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Whenever I have a craving for something a little fancy but don't want to spend a lot of time, these Mini Cannoli Bites are my go-to. They come together super fast with store-bought pie dough and totally give those classic cannoli vibes, all in tiny bites. They’re great for a crowd or those days you want a mini trip to Italy right in your kitchen with almost zero effort.
People in my family always ask for these on holidays and birthdays—no one can believe how little work they take. I took them to a potluck once and they were gone faster than anything else there. Folks always want to know how to make them.
Irresistible Ingredients
- Mini chocolate chips: Pop a handful in for that chocolate kick and sprinkle a few on top, too. Use a good brand for maximum chocolatey goodness.
- Powdered sugar: Sifts in easily and gives the filling its sweet, smooth feel. Try to sift it first so it blends right in.
- Vanilla extract: Adds warmth and some cozy sweetness. Grab real vanilla if you can—it makes a difference.
- Mascarpone cheese: Adds serious creaminess with just a hint of tang. Italian versions are usually extra tasty.
- Whole milk ricotta cheese: Drain it for a nice, thick filling and skip any watery mess. Buy it from the refrigerated area if possible.
- Premade pie crust: Makes the crisp, flaky base. Check for one with butter in the ingredients—that’s how you get the richest flavor.
Simple Step-by-Step
- Add Your Final Touches:
- Top every little shell with a few extra mini chocolate chips. Give everything a good dusting of powdered sugar right before people dig in. They’ll look like you picked them up fresh from a bakery counter. Fresh is definitely best so try to serve right after filling.
- Pack in the Filling:
- If you want them to look fancy, use a piping bag or a big zip bag and snip a corner. Swirl the filling right into each crust. If you don’t have a bag, a spoon works just fine.
- Make the Creamy Center:
- Stir together your ricotta (make sure it’s drained), mascarpone, powdered sugar, and vanilla extract in a bowl. Whisk until smooth, then fold in the mini chocolate chips. You want it thick enough so it won’t run out of the shells.
- Bake the Crusts:
- Crank your oven to 400°F. Bake those pie crust rounds for 10-12 minutes—look for edges that are golden brown. Leave them in the tin to cool for at least 15 minutes so they hold their shape when you add the filling.
- Shape the Mini Shells:
- Roll out your premade crust on some flour. Use a glass or cookie cutter (about two and a half inches across) to punch out circles. Put a circle in every mini muffin cup, gently pressing the dough up the sides so they form little bowl shapes.
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The mascarpone totally steals the show for me every time. It just makes the filling so dreamy and creamy. My niece has a blast tossing on the chocolate chips and we always end up giggling in the kitchen together.
Smart Storage
If you're prepping ahead, bake the crusts up to two days early and stash them in an airtight box on the counter. Wait to add the filling until it’s almost snack time so the crusts stay crispy. Once they’re filled, stick any leftovers in the fridge for about a day, but expect the shells to soften up a bit.
Swap It Up
No mascarpone at the store? Just go with more ricotta and a splash of heavy cream for that rich finish. Need a dairy free treat? Swap in nut-based ricotta and choose dairy free chocolate chips. Skip nuts altogether and scatter dried fruit on top for a sweet crunch.
How to Serve
These look especially nice piled onto a white serving tray with a heavy sprinkle of powdered sugar. Coffee and espresso make the perfect pair. You could even put out fresh berries or a dish of chopped pistachios so people can add their own pop of color and crunch.
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Charming Cannoli Story
Cannoli started out as a festive bite in Sicily, meant for big family celebrations. Turning them into minis means you get that same Italian pastry joy in an easy grab-and-go version—no deep frying or mess. My family loves this little tradition, especially with a good cup of coffee in hand.
Common Questions
- → What other cheese works instead of mascarpone?
If you can't find mascarpone, cream cheese works great and gives a similar smooth feel with a bit more tang.
- → How do I stop my filling from turning runny?
Make sure to drain your ricotta really well before you mix it with the rest. Pulling out that extra moisture keeps everything thick and creamy.
- → Can I prep the pie crust cups before I need them?
Go ahead and bake the pie crust cups early if you want. Keep them sealed up tight and fill them later so they stay nice and crisp.
- → Which toppings go well on these little cannoli bites?
Dust them with powdered sugar or toss on some mini chocolate chips. Want to go fancy? Chopped pistachios or pieces of candied orange peel taste awesome too.
- → Should I keep these in the fridge after making them?
Yep, pop them in the fridge if you’re not serving them right away, since the filling is dairy. You’ll get the best bite if you eat them within a few hours.