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
