How to Make Mini Cannoli Bites

Mini Cannoli Bites

Mini cannoli bites deliver the charm of the iconic Italian dessert in handy, bite-sized pastry cups. The classic cannoli’s creamy, luscious ricotta filling meets a crunchy, golden crust—no deep fryer necessary. Each bite features velvety mascarpone, gentle vanilla, and scattered mini chocolate chips for extra delight. These little treats grace party trays, holiday spreads, or an ordinary Tuesday night with equal ease. Let’s break down everything you need to know about creating your own batch of mini cannoli bites, from choosing ingredients to keeping them crisp until the last crumb.

Why Mini Cannoli Bites Win Every Time

Ever try balancing a full-sized cannoli at a party? Mini cannoli bites solve that challenge with their single-serve size. Their crisp pastry cups tuck neatly onto platters, making them ideal for celebrations—birthdays, baby showers, office potlucks, you name it. The portion size is just right for mingling and sampling.

In my kitchen, these have become a go-to. They’re easier to assemble than traditional cannoli, you skip the fuss of making and frying dough, and you can get creative with fillings and toppings. Plus, they look irresistible but stay surprisingly easy on prep time. Guests never guess you skipped the deep fryer.

Ingredients for Mini Cannoli Bites

Assemble the essentials before you get started. This recipe combines simple store-bought shortcuts with classic Italian flavors for authentic taste and texture.

For the pastry cups:
– 2 refrigerated pie crusts (or ready-made mini tart shells)
– 2 tablespoons brown sugar
– 1 teaspoon ground cinnamon
– Nonstick baking spray

For the cannoli filling:
– 1 cup whole milk ricotta cheese (drained well)
– 4 ounces mascarpone cheese (softened)
– 1/2 to 2/3 cup powdered sugar (to taste)
– 1 teaspoon vanilla extract
– 1/3 cup mini chocolate chips, plus extra for garnish

Optional toppings:
– Confectioners’ sugar for dusting
– Chopped pistachios
– Grated orange zest

Ingredient Notes

Choose full-fat ricotta for a firmer, creamier filling. Low-fat versions can be watery.
Mascarpone makes the filling richer and slightly tangy, helping it firm up.
Powdered sugar dissolves smoothly, keeping the filling light.
Mini chocolate chips work best—you’ll get chocolate in every bite.

Step-By-Step: How to Make Mini Cannoli Bites

1. Bake the Pastry Cups

Prep and roll:
Set your oven to 400°F (204°C). Lightly spray a mini muffin tin with baking spray—this helps the shells pop out cleanly later.

Unroll the pie crusts on a lightly floured surface. In a small bowl, mix together the cinnamon and brown sugar. Sprinkle this evenly over the dough, then gently roll the crust with a rolling pin to press the coating in.

Cut rounds:
Use a 2.5-inch round cutter (or the rim of a small glass) to stamp out circles from the crust. Gather dough scraps, press together, and reroll to make more cups.

Form the cups:
Fit each round gently into a mini muffin cup, pressing it against the sides and bottom to shape a small pastry “bowl.”

Bake and cool:
Bake for 10–12 minutes or until golden and crisp. Remove from the oven and let the cups cool briefly, then transfer them to a wire rack to cool completely. The cups crisp up as they sit.

2. Drain the Ricotta

Ricotta naturally holds water, which can make the filling runny. To avoid sogginess:

Set a fine-mesh sieve over a bowl and line it with cheesecloth.
Spoon in the ricotta and let it drain for 30 minutes. Pat gently to remove excess moisture if needed.

3. Prepare the Creamy Filling

In a mixing bowl, combine the drained ricotta and mascarpone using a hand whisk or mixer. Beat until smooth and gently fluffy. Sift in 1/2 cup powdered sugar and pour in the vanilla extract. Whisk again, then taste. Add more powdered sugar, if you prefer a sweeter filling.

Fold in the mini chocolate chips last to keep the mixture from streaking. If it’s very soft, refrigerate for 20–30 minutes. This firms it up for easy piping or spooning.

