Mini Cannoli Bites Dessert (Print Version)
# Ingredients:
→ Pie Shells
01 -
1 premade pie crust at room temperature
→ Filling
02 -
1/2 cup whole milk ricotta cheese, strained
03 -
1/4 cup mascarpone cheese
04 -
1/2 teaspoon vanilla extract
05 -
1/3 cup powdered sugar, plus additional for garnish
06 -
1/3 cup mini chocolate chips, plus more for topping
# Instructions:
01 -
Preheat the oven to 400°F (204°C) and prepare a mini muffin tin.
02 -
Unroll the room temperature pie crust onto a lightly floured surface. Using a 2½ inch round cutter, cut out 12 rounds. Gently press the rounds into an ungreased mini muffin tin, molding them to fit the cups.
03 -
Bake the pie rounds for 10-12 minutes or until lightly golden. Remove from oven and allow to cool in the tin for 15 minutes.
04 -
In a medium bowl, combine strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips. Stir until well blended and smooth.
05 -
Spoon the ricotta mixture into the cooled pie shells. For a decorative finish, pipe the filling using a piping bag or resealable bag with a cut corner. Sprinkle additional mini chocolate chips and a dusting of powdered sugar atop each bite before serving.
# Notes:
01 -
For the smoothest texture, ensure your ricotta is well strained to remove excess moisture before mixing.