Mini Cannoli Bites Recipe

I still remember the first time I made these Mini Cannoli Bites. It was for a casual family get-together, one of those Sunday afternoons where everyone brings a dish. I wanted something impressive but secretly easy, a dessert that looked like I’d slaved away for hours but actually came together relatively quickly. Cannoli always felt a bit intimidating – frying shells, getting the filling just right. But shrinking them down into bite-sized morsels using a clever shortcut? That felt manageable. When I put the platter down, adorned with these tiny, perfect-looking cannoli dusted with powdered sugar, there was an audible gasp. They disappeared in minutes. My notoriously picky nephew, who usually sticks to plain cookies, came back for thirds, his face smeared with creamy ricotta filling and chocolate chips. My sister-in-law demanded the recipe on the spot. It was a resounding success, proving that sometimes the best things truly do come in small packages. These little bites capture all the magic of a classic Sicilian cannoli – the crisp shell, the sweet, creamy, slightly tangy ricotta filling, the delightful crunch of chocolate chips – but in a perfectly poppable, less messy, and incredibly charming format. They’ve become my go-to dessert for parties, potlucks, holidays, or even just a special weeknight treat because they consistently deliver big flavour and happy smiles with surprisingly little fuss.

Ingredients

Here’s what you’ll need to create these delightful Mini Cannoli Bites:

• 15 oz Whole Milk Ricotta Cheese: Use good quality, whole milk ricotta. It must be drained very well (preferably overnight) to ensure a thick, creamy filling, not a watery one. This forms the luscious base of our filling.
• ¾ cup Powdered Sugar (Confectioners’ Sugar): Sifted to prevent lumps, this provides the sweetness and smooth texture for the filling. Adjust slightly based on your sweetness preference.
• ½ teaspoon Vanilla Extract: Adds a classic, warm flavour dimension that complements the ricotta and chocolate. Use pure vanilla extract for the best taste.
• ¼ teaspoon Ground Cinnamon (Optional): A traditional cannoli spice that adds warmth and depth. Omit if you prefer a simpler flavour.
• Pinch of Salt: Enhances all the other flavours and balances the sweetness. Just a small pinch is needed.
• ½ cup Mini Semi-Sweet Chocolate Chips: Essential for that classic cannoli crunch and chocolatey burst. Mini chips distribute more evenly in the small bites. Plus extra for garnish if desired.
• ¼ cup Candied Orange Peel or Citron, finely minced (Optional): Adds a traditional Sicilian citrusy note and chewy texture. If using, ensure it’s very finely minced.
• 24-30 Mini Cannoli Shells (Store-Bought or Homemade): You can find pre-made mini cannoli shells in many Italian markets or specialty grocery stores. Alternatively, you can make your own using wonton wrappers (baked or fried) or traditional cannoli dough shaped around mini forms. Store-bought offers maximum convenience.
• Powdered Sugar for Dusting (Garnish): A final flourish that makes the bites look professional and adds a touch of sweetness.
• Chopped Pistachios (Optional Garnish): Adds colour, crunch, and another traditional cannoli flavour element.

Instructions

Follow these steps carefully for perfect Mini Cannoli Bites every time:

Step 1: Prepare the Ricotta (Crucial Step!)

• The most critical step for a perfect filling is draining the ricotta. Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth (or a sturdy paper towel) set over a deep bowl.
• Cover loosely with plastic wrap and refrigerate for at least 4-6 hours, but preferably overnight. You’ll be surprised how much liquid drains out.
• Discard the collected liquid (whey). The resulting ricotta should be noticeably thicker and drier.

Step 2: Make the Cannoli Filling

• Transfer the thoroughly drained ricotta cheese to a medium-sized mixing bowl.
• Using a sturdy spatula or wooden spoon, stir the ricotta vigorously for a minute or two to break it down and make it smoother. For an extra smooth filling, you can push it through the fine-mesh sieve again after draining, but before mixing with other ingredients, though simple stirring often suffices for bites.
• Add the sifted powdered sugar, vanilla extract, ground cinnamon (if using), and a pinch of salt to the ricotta.
• Stir gently at first, then more vigorously until the mixture is smooth, creamy, and well combined. Avoid overmixing with an electric mixer, which can make the ricotta too loose; hand mixing is preferred here.
• Taste the filling and adjust sweetness if necessary by adding a tablespoon more powdered sugar.
• Gently fold in the mini semi-sweet chocolate chips and the finely minced candied orange peel or citron (if using). Stir just until evenly distributed.

Step 3: Chill the Filling

• Cover the bowl with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming.
• Refrigerate the cannoli filling for at least 30 minutes, or ideally 1-2 hours. Chilling allows the flavours to meld and makes the filling firmer, which is essential for easy piping and preventing soggy shells.

Step 4: Prepare the Shells (If Necessary)

• If using store-bought mini cannoli shells, ensure they are fresh and crisp. Have them ready near your workspace.
• If making your own using wonton wrappers:
  • For Baking: Preheat oven to 375°F (190°C). Lightly grease mini cannoli forms or wrap small cylinders of foil tightly. Cut wonton wrappers into circles or squares appropriate for your forms. Brush lightly with melted butter or oil. Wrap around the forms, sealing the edge with a dab of water or egg wash. Place seam-side down on a baking sheet. Bake for 8-12 minutes, or until golden brown and crisp. Let cool slightly on the forms before gently removing. Cool completely on a wire rack.
  • For Frying: Heat about 2 inches of neutral oil (like canola or vegetable) in a small, deep pot to 360°F (180°C). Wrap wonton wrappers around greased mini cannoli forms as described above. Carefully lower 2-3 wrapped forms into the hot oil using tongs or a spider strainer. Fry for 1-2 minutes per side, until golden brown and bubbly. Remove carefully and drain on paper towels. Let cool slightly before removing the forms. Cool completely. Note: Frying yields a more traditional bubbly texture but is more involved.

Step 5: Fill the Cannoli Bites

• Once the filling is well-chilled and firm, transfer it to a piping bag fitted with a medium star tip or a round tip (or simply use a zip-top bag with a corner snipped off). Using a piping bag gives the neatest results.
• Hold a mini cannoli shell in one hand. Insert the tip of the piping bag into one end of the shell and gently squeeze, filling it about halfway.
• Turn the shell around and fill from the other end until the filling meets in the middle and slightly protrudes from both ends. Be careful not to apply too much pressure, which could crack the delicate shells.
• Alternatively, if not using a piping bag, you can use a small spoon (like an espresso spoon) to carefully fill the shells, though this is trickier and less neat.
• Repeat with the remaining shells and filling.

Step 6: Garnish and Serve

• Arrange the filled mini cannoli bites on a serving platter.
• Just before serving, generously dust them with powdered sugar using a fine-mesh sieve. This prevents the sugar from dissolving into the shell or filling if done too far in advance.
• If desired, dip the ends of the filled cannoli bites into extra mini chocolate chips or finely chopped pistachios for a decorative and textural finish.
• Serve immediately for the best contrast between the crisp shell and creamy filling.

Nutrition Facts

• Servings: This recipe yields approximately 24-30 mini cannoli bites, depending on the size of your shells and how generously you fill them.
• Calories per Serving (1 Bite): Approximately 70-100 kcal (Note: This is a rough estimate and will vary significantly based on the specific ingredients used, shell type – store-bought vs. homemade, fried vs. baked – and filling amount per bite.)
• Fat: Primarily from the whole milk ricotta and chocolate chips. Using part-skim ricotta can reduce this, but may affect texture. Frying shells will increase fat content significantly compared to baking or using store-bought. (Approx. 4-6g per bite)

Disclaimer: Nutritional information is estimated based on average ingredient values and serving sizes. Actual values may vary.

Preparation Time

• Active Preparation Time: Approximately 30-40 minutes (includes mixing the filling and filling the shells). This assumes ricotta is already drained and shells are ready. If making shells from scratch, add an extra 30-60 minutes depending on the method (baking/frying) and batch size.
• Draining Time (Ricotta): Minimum 4-6 hours, ideally overnight (passive time).
• Chilling Time (Filling): Minimum 30 minutes, ideally 1-2 hours (passive time).
• Total Time (Using Pre-Made Shells): Approximately 1 hour 10 minutes (including minimum chilling), plus ricotta draining time.
• Total Time (Making Shells): Approximately 1 hour 40 minutes to 2 hours 40 minutes (depending on shell method), plus ricotta draining and filling chilling time.

In short, while the hands-on time is relatively quick, planning ahead for draining the ricotta and chilling the filling is essential for the best results.

How to Serve

These Mini Cannoli Bites are versatile and can be presented in numerous delightful ways. Here are some ideas:

• Classic Party Platter:
  • Arrange the bites neatly on a large platter or tiered stand.
  • Dust generously with powdered sugar just before serving.
  • Garnish the platter with extra chocolate chips, chopped pistachios, or even a few fresh berries for colour.
• Dessert Buffet Star:
  • Place them as a central feature on a dessert table alongside other mini desserts like macarons, mini cupcakes, or fruit tarts.
  • Provide small tongs or serving spoons for easy grabbing.
• Individual Dessert Plates:
  • For a sit-down dinner, serve 3-4 mini cannoli bites per person on a small dessert plate.
  • Add a small drizzle of chocolate sauce or caramel sauce on the plate for extra flair.
  • A single fresh raspberry or a mint sprig can add an elegant touch.
• Coffee or Tea Pairing:
  • Serve alongside freshly brewed espresso, cappuccino, or a robust black tea. The bitterness of the coffee beautifully balances the sweetness of the cannoli.
• Wine Pairing:
  • Pair with a sweet dessert wine like a Vin Santo, Moscato d’Asti, or a late-harvest Riesling. The wine’s sweetness and acidity complement the creamy filling.
• Holiday Treat:
  • Dip the ends in festive sprinkles (red and green for Christmas, pastels for Easter).
  • Arrange them in the shape of a wreath or tree on a platter for a holiday party.
• Cannoli Bar (Interactive Fun!):
  • Set out bowls of the chilled cannoli filling, empty mini shells, and various toppings (mini chocolate chips, chopped pistachios, sprinkles, candied fruit, chocolate shavings, caramel drizzle).
  • Let guests fill and decorate their own mini cannoli bites. This ensures maximum freshness and is highly engaging for guests.

Key Serving Tip: Always fill the cannoli bites as close to serving time as possible (ideally within 1-2 hours) to maintain the crispness of the shells. Soggy cannoli are the enemy!

Additional Tips

Mastering these Mini Cannoli Bites is easy with these extra pointers:

1. The Ricotta Rules: Don’t skimp on draining the ricotta! This is non-negotiable. Using undrained ricotta will result in a runny filling that makes shells soggy almost instantly. Overnight draining in a cheesecloth-lined sieve in the fridge is the gold standard. Some high-quality brands might require less draining, but always check.
2. Smooth Filling Technique: For an ultra-smooth, luxurious filling reminiscent of the best pastry shops, push the drained ricotta through a fine-mesh sieve before mixing it with the sugar and other ingredients. This breaks down any small curds for a velvety texture.
3. Taste and Adjust: Palates vary. Taste the filling before chilling and before adding the chocolate chips/candied fruit. Adjust sweetness (powdered sugar) or warmth (cinnamon/vanilla) to your liking. Remember the shells add a neutral flavour, so the filling should be flavourful.
4. Shell Game – Choose Wisely: If using store-bought, check the expiration date and ensure they feel crisp. If making your own with wonton wrappers, baking is easier and less messy, but frying gives that authentic bubbly texture. Ensure they are completely cool before filling.
5. Piping Perfection: Using a piping bag (even a disposable one or a Ziploc with the corner cut) makes filling much neater and faster than using a spoon. A star tip adds a pretty finish to the filling poking out the ends. Don’t overfill, which can cause cracking.
6. Chill Out: Chilling the filling isn’t just for flavour melding; it firms up the mixture considerably. This makes it hold its shape better when piped and slows down moisture transfer to the shell once filled. Don’t skip this step!
7. Timing is Everything: Assemble the cannoli bites as close to serving time as possible – ideally within 1-2 hours. The longer they sit filled, the higher the chance the delicate shells will absorb moisture from the filling and lose their crispness. If you must assemble slightly ahead, store them uncovered in a single layer in the refrigerator, but know the texture won’t be quite as perfect as freshly filled.
8. Garnish Gracefully: Apply powdered sugar dusting just before serving, as it tends to absorb moisture and disappear visually if done too early. Similarly, dipping ends in chocolate or nuts should be done right after filling. Presentation matters!

FAQ Section

Here are answers to some frequently asked questions about making Mini Cannoli Bites:

Q1: Can I make the cannoli filling ahead of time?
A: Absolutely! The cannoli filling benefits from chilling and flavour melding. You can prepare the ricotta filling up to 2-3 days in advance. Store it in an airtight container with plastic wrap pressed directly onto the surface to prevent a skin from forming, and keep it refrigerated. Do not add it to the shells until just before serving.

Q2: Can I use low-fat or fat-free ricotta cheese?
A: You can, but it’s generally not recommended for the best flavour and texture. Whole milk ricotta provides the richness and creaminess characteristic of classic cannoli filling. Low-fat or fat-free versions tend to be more watery (even after draining) and can result in a less flavourful, potentially grainier filling. If you must use it, drain it exceptionally well.

Q3: My cannoli shells got soggy quickly. What did I do wrong?
A: This is usually due to two main reasons: 1) The ricotta wasn’t drained well enough, leading to excess moisture in the filling. 2) The cannoli were filled too far in advance of serving. Ensure your ricotta is very thick after draining, and fill the shells only 1-2 hours before you plan to serve them, maximum. Chilling the filling properly also helps.

Q4: Where can I find mini cannoli shells?
A: Look for them in the bakery or international food aisles of well-stocked supermarkets, specialty Italian markets, gourmet food stores, or online retailers specializing in baking supplies or Italian foods. They might be labelled “mini cannoli forms” or “mini cannoli shells.”

Q5: Can I freeze mini cannoli bites?
A: It’s not recommended to freeze the assembled cannoli bites. The shells will become very soggy upon thawing, and the texture of the ricotta filling can become watery or grainy. However, you can freeze empty, baked/fried shells (store in an airtight container for up to a month) and you can sometimes freeze the filling separately (though texture changes are possible upon thawing – thaw slowly in the fridge). Fresh is always best for cannoli.

Q6: What are some variations for the cannoli filling?
A: Get creative! You can add different flavourings like almond extract, Fiori di Sicilia, espresso powder, or a splash of Marsala wine or rum (use sparingly). Swap mini chocolate chips for finely chopped dark chocolate, white chocolate, or butterscotch chips. Add finely chopped nuts (pistachios, almonds, hazelnuts) directly into the filling, or incorporate different candied fruits or dried cranberries. A swirl of Nutella or caramel could also be delicious.

Q7: I don’t have a piping bag. How else can I fill the shells?
A: While a piping bag is neatest, you can use a sturdy zip-top plastic bag. Fill the bag, push the filling towards one bottom corner, twist the top closed, and snip a small piece off the corner. Squeeze gently to fill. Alternatively, use a very small spoon (like a baby spoon or demitasse spoon) and carefully spoon the filling into each end, pushing it towards the middle. This requires more patience and might be a bit messier.

Q8: What’s the difference between ricotta and mascarpone in cannoli filling?
A: Traditional Sicilian cannoli filling is primarily ricotta-based, offering a slightly grainy (unless sieved well) texture and a subtle tanginess that balances the sweetness. Mascarpone is smoother, richer, and higher in fat, tasting more like a cross between heavy cream and cream cheese. Some modern recipes blend ricotta and mascarpone for extra creaminess, or use mascarpone entirely for a very rich, smooth filling, though this deviates from tradition. For this recipe, well-drained whole milk ricotta is key.

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