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Can't get enough of these Mini Cannoli Bites when I've got a sweet tooth but don't want a big project. These little guys come together super fast with a ready-to-use pie crust. You get that true cannoli vibe in just a couple bites. They're awesome for gatherings or just anytime you want an Italian treat without spending forever in the kitchen.
My family goes wild for these on festive days because they seem extra special but honestly, they're super chill to make. When I brought them to a friend’s cookout the first time, people snapped them up before I got one.
Dreamy Ingredients
- Mini chocolate chips: Remind you of real cannoli and make each piece special Try to pick a good quality kind and hang onto some for topping
- Powdered sugar: Makes the inside sweet and silky Sift it first for the smoothest result
- Vanilla extract: Adds cozy sweetness and rich flavor Always go for genuine vanilla when you can
- Mascarpone cheese: Makes the filling so creamy with that gentle tang Italian brands usually taste the richest
- Whole milk ricotta cheese: Strain well so your filling holds up at room temp Pick up the freshest you can for amazing taste
- Premade pie crust: Shaves off tons of work Use a butter-based one for tastier shells
Simple Steps to Make It
- Finish and Serve:
- Sprinkle more mini chips over the tops then shower everything with a touch of powdered sugar before setting them out People love the bakery style look Try to eat them fresh so they keep that perfect snap
- Load Up with Filling:
- Scoop the finished creamy mixture into a piping or zip bag, snip off a tip, and fill each crispy shell up to the top. If you don't feel like piping, just spoon the filling right in
- Blend the Cannoli Mix:
- Combine strained ricotta, mascarpone, powdered sugar and vanilla in a bowl Stir it all together until smooth, then fold in chocolate chips The mix should be thick enough to keep its shape
- Bake Off the Shells:
- Heat your oven to 400°F Press your pie dough circles into a mini muffin tray and bake about 10 to 12 minutes Let them get golden and crispy Leave them in the pan to cool for at least a quarter hour so they pop out cleanly later
- Get Shells Ready:
- Let the pie crust soften, then roll it on a floured board Use a glass or round cutter about 2½ inches wide Press firmly for 12 rounds Drop each piece into a mini muffin pan and push up the sides gently
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The mascarpone is the real star for me because it makes everything so rich. My niece likes tossing on the chocolate chips—she always ends up laughing while she does it
Super Easy Storage
If you want less rush before your event, bake the shells up to two days in advance and tuck them in a sealed box on the counter. Only fill them right when you’re ready to serve if you want that crispness. Once filled, stash leftovers in the fridge, but remember the shells soften with time
Swap It Up
No mascarpone in the fridge? Use more ricotta and mix in a splash of heavy cream for the same silky stuff. For dairy-free, grab nut-based ricotta and chocolate chips free of milk. Want to skip nuts? Try chopped dried fruit sprinkled over the top instead of chocolate.
How to Serve
I like to put these on a simple platter with a dusting of powdered sugar for a wow factor. Best with espresso or a DIY coffee bar for a crowd. Add fresh berries or some pistachio crumbles on the side so people can customize their own toppings
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Backstory About Cannoli
These came from Sicily ages ago and were first made for big celebrations. Doing them in mini form means you get everything good about the classic pastry, just a whole lot easier and party ready. Traditions like this are a hit at my get-togethers—folks love grabbing one to go with their coffee
Common Questions
- → Is there a swap for mascarpone cheese?
If you're out of mascarpone, you can use cream cheese instead. It'll be just as creamy but with a little more tang.
- → How do I make sure the filling isn't runny?
Make sure to really drain your ricotta before mixing. Less water means a thicker, creamier filling that won't leak out.
- → Can I prep the pie crust cups in advance?
Absolutely! Go ahead and bake the cups early. Keep them sealed tight, then add the filling before serving so they stay crisp.
- → Any fun toppings for these cannoli bites?
Top with powdered sugar or mini chocolate chips. Want something extra? Try some chopped pistachios or bits of candied orange peel.
- → Should the finished bites be chilled?
Yep, toss them in the fridge if you aren't eating them right away. Keeps everything fresh since the filling's got dairy. You’ll want to eat them soon after making for the best bite.