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This sweet treat packs all the yummy cannoli flavors into tiny, party-perfect bites that'll satisfy your sweet tooth in no time. These flaky pie cups stuffed with creamy ricotta give you that classic cannoli taste without all the hassle of making shells from scratch.
I created these for a family party when I was pressed for time but wanted to serve something that'd wow everyone. They were gone in seconds, and now my relatives always ask me to bring my "tiny cannoli cups" to every family get-together.
Ingredients
- Store-bought pie crust: Makes a simple, quick container for your filling without any fuss
- Whole milk ricotta cheese: Delivers that genuine cannoli taste but needs draining to get rid of extra water
- Mascarpone cheese: Brings a velvety smoothness that balances the overall texture
- Vanilla extract: Boosts the sweet notes without taking over the subtle cheese flavors
- Powdered sugar: Adds sweetness while keeping everything nice and smooth
- Mini chocolate chips: Give that classic cannoli crunch and chocolatey goodness
Step-by-Step Instructions
- Make the Crusts:
- Heat your oven to 400°F. Let the pie crust sit out for about 15 minutes so it softens up. Spread it on a lightly floured counter and cut out 12 circles with a 2½ inch round cutter. Push each circle gently into an ungreased mini muffin tin, shaping the dough against the sides with your fingers.
- Cook the Shells:
- Stick the muffin tin in your hot oven and let them bake for 10-12 minutes. Keep an eye on them until they turn light golden brown. You want them fully baked but not too dark. Let them cool in the tin for at least 15 minutes before you try to take them out.
- Mix the Filling:
- While your shells cool down, mix your drained ricotta with mascarpone in a bowl. Don't skip draining the ricotta—it's super important. Throw in the powdered sugar and vanilla, then stir until everything's smooth. Carefully mix in the mini chocolate chips without overdoing it, as that might mess up the cheese texture.
- Add Filling and Finish:
- After the shells have cooled completely, put your filling in a piping bag with a star tip or just use a plastic bag with a corner cut off. This makes them look nice and fills them evenly. Pipe plenty of filling into each shell so it makes a little mound on top. Sprinkle some extra chocolate chips and dust with powdered sugar right before you serve them.
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Adding mascarpone is my little trick that transforms these from just okay to absolutely amazing. When I first tried mixing it with the usual ricotta filling, even my Italian grandma asked for my recipe. For a woman who hardly ever followed written recipes, that was the biggest compliment ever.
Storing Cannoli Bites
Empty baked shells can stay fresh in a sealed container at room temperature for up to 3 days. The cheese mixture can be kept in the fridge separately for up to 2 days. For the best taste and texture, don't put them together until you're ready to serve. If you need to assemble them ahead, keep them in the fridge and eat them within 6 hours before they get soggy.
Common Substitutions
Can't find mascarpone? Regular cream cheese works too, though it'll taste a bit more tangy. For a non-dairy option, firm tofu blended with some coconut cream can replace the ricotta, but it won't feel quite the same. Instead of mini chocolate chips, you can try finely chopped pistachios or candied orange peel for a true Sicilian twist.
Serving Suggestions
These little bites look fancy on a multi-level serving platter at any dessert table. Pair them with coffee or sweet Italian wine for an authentic touch. They look extra pretty in mini cupcake papers arranged on a tray with some 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
Real cannoli came from Sicily, mainly around Palermo, as a special treat during Carnevale. Those tube-shaped pastries often had meaning in fertility celebrations. While my tiny version makes things much easier, it keeps the core flavors that have made cannoli popular worldwide for hundreds of years. That magic combo of sweet creamy cheese inside a crunchy shell creates a contrast that people have loved forever.
Frequently Asked Questions
- → Can I prepare the filling in advance?
You bet! Make the filling the day before. Just pop it in the fridge in a sealed container till you need it.
- → What can I swap for mascarpone?
Cream cheese is a good backup. It might change the flavor a little but still works well.
- → Is it okay to use homemade pie dough?
For sure! Homemade crust adds extra flavor. Roll it out, cut, and prep just like the instructions say.
- → How do I save leftovers?
Pop leftover ones in the fridge using an airtight box for up to three days. Fresher is better though!
- → Can I freeze them?
Freeze the pie shells before filling for the best results. Avoid freezing the filled cups to keep them from getting soggy.