These cannoli bites feature crisp pastry cups filled with a creamy ricotta-mascarpone filling.
Loaded with chocolate chips, they’re perfect for parties.
They’re such a fun twist on a classic Italian treat. And they’re a lot easier to make than you might think.
Fair warning: these will disappear fast. So make extra – trust me on this one.
Why You’ll Love These Cannoli Bites
Party-Perfect Portions: These bite-sized treats are perfect for holidays, birthdays, bridal showers, and more.
Light, Bright Taste: The creamy, sweet ricotta and mascarpone filling paired with the buttery cinnamon sugar crust is heavenly. No one can resist!
Easy to Make: Thanks to the pre-made pastry, the prep work is minimal. They’re ready before you know it.
Make-Ahead: You can make the shells and the filling in advance, making party prep a breeze!
Ingredients
- Refrigerated Pie Crusts: Pre-made dough saves time and creates perfectly flaky shells.
- Cinnamon Sugar: An optional shell coating for a decadent touch.
- Ricotta Cheese: Adds sweet lightness to the filling.
- Mascarpone Cheese: A rich and silky Italian cream cheese that helps thicken the filling.
- Powdered Sugar: For sweetness.
- Vanilla Extract: Adds depth and warmth.
- Mini Chocolate Chips (optional): Folded into the filling for tiny bursts of chocolate in each bite.
How to Make Cannoli Bites
Making cannoli from scratch can be time-consuming, which is why I love this bite-sized version!
And if you use pre-made mini tart shells, they’re even easier.
1. PREHEAT the oven to 400°F.
2. ROLL out the pie crusts and sprinkle with brown sugar and cinnamon. Press the sugar in with a rolling pin.
3. CUT the dough into rounds and press them into a mini muffin tin. Reroll and cut any scraps.
4. BAKE for 10-12 minutes until golden, then cool completely.
5. WHISK the drained ricotta and mascarpone until smooth. Add powdered sugar and vanilla, whisking again. Fold in the mini chocolate chips and refrigerate if needed to firm.
6. SPOON or pipe the filling into the cooled pastry cups. Dust with powdered sugar and garnish with extra toppings, if desired.
7. SERVE immediately or refrigerate. Enjoy!
Tips For the Best Cannoli Bites
What makes these cannoli cups so special?
The contrast between the crisp, buttery shell and the silky smooth filling creates a magical cannoli moment we all love, just in a more approachable size.
If you really want your guests to swoon, follow these tips:
- Drain well. To prevent a watery filling, drain the ricotta in cheesecloth for at least 30 minutes.
- Temp matters. Keep all the filling ingredients at room temperature for smoother mixing and better texture.
- DIY cookie cutter. No cookie cutter? No problem! You can cut the dough with the rim of a drinking glass or the metal ring of a small mason jar lid.
- Tailor the sweetness. Start with 1/2 cup of powdered sugar, then add more to taste.
- Try fun flavors. Add lemon or orange zest, chopped nuts, or cocoa powder to the filling.
How to Store
Are you party prepping? These cannoli cups are just the thing!
To Make Ahead: Bake and cool the pastry cups, mix up the filling, then place both in separate airtight containers for 1-2 days. Keep the filling in the fridge.
To Store: Brush the pastry cups with melted chocolate and set them in the fridge. This will prevent them from going soggy when you add the filling. Keep in the fridge for up to 1 day.
More Italian-Inspired Desserts You’ll Love
Cannoli Cake
Cannoli Dip
Tiramisu Cups
Chocolate Tiramisu
Mini Cannoli Bites
48
25
minutes12
minutes105
kcalThese cannoli bites feature crisp pastry cups filled with a creamy ricotta-mascarpone filling. Loaded with chocolate chips, they’re perfect for parties.
Ingredients
- For the Cups
1 (2 count) box refrigerated pie crusts
1/4 cup light brown sugar
2 teaspoons cinnamon sugar
- For the Filling:
1 (15 ounce) container full-fat ricotta cheese
8 ounces mascarpone cheese
1/2-3/4 cup powdered sugar, plus more for dusting
1 teaspoon vanilla extract
1/4 cup mini chocolate chips
optional toppings: mini chocolate chips, chopped pistachios, candied fruit, or orange zest
Instructions
- Preheat the oven to 400°F.
- Make the pastry cups: Unroll the refrigerated pie crusts on a lightly floured surface. Mix the brown sugar and cinnamon in a small bowl, then sprinkle evenly over the pastry. Use a rolling pin to gently press the sugar into the surface.
- Use a 2-3 inch cookie cutter to cut out pastry rounds. Press them gently into an ungreased mini muffin tin. Reroll any leftovers and repeat (you should get 40-48 cups).
- Lightly spray the tops with oil and bake for about 10-12 minutes or until the pie crusts are golden brown. Remove from the oven and cool completely before filling.
- Make the filling: Drain the ricotta in cheesecloth to remove excess water. Transfer to a large bowl and whisk with the mascarpone until smooth.
- Add 1/2 cup of powdered sugar and the vanilla and whisk again until smooth. Taste and add more sugar if needed. If the filling seems too loose, refrigerate for 30-60 minutes to firm up.
- Fold the mini chocolate chips into the filling, then carefully spoon or pipe it into the cooled pastry cups.
- Dust the tops with powdered sugar and sprinkle with extra mini chocolate chips, chopped pistachios, candied cherries, or orange zest, if desired.
- Serve immediately or refrigerate until ready to serve. If refrigerating, add the powdered sugar dusting just before serving. Enjoy!
Notes
- Feel free to use pre-made mini tart shells for easier prep.
- If making ahead, brush the pastry cups with melted chocolate and set them in the fridge. It’ll keep them from going soggy when you add the filling.
- Alternatively, store the pastry cups in an airtight container at room temp. Store the filling in an airtight container in the fridge for 1-2 days.
