If you’re craving the cozy flavors of Italian cannoli but want an easy, poppable treat that everyone will adore, these Mini Cannoli Bites absolutely deliver. With crispy pie crust cups filled with a creamy, citrus–kissed ricotta filling and finished with chocolate chips or pistachios, they’re the kind of dessert that’s equally perfect for parties or spontaneous sweet cravings. Whether you’re an experienced baker or just getting started, Mini Cannoli Bites are unfussy, fun to make, and always disappear fast!

Mini Cannoli Bites Recipe - Recipe Image

Ingredients You’ll Need

The magic of these Mini Cannoli Bites is in the simplicity: each ingredient matters, bringing its own flavor and texture to create a truly delightful result. Let’s walk through what you’ll need for irresistible results every time.

Refrigerated pie crusts: These are your shortcut to crisp, flaky shells and save you so much time over homemade dough.
Granulated sugar: Adds sweetness and helps develop that beautiful golden crust and perfectly balanced filling.
Ground cinnamon: Lends just the right amount of warmth and complexity to the crust—don’t skip it!
Whole-milk ricotta cheese, drained: Provides that signature creamy, luscious base for the filling—be sure to drain it well for the best texture.
Powdered sugar: For the filling, gives a silky finish and lets you adjust the sweetness exactly to your liking.
Vanilla extract: A splash rounds out the flavors and makes the filling taste extra rich.
Extra granulated sugar (for the filling): Adds just a touch more sweetness for extra balance.
Orange zest: Brightens the whole dessert and infuses every bite with a little Italian sunshine.
Mini chocolate chips or chopped pistachios: The perfect garnish—add texture, color, and a pop of flavor to finish your bites in style.

How to Make Mini Cannoli Bites

Step 1: Prep and Preheat

Start by preheating your oven to 400 °F (205 °C). This way, it’s hot and ready when you need to bake your pie crust cups, ensuring they get golden and crisp. Grab your mini muffin tins and give them a quick grease—this will help those pretty little cups release effortlessly later on.

Step 2: Flavor the Pie Crust

Roll out your refrigerated pie crusts on a lightly floured surface. Whisk together 1 tablespoon of granulated sugar and the ground cinnamon, then sprinkle this mixture evenly over the pie crusts. Use your hands to gently press the sugar-cinnamon mixture in, so every bite is full of cozy flavor.

Step 3: Cut and Shape the Cups

With a 2-inch round cookie or biscuit cutter, cut as many circles from the crust as you can. Gently press each circle into the wells of the greased mini muffin tin, pressing down to form a cup shape. This is what turns the humble pie crust into delightful, crisp cannoli cups!

Step 4: Bake and Cool

Slide the muffin tins into your preheated oven and bake for 8–10 minutes, or until your cups turn beautifully golden and crave-worthy. Once they’re done, let them cool completely right in the pan—this helps them set and makes them sturdy enough to hold that luscious filling.

Step 5: Make the Ricotta Filling

While your cups are cooling, it’s time to whip up the creamy filling. In a bowl, combine the drained ricotta, powdered sugar (start with ½ cup, add more as needed), vanilla extract, extra granulated sugar, and fragrant orange zest. Stir until smooth and creamy. Adjust the powdered sugar for your ideal sweetness.

Step 6: Pipe the Filling

Spoon your filling into a large zip-top bag, seal it, and pop it in the fridge to chill while your cups finish cooling. Just before serving, snip off one corner of the bag and pipe the creamy ricotta mixture into each cooled cannoli cup. It’s quick, tidy, and looks so impressive!

Step 7: Garnish and Serve

Finish each mini cannoli with a sprinkle of mini chocolate chips or chopped pistachios (or both!). Arrange on a platter and serve immediately so the shells stay crisp and irresistible. Voilà—your Mini Cannoli Bites are ready to steal the show!

How to Serve Mini Cannoli Bites

Garnishes

The garnishes take these Mini Cannoli Bites from tasty to totally irresistible. I love finishing each one with a dusting of powdered sugar for a classic look, plus a shower of mini chocolate chips or colorful chopped pistachios for crunch and that “wow” factor. A tiny bit of extra orange zest sprinkled on top adds brightness with each bite.

