Ingredients
Scale
- 1 premade pie crust
The beauty of this recipe lies in the convenience of using a premade pie crust. You can grab a store-bought, refrigerated pie crust to save time. If you’re feeling ambitious, you can make your own, but the premade option works perfectly for this recipe, especially when you’re looking to keep things simple. - 1/2 cup whole milk ricotta cheese
Ricotta cheese is the star ingredient in many Italian desserts, and for these Mini Cannoli Bites, it provides the signature creamy, slightly grainy texture. Be sure to strain the ricotta before using it in this recipe—this will remove excess moisture and help the filling hold its shape when piped into the pie cups. - 1/4 cup mascarpone cheese
Mascarpone cheese is another essential ingredient in many Italian desserts. This soft, creamy cheese adds richness and a slight sweetness to the filling, making it a perfect complement to the ricotta. It’s commonly used in recipes like tiramisu, and in this case, it enhances the flavor and texture of the filling. - 1/2 tsp. vanilla extract
A small amount of vanilla extract adds depth to the sweet filling, enhancing the flavors of the cheeses and providing a subtle warmth. - 1/3 cup powdered sugar
Powdered sugar is the key to making the filling perfectly sweet, without the graininess of regular sugar. The powdered form dissolves easily into the cheese mixture, creating a smooth, velvety filling. - 1/3 cup mini chocolate chips
Mini chocolate chips are perfect for these Mini Cannoli Bites because they provide a burst of chocolate in every bite, without overwhelming the other flavors. They also add texture to the creamy filling, creating a satisfying contrast to the crisp pie crust.
Instructions
- Preheat your oven to 400°F.
Preheating your oven ensures that your mini cannoli cups bake evenly and get that nice, crispy texture. Be sure to set the oven to 400°F, which is the perfect temperature for baking the pie crusts. - Prepare the pie crust.
Take your premade pie crust out of the fridge and let it warm up slightly. This will make it easier to handle. Lay it flat on a lightly floured surface or cutting board. Using a 2 ½-inch round cookie cutter, biscuit cutter, or even a drinking glass, cut out 12 rounds from the pie crust. These rounds will form the base of your mini cannoli cups. You want each round to fit comfortably into a mini muffin tin. - Place the pie crust rounds in a muffin tin.
Gently place the pie crust rounds into a mini muffin tin, pressing them down slightly with your fingers to ensure they fit snugly into each muffin cup. This creates the “cup” shape that will hold the delicious filling. If you don’t have a mini muffin tin, you can use a standard muffin tin, but keep in mind that the cups will be larger and you’ll need to adjust the baking time. - Bake the crusts.
Place your muffin tin in the oven and bake for about 10-12 minutes, or until the pie crusts are golden brown and crispy. You may need to check them around 10 minutes to ensure they don’t over-bake. Once they’re done, take them out of the oven and let them cool for about 15 minutes. - Prepare the filling.
While the pie crusts are cooling, it’s time to prepare the cannoli filling. In a medium-sized bowl, combine the strained ricotta, mascarpone cheese, powdered sugar, and vanilla extract. Stir until the mixture is smooth and creamy. Be sure to taste the filling to ensure it’s sweetened to your liking. You can always add a little more powdered sugar if you prefer a sweeter filling. - Add the mini chocolate chips.
Once the filling is smooth and creamy, stir in the mini chocolate chips. These add texture and a rich chocolate flavor that complements the creamy filling perfectly. You can also reserve a few mini chocolate chips to sprinkle on top of the filled cannoli cups for added decoration. - Fill the cups.
Now comes the fun part! Spoon the ricotta filling into the cooled pie cups. If you want your mini cannoli bites to look more polished, use a piping bag or a ziplock bag with the tip of one corner cut off to pipe the filling into the cups. Using a star-shaped piping tip adds a beautiful touch and makes the presentation extra special. Fill each pie cup generously with the creamy filling, but be careful not to overfill them—leave a little space at the top for garnishing. - Garnish and serve!
To finish off your Mini Cannoli Bites, sprinkle a few mini chocolate chips on top of each one and dust lightly with powdered sugar. This adds a beautiful, finishing touch that makes them look even more appealing. You can serve these right away, or refrigerate them for a bit to help the filling set and firm up. These bites are sure to disappear quickly, so you may want to make a double batch!
Notes
- Pie crust too thick?
If your pie crust feels too thick after baking, simply press it down gently with a spoon while it’s still warm. This will create a deeper cup for your filling and ensure a crisp texture. You can also use a fork to gently prick the bottom of each crust before baking to help prevent puffing up. - How to tell if the pie crust is done?
The pie crust is done when it’s golden brown and crispy to the touch. You want a light golden color, not dark brown. If the crust is too pale, give it a couple more minutes in the oven. Just be careful not to burn it. - Filling too runny?
If you find that your filling is too runny, this may be due to excess moisture in the ricotta. Make sure to strain the ricotta thoroughly before mixing it with the mascarpone cheese. You can also place the ricotta in a cheesecloth and hang it to drain for a few hours, if needed. A thicker filling will hold its shape better when piped into the cups. - No piping bag?
If you don’t have a piping bag, you can easily use a ziplock bag with the tip of one corner cut off. Alternatively, you can spoon the filling into the cups if you’re not too concerned about precision. The taste will still be amazing!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Italian
- Diet: Vegetarian