Description
Delightful miniature cannoli bites with crispy wonton shells and a creamy ricotta filling, perfect for easy sharing or a quick sweet treat. This recipe offers classic Italian flavors in a convenient, homemade form.
Ingredients
- 24–30 sheets wonton wrappers (about 1 package)
- 450 g whole milk ricotta cheese, well-drained
- 100 g powdered sugar (0.75 cup), sifted, plus more for dusting
- 5 ml alcohol-free vanilla extract (1 teaspoon)
- 60 g mini chocolate chips (0.5 cup) (or finely chopped pistachios if you prefer a nutty crunch)
- 1 teaspoon orange zest (optional)
- 0.25 teaspoon cinnamon (optional)
- A few drops almond extract (optional)
Instructions
- Prepare Wonton Shells: Preheat your oven to 175°C (350°F). Lightly grease a mini muffin tin. Cut 7.5 cm (3-inch) circles from wonton wrappers. Lightly brush one side of each circle with water, then gently press it into the muffin tin cavity, shaping it into a cup. Alternatively, wrap around greased mini cannoli forms. Bake for 8-10 minutes until golden brown and crisp to the touch.
- Make Ricotta Filling: While the shells cool, grab a medium bowl. Whisk together the well-drained ricotta cheese, sifted powdered sugar, and alcohol-free vanilla extract until the mixture is smooth and creamy. Gently fold in the mini chocolate chips until just combined.
- Assemble Cannoli Bites: Once the cannoli shells are completely cool, transfer the creamy ricotta filling to a piping bag fitted with a star or round tip. Pipe the filling into each crisp shell until full. Arrange your finished cannoli bites neatly on a platter.
Notes
Bake shells a little longer if not crispy enough, watching closely to prevent burning. If the filling is too thin, refrigerate it for at least 30 minutes to firm up before piping. For a lower-carb option, use almond flour tortillas (cut and baked flat) for shells and powdered erythritol as a sugar substitute. For a vegan version, use dairy-free cream cheese instead of ricotta and ensure plant-based wonton wrappers are used. Store assembled cannoli bites in the refrigerator for up to 2 days; shells can be made ahead and stored airtight.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 bites
- Calories: 240 calories
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 20 mg
Keywords: cannoli bites, easy dessert, ricotta, wonton, Italian, sweet treat, party food, chocolate chips