Side Dishes

Mini Cannoli Bites are a dreamy addition to any dessert table, especially alongside other Italian sweets like biscotti or tiramisu. For an effortless pairing, try serving raspberries or strawberries on the side—their tartness balances the creamy filling perfectly. If you’re in the mood for a more decadent spread, offer little cups of espresso or cappuccino to sip between bites.

Creative Ways to Present

Let your creativity shine! Stack Mini Cannoli Bites on a tiered dessert stand for parties, arrange them in cupcake wrappers for a charming display, or serve a few on individual plates with a drizzle of chocolate sauce. For special occasions, cluster them with fresh berries and edible flowers for a stunning, Instagram-worthy centerpiece.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mini Cannoli Bites (which is rare!), keep them in an airtight container in the refrigerator. They’ll stay fresh for up to three days, but try to add the filling just before serving so the shells stay nice and crisp.

Freezing

While you can freeze the empty baked shells for up to one month, it’s best not to freeze filled Mini Cannoli Bites, as the creamy ricotta doesn’t thaw quite as smoothly. Store the cooled shells in a zip-top freezer bag, then fill and garnish just before serving for the best flavor and texture.

Reheating

If your baked shells lose a bit of their crispness, reheat them in a 325 °F (163 °C) oven for 2–3 minutes to refresh before filling. Don’t heat the filled bites, as the ricotta filling won’t hold up to the heat—enjoy those straight from the fridge or at room temperature.

FAQs

Can I use low-fat ricotta for the filling?

Low-fat ricotta will work in a pinch, but whole-milk ricotta gives the filling a much richer, creamier texture. If you must use low-fat, make sure to drain it thoroughly for the best results.

How do I drain ricotta cheese properly?

Spoon ricotta into a fine mesh sieve or line a colander with cheesecloth, set it over a bowl, and refrigerate for at least 30 minutes to let excess liquid drip off. This helps avoid a runny filling and gives your Mini Cannoli Bites that signature thick, creamy texture.

Can I make the filling in advance?

Yes, you can make the filling up to two days ahead. Store it in a sealed container in the refrigerator, then pipe it into the shells just before serving to keep everything tasting fresh and crisp.

What can I use instead of pie crust for the shells?

If you’re feeling ambitious, you can make traditional cannoli shells from scratch, but ready-made pie crust is the fastest option. For a gluten-free alternative, try using a gluten-free pastry dough—just watch the baking time for best results.

Can I double the recipe for a party?

Absolutely! This recipe scales beautifully. Simply use extra pie crusts and double the filling ingredients. Just make sure you have enough mini muffin tins (or bake in batches), and you’ll have plenty of Mini Cannoli Bites to treat a crowd.

Final Thoughts

There’s something irresistible about these Mini Cannoli Bites—crisp, creamy, and bursting with sweet, citrusy flavor. Whether for a celebration or a simple weeknight treat, they’re guaranteed to bring big smiles and lots of requests for the recipe. Give them a try, experiment with your favorite garnishes, and enjoy every delightful, bite-sized moment!

Mini Cannoli Bites Recipe

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4.7 from 7 reviews

Author: admin
Total Time: Approximately 25 minutes
Yield: About 28 bites (depending on size) 1x
Diet: Vegetarian

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Description

These Mini Cannoli Bites are a delightful bite-sized twist on the classic Italian dessert. Crispy pie crust cups are filled with a creamy ricotta mixture flavored with vanilla and orange zest, then topped with chocolate chips or pistachios for a perfect finish.

Ingredients

Scale

Pie Crust Cups:

2 refrigerated pie crusts
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon

Ricotta Filling:

1 (15‑ounce) container whole‑milk ricotta cheese, drained
½–1 cup powdered sugar (to taste)
1 teaspoon vanilla extract
2 tablespoons granulated sugar (for filling)
1 teaspoon orange zest

Garnish:

Mini chocolate chips or chopped pistachios

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Instructions

Preheat oven: Preheat oven to 400 °F (205 °C).
Prepare crusts: Roll out the pie crusts, sprinkle with sugar and cinnamon, cut into circles, and press into mini muffin tins. Bake until golden.
Make the filling: Mix ricotta, powdered sugar, vanilla, orange zest, and granulated sugar until smooth. Chill in a bag.
Fill the cups: Pipe filling into cooled crusts, top with chocolate chips or pistachios.