Cannoli Bites Recipe
Introduction
Cannoli Bites are a delightful twist on the classic Italian dessert, featuring crisp mini cups filled with a creamy ricotta and mascarpone mixture. These bite-sized treats are perfect for parties, gatherings, or a sweet snack any time.
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 would work too)
- 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
- Step 1: Add the flour, granulated sugar, cocoa powder, cinnamon, nutmeg (if using), and salt to a food processor and pulse until well blended. Pour in the melted butter and pulse again until combined, then add the egg white and pulse until blended.
- Step 2: In a small bowl, combine the apple or grape juice and vinegar. With the food processor running slowly, pour in the juice mixture and pulse just until the dough begins to come together.
- Step 3: Divide the dough into two balls, place each 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.
- Step 4: Meanwhile, prepare the filling. In a mixing bowl, blend the ricotta and mascarpone cheese smoothly using a rubber or silicone spatula, pressing along the bottom to remove lumps. Fold in the powdered sugar, cover, and chill until ready to use.
- Step 5: Roll each chilled dough ball on a lightly floured surface into a 14-inch circle about 1/8-inch thick. Using a 2 1/2-inch round cutter, cut out circles.
- Step 6: Place the dough circles into an ungreased mini muffin tin, pressing to evenly line the sides and bottom. Spray the tops lightly with vegetable oil spray.
- Step 7: Bake for 11 to 13 minutes until lightly golden and crisp. Remove from the oven and cool completely on a wire rack.
- Step 8: If desired, dip the tops of the cooled cups in melted chocolate and then into toppings like chopped pistachios or coconut. Allow the chocolate to set.
- Step 9: Fill a piping bag fitted with a tip (or a resealable bag with the corner cut off) with the chilled filling. Pipe the cheese mixture into each cup, then sprinkle with mini chocolate chips and dust with powdered sugar. Serve within 2 hours for best texture.
Tips & Variations
- Use 6 to 8 tablespoons of juice to get the dough elastic enough for rolling and shaping.
- Add an extra 2 tablespoons of powdered sugar if you prefer a sweeter filling.
- Try different toppings such as toasted coconut, sprinkles, or chopped nuts for added texture and flavor.
- Strain the ricotta cheese well to avoid a watery filling.
Storage
Store leftover cannoli bites in an airtight container in the refrigerator for up to 2 days. For best results, fill the cups with the ricotta mixture just before serving to keep the shells crisp. Reheat the empty shells briefly in a low oven if needed, but avoid freezing due to the delicate texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cannoli cups ahead of time?
Yes, you can bake the cups a day ahead and store them in an airtight container at room temperature. Fill them just before serving to keep them crisp.
What can I use if I don’t have a mini muffin tin?
You can try forming the dough circles over clean, oven-safe small cups or use a silicone muffin mold to shape the shells.
Print
Cannoli Bites Recipe
- Total Time: 1 hour 10 minutes
- Yield: Approximately 24 cannoli bites 1x
Description
These Cannoli Bites are miniature versions of the classic Italian dessert, featuring crisp cocoa and spice-infused pastry cups filled with a creamy ricotta and mascarpone cheese mixture, studded with mini chocolate chips. Perfectly bite-sized and elegantly dusted with powdered sugar or dipped in chocolate and nuts for extra indulgence, they make an impressive yet easy-to-prepare treat for any occasion.
Ingredients
Scale
Cannoli Cups:
- 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 (add 2 Tbsp more if sweeter filling is desired)
- 1/3 cup mini semi-sweet chocolate chips
Optional Toppings:
- Melted chocolate
- Chopped pistachios
- Sprinkles
- Toasted sweetened coconut
- Powdered sugar for dusting
Instructions
- Prepare the dough mixture: Add the flour, granulated sugar, cocoa powder, cinnamon, nutmeg, and salt to a food processor and pulse until blended. Pour in the melted butter and pulse until well combined, then add the egg white and pulse again until blended.
- Add liquid to form dough: In a separate bowl, combine the apple or grape juice with the white wine vinegar. With the processor running, slowly pour in the juice mixture and pulse just until the dough begins to come together.
- Chill the dough: Divide the dough into two equal pieces, shape them into balls, and transfer to a resealable bag. Refrigerate for 30 minutes to 1 hour to firm up. Preheat the oven to 400°F (200°C) during the last 10 minutes of chilling.
- Prepare the filling: In a mixing bowl, blend together the strained ricotta and mascarpone cheeses using a rubber or silicone spatula, pressing along the bottom to remove lumps. Fold in the powdered sugar, cover, and chill for at least 30 minutes until ready to use.
- Roll and cut dough: On a lightly floured surface (dusting the top of the dough with flour as well), roll each dough ball into a 14-inch circle about 1/8-inch thick. Use a 2 1/2-inch round biscuit cutter to cut out dough circles.
- Form and bake cups: Transfer the dough rounds into an ungreased mini muffin tin, pressing evenly into the sides and bottom of each muffin well. Evenly spray the tops with vegetable oil cooking spray. Bake in the preheated oven for 11 to 13 minutes, or until the cups are lightly golden and crisp.
- Cool and optionally decorate: Remove the cups from the oven and transfer to a wire rack to cool completely. If desired, dip the tops in melted chocolate, then immediately into coatings like chopped pistachios, sprinkles, or toasted coconut. Allow chocolate to set.
- Pipe the filling and garnish: Remove the cannoli filling from the refrigerator and transfer to a piping bag fitted with a tip (or use a large resealable bag with the tip cut off). Pipe the filling into each cup, sprinkle mini chocolate chips on top, and dust with powdered sugar before serving.
- Serve and store: For best flavor and texture, serve within 2 hours. Store any leftovers covered in the refrigerator.
Notes
- If the dough is too thick or not elastic enough, increase the juice quantity from 6 to 8 tablespoons to help with pliability.
- Adding 2 tablespoons more powdered sugar to the filling will make it a little sweeter if desired.
- For additional flavor and visual appeal, dip cannoli cup edges in melted chocolate and then in various toppings such as chopped pistachios, sprinkles, or toasted coconut.
- Straining the ricotta cheese beforehand is important to remove excess moisture for a smooth filling.
- These cannoli bites are best eaten within 2 hours of filling to maintain the crispness of the cups.
- Prep Time: 45 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Keywords: cannoli, dessert bites, Italian dessert, ricotta filling, mascarpone, mini cannoli, easy dessert, baked cannoli cups
