These Cannoli Bites are delightful mini desserts featuring crispy phyllo tart shells filled with a smooth, sweet ricotta mixture, accented with orange zest and vanilla.
Author:Olivia
Prep Time:15 minutes
Cook Time:8 minutes
Total Time:23 minutes
Yield:24 servings 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
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
Preheat your oven to 425°F (220°C). Arrange the frozen phyllo tart shells evenly on a baking sheet. In a small bowl, mix the granulated sugar and ground cinnamon thoroughly. Brush each tart shell with the melted unsalted butter, then sprinkle the cinnamon sugar mixture on top of each shell.
Place the baking sheet in the oven and bake the tart shells until they turn a golden brown color, about 8 minutes. Remove them from the oven and let them cool completely.
While the shells are baking and cooling, combine the drained whole-milk ricotta, confectioners’ sugar, finely grated orange zest, and pure vanilla extract in a medium bowl. Whisk until smooth and creamy. Transfer to a zip-top plastic bag and refrigerate.
Remove the cooled shells from the baking sheet and place them on a serving platter. Snip off a small corner of the plastic bag and carefully pipe the ricotta mixture into each phyllo tart shell.
Garnish the filled cannoli bites with mini chocolate chips or chopped pistachios. Dust lightly with additional confectioners’ sugar before serving.
The ricotta filling can be prepared up to 2 days in advance. Store it refrigerated until you are ready to fill the tart shells.
Notes
These bites are perfect for parties or casual gatherings.
Feel free to customize the toppings based on your preference.