Cannoli Bites Recipe
Introduction
Cannoli Bites are a delightful twist on the classic Italian dessert, perfect for parties or a sweet snack. These mini phyllo shells are filled with a creamy, citrus-kissed ricotta filling and topped with chocolate chips or pistachios for extra texture and flavor.
Ingredients
- 24 frozen phyllo tart shells
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 2 tbsp. unsalted butter, melted
- 1 (15-oz.) container whole-milk ricotta, drained
- 3/4 cup (85 g) confectioners’ sugar, plus more for dusting
- 1 tsp. finely grated orange zest
- 1 tsp. pure vanilla extract
- Mini chocolate chips or chopped pistachios, for serving
Instructions
- Step 1: Preheat the oven to 425°F (220°C). Arrange the frozen phyllo tart shells on a baking sheet.
- Step 2: In a small bowl, combine the granulated sugar and ground cinnamon. Brush the tart shells with melted butter, then sprinkle evenly with the cinnamon sugar mixture.
- Step 3: Bake the tart shells until they turn golden brown, about 8 minutes. Remove from the oven and let them cool completely.
- Step 4: Meanwhile, in a medium bowl, whisk together the drained ricotta, confectioners’ sugar, orange zest, and vanilla extract until smooth and creamy.
- Step 5: Transfer the ricotta mixture to a zip-top plastic bag. Seal the bag and refrigerate until ready to use.
- Step 6: When the shells are cool, remove them from the pan and place on a serving platter. Snip off a small corner of the plastic bag and pipe the ricotta filling into each shell.
- Step 7: Top each filled shell with mini chocolate chips or chopped pistachios. Finish by dusting the cannoli bites with extra confectioners’ sugar before serving.
Tips & Variations
- Drain the ricotta well by placing it in a fine mesh strainer over the sink for at least 30 minutes to avoid a watery filling.
- Swap orange zest with lemon zest for a different citrus twist.
- For a richer flavor, fold in mini chocolate chips directly into the ricotta filling.
- Use crushed nuts like walnuts or hazelnuts instead of pistachios for variety.
Storage
Store the ricotta filling in an airtight container or sealed plastic bag in the refrigerator for up to 2 days. Keep the tart shells separate in an airtight container to maintain their crispness. Assemble the cannoli bites just before serving for the best texture. Leftovers can be gently reheated at room temperature but are best enjoyed fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of shell instead of phyllo tart shells?
Yes, you can use mini tart shells made from puff pastry or even pre-made mini tart crusts. Just be sure they are crisp and sturdy enough to hold the filling.
How do I prevent the ricotta filling from being too watery?
Drain the ricotta thoroughly by straining it in a fine mesh sieve for at least 30 minutes before mixing. This helps remove excess moisture and ensures a thicker, smoother filling.
PrintCannoli Bites Recipe
Delightful and bite-sized cannoli treats made with crispy phyllo tart shells filled with a creamy, sweetened ricotta mixture, flavored with orange zest and vanilla. Topped with mini chocolate chips or chopped pistachios for added texture and flavor, these cannoli bites are perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 23 minutes
- Yield: 24 cannoli bites 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Shells
- 24 frozen phyllo tart shells
- 2 tbsp. granulated sugar
- 1/2 tsp. ground cinnamon
- 2 tbsp. unsalted butter, melted
Filling
- 1 (15-oz.) container whole-milk ricotta, drained
- 3/4 c. (85 g.) confectioners’ sugar, plus more for dusting
- 1 tsp. finely grated orange zest
- 1 tsp. pure vanilla extract
Toppings
- Mini chocolate chips or chopped pistachios, for serving
Instructions
- Preheat and prepare shells: Preheat your oven to 425°F (220°C). Arrange the frozen phyllo tart shells evenly on a baking sheet. In a small bowl, mix the granulated sugar and ground cinnamon together.
- Brush and sprinkle: Lightly brush each tart shell with the melted unsalted butter, then sprinkle them with the cinnamon sugar mixture. This will add a sweet and spiced coating that will caramelize during baking.
- Bake shells: Place the baking sheet with prepared tart shells in the oven and bake for about 8 minutes or until they turn golden brown and crisp. Once baked, remove the shells from the oven and allow them to cool completely.
- Make the filling: While the shells are cooling, combine the drained ricotta, confectioners’ sugar, finely grated orange zest, and pure vanilla extract in a medium bowl. Whisk the ingredients together until the mixture is smooth and fully blended. Transfer the filling to a zip-top plastic bag, seal it, and refrigerate until you’re ready to assemble.
- Fill the shells: Once the tart shells are cooled, remove them from the baking sheet and arrange them on a serving platter. Snip a small corner off the plastic bag containing the ricotta filling, and pipe the creamy filling into each shell carefully.
- Garnish and serve: Top each filled cannoli bite with mini chocolate chips or chopped pistachios according to your preference. Finally, dust the tops lightly with extra confectioners’ sugar for an elegant finish.
- Make ahead tip: The ricotta filling can be prepared up to 2 days in advance. Keep it refrigerated in the sealed bag until you are ready to fill the tart shells.
Notes
- Ensure the ricotta is well-drained to avoid watery filling.
- For a stronger orange flavor, use freshly grated orange zest.
- You can substitute nuts or sprinkles for the chocolate chips or pistachios for different textures.
- These cannoli bites are best served the same day for maximum crispiness, but the filling can be prepped ahead of time.
- Handle phyllo shells gently as they are delicate and can break easily.
Keywords: Cannoli Bites, Mini Cannoli, Italian Dessert, Ricotta Filling, Phyllo Tart Shells, Easy Dessert, Party Appetizer
