A slow afternoon in my grandmother’s kitchen smells like orange peel, vanilla, and a little dusting of powdered sugar that always seems to find its way onto the tablecloth. I remember the small, round treats she made when cousins arrived for Sunday dinner. We called them Cannoli Bites, and they were simple, bright, and small enough to eat two before anyone noticed. The crusts would crisp and brown, and the ricotta filling would be soft and sweet, studded with tiny chocolate chips that clicked like quiet little treasures. Today I share that recipe and the feeling behind it, so you can bring a little of that same calm to your own table.
Why Cannoli Bites Still Belongs at the Table
In many homes like mine, desserts are the last gift at the end of a meal. Cannoli Bites belong on the table because they are both humble and celebratory. They are not a showy cake but a comfort that says we have time for each other. They fit perfectly into an Italian-American tradition where food marks togetherness, and where a small sweet can carry a big memory.
These tiny pastries remind me of weddings and baptisms, but also of quiet Fridays after work when my father would come home and ask for “just one.” They are easy enough for a weekday treat, and sweet enough for a holiday. Their crisp shells and creamy centers mimic the old-fashioned cannoli shells and ricotta filling my family loves, but in a more approachable, bite-sized form.
Making Cannoli Bites means making space for stories. Everyone leans in when you hand someone a plate of small pastries. Someone tells a joke, someone else remembers the aunt who always added lemon. The dessert becomes a gentle way to connect, and that is why it still belongs at the table.
Bringing Cannoli Bites Together With Care
“Every dessert like this carries a memory, whether you realize it or not.”
There is a rhythm to making these little cups that I find very comforting. Preheat, cut, press, bake, cool, fill. Each step has its own small reward. The kitchen fills with the scent of buttered pastry and vanilla, and you get to watch dough turn into bowls and bowls turn into tiny treasures.
Before we start, know this: the final bite should give you a thin crunch, then a soft, cool cream that melts right away. The filling should be smooth but not runny, and the chocolate chips should be little pops of bittersweet joy. This is a recipe that rewards patience, a little care, and a quiet afternoon.
What You’ll Need to Make Cannoli Bites
1 premade pie crust
1/2 cup whole milk Ricotta Cheese (strained)
1/4 cup mascarpone cheese
1/2 tsp. vanilla extract
1/3 cup powdered sugar
1/3 cup mini chocolate chips; plus more for topping
Notes on ingredients:
- Whole milk gives a softer, creamier filling that feels more indulgent than part-skim ricotta.
- Straining the ricotta removes extra liquid so the filling holds its shape in the shells.
- Mascarpone adds silkiness and a gentle tang that echoes old-fashioned ricotta fillings.
- Powdered sugar keeps the texture smooth so the filling settles without grittiness.
- Mini chocolate chips are small for a delicate bite; larger chips can dominate the tiny rounds.
Step-by-Step Directions
- Preheat oven to 400 degrees F.
Unroll the room temperature pie crust onto a lightly floured surface or cutting board.
Use a 2 ½ inch round biscuit cutter, round cookie cutter, or a cup and cut out 12 rounds of pie crust. - Place rounds in an ungreased mini muffin tin.
Use your fingers to press the dough to fit the pan.
The edges should gently press up the sides, thin but holding shape. - Bake for about 10-12 minutes, or until pie cups are a light golden brown.
Watch the edges; they will take on color first and pull slightly away from the pan.
The tiny cups should look crisp and dry, not doughy in the center. - Once baked, let cool for 15 minutes.
Meanwhile, the smell of warm pastry will fill the room and invite someone to peek.
Letting them cool will keep the filling from melting into the shells. - In a medium bowl, mix together the strained ricotta, mascarpone cheese, powdered sugar, vanilla extract and mini chocolate chips until combined.
Stir gently until the filling is smooth and the chips are evenly scattered.
Taste and adjust for sweetness or vanilla if you like a brighter flavor. - Spoon in ricotta filling into pie cups.
If you want to make them look extra pretty, scoop filling into a zip-lock bag (large resealable bag) and cut a corner of the bag or add them to a pastry bag or piping bag (I love using the star tip).
Squeeze filling into pie cups and sprinkle mini chocolate chips and dust with powdered sugar. Enjoy!
Serving Cannoli Bites With Love
Serve these with small plates and a pot of coffee. For an after-dinner moment, bring an espresso pot to the table and let each person take a bite between sips. They are small enough to be a finishing touch, and large enough to feel indulgent.
Arrange the Cannoli Bites on a simple platter, and add a few lemon slices or a scattering of extra mini chips for color. Let the children help with the dusting of powdered sugar. The act of sharing and plating is part of the ritual.
I like to place a few on a low saucer alongside biscotti for guests who want a variety. For celebrations, tuck a sprig of mint or a small candied orange peel on top of a few cups. The presentation should be warm, not stiff. These desserts want to be touched and tasted.
How to Store Cannoli Bites
These are best eaten within two days when the shells remain crisp and the filling is fresh. Store in an airtight container in the refrigerator if you need to keep them longer than a couple of hours. The cool temperature helps the filling maintain its texture.
If you assemble them and refrigerate overnight, the flavors will settle and taste even better, but note that some softening of the shells can occur. If you want to keep the shells crisp for longer, store the baked cups separate from the filling for up to three days at room temperature in a sealed container, and fill them just before serving.
