Buttery pie crust, creamy ricotta, sweet mascarpone, and mini chocolate chips come together in these cannoli bites. Easy, crisp, and utterly snack-worthy.
Just imagine a cozy afternoon, maybe you’ve brewed a second (okay, third) cup of coffee, and you want something small and sweet—but not “oops I ate the whole cake” sweet. That’s where these bite-sized beauties drift in like dessert angels.
These cannoli bites are kind of like tiny pastry party hats for your mouth. Flaky crust hugs a creamy, lightly sweet center that whispers vanilla and crunches with chocolate chips. They’re basically cannoli, if cannoli wore cocktail dresses and hung out at brunch. Perfect for holidays, casual dinners, or the sort of day when your kitchen becomes your happy place.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Cannoli Bites Recipe
These aren’t your standard overstuffed pastries, and nobody has to wrestle with bubbling oil. You just bake, mix, and fill. Very hands-on-optional.
- Ridiculously simple to make: Store-bought crusts mean zero dough drama, plus no frying mess to mop up.
- Sweet, creamy filling: The mix of ricotta and mascarpone gives that classic tangy-smooth flavor with a luscious texture.
- Perfectly poppable: Small enough for snacking, pretty enough for parties, and good luck eating just one.
- Flexible with toppings: Chocolate chips? Lovely. Pistachios? Fancy. Orange zest? Yes, chef. Dress as you wish.
- Kid and adult approved: They’re allergy-friendly-ish (no nuts unless you add them) and not too sweet—an actual win-win.
Ingredient Notes
Not too many ingredients, and honestly? Most of them might be chilling in your fridge already. Grab these:
- Refrigerated pie crusts: Seriously, these are our MVPs. No kneading, no fuss. Just unroll, and go. Look for a box with two crusts inside.
- Light brown sugar: Adds a subtle molasses-y warmth to the crust with just the faintest chewy crunch. You could use dark, but it’ll be bolder.
- Cinnamon sugar: That cozy fall aroma? This is it. You can make your own mix with 2 parts sugar to 1 part cinnamon if you like.
- Ricotta cheese: Full-fat, please. Watered-down low-fat versions will make the filling soupy. Drain it well or your cups will weep.
- Mascarpone cheese: This makes your filling creamy like a dream. It plays nice with ricotta, smoothing out that slightly grainy texture.
- Powdered sugar: Sweetens things up without giving you gritty vibes. Start with a half cup and taste your way to sweetness glory.
- Vanilla extract: Just a little boost of classic dessert magic. Pure extract is ideal. None of that “vanillin” business.
- Mini chocolate chips: Optional, but highly recommended. Tiny bursts of chocolate crunch. Regular chips are too chunky and awkward here.
How To Make This Cannoli Bites Recipe
Okay, apron on (or pajama pants, you do you). Let’s walk through it—no pastry degree required.
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Preheat the oven to 400°F: First things first, get your oven warming up while you fiddle with the pie crusts. It’s multitasking, not chaos.
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Sprinkle and roll the crusts: Unroll the pie crusts onto a floured surface so they don’t cling to everything like your last regret. Mix the brown sugar and cinnamon, then sprinkle generously. Now roll gently to press it all in. Think “firm massage,” not steamroller.
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Cut and press into muffin tins: Use a round 2 to 3-inch cookie cutter to make little disk-shaped hugs. Pop ’em gently into a mini muffin tin—they’ll look like gold coin hammocks.
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Bake the shells: A light spray of oil helps crisp things up. Bake for 10 to 12 minutes until golden and happy-looking. They’ll firm as they cool, so let them chill completely.
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Make the filling: Drain your ricotta using cheesecloth or paper towels (I’ve used both—just be gentle). Then whisk it with mascarpone till smooth. Stir in powdered sugar and vanilla. Need more sweetness? Add a touch extra. If it’s looking liquidy, park it in the fridge for 30–60 minutes.
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Add the chips and fill the cups: Fold in your chocolate chips (or don’t, but chocolate is never a mistake). Pipe or spoon the mixture into your cooled pastry shells.
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Top and serve: Dust with a flurry of powdered sugar and whatever toppings you like—pistachios, orange zest, candied fruit, go wild.
Storage Options
These cannoli bites are best eaten fresh when the crust is crisp and the filling creamy—that contrast is part of the magic. But you can absolutely make ahead with a few tricks.
If you’re prepping in advance, store the empty pastry shells in an airtight container at room temp for up to 3 days. They might soften slightly, but a quick 2-minute re-warm in the oven will crisp them up again.
As for the filling, keep it refrigerated in an airtight container. It’ll hold up beautifully for about 3 days. Don’t fill the cups until you’re ready to serve, or the crusts start to get soggy (sad trombone sound).
Freezing? Technically, yes, you can freeze the unfilled shells. Not the filling, though—it’ll split and turn grainy. If you need a make-ahead solution, just store components separately then assemble last-minute.