4. Assemble the Bites

Wait until pastry cups are fully cool. Spoon or pipe the filling into each shell, mounding it slightly. Sprinkle over extra mini chips, dust with powdered sugar, or scatter chopped pistachios and orange zest for color and crunch.

5. Serve and Savor

Mini cannoli bites are best enjoyed soon after assembling. Their contrast of crisp crust and creamy filling shines when fresh, but you can make components in advance for seamless entertaining (see below).

Tips for the Best Mini Cannoli Bites

Ricotta matters: Always drain ricotta well. Undrained cheese will give you a soupy filling that seeps into the pastry.
Crust crunch: For extra crunch, brush each baked pastry cup with melted chocolate inside after cooling. Let set before filling—chocolate creates a delicious barrier.
Room temperature ingredients: Allow ricotta and mascarpone to come to room temp before mixing. This ensures a smooth filling.
No cookie cutter? A narrow glass or mason jar ring can cut dough neatly.
Flavor twists: Mix in orange or lemon zest, a dash of cinnamon, or even chopped Amarena cherries for variations.
Decorate: Crushed pistachios, chocolate curls, or candied fruit make eye-catching garnishes.

Table: Make-Ahead and Storage Guide

Component	How Far Ahead?	Storage Instructions
Pastry cups	Up to 2 days	Airtight container, room temp
Ricotta filling	1–2 days	Airtight container, refrigerated
Assembled bites	Best within 6 hours	Refrigerator, uncovered or loosely covered

Quick Storage Tips

If prepping ahead for an event, keep pastry cups and filling separate.
Only fill cups just before serving to avoid soggy shells.
Store leftover filled bites in the fridge, but note that shells lose their crunch over time.

Serving Suggestions

Mini cannoli bites suit just about any gathering. Stack them on a platter, tuck them among fresh berries, or top each with colorful garnishes. Some hosts even set up a cannoli bar—pastry shells in a basket, bowls of different fillings (try mocha or citrus), and toppings for guests to finish their own.

If you’re looking to pair them, try a light dessert wine like Moscato or a simple espresso. These flavors enhance the subtle sweetness of the ricotta and cinnamon crust.

Frequently Asked Questions

Can I Use Pre-Made Tart Shells?

Yes. Pre-made shells save time. Just add the cinnamon sugar to your filling instead of the crust.

How Do I Get a Thicker Filling?

Draining the ricotta thoroughly and using full-fat cheeses help. If your filling seems runny, refrigerate it for an hour. For added structure, a tablespoon of instant pudding mix can help firm things up, though it isn’t traditional.

Can I Freeze Mini Cannoli Bites?

You can freeze the unfilled pastry shells, but it’s not ideal to freeze filled bites. The ricotta filling alters in texture once defrosted.

What If I Don’t Have Mascarpone?

Cream cheese (at room temp) can substitute for mascarpone. The flavor will be a bit tangier, so adjust your sugar to taste.

Troubleshooting

Soggy Shells: Don’t fill cups too far in advance. Layering melted chocolate inside helps keep moisture at bay.
Crumbly Cups: If the shells stick to the tin, try baking slightly less or greasing a touch more.
Gritty Filling: Powdered sugar dissolves best; granulated sugar can leave a gritty texture.

Customizing Your Cannoli Bites

Explore by mixing textures and flavors. Check out these easy swaps:

Fold in candied orange peel for Sicilian flair.
Mix in chopped hazelnuts or almonds.
Drizzle finished bites with dark chocolate or honey.
Swap out chocolate chips for chopped dried cherries or apricots.

Let personal taste guide your additions—the foundation is versatile.

Mini cannoli bites bring the festive ease of Italian pastry right to your table—no advanced pastry skills or special equipment required. The crisp pastry cups cradle a filling that’s both light and rich, with notes of chocolate and vanilla in every bite. Whether you’re throwing a huge bash or treating yourself at home, these bites deliver all of cannoli’s charms in a fresh, approachable way.

How to Make Mini Cannoli Bites
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