Mini Cannoli Bites (Print-Friendly Version)
Flavor-packed mini cannoli stuffed with creamy mascarpone, ricotta, and chocolate chips. Finished with a dust of powdered sugar.
# Ingredients List:
→ Pie Shells
01 -
1 store-bought pie crust, let it sit to get to room temp
→ Filling
02 -
1/3 cup mini chocolate chips, toss in some extra for topping
03 -
1/2 cup whole milk ricotta, fully drained
04 -
1/4 cup mascarpone
05 -
1/2 teaspoon vanilla
06 -
1/3 cup powdered sugar, plus a bit more to dust on top
# Detailed Cooking Steps:
01 -
Dollop or pipe the creamy filling into each pie cup. If you wanna get fancy, use a piping or zip bag with the tip snipped. Top with extra chocolate chips and sift over some powdered sugar. Hand these out right away.
02 -
In a bowl, stir together mascarpone, strained ricotta, chocolate chips, powdered sugar, and vanilla. Keep mixing until it's all one smooth, tasty cream.
03 -
Pop the circles in the oven for 10 to 12 minutes till they're a bit golden. Let them cool down for 15 minutes and don't pull them out of the pan too soon.
04 -
Spread your pie crust flat on a dusted counter. Grab a 2½ inch cutter to punch out a dozen circles. Press each piece softly into your mini muffin pan, no grease needed.
05 -
Crank your oven to 400°F (204°C) and grab your mini muffin pan to have it ready.
# Helpful Hints:
01 -
You'll want your ricotta strained well, so your filling comes out smooth and not watery.