There’s just something irresistible about cannoli bites, and this recipe takes a classic dessert to the next level with just 4 simple ingredients. These crispy, golden shells are filled with a rich, creamy no-bake ricotta filling that packs all the authentic Italian flavor in a fun, bite-sized form, and are ready to enjoy in no time at all!
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What really gets me is that perfect bite of these mini pastries - light and crunchy on the outside, smooth and creamy inside, with just the right touch of vanilla to make it extra delicious. It’s everything you love about a traditional cannoli, but in a size that disappears way too fast.
Perfect for parties, holidays, or anytime you want a little bite of something special, these are easy to customize. Sprinkle on some mini chocolate chips, crushed pistachios, or a dusting of powdered sugar to make them your own. However you choose to top them, they won’t last long!
If you love fun-sized treats, check out Mom’s Best Chocolate Chip Cookies for a classic favorite, this Chocolate Cake in a Mug when you need something quick and indulgent, or my Brownie Blondies for the ultimate chewy, fudgy dessert.
🧾 Ingredients
- Mini phyllo cups
- Whole milk ricotta cheese
- Powdered sugar
- Vanilla extract
- Chocolate melts (optional)
- Toppings (optional)
See the recipe card below for full list of ingredients and their measurements.
⭐ Ingredient notes
- Mini phyllo cups - Phyllo cups give these bites a light, crispy crunch without the hassle of making dough. If you can’t find them, try using phyllo dough in mini muffin tins or substitute mini tart shells.
- Whole milk ricotta cheese - Whole milk ricotta creates that creamy, rich filling. For a lighter version, use part-skim ricotta, or swap in dairy-free ricotta or cashew cream. For a thicker, richer filling, mascarpone is a great choice.
- Powdered sugar - Powdered sugar adds sweetness and smoothness to the ricotta filling. Granulated sugar won't dissolve as well. For a lower-carb option, try using powdered monk fruit sweetener.
- Vanilla extract - A touch of vanilla brings a classic flavor to these cannoli bites. You can swap it for almond or orange extract for a unique twist, though vanilla is the traditional choice.
🥣 How to make cannoli bites
The first step is to drain the ricotta to create the ricotta impastata that's required for this dessert.
Line a fine mesh sieve with cheesecloth and place the sieve over a bowl. Add the ricotta cheese to the lined sieve and place something heavy on top - I find that a soup can from the pantry works well. The purpose of the can is to keep constant downward pressure on the ricotta, to press out as much liquid as possible. Let the ricotta drain in the refrigerator for at least 8 hours, or optimally overnight.
Once the ricotta has drained, it's time to make the easy-peasy cannoli bites!
Preheat the oven to 350℉. Remove the phyllo cups from their packaging and place in a mini-muffin tin or on a parchment lined baking sheet. Bake on the middle rack of the oven for 10 minutes, then let cool.
In the meantime, to make the cannoli filling, simply whisk together the drained ricotta, powdered sugar, and vanilla extract.
Once the phyllo cups have cooled, simply fill them with the ricotta cream, using either a piping bag and tip for a fancy detail, or just gently spooning it in with a small spoon.
If you prefer to have a chocolate edge to the phyllo cups, you'll need to do one additional step before filling them with the ricotta cream. Melt chocolate melting wafers in a microwave for 30 seconds at a time until smooth.
Carefully dip the edges of the phyllo cup in the melted chocolate, then immediately add any toppings you like before the chocolate sets. Finally, fill with the ricotta cannoli cream, add a sprinkle of any additional toppings, and enjoy your mini cannoli bites!
🍫 Topping Ideas
- Mini chocolate chips or shaved chocolate - A little extra chocolate never hurt anyone, right? It adds a rich, smooth texture and makes the bites even more irresistible.
- Crushed pistachios - These bring a little salty crunch, balancing the sweetness and giving a bit of an elegant touch.
- Powdered sugar -It’s the perfect finishing touch—just a little sprinkle of sweetness to make them look fancy without taking over the flavor.
- Cocoa powder - A touch of cocoa adds some depth to balance out the sweetness in the filling.
- Orange zest - Orange zest gives these bites a zesty kick that pairs perfectly with the rich filling.
- Toasted coconut - Coconut adds crunch and a tropical vibe that just works so well with the creamy center.
