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This treat packs all the delicious cannoli goodness into small bite-sized cups that'll wow at any get-together. You'll get that rich, creamy ricotta filling in flaky pie crust cups - giving you traditional cannoli taste without the hassle of making shells from scratch.
I whipped these up for the first time when I needed something fancy but was racing against the clock. They vanished so fast that now my family bugs me to bring my "tiny cannoli bites" to every single holiday party.
Ingredients
- Ready-made pie crust: Makes the perfect little cup for holding filling without any fuss
- Whole milk ricotta cheese: Gives that authentic taste but needs draining to get rid of extra water
- Mascarpone cheese: Brings a velvety smoothness that balances everything out
- Vanilla extract: Boosts the sweet notes without taking over the cheese flavors
- Powdered sugar: Makes the filling sweet and keeps everything silky
- Mini chocolate chips: Give that classic cannoli crunch and chocolate kick
Step-by-Step Instructions
- Make Your Cups:
- Get your oven going at 400°F. Let the pie crust sit out about 15 minutes so it's easier to work with. Roll it out on a lightly floured counter and cut out 12 circles using a 2½ inch round cutter. Push each circle carefully into an ungreased mini muffin tin, shaping the dough up the sides with your fingers.
- Cook the Cups:
- Stick the muffin tin in your hot oven and bake for 10-12 minutes. Keep an eye on them until they turn light golden brown. You want them fully cooked but not too dark. Let them hang out in the tin for at least 15 minutes before trying to take them out.
- Mix Your Filling:
- While your cups cool down, mix your drained ricotta with mascarpone in a bowl. Don't skip draining the ricotta or your filling will be watery. Add your powdered sugar and vanilla, stirring until smooth. Gently mix in the mini chocolate chips, but don't overdo it or you'll mess up the cheese texture.
- Fill Them Up:
- Once your cups are totally cool, put your filling in a piping bag with a star tip or use a plastic bag with the corner cut off. This makes them look fancy and helps fill them evenly. Pipe plenty of filling into each cup, making a small dome on top. Sprinkle with extra mini chocolate chips and dust with powdered sugar right before you serve them.
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Adding mascarpone cheese is my little trick that transforms these from just okay to absolutely amazing. The first time I tried mixing it with the traditional ricotta filling, my Italian grandma actually asked me how I made them. From a woman who barely ever used written recipes, I couldn't get a bigger compliment.
Storing Cannoli Bites
You can keep the empty baked cups in an airtight container at room temperature for up to 3 days. The filling stays good in the fridge for up to 2 days on its own. For the best texture, try to fill them right before you serve them so the cups don't get soggy. If you really need to make them ahead, keep filled bites in the fridge and eat them within 6 hours.
Common Substitutions
Can't find mascarpone? Cream cheese works too, though it'll taste a bit more tangy. Need a dairy-free option? Try firm tofu blended with some coconut cream instead of ricotta, but know the texture won't be quite the same. Don't like chocolate chips? Switch them out for finely chopped pistachios or candied orange peel for a real Sicilian twist.
Serving Suggestions
These little treats look stunning on a tiered platter at any dessert table. They go perfectly with a cup of espresso or a glass of sweet Italian wine. Want them to look extra fancy? Pop them in mini cupcake liners and arrange them on a tray with fresh berries scattered around. In hot weather, try adding some lemon zest to the filling and serve with a tiny scoop of lemon sorbet on the side.
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The History Behind Cannoli
Cannoli first came from Sicily, mainly around Palermo, as a special treat during Carnevale festivities. The tube-shaped sweets were actually symbols in fertility celebrations. While my tiny version makes things way easier, it keeps the main flavors that have made cannoli so popular worldwide for hundreds of years. That magic combo of sweet creamy cheese in a crunchy shell creates a contrast that people have loved for generations.
Frequently Asked Questions
- → Can the filling be prepped earlier?
Totally! Whip up the filling a day ahead and pop it into an airtight container in your fridge till you're ready to assemble.
- → What can replace mascarpone cheese?
Cream cheese works as a swap for mascarpone. Just know it’ll taste a bit different and have a slightly altered texture.
- → Will homemade pie crust work?
Yep, homemade pie crust is a fantastic option! Just roll it out and follow the same cup-cutting instructions.
- → How do I keep leftover cups fresh?
Stick any leftover bites in a container with a lid and refrigerate them. They’ll stay good for up to three days but taste best fresh.
- → Can I freeze them fully made?
It’s better to freeze the empty cups and make the filling fresh when you need it. Fully freezing them could change the texture.