Print

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.

Ingredients

Scale

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

Find it online: https://thedishspot.com/cannoli-bites-recipe/