Mini Cannoli Bites Recipe
Mini Cannoli Bites are delightful, bite-sized desserts featuring crispy pie crust cups filled with a creamy ricotta and mascarpone mixture, enhanced with vanilla and mini chocolate chips. These easy-to-make treats offer all the flavors of classic cannoli in a fun, convenient form perfect for parties or snacks.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 mini cannoli bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Crust
- 1 premade pie crust
Filling
- 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
- Preheat and Prepare Pie Crust: Preheat your oven to 400°F (204°C). 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 pie crust. Place each round into an ungreased mini muffin tin, pressing gently with your fingers to shape each round into a cup that fits snugly in the pan.
- Bake Pie Cups: Bake the pie crust cups in the preheated oven for about 10-12 minutes, or until they turn a light golden brown. Remove from the oven and allow them to cool in the tin for 15 minutes to ensure they hold their shape for filling.
- Prepare Ricotta Filling: In a medium mixing bowl, combine the strained whole milk ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and 1/3 cup mini chocolate chips. Mix thoroughly until the filling is smooth and well blended.
- Fill Pie Cups: Spoon the ricotta mixture into the cooled pie crust cups. For a neater presentation, transfer the filling into a zip-lock bag (or piping bag), cut off a small corner, or use a pastry bag equipped with a star tip. Pipe the filling evenly into each cup.
- Garnish and Serve: Sprinkle additional mini chocolate chips over the filled cups and dust lightly with powdered sugar for an attractive finish. Serve immediately and enjoy your mini cannoli bites.
Notes
- Straining the ricotta removes excess moisture and prevents soggy crusts.
- You can prepare the pie crust cups a day ahead and keep them in an airtight container.
- For added texture, sprinkle crushed pistachios on top if desired.
- Use room temperature cheeses to make mixing easier and smoother filling.
- If you prefer, substitute mascarpone with cream cheese for a tangier filling variant.
Keywords: mini cannoli bites, ricotta dessert, mini pie crust cups, easy Italian dessert, cannoli filling, mascarpone dessert
Find it online: https://tastemadebyclara.com/mini-cannoli-bites-recipe/
