cannoli bites

All the flavors of cannoli in mini oven baked treats. Made with a crisp pastry shell, filled with a sweet ricotta filling and finished with chocolate chips. Who could resist this tempting treat?

Cannoli Bites

all-purpose flour (,

Tbsp sugar

cocoa powder

cinnamon

nutmeg ((optional))

tsp salt

butter (, melted)

apple juice

Tbsp white wine vinegar vinegar

Vegetable oil cooking spray

milk Ricotta cheese (, strained)

oz Mascarpone cheese

sugar**

mini semi-sweet chocolate chips

sugar (, for dusting (optional))

Optional toppings:

chocolate (, chopped pistachios, sprinkles, toasted sweetened coconut)

For the cannoli cups:

Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.

In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.

Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.

Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).

Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter.

Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray (I just poured vegetable oil in to my Misto to spray).

Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.

Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.

*Update - some have mentioned their dough being too thick and not elastic enough to keep a shape when rolling and cutting, so I'v updated it to be 6 - 8 Tbsp of juice rather than just 6 Tbsp.

**You can add 2 Tbsp more if you'd like it a little sweeter.

Recipe Source: Cooking Classy, inspiration from Cooking with Sugar

These Mini Cannoli Bites make the perfect dessert and require very little work to put together! They taste just like a cannoli except they are bite sized!

premade pie crust

whole milk Ricotta Cheese (strained)

mascarpone cheese

vanilla extract

sugar

mini chocolate chips;

Preheat oven to 400 degrees F. Unroll the room temperature pie crust onto lightly floured surface or cutting board.  Use a 2 ½ inch round biscuit cutter, round cookie cutter, or a cup and cut out 12 rounds of pie crust. Place rounds in a ungreased mini muffin tin. Use your fingers to press the dough to fit the pan.

Bake for about 10-12 minutes, or until pie cups are a light golden brown. Once baked, let cool for 15  minutes.

In a medium bowl, mix together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract and mini chocolate chips until combined.

Spoon in ricotta filling into pie cups. If you want to make them look extra pretty, scoop filling into a zip-lock bag (large resealable bag) and cut a corner of the bag or add them to a pastry bag or piping bag (I love using the star tip). Squeeze filling into pie cups and sprinkle mini chocolate chips and dust with powdered sugar. Enjoy!

Hi Georgiann! I just used a mini cupcake pan :)

Hi Margaret! Thank you so much, I am so glad you loved these cannoli bites! :) They are so easy to make and make the best size treat. :)

Hi Elena! Thank you so much for your review, I'm so glad these Cannoli Bites were a hit :) These are so perfect for parties!

These cannoli bites are absolutely delicious and easy to make. They were a big hit at our New Year’s party   My grandson asked me to make them again

Hi Debi, I'm so glad you loved this recipe!! The phyllo dough cups sound amazing! Thank you for your review :)

The cannoli crème was wonderful. I had some phyllo dough cups in my freezer and used them instead of pie crust. They were a big hit on Christmas.

I made these for Christmas dessert. Instead of making miniature ones I bought phyllo dough  cups and made larger ones. They were the hit of the desserts I made. Will definitely make them again

Hi Ester, did you strain the ricotta? That is an essential step as it gets a lot of the moisture out.

Hi Nicole, you can store these cannoli bites up to 3-4 days in the refrigerator. I recommend making the filling and pipping it in the pie cups the day you plan to serve them so the crusts doesn't become soggy. To make them a day ahead, following the recipe up to step 3 and do step 4 when you want to serve them. I hope this helps! Enjoy :)

Hi! Yes you absolutely can, I love using those for this recipe! Enjoy :)

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Top 2 cannoli bites recipes from across the web

The most viewed cannoli bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Cannoli Bites

Cannoli Bites

The most viewed cannoli bites recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine