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
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.
Notes
- Store in an airtight container in the refrigerator for up to three days
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini cannoli bite
- Calories: 86 kcal
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 1 mg
