Name: Mini Cannoli Bites Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Italian
Ingredients: 1 premade pie crust; 1/2 cup whole milk ricotta cheese, strained; 1/4 cup mascarpone cheese; 1/2 tsp vanilla extract; 1/3 cup powdered sugar; 1/3 cup mini chocolate chips, plus more for topping

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Introduction

Mini Cannoli Bites are a delightful twist on the classic Italian dessert, perfect for parties or a sweet bite anytime. These bite-sized treats combine a flaky crust with a creamy ricotta filling and chocolate chips for the ultimate indulgence.

The image shows a white plate holding multiple small tartlets, each with three distinct layers. The bottom layer is a light golden-brown, flaky crust with ruffled edges forming small cups. Inside the crust, the middle layer is a smooth, creamy white filling that slightly rises above the tart shell. On top, scattered chocolate chips form the third layer, their dark color contrasting sharply with the white filling. The tartlets are arranged closely but neatly on the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 premade pie crust
1/2 cup whole milk ricotta cheese, strained
1/4 cup mascarpone cheese
1/2 tsp. vanilla extract
1/3 cup powdered sugar
1/3 cup mini chocolate chips, plus more for topping

Instructions

Step 1: Preheat oven to 400 degrees F. Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Use a 2 ½ inch round biscuit cutter, cookie cutter, or cup to cut out 12 rounds of pie crust.
Step 2: Place the rounds into an ungreased mini muffin tin. Use your fingers to gently press the dough into the cups, shaping to fit.
Step 3: Bake for 10-12 minutes, or until the pie cups turn a light golden brown. Remove from oven and let cool for 15 minutes.
Step 4: In a medium bowl, combine strained ricotta, mascarpone cheese, powdered sugar, vanilla extract, and mini chocolate chips until well mixed.
Step 5: Spoon the ricotta filling into the cooled pie cups. For a neat presentation, transfer filling into a zip-lock or pastry bag, cut a small corner, and pipe into each cup.
Step 6: Garnish the filled cups with additional mini chocolate chips and a light dusting of powdered sugar. Serve and enjoy!

Tips & Variations

Straining ricotta removes excess moisture, helping the filling stay thick and creamy.
Substitute mini chocolate chips with chopped pistachios or candy pieces for a different texture and flavor.
For a hint of citrus, add a teaspoon of orange zest to the ricotta mixture.
Use gluten-free pie crust if you need a gluten-free option.

Storage

Store any leftover mini cannoli bites in an airtight container in the refrigerator for up to 2 days. Because the crust can soften over time, it’s best to fill them just before serving. Reheat briefly in a warm oven if you prefer the crust crisp before adding the filling.

How to Serve

The image shows small tartlets arranged on a white plate sitting on a white marbled surface. Each tartlet has three visible layers: the outer layer is a golden brown, crispy-looking, ruffled pastry shell; inside this is a smooth, creamy white filling that appears soft and fluffy; on top of the filling are small, dark chocolate chips scattered evenly. The tartlets are placed close together, showing their similar size and shape. The light in the photo highlights the textures of the pastry and filling clearly, and the background is softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare these ahead of time?

You can bake the pie crust cups up to a day ahead and store them in an airtight container. However, fill the cups with ricotta mixture shortly before serving to keep the crust crisp.

What can I use if I don’t have mascarpone cheese?

If mascarpone is unavailable, an equal amount of cream cheese softened to room temperature works as a good substitute for a similar creamy texture.