Name: Mini Cannoli Bites Recipe
Prep time: 10 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 teaspoon 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 delightful, bite-sized treats that combine a crispy pie crust shell with a creamy, sweet ricotta filling. These easy-to-make desserts are perfect for parties or a simple indulgence at home.

The image shows several small tartlets arranged closely together on a white marbled surface. Each tartlet has a golden-brown, flaky crust as the base layer. On top of the crust, there is a thick layer of smooth, white cream frosting. Some tartlets are decorated with small, dark chocolate chips evenly spread on the cream, while others have bright green chopped pistachios sprinkled on top. The texture of the cream looks soft and fluffy, contrasting with the crunchy tart shell. The light shines softly, highlighting the creamy texture and vibrant topping colors. 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 your oven to 400 degrees F (204 degrees C). Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Using a 2 ½ inch round biscuit or cookie cutter, cut out 12 rounds.
Step 2: Place each round into an ungreased mini muffin tin and gently press to fit the shape of the pan.
Step 3: Bake the pie crust rounds for 10-12 minutes until they turn a light golden brown. Remove from the oven and allow them to cool completely for about 15 minutes to set their shape.
Step 4: In a medium bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and 1/3 cup mini chocolate chips. Mix until smooth and well incorporated.
Step 5: Spoon the ricotta mixture into the cooled pie cups. For a neater presentation, transfer the filling into a resealable plastic bag or a piping bag fitted with a star tip, then pipe the filling into each cup.
Step 6: Sprinkle additional mini chocolate chips on top of the filled cups and lightly dust with powdered sugar. Serve immediately and enjoy.

Tips & Variations

For a crunchy contrast, chill the filled bites for 10 minutes before serving.
Try adding a pinch of cinnamon or orange zest to the filling for extra flavor.
Use almond extract instead of vanilla for a different aromatic twist.
Mini white chocolate chips or chopped pistachios make appealing toppings.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best texture, fill the shells just before serving to keep them crisp. Reheat the shells briefly in a low oven before filling if desired.

How to Serve

The image shows several small tartlets arranged closely together on a white marbled surface. Each tartlet has a light golden crust at the bottom, filled with a smooth white cream layer that is evenly spread and slightly domed on top. Some tartlets are decorated with small, dark chocolate chips scattered on the cream, while others have tiny green chopped pistachio nuts sprinkled delicately, adding color contrast. The tartlets are neatly baked with crisp edges and a soft, creamy texture on top. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pie crust cups ahead of time?

Yes, you can bake the pie crust cups up to a day in advance and store them in an airtight container at room temperature. Fill them with the ricotta mixture just before serving to maintain crunchiness.

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

You can substitute mascarpone with an equal amount of cream cheese softened to room temperature, though the flavor will be slightly tangier.