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Cannoli Bites Recipe

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★★★★★

4.7 from 303 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://nayabaker.com/cannoli-bites-recipe/