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Cannoli Bites pack all the creamy flavor of a classic cannoli into a handheld treat you can whip up in thirty minutes. These are a fun way to get that nostalgic cannoli crunch and sweetness but with way less fuss than making shells from scratch. They have saved me more than once when I needed a crowd-pleasing dessert in a hurry.
I first made these for a holiday dessert table and everyone kept reaching for seconds. Now whenever I bring them to gatherings they disappear before any other sweet bites.
Ingredients
- Pre-made pie crust: makes this so easy and gives a buttery base look for brands with real butter and a light texture
- Whole milk ricotta cheese: gives the classic creamy filling flavor always strain for the smoothest texture
- Mascarpone cheese: adds rich mild creaminess select fresh if possible
- Vanilla extract: brings classic pastry shop aroma use pure vanilla for best flavor
- Powdered sugar: sweetens and thickens always sift for smoothness
- Mini chocolate chips: provide that signature bite and chocolate accent look for brands with cocoa butter for smooth melting
Step-by-Step Instructions
- Shape and bake shells:
- Preheat your oven to four hundred degrees Fahrenheit. Unroll room temperature pie crust onto a lightly floured surface. Use a two and a half inch round cutter to cut twelve circles. Gently press each round into an ungreased mini muffin tin making sure to mold the crust to the tin for uniform cups. Bake for about ten to twelve minutes until lightly golden. Let cups cool for fifteen minutes so the filling does not melt.
- Prepare the filling:
- While the shells cool combine strained ricotta and mascarpone cheese in a medium bowl. Mix in powdered sugar until smooth then add vanilla extract for extra aroma. Fold in mini chocolate chips for crunch and flavor throughout.
- Fill the shells:
- Once shells are fully cool spoon the ricotta filling into each cup. For a polished look add filling to a piping or zip-top bag snip the corner and pipe swirls into each pie cup. Sprinkle tops with extra mini chocolate chips and a dusting of powdered sugar.
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The mascarpone is always my favorite part of this recipe. It reminds me of my grandmother’s Italian pastries and brings back memories of family holidays spent together in the kitchen.
Storage Tips
Store cannoli bites in an airtight container in the fridge for up to two days. For the best crunch avoid filling the shells until close to serving time. The filling can be made ahead and stored separately then just assemble right before guests arrive.
Ingredient Substitutions
You can swap out mascarpone for extra strained ricotta if you cannot find it in stores but the filling will be a bit less rich. Semi-sweet chocolate chips work in place of minis if chopped finely. If using homemade pie dough just roll thin and follow the same cutting and baking method.
Serving Suggestions
Serve these bites as part of a dessert platter next to fresh berries or alongside cappuccino for a fun Italian-inspired pairing. They are just the right size for brunches parties or bringing to potlucks.
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Cultural Context
Cannoli are classic Sicilian pastry usually made with tube-shaped fried shells. This shortcut recipe brings the flavor in a way that is fast and accessible for any home baker no special tools required. It is my favorite way to bring a little Italy to the table when time is limited.
Recipe FAQs
- → Can I use homemade pie crust?
Absolutely, homemade pie crust offers a richer flavor and flakier texture for your cannoli-inspired bites. Just roll it thin for easy cutting and shaping.
- → Is it necessary to strain the ricotta cheese?
Yes, straining the ricotta ensures a thicker, creamier filling and prevents excess moisture from making the crust soggy.
- → Can mascarpone be substituted?
If unavailable, cream cheese can be used, though it will have a slightly tangier flavor and a firmer texture compared to mascarpone.
- → How should the pie crust rounds be shaped?
Use your fingers to gently press the pie crust rounds into the mini muffin tin, shaping them into little cups before baking.
- → How do I fill the pie cups neatly?
For a polished look, pipe the ricotta mixture into the cooled cups with a pastry or zip-top bag, snipping off a corner to pipe.
- → Can these be prepared ahead of time?
Pie cups and filling can be prepared separately a day in advance. Fill the cups just before serving for best texture.