Name: Cannoli Bites Recipe
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: Italian
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

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Introduction

Cannoli Bites are a delightful twist on the classic Italian dessert, offering all the creamy, sweet flavors in a perfectly bite-sized phyllo shell. These easy-to-make treats are great for parties or a special homemade snack.

Small tartlets are placed on a white marbled surface, each with a crispy golden-brown shell. Inside, there is one main layer of light cream, piped in soft peaks with a smooth texture. Some tartlets are topped with small dark chocolate chips scattered evenly on the cream, while others have small green pistachio pieces sprinkled on top. The whole scene is dusted lightly with white powdered sugar, giving a slight snowy effect. A few loose chocolate chips and pistachio bits are scattered around the tartlets. Photo taken with an iphone --ar 4:5 --v 7

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. Arrange the frozen phyllo tart shells on a baking sheet. In a small bowl, mix together the granulated sugar and ground cinnamon.
Step 2: Brush each tart shell 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 allow them to cool completely.

Step 4: While the shells cool, combine the drained ricotta, confectioners’ sugar, orange zest, and vanilla extract in a medium bowl. Whisk until smooth and well blended.
Step 5: Transfer the ricotta mixture to a zip-top plastic bag, seal it, and refrigerate until ready to fill the shells.
Step 6: Remove the tart shells from the baking sheet and arrange them on a serving platter.

Step 7: Snip off a small corner of the plastic bag and pipe the ricotta filling into each shell.
Step 8: Sprinkle each filled bite with mini chocolate chips or chopped pistachios, then dust lightly with additional confectioners’ sugar before serving.

Tips & Variations

For extra flavor, fold in a tablespoon of mini chocolate chips or chopped candied fruit directly into the ricotta filling.

Use mascarpone cheese in place of ricotta for a richer, creamier filling.
Try adding a splash of liqueur such as amaretto or Grand Marnier to the filling for an adult twist.
Serve immediately after filling to keep the tart shells crisp; if made ahead, fill just before serving.

Storage

Store any leftover filling in an airtight container or the sealed plastic bag in the refrigerator for up to 2 days. Filled tart shells are best enjoyed fresh to maintain crispness. If necessary, refrigerate filled bites for up to 4 hours and bring to room temperature before serving for best texture.

How to Serve

This image shows small tartlets placed on a white marbled surface, each with a crispy golden-brown shell that looks flaky and textured with edges curled up slightly. Inside the shell, there is a smooth, creamy off-white filling piped in soft swirls. Some tartlets are topped with small dark chocolate chips scattered on the creamy filling, while others have pieces of chopped green pistachios. A light dusting of white powdered sugar floats over and around the tartlets, adding a delicate snowy effect. A few loose chocolate chips are on the surface near the tartlets. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the filling ahead of time?

Yes, the ricotta filling can be made up to 2 days in advance and kept refrigerated in a sealed plastic bag or airtight container until you’re ready to fill the tart shells.

What can I use if I don’t have phyllo tart shells?

If phyllo tart shells aren’t available, mini tart shells or even small waffle cones can work as a substitute for the crunchy base of these cannoli bites.