Cannoli Bites Recipe

Introduction

Cannoli Bites are a delightful twist on the classic Italian dessert, offering crispy, mini cannoli shells filled with a creamy ricotta and mascarpone mixture. These bite-sized treats are perfect for entertaining or enjoying a sweet snack anytime.

Ingredients

• 2 cups all-purpose flour, plus more for dusting work surface
• 2 1/2 Tbsp granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp cinnamon
• 1 pinch nutmeg (optional)
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1 large egg white
• 6 – 8 Tbsp apple juice or grape juice*
• 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar also works)
• Vegetable oil cooking spray
• 12 oz whole milk ricotta cheese, strained
• 8 oz mascarpone cheese
• 1/2 cup powdered sugar**
• 1/3 cup mini semi-sweet chocolate chips
• Powdered sugar for dusting (optional)
• Optional toppings: melted chocolate, chopped pistachios, sprinkles, toasted sweetened coconut

Instructions

1. Step 1: In a food processor, combine flour, granulated sugar, cocoa powder, cinnamon, nutmeg, and salt. Pulse until blended.
2. Step 2: Pour in melted butter and pulse until well combined. Then add egg white and pulse again until blended.
3. Step 3: In a bowl, mix apple or grape juice with vinegar. With the processor running, slowly pour in the juice mixture and pulse just until the dough begins to come together.
4. Step 4: Divide the dough in two, shape into balls, and place into a resealable bag. Chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 400°F (205°C) during the last 10 minutes of chilling.
5. Step 5: Prepare the filling by blending ricotta and mascarpone cheese in a mixing bowl using a spatula, pressing along the bottom to remove lumps. Fold in powdered sugar, cover, and chill for 30 minutes or until ready to use.
6. Step 6: On a lightly floured surface, roll one dough ball into a 14-inch circle about 1/8 inch thick. Dust the top with flour as needed.
7. Step 7: Cut the dough into 2 1/2-inch circles using a round biscuit cutter.
8. Step 8: Press each round into an ungreased mini muffin tin, covering the sides and bottom evenly. Spray tops lightly with vegetable oil cooking spray.
9. Step 9: Bake for 11 to 13 minutes until lightly golden and crisp. Remove from the oven and transfer to a wire rack to cool completely.
10. Step 10: (Optional) Dip the cooled cups’ tops in melted chocolate, then into toppings like pistachios. Allow chocolate to set.
11. Step 11: Fill a piping bag with the chilled filling and pipe it into the cannoli cups. Sprinkle the tops with mini chocolate chips and dust with powdered sugar.
12. Step 12: Serve within 2 hours for best texture. Store any leftovers in the refrigerator.

Tips & Variations

• If your dough feels too thick or hard to shape, adjust the juice to 6–8 tablespoons for better elasticity.
• For a sweeter filling, add an extra 2 tablespoons of powdered sugar.
• Try different fillings or toppings like crushed nuts, coconut, or colorful sprinkles for variety.

Storage

Store the filled cannoli bites in an airtight container in the refrigerator for up to 2 days. For best results, keep filling separate until ready to serve to maintain shell crispness. Reheat shells briefly before filling if needed, but avoid reheating filled cannolis as the shells will soften.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cannoli shells ahead of time?

Yes, you can bake the shells ahead and store them in an airtight container at room temperature for several days. Fill them just before serving to keep them crisp.

What can I use to strain ricotta cheese?

You can strain ricotta cheese using a fine-mesh sieve or cheesecloth to remove excess moisture for a thicker, creamier filling.

Cannoli Bites Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

Delight in these elegant Cannoli Bites featuring crisp, cocoa and spice-infused shells filled with a smooth, creamy ricotta and mascarpone blend. Perfect as a bite-sized twist on a classic Italian dessert, these treats balance subtle sweetness with rich textures, ideal for parties or a decadent snack.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Total Time: 1 hour 10 minutes
• Yield: 24 mini cannoli bites 1x
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cannoli Cups Dough

• 2 cups all-purpose flour, plus more for dusting work surface
• 2 1/2 Tbsp granulated sugar
• 1 tsp cocoa powder
• 1/2 tsp cinnamon
• 1 pinch nutmeg (optional)
• 1/2 tsp salt
• 1/4 cup butter, melted
• 1 large egg white
• 6 – 8 Tbsp apple juice or grape juice
• 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
• Vegetable oil cooking spray

Filling

• 12 oz whole milk Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar (plus extra for dusting)
• 1/3 cup mini semi-sweet chocolate chips

Optional Toppings

• Melted chocolate
• Chopped pistachios
• Sprinkles
• Toasted sweetened coconut

Instructions

1. Prepare Cannoli Dough: In a food processor, pulse together flour, granulated sugar, cocoa powder, cinnamon, nutmeg (if using), and salt until well blended. Add melted butter and pulse to combine. Then add the egg white and pulse again until incorporated.
2. Add Liquid: With the processor running, slowly pour in the mixture of juice and vinegar, pulsing just until the dough begins to come together.
3. Chill Dough: Divide the dough into two balls, place them into a resealable bag, and chill in the refrigerator for 30 minutes to 1 hour. Preheat the oven to 400°F during the last 10 minutes of chilling.
4. Prepare Filling: In a mixing bowl, blend ricotta and mascarpone cheeses using a rubber or silicone spatula, pressing against the bowl to remove lumps. Fold in powdered sugar, cover, and chill for 30 minutes or until ready to use.
5. Roll Out Dough: On a lightly floured surface, roll each dough ball into a 14-inch circle about 1/8-inch thick. Cut out 2 1/2-inch circles using a round biscuit cutter.
6. Form Cups: Press each dough circle evenly into the sides and bottom of an ungreased mini muffin tin. Spray the tops lightly with vegetable oil cooking spray.
7. Bake Cups: Bake in the preheated oven for 11 to 13 minutes until the cups are lightly golden and crisp. Remove and transfer to a wire rack to cool completely.
8. Decorate Cups: Once cool, optionally dip the tops in melted chocolate, then in coatings like chopped pistachios or sprinkles, letting the chocolate set.
9. Fill Cups: Transfer the chilled cannoli filling to a piping bag fitted with a tip (or a resealable bag with a corner cut off) and pipe the filling into each cup. Sprinkle with mini chocolate chips and dust with powdered sugar.
10. Serve and Store: Serve the cannoli bites within 2 hours for best texture. Store leftovers refrigerated.
11. Tips on Dough Consistency: Adjust juice amount between 6 to 8 tablespoons if dough feels too thick or not elastic enough for rolling and shaping.
12. Sweetness Adjustment: Increase powdered sugar by 2 tablespoons in filling if a sweeter taste is desired.

Notes

• Ensure ricotta cheese is well strained to avoid watery filling.
• Using a food processor helps in blending dough ingredients smoothly for better texture.
• Press dough gently into muffin tins to avoid tearing.
• Variations: Top cannoli bites with melted chocolate, chopped pistachios, sprinkles, or toasted coconut for extra flavor and texture.
• For crisp cups, bake until lightly golden but monitor closely to prevent burning.
• Best served fresh within 2 hours for ideal crispness and creaminess.
• Store filled cannoli bites in refrigerator but note shells may soften over time.

Keywords: Cannoli Bites, Mini Cannoli, Italian Dessert, Ricotta Filling, Mascarpone, Sweet Snack