To freeze: place filled Cannoli Bites on a tray in a single layer and freeze until set, about one hour. Transfer to a freezer-safe container and use within one month. Defrost in the refrigerator for several hours before serving. Expect a slight change in texture, but the flavor will remain lovely.
Reheating: if you prefer the shells a touch warm, let empty cups warm in a low oven at 300 degrees F for 5 minutes, then cool before filling. Do not warm the filled cannoli, as the filling softens quickly and may melt.
Giulia’s Kitchen Notes
- Straining ricotta is not optional for me. Place it in a fine mesh sieve lined with cheesecloth over a bowl for at least 30 minutes. This concentrates the flavor and prevents a watery filling.
- Room temperature dough presses more easily. Take the crust from the fridge about 15 minutes before you cut it. Cold dough can tear and will not form smooth cups.
- Use real vanilla extract. It is worth the small cost for the depth it brings. If you enjoy citrus, add one teaspoon of finely grated lemon zest to the filling for a bright note.
- Piping makes them neat but spooning is homey. I often spoon into the cups with a small cookie scoop and let the imperfections be part of the charm.
- For a crisper bite, place the baked cups on a wire rack to cool fully. Trapped steam can soften the base if left in the pan.
Ways This Dessert Changes From Kitchen to Kitchen
Citrus twist: Add 1 teaspoon lemon or orange zest to the filling for a fresher, brighter flavor that contrasts with the chips.
Nutty version: Fold in 2 tablespoons finely chopped pistachios or toasted hazelnuts for a nutty crunch that honors Sicilian tradition.
Chocolate shell: Brush the inside of the baked cups with melted dark chocolate, then chill to set before filling. This adds structure and a deeper chocolate note.
Ricotta swap: For a lighter filling, mix half ricotta and half whipped cream cheese. For a richer filling, increase mascarpone to 1/3 cup.
Phyllo alternative: Use small phyllo cups instead of pie crust for a delicate, paper-thin shell. Bake according to package directions and fill as directed.
Celebration version: Arrange Cannoli Bites into a tiered display for birthdays or showers. Top a few with edible gold dust or place a single candied cherry on the center of selected cups for a festive look.
From kitchen to kitchen, these tweaks keep the core memory intact while letting each family add its distinct note.
FAQs About Cannoli Bites
Can I make this ahead of time?
Yes. Desserts like this are patient. In fact, the flavor often settles and deepens overnight. Store unfilled cups at room temperature and fill on the day of serving, or fill and refrigerate for one night.
What if my filling seems too loose?
If it is watery, the ricotta needs more straining. You can also chill the filling for 30 minutes to firm it up, or add a tablespoon more mascarpone to thicken gently.
Can I use frozen pie crust?
Yes. Thaw it in the refrigerator overnight, then let it sit at room temperature about 15 minutes before rolling so it becomes pliable.
Are these suitable for a crowd?
Very much so. One batch makes about 12 small cups. Double or triple the recipe and prepare shells in advance to save time when guests arrive.
How do I prevent the bottoms from getting soft?
Bake until fully golden and cool on a wire rack. If the pan traps steam, the bases can soften. For extra protection, brush the insides with a thin layer of melted chocolate and chill before filling.
A Final Sweet Note
There is a quiet joy in making small things for the people you love. Cannoli Bites carry the simplicity of a Sunday table and the care of a hand-offered plate. They are easy italian desserts that invite conversation, smiles, and a second helping for anyone who needs it.
When you bake this recipe, you are making more than a dessert. You are continuing a tradition of small kindnesses, of serving more than hunger, of tasting memory. Let the house smell of vanilla and lemon, let the mixer hum quietly in the next room, and let the moment of passing a plate be as important as the recipe itself.
Conclusion
For more inspiration and variations on this theme, take a look at this lovely take on Cannoli Bites – Cooking Classy and for a phyllo-based version that gives a lighter crisp, see Mini Phyllo Cannoli Bites | Cooking on the Front Burner.
May your kitchen be warm, your coffee strong, and your desserts always served with a story.
Print
Cannoli Bites
- Total Time: 30 minutes
- Yield: 12 bites 1x
- Diet: Vegetarian
Description
These delightful Cannoli Bites are small pastries filled with a creamy ricotta mixture, perfect for sharing and celebrating moments around the table.
Ingredients
- 1 premade pie crust
- 1/2 cup whole milk Ricotta Cheese (strained)
- 1/4 cup mascarpone cheese
- 1/2 tsp. vanilla extract
- 1/3 cup powdered sugar
- 1/3 cup mini chocolate chips; plus more for topping
Instructions
- Preheat oven to 400 degrees F.
- Unroll the pie crust onto a lightly floured surface and cut out 12 rounds using a 2 ½ inch cutter.
- Place rounds in an ungreased mini muffin tin and press the dough to fit the pan.
- Bake for 10-12 minutes, until golden brown.
- Let cool for 15 minutes.
- In a bowl, mix together the ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips until smooth.
- Spoon filling into the cooled pie cups, adding toppings of mini chocolate chips and a dusting of powdered sugar.
Notes
For crispier shells, cool the cups on a wire rack. Straining ricotta is essential for the right filling texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bite
- Calories: 120
- Sugar: 5g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg
