Cannoli Bites Recipe

Cannoli Bites Recipe

How To Make Cannoli Bites

What’s the perfect bite-sized dessert? These mini cannoli bites. Its crispy shell is filled with creamy ricotta and mascarpone & topped with chocolate bits.

Preparation: 30 minutes
Cooking: 12 minutes
Chill Time: 30 minutes
Total: 1 hour 12 minutes



For Cannoli Cups:

  • 2cupsall-purpose flour,plus more for dusting work surface
  • tbspgranulated sugar
  • 1tspcocoa powder
  • ½tspcinnamon
  • 1pinchnutmeg,optional
  • ½tspsalt
  • ¼cupbutter,melted
  • 1largeegg white
  • 8tbspapple juice,or grape juice
  • 2tbspwhite wine vinegar,(or red wine vinegar or plain white vinegar)
  • vegetable oil cooking spray

For Cannoli Filling:

  • 12ozwhole milk Ricotta cheese,strained
  • 8ozmascarpone cheese
  • ½cupsugar,powdered
  • cupmini semi-sweet chocolate chips
  • sugar,powdered, for dusting, optional

For optional toppings:

  • chocolate,melted
  • pistachios,chopped
  • sprinkles
  • coconut,toasted sweetened


Cannoli Cups:

  1. Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended.

  2. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together.

  3. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in the refrigerator for 30 minutes to 1 hour. Preheat oven to 400 degrees F during the last 10 minutes of refrigeration.


  1. Meanwhile prepare the filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along the bottom of the bowl to remove any lumps. Fold in powdered sugar.

  2. Cover and chill for 30 minutes (or until ready to use).


  1. Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, with about a ⅛-inch thickness. Cut into circles using a 2½-inch round biscuit cutter.

  2. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray

  3. Bake in preheated oven for 11 to 13 minutes until lightly golden. Remove from oven and transfer to a wire cooling rack to cool completely.

  4. Once cool, dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.

  5. Remove cannoli filling from the refrigerator, transfer to a piping bag fitted with a tip.

  6. Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.


  • Calories: 79.68kcal
  • Fat: 4.28g
  • Saturated Fat: 2.36g
  • Trans Fat: 0.04g
  • Monounsaturated Fat: 1.30g
  • Polyunsaturated Fat: 0.23g
  • Carbohydrates: 8.85g
  • Fiber: 0.25g
  • Sugar: 4.45g
  • Protein: 1.76g
  • Cholesterol: 11.35mg
  • Sodium: 49.09mg
  • Calcium: 21.42mg
  • Potassium: 28.71mg
  • Iron: 0.34mg
  • Vitamin A: 33.89µg
  • Vitamin C: 0.02mg
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