mini cannoli bites

These cannoli bites feature crisp pastry cups filled with a creamy ricotta-mascarpone filling. Loaded with chocolate chips, they're perfect for parties.

Mini Cannoli Bites

(2 count) box refrigerated pie crusts

brown sugar

cinnamon sugar

(15 ounce) container full-fat ricotta cheese

mascarpone cheese

sugar,

vanilla extract

mini chocolate chips

toppings: mini chocolate chips, chopped pistachios, candied fruit, or orange zest

Preheat the oven to 400°F.

Make the pastry cups: Unroll the refrigerated pie crusts on a lightly floured surface. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the pastry. Use a rolling pin to gently press the sugar into the surface.

Use a 2-3 inch cookie cutter to cut out pastry rounds. Press them gently into an ungreased mini muffin tin. Reroll any leftovers and repeat (you should get 40-48 cups).

Lightly spray the tops with oil and bake for about 10-12 minutes or until the pie crusts are golden brown. Remove from the oven and cool completely before filling.

Make the filling: Drain the ricotta in cheesecloth to remove excess water. Transfer to a large bowl and whisk with the mascarpone until smooth.

Add 1/2 cup of powdered sugar and the vanilla and whisk again until smooth. Taste and add more sugar if needed. If the filling seems too loose, refrigerate for 30-60 minutes to firm up.

Fold the mini chocolate chips into the filling, then carefully spoon or pipe it into the cooled pastry cups.

Dust the tops with powdered sugar and sprinkle with extra mini chocolate chips, chopped pistachios, candied cherries, or orange zest, if desired.

Serve immediately or refrigerate until ready to serve. If refrigerating, add the powdered sugar dusting just before serving. Enjoy!

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!

Cannoli Bites

premade pie crust

whole milk Ricotta Cheese (strained)

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 mini cannoli bites recipes from across the web

The most viewed mini cannoli bites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mini Cannoli Bites

Cannoli Bites

The most viewed mini cannoli bites recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine