny.
2. Preventing Overbaking
Be vigilant while baking the pie crusts. The crusts bake quickly, and if they’re left in the oven too long, they can become dry or too hard. Remove them from the oven as soon as they’re golden brown.
3. Make-Ahead Option
You can prepare the pie cups and the filling a day in advance. Simply store the baked pie cups at room temperature and the filling in the fridge. When you’re ready to serve, just fill the cups with the ricotta mixture and add the toppings.
4. Piping the Filling
If you want to make these mini cannoli bites look more professional, piping the filling with a pastry bag or zip-top bag will give them a bakery-quality appearance. If you don’t have a piping bag, no worries! Simply spoon the filling into the cups.
5. Customizing the Flavor
You can easily customize the flavor of these mini cannoli bites. Try adding orange zest for a citrusy twist, or mix in some ground cinnamon or nutmeg for warmth. If you prefer a nutty flavor, crushed pistachios or chopped almonds are great additions to the filling.