Name: Mini 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 teaspoon 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, bite-sized treat perfect for parties or a sweet snack. Made with a flaky pie crust shell and a creamy ricotta filling dotted with mini chocolate chips, they bring the classic cannoli flavor into a fun, easy-to-make dessert.

The image shows a group of small tartlets arranged on a white marbled surface, each with two layers: a golden brown pastry shell and a swirl of creamy white filling on top. The creamy layer is decorated with dark chocolate chips scattered evenly, and a light dusting of powdered sugar covers the pastry edges and the filling, adding a soft white texture. In the top left corner, there is a white ceramic bowl filled with shiny dark chocolate chips, some of which are also scattered around the tartlets on the surface. The overall look is clean and inviting, emphasizing the contrast between the creamy filling, the chocolate, and the golden pastry. 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. On a lightly floured surface, unroll the room temperature pie crust. Using a 2 ½ inch round biscuit cutter or a cup, cut out 12 rounds of pie crust. Place each round into an ungreased mini muffin tin and press the dough gently with your fingers to fit the shape of the pan.
Step 2: Bake the crust cups for 10-12 minutes or until they turn light golden brown. Remove from the oven and let them 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 well until smooth and creamy.
Step 4: Spoon the ricotta filling into the cooled pie cups. For a neat presentation, transfer the filling to a large resealable plastic bag or a pastry/piping bag, cut a small corner, and pipe the filling into the cups. Sprinkle additional mini chocolate chips on top and dust lightly with powdered sugar before serving.

Tips & Variations

Strain the ricotta cheese overnight using a fine mesh sieve or cheesecloth to remove excess moisture for a creamier filling.
Add a tablespoon of orange zest to the filling for a bright, citrusy twist.
Substitute mini chocolate chips with chopped pistachios or candied fruit for different flavors and textures.

Storage

Store the filled mini cannoli bites in an airtight container in the refrigerator for up to 2 days. To keep the crust crisp, store the shells and filling separately and assemble just before serving. Reheat shells lightly in the oven if preferred, but the filling should always be served chilled.

How to Serve

This image shows small tartlets arranged on a white plate with a brown dotted rim pattern, sitting on a white marbled surface. Each tartlet has a golden-brown flaky crust forming the base and sides. On top of the crust, there is a thick layer of creamy white filling, some piped with decorative swirls and others simply dolloped. Scattered generously on the white filling and around the tartlets are small, dark chocolate chips. One tartlet in the center has a bite taken out, revealing the creamy inside with embedded chocolate chips. In the background, there is a white bowl filled with more dark chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shells from scratch instead of using a premade pie crust?

Yes, you can make your own dough for the shells. A simple pastry dough recipe works well, but using premade pie crust saves time and provides a reliable flaky texture.

How do I strain ricotta cheese?

Place the ricotta cheese in a fine mesh sieve or cheesecloth over a bowl and refrigerate for several hours or overnight. This allows excess liquid to drain, resulting in a thicker, creamier texture perfect for the filling.