Mini Cannoli Bites – Creamy Centers & Crisp Shells.

Traditional cannoli are a labor of love, often requiring specialized metal tubes and a deep fryer. These Mini Cannoli Bites give you all the iconic flavors of Sicily—the tangy-sweet ricotta, the hint of citrus, and the shatter-crisp shell—in a fraction of the time.

By using a clever “cup” method instead of a tube, we maximize the crunch-to-cream ratio. This recipe is the ultimate party hack: it looks like it came from an Italian pastry shop, but it’s sturdy enough to be eaten in two clean bites.

The “Anti-Soggy” Blueprint

The biggest enemy of a cannoli is moisture. To keep these bites “crisp,” we focus on two professional techniques: The Ricotta Dry-Down and The Protective Coating.

Component	Key Ingredient	Purpose
The Shell	Wonton Wrappers or Phyllo	Provides the signature “snap” without deep frying.
The Cream	Drained Ricotta & Mascarpone	Creates a thick, stable filling that won’t run.
The Brightness	Orange Zest	Cuts through the heavy dairy with essential citrus oils.
The Crunch	Mini Chocolate Chips	Adds texture and that classic “Stracciatella” look.
The Barrier	Melted Chocolate	Brushing the inside of the shell prevents the cream from softening the crust.

Ingredients

12–24 Wonton wrappers (or pre-baked mini phyllo cups)¹
15 oz Whole milk ricotta cheese (drained for at least 4 hours)
1/2 cup Mascarpone cheese (cold)
1/2 cup Powdered sugar²
1/2 tsp Vanilla extract³
1/2 tsp Orange zest, finely grated
1/4 cup Mini semi-sweet chocolate chips⁴
1/4 cup Pistachios, finely chopped (for garnish)
2 tbsp Melted butter (if using wonton wrappers)

Step-by-Step Instructions

1. The Ricotta “Drain”

Place the ricotta in a fine-mesh sieve lined with cheesecloth or a heavy-duty paper towel. Place a weight on top and let it sit in the fridge for 4–12 hours.

Why? Store-bought ricotta is very watery. If you don’t drain it, your “bites” will turn into a puddle within 20 minutes.

2. The “Snap” Cups

Preheat your oven to 375°F (190°C).

Lightly grease a mini-muffin tin.
Brush wonton wrappers with melted butter and press them into the muffin cups.
Bake for 6–8 minutes until golden and crisp. Let them cool completely.
Pro Tip: Dip the rim of the cooled cups in melted chocolate and then into crushed pistachios for a decorative, professional look.

3. The Velvet Filling

In a medium bowl, whisk the drained ricotta and mascarpone together until smooth.

Sift in the powdered sugar (to avoid lumps).
Fold in the vanilla, orange zest, and mini chocolate chips.
Do not overmix, or the mascarpone will break and become grainy.

4. The Last-Minute Pipe

Transfer the mixture to a piping bag (or a Ziploc bag with the corner snipped off).

Pipe the filling into the cups only when you are ready to serve. * Dust the tops with a final flurry of powdered sugar.

Flavor and Texture Notes

These bites are explosively crunchy. Because the wonton wrappers are baked until they are nearly translucent, they provide a delicate “shatter” that mimics a fried cannoli shell.

The filling is the star—it’s not overly sweet, leaning instead into the creamy, slightly tangy profile of the ricotta and mascarpone. The orange zest provides a floral backnote that makes the chocolate chips taste even richer.

Tips and Variations

The Chocolate Shield: If you need to fill them an hour ahead of time, brush the inside of the shells with a thin layer of melted chocolate. Once the chocolate hardens, it acts as a waterproof seal against the cream.
Holiday Spice: Add a pinch of cinnamon or ground cloves to the filling for a warm, wintry flavor profile.
The “Cannoli Nachos” Hack: If you don’t want to make cups, bake the wonton wrappers flat (cut into triangles), sprinkle with cinnamon sugar, and serve the cannoli cream as a dip in the center.
Nutty Finish: Roll the edges in toasted hazelnuts or maraschino cherry bits for extra color.

FAQ

Can I use fat-free ricotta?

I highly discourage it. Fat-free ricotta has more water and a “chalky” texture that doesn’t emulsify well with the mascarpone. For the best mouthfeel, stick to whole milk.

How do I store leftovers?

Store the shells and the filling separately. The filling will stay fresh in an airtight container in the fridge for 3 days. Once the shells are filled, they should be eaten within 1–2 hours.

I don’t have a piping bag. What can I use?

A simple plastic freezer bag works perfectly. Fill the bag, squeeze the air out, and snip off a small corner. It actually gives you more control than some professional piping tips!

Conclusion

Mini Cannoli Bites are the perfect solution for those who want high-end Italian flavor without the high-end effort. They are light, sophisticated, and guaranteed to disappear within minutes of being put on the table.

Would you like me to suggest a recipe for a “Sparkling Blood Orange Mocktail” to pair with these bites, or perhaps help you find a recipe for “Homemade Pizzelle” to use as a different style of shell?