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Mini Cannoli Bites (6 Ingredient Recipe)

Enjoy the classic flavors of cannoli in a convenient, bite-sized form with this incredibly simple 6-ingredient recipe. Crispy baked wonton shells hold a creamy, sweet ricotta filling dotted with mini chocolate chips.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 24 pieces
Course: Dessert, Snack
Cuisine: American, Italian
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

For the Shells
  • 24 Wonton Wrappers standard square size
  • 1 tbsp Vegetable Oil or cooking spray, for brushing/spraying tin
For the Ricotta Filling
  • 15 oz Whole Milk Ricotta Cheese well-drained, if watery
  • 1/2 cup Powdered Sugar plus more for dusting
  • 1 tsp Vanilla Extract
  • 1/4 cup Mini Chocolate Chips plