Description
Delightful and easy-to-make Cannoli Bites featuring a flaky pie crust filled with a creamy ricotta and mascarpone mixture, enhanced with mini chocolate chips and a touch of vanilla. Perfect as a bite-sized dessert or party treat.
Ingredients
Scale
Pie Crust
- 1 premade pie crust
Filling
- 1/2 cup whole milk ricotta cheese, strained
- 1/4 cup mascarpone cheese
- 1/2 tsp vanilla extract
- 1/3 cup powdered sugar
- 1/3 cup mini chocolate chips, plus more for topping
Instructions
- Prepare the pastry cups: Preheat your oven to 400 degrees F. Unroll the room temperature pie crust onto a lightly floured surface or cutting board. Use a 2 ½ inch round biscuit cutter, cookie cutter, or a cup to cut out 12 rounds of pie crust. Place each round into an ungreased mini muffin tin and use your fingers to gently press the dough to fit snugly in each cup.
- Bake the cups: Bake the pastry rounds for 12 minutes or until they are a light golden brown. Remove from the oven and allow them to cool completely for about 15 minutes so they firm up and are ready to hold the filling.
- Make the cannoli filling: In a medium mixing bowl, combine the strained ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and 1/3 cup mini chocolate chips. Mix until smooth and well incorporated.
- Fill the pastry cups: Spoon the ricotta filling into the cooled pie crust cups. For a cleaner presentation, transfer the filling into a resealable zip-lock bag and cut a small corner, or use a pastry or piping bag with a star tip, then pipe the filling into each cup evenly.
- Add final touches and serve: Garnish each filled cannoli bite with additional mini chocolate chips and a dusting of powdered sugar. Serve immediately and enjoy these delightful bite-sized treats!
Notes
- Straining the ricotta cheese helps achieve a smoother, thicker filling, preventing watery texture.
- You can substitute mascarpone cheese with cream cheese for a slightly different but tasty flavor.
- Mini chocolate chips can be replaced with chopped dark chocolate or white chocolate chips for variety.
- Ensure the pie crust is at room temperature before cutting to prevent cracking.
- Use a piping bag for neater filling presentation, but spooning works well too.
- These cannoli bites are best served the same day to keep the crust crisp.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 mini bite
- Calories: 110 kcal
- Sugar: 6 g
- Sodium: 50 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 0.5 g
- Protein: 3 g
- Cholesterol: 20 mg