- Sprinkles - They’re fun and colorful, and they add a little extra sweetness and crunch to make these bites even more irresistible.
- Crushed Oreos - Because Oreos are always a good idea! The crunchy, chocolatey bits take these cannoli bites to another level.
- Toasted nuts - Toasted nuts bring in a smoky, crunchy vibe that brings in some crunch and a smoky flavor.
- Crushed toffee - Toffee adds that buttery, caramel sweetness that just makes these bites feel extra indulgent.
- Mini M&M's - Colorful and sweet, these little guys give the cannoli bites a pop of color and a burst of extra sweetness.
- Mix-ins and more - Stir your favorite mix-ins (or a spoonful of mascarpone) into the cannoli cream, or drizzle a little melted chocolate into the bottom of the phyllo cups for a fun addition.
- Deep fried version - For a more traditional cannoli shell texture, instead of baking the phyllo shells, heat oil in a deep fryer to 350°F and fry for about 1-2 minutes until golden brown. Drain them on paper towels to remove excess oil before filling.
✨ Cannoli dip variation
Want to make a cannoli cream dip variation instead?! Just double, triple, or even quadruple the cannoli cream part of this recipe, spoon it into a bowl, sprinkle with fun toppings, and use the crispy phyllo shells, graham crackers, Nilla wafers, biscotti, fresh fruit, or even pretzels to scoop up the dip. It's a great idea for a fun holiday party or get-together with friends and family!
🧺 Storage
The cannoli cream can be made ahead of time and stored in a covered container in the fridge for several days. These cannoli bites are best when filled just before serving, so bake the phyllo cups and mix the cream together ahead of time, then just fill them whenever you're ready to serve.
❓ FAQ
Draining the ricotta is key to achieving the right consistency for your cannoli bites. Ricotta naturally holds a lot of moisture, and if it's not drained, the filling could end up too watery, affecting both texture and flavor. By removing the excess liquid, you're left with a thicker, creamier ricotta that makes for a richer and more stable filling.
No problem! In place of cheesecloth, you can use a clean tea towel or even a coffee filter.
Absolutely! Just use gluten-free mini tart shells or gluten-free phyllo dough. The ricotta filling is naturally gluten-free, so no need to modify that.
Love sweet treats? Check out a few more of our recipes now!
- Mom's Best Chocolate Chip Cookies
- 5-Minute Chocolate Mug Cake
- Brownie Blondies
- Copycat Girl Scout Thin Mints
- Easy Chocolate Lava Cake
- Dirt Pudding Cups
- Quick & Easy Nut Brittle
- 5-Ingredient Homemade Sprinkles
📝 Recipe
Cannoli Bites
Ingredients
- 3 15-count boxes mini phyllo cups
- 15 ounces whole milk ricotta cheese
- ½ cup powdered sugar
- ½ teaspoon vanilla extract
- chocolate melting wafers (optional)
- additional toppings (optional)
Instructions
- The first step is to drain the ricotta to create the ricotta impastata that's required for this dessert.
- Line a fine mesh sieve with cheesecloth and place the sieve over a bowl.
- Add the ricotta cheese to the lined sieve and place something heavy on top - I find that a soup can from the pantry works well. The purpose of the can is to keep constant downward pressure on the ricotta, to press out as much liquid as possible.
- Let the ricotta drain in the refrigerator for at least 8 hours, or optimally overnight.
- Once the ricotta has drained, preheat the oven to 350℉.
- Remove the phyllo cups from their packaging and place in a mini-muffin tin or on a parchment lined baking sheet.
- Bake on the middle rack of the oven for 10 minutes, then let cool.
- In the meantime, to make the cannoli filling, simply whisk together the drained ricotta, powdered sugar, and vanilla extract.
- Once the phyllo cups have cooled, simply fill them with the ricotta cream, using either a piping bag and tip for a fancy detail, or just gently spooning it in with a small spoon.
- If you prefer to have a chocolate edge to the phyllo cups, you'll need to do one additional step before filling them with the ricotta cream. Melt chocolate melting wafers in a microwave for 30 seconds at a time until smooth.
- Carefully dip the edges of the phyllo cup in the melted chocolate, then immediately add any toppings you like before the chocolate sets.
- Finally, fill with the ricotta cannoli cream, add a sprinkle of any additional toppings, and enjoy your mini cannoli bites!
Notes
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