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I whipped up these fun bites because I was craving cannoli flavor without all the fuss for a party. Creamy ricotta meets a flaky pie crust, and honestly, every bite is incredible. I've started making these for almost every get-together since they're a total breeze and always make your dessert spread look fancy.
Super Fast and Yummy
Here's what I love: you get all the classic cannoli flavor in tiny hand-held snacks. Plus they're so fast. You can whip them up in a flash, but folks will think you spent ages. They're perfect for holidays or just to treat yourself. Seriously, they're always a crowd-pleaser.
Stuff to Grab
- Mini Chocolate Chips: Sprinkle these in for a pop of fun.
- Vanilla Extract: Just a splash gives that warm flavor.
- Powdered Sugar: Sweetens things right up.
- Mascarpone Cheese: Makes the filling extra rich and creamy.
- Ricotta Cheese: Go for whole milk to keep it extra smooth.
- Pie Crust: This is your shortcut for that perfect crunchy shell.
Jump Right In
- Assemble
- Spoon the creamy filling into those crispy cups and top with your fav sprinkles or chips.
- Whip the Filling
- Mix all the cheesy, sweet stuff till smooth and fluffy.
- Bake
- Crisp your pie crust circles in the tin and let them cool totally.
- Shape Pie Cups
- Cut the dough, press into muffin cups gently, and they're good to go.
My Best Tips
Using great cheese gives your filling awesome flavor. Take a sec to strain the ricotta so your mix stays nice and thick. Don't be afraid to get creative—throw on some chopped nuts or a cherry if you want. Serve them fresh, so the shells keep their crunch.
Think Ahead
You can totally prep the shells and filling in advance. Just stash them separately and only put 'em together when it's time to serve. The filling keeps well chilled, and the finished ones last 3 or 4 days—though the shells might not stay super crisp.
Put Your Spin On It
Sometimes I toss in cinnamon or a little orange zest for something new. If you're skipping carbs, just eat the filling with a spoon—it's so good. Super busy? Grab some ready-made pastry cups and skip the baking.
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Frequently Asked Questions
- → Why drain the ricotta first?
Removing the extra water prevents soggy filling and gives you smooth, creamy perfection.
- → Can I prep these ahead?
You can prepare the filling and shells the day before, but keep them separate. Fill just before serving for crispy bites.
- → What if I don’t have a piping tool?
No piping bag? Use a sandwich bag with the tip snipped off or just spoon the creamy mix inside.
- → Can these be frozen?
The empty shells freeze fine, but once filled, they need to be eaten fresh since the filling doesn’t thaw well.
- → Why add mascarpone?
It makes the filling even richer and smoother, resembling the authentic taste of cannoli.