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This dessert brings the classic cannoli flavor into an adorable bite-sized treat perfect for parties or when you need a quick sweet fix. The flaky pie crust cups filled with rich, creamy ricotta filling offer all the traditional cannoli taste without the fuss of making and frying cannoli shells.
I first made these for a family gathering when I needed something impressive but was short on time. They disappeared within minutes and now I get specifically requested to bring my "little cannoli cups" to every holiday celebration.
Ingredients
- Premade pie crust: Creates the perfect vessel for the filling with minimal effort
- Whole milk ricotta cheese: Provides the authentic cannoli base flavor but must be strained to remove excess moisture
- Mascarpone cheese: Adds richness and creaminess to balance the texture
- Vanilla extract: Enhances the sweetness without overpowering the delicate cheese flavors
- Powdered sugar: Sweetens the filling while maintaining a smooth texture
- Mini chocolate chips: Add the traditional cannoli texture contrast and chocolate flavor
Step-by-Step Instructions
- Prepare the Crusts:
- Preheat your oven to 400°F. Take your pie crust out of the refrigerator about 15 minutes before working with it so it becomes more pliable. Unroll it onto a lightly floured surface and use a 2½ inch round cutter to create 12 perfect circles. Press each round gently into the wells of an ungreased mini muffin tin, using your fingertips to shape the dough against the sides.
- Bake the Shells:
- Place the muffin tin in the preheated oven and bake for 10 to 12 minutes. Watch carefully as they bake until you see a light golden brown color developing. The perfect shells should be fully cooked but not overly browned. Allow them to cool in the tin for at least 15 minutes before attempting to remove them.
- Prepare the Filling:
- While the shells cool, combine the strained ricotta with mascarpone cheese in a medium bowl. The straining step is crucial for removing excess moisture. Add the powdered sugar and vanilla extract, mixing until everything is smooth and well incorporated. Gently fold in the mini chocolate chips, being careful not to overmix which could break down the cheese texture.
- Fill and Garnish:
- Once shells are completely cool, transfer your filling to a piping bag fitted with a star tip or use a zip-top bag with the corner snipped off. This allows for beautiful presentation and even filling distribution. Pipe a generous amount of filling into each shell, creating a slight dome on top. Sprinkle with additional mini chocolate chips and dust lightly with powdered sugar just before serving.
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The mascarpone cheese is my secret ingredient that takes these from good to extraordinary. When I first experimented with adding it to the traditional ricotta filling, my Italian grandmother actually asked me for the recipe. Coming from a woman who rarely used written recipes, this was the ultimate compliment.
Storing Cannoli Bites
The unfilled baked pie crust cups can be stored in an airtight container at room temperature for up to 3 days. The filling can be refrigerated separately for up to 2 days. For best results, always assemble just before serving to prevent the shells from becoming soggy. If you must prepare them ahead, keep filled cannoli bites refrigerated and consume within 6 hours for optimal texture.
Common Substitutions
If you cannot find mascarpone cheese, cream cheese makes a suitable substitute though the flavor will be slightly tangier. For a dairy-free version, firm tofu blended with a bit of coconut cream can replace the ricotta, though the texture will be different. The traditional mini chocolate chips can be swapped for finely chopped pistachios or candied orange peel for authentic Sicilian flavors.
Serving Suggestions
These cannoli bites make an elegant addition to any dessert table when arranged on a tiered platter. Serve alongside espresso or Italian sweet wine for an authentic experience. For a beautiful presentation, place them in mini cupcake liners and arrange on a serving tray with fresh berries scattered between. During summer months, consider adding lemon zest to the filling and serving with a small scoop of lemon sorbet.
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The History Behind Cannoli
Traditional cannoli originated in Sicily, specifically in the Palermo region, as a treat during Carnevale season. The tube-shaped pastries were often symbolic and associated with fertility celebrations. While my bite-sized version simplifies the preparation significantly, it maintains the core flavor profile that has made cannoli beloved worldwide for centuries. The combination of creamy sweetened cheese in a crispy shell creates the perfect contrast that has stood the test of time.
Frequently Asked Questions
- → Can I make the filling ahead of time?
Yes, you can prepare the filling up to a day in advance. Store it in an airtight container in the refrigerator until ready to use.
- → What can I use instead of mascarpone cheese?
You can substitute mascarpone with cream cheese, though it will slightly alter the taste and texture.
- → Can I use homemade pie crust?
Absolutely! Homemade pie crust works well and enhances the flavor. Just roll it out and follow the same cutting instructions.
- → How should I store leftover cannoli bites?
Store leftover bites in an airtight container in the refrigerator for up to 3 days. Consume them fresh for the best taste.
- → Can I freeze the cannoli bites?
It’s best to freeze the unfilled pie cups and prepare the filling fresh when ready to serve. Freezing the fully assembled bites may affect the texture.