Variations and Substitutions
These are dreamy as written, but you can totally riff on the flavors if your kitchen inspires a detour.
- Crushed pistachios: Fold into the filling for nutty texture or sprinkle on top for green-and-gold pizzazz. Very festive.
- Candied orange peel: Stir in a bit or just garnish. It adds a fragrant citrus bite that’s kinda irresistible.
- Almond extract: Swap a dash in place of vanilla for a deeper, bakery-style sweetness. Think Italian bakery but in your sweatpants.
- Chocolate pie crusts: If you spy these at the store, try them! The chocolate base is killer with the sweet filling.
- Swap the chips: Mini white chocolate or toffee bits bring their own brand of flair. Or go rogue and use chopped gingersnap cookies for a little spice.
What to Serve with Cannoli Bites
They’re sweet, a little fancy, and secretly simple. That makes them great sidekicks to all kinds of meals or snack spreads.
- A platter of cheese and fruit: Think brie, berries, and something salty (hello, olives). A bite of cheese, a sip of wine, a little cannoli cup—balance, baby.
- After something cozy, like apple pie egg rolls: Pair this soft-on-the-inside, crisp-on-the-outside crew with something creamy and cool for contrast.
- With espresso or coffee drinks: These aren’t too sugary, so they shine beside a rich cappuccino or cozy chai latte.
- As dessert at brunch: They slot in perfectly between waffles and mimosas. Make extra—they’ll go fast, like brunch friends always do.
- Alongside something citrusy and bright: Try pairing with citrus-splashed mains like pan-seared salmon with pomegranate. The sweet and creamy bites mellow out bold, tangy dishes.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make cannoli bites ahead of time?
Yes, but with a game plan. Bake the shells and store them in an airtight container at room temp for a couple of days. Keep the filling in the fridge, and only combine when you’re ready to serve. If you fill them too early, the crusts can take on that dreaded soggy-bottom situation. Dust with powdered sugar right before serving to keep the “snowy” look fresh.
Is it okay to use low-fat ricotta in this recipe?
You technically can, but I wouldn’t recommend it. Low-fat ricotta tends to have more moisture, and can make the filling too loose. If that’s all you have, give it some extra draining time in a cheesecloth or clean kitchen towel. The flavor and richness of full-fat really take these to dessert-ville though—just saying.
Can I freeze leftover cannoli bites?
Short answer: not really. You can freeze the pastry shells on their own, yes. Just cool completely, freeze in a single layer, then transfer to a freezer bag. But the filling won’t freeze well—it’ll separate and end up sad-looking. Better to freeze parts and fill last minute than deal with soggy, deflated bites.
What can I use if I don’t have mini muffin tins?
If you’re muffin-tin-less, you can try pressing the pastry rounds into regular muffin cups, though they’ll be more tart-sized than bite-sized. Keep an eye on baking time, and maybe only fill halfway if they puff more. Or bake the circles flat like tart bases, and pipe the filling on top—it’s a little rustic but still super cute.
Cannoli Bites
Ingredients
Crusts
- 2 refrigerated pie crusts
- 2 tbsp (24 g) light brown sugar
- 2 tbsp (25 g) cinnamon sugar
Filling
- 1 cup (240 g) full-fat ricotta cheese well-drained
- 1 cup (225 g) mascarpone cheese
- 1/2 cup (60 g) powdered sugar plus more for dusting, to taste
- 1 tsp (5 ml) vanilla extract
- 1/2 cup (90 g) mini chocolate chips optional, plus extra for garnish
For topping (optional)
- powdered sugar for dusting
- chopped pistachios, orange zest, or candied fruit for garnish
Equipment
- Mini muffin tin
- Round cookie cutter, 2-3 inch
- Mixing bowls
- Whisk
- Cheesecloth or paper towels
Instructions
- Preheat oven to 400°F (205°C). Lightly grease a mini muffin tin.
- Unroll the pie crusts on a lightly floured surface. Mix brown sugar and cinnamon sugar, then sprinkle generously over the crusts. Gently roll over with a rolling pin to press the sugar into the dough.
- Use a 2- to 3-inch round cookie cutter to cut circles from the crust. Press each circle into a mini muffin cup, shaping gently to fit.
- Lightly mist crusts with baking spray. Bake for 10–12 minutes until golden. Allow to cool completely before filling.
- Drain ricotta using cheesecloth or paper towels until thick. In a bowl, whisk ricotta and mascarpone until smooth. Mix in powdered sugar and vanilla. Taste and add more sugar if needed. If filling seems soft, chill for 30–60 minutes.
- Fold in mini chocolate chips. Spoon or pipe filling into cooled pastry shells.
- Top with more chocolate chips, powdered sugar, and optional garnishes (pistachios, orange zest, candied fruit). Serve immediately.
