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These Mini Cannoli Bites are my favorite quick treat whenever I crave something that feels fancy but is so easy to make. They come together quickly using a premade pie crust and taste just like a classic cannoli in perfect bite-sized form. Perfect for parties or whenever you want a little taste of Italy without hours in the kitchen.
My family always requests these on special occasions as they feel like such a treat with so little fuss. The first time I made them for a potluck, they vanished in minutes and everyone begged for the recipe.
Ingredients
- Premade pie crust: This is the secret shortcut for crisp miniature shells Choose one that lists butter in the ingredients for richer flavor
- Whole milk ricotta cheese: strained for creaminess and to avoid watery filling Make sure to grab quality ricotta from the refrigerated section
- Mascarpone cheese: Brings an ultra creamy texture and a touch of tang Italian brands are particularly rich
- Vanilla extract: Rounds out the flavor with warm sweetness Always reach for pure vanilla when you can
- Powdered sugar: Sweetens and smooths the filling Make sure it is sifted for best texture
- Mini chocolate chips: Add those signature bursts of chocolate Go for a good quality brand as they really stand out in each bite Plus you will need a bit extra for the topping
Step-by-Step Instructions
- Prep and Shape the Shells:
- Unroll your room temperature pie crust onto a lightly floured surface or board Use a two and a half inch round cutter or the rim of a glass Simply press firmly and make twelve rounds Place each round into a clean mini muffin tin gently pressing to shape the crust up the sides
- Bake the Shells:
- Set oven to four hundred degrees Fahrenheit Bake the pie crust cups for around ten to twelve minutes or until the edges are lightly golden Brown color is key for a crisp shell Let them cool in the tin for at least fifteen minutes before removing This makes them much easier to fill
- Mix the Cannoli Filling:
- In a medium bowl add the strained ricotta mascarpone cheese powdered sugar and vanilla extract Mix with a spoon or whisk until completely smooth Stir in the mini chocolate chips The filling should look thick enough to pipe or spoon but not watery
- Fill the Shells:
- For the most beautiful result fill a large zip top bag or piping bag with the cannoli mixture Snip a corner or use a piping tip like a star one Pipe filling generously into each cooled crust shell Otherwise simply spoon in the filling
- Add Final Touches:
- Top each filled shell with extra mini chocolate chips then lightly dust with powdered sugar right before serving This little sprinkle makes them look bakery ready Enjoy them fresh for the best texture
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My favorite part is definitely the mascarpone cheese which turns every bite into a creamy dream My niece loves helping sprinkle on the chocolate chips and it always turns into a giggle filled project
Storage Tips
If you want to make these in advance the shells can be baked up to two days ahead Store them at room temperature in an airtight container Only fill with the ricotta mixture right before serving so they stay crisp Leftover filled bites will keep in the fridge for about a day but the shells will get softer
Ingredient Substitutions
If you cannot find mascarpone add a bit more ricotta with a spoonful of heavy cream for rich texture Dairy free versions work in a pinch by swapping in nut based ricotta and dairy free chocolate chips For a nut free twist sprinkle on chopped dried fruit instead of chocolate
Serving Suggestions
They look beautiful arranged on a white platter with an extra dusting of powdered sugar These pair perfectly with espresso or a coffee bar at a party For extra fun serve with fresh strawberries or crushed pistachios to sprinkle on top
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A Little Cannoli History
Cannoli originated in Sicily and were once a celebratory dessert for special occasions Transforming them into mini bites gives you the joy of Italian pastries in a modern party ready form without deep frying or fuss Over the years I have loved bringing this tradition to family gatherings where everyone can grab one with their coffee
Frequently Asked Questions
- → What substitutes can I use for mascarpone cheese?
Cream cheese makes an excellent alternative if mascarpone isn't available, offering a similar creamy texture with a slightly tangier flavor.
- → How do I keep the cannoli filling from being watery?
Always strain the ricotta well before blending it with the other ingredients. Removing excess moisture helps keep the filling thick and creamy.
- → Can the pie crust cups be made ahead?
Yes, you can bake the pie crust cups in advance. Store them in an airtight container and fill just before serving to maintain crispness.
- → What toppings pair well with these cannoli bites?
Mini chocolate chips or a light dusting of powdered sugar are perfect. Chopped pistachios or candied orange peel add another layer of flavor if desired.
- → Do these need to be refrigerated after making?
It’s best to refrigerate them if they won’t be served right away, especially because of the dairy-based filling. Serve within a few hours for best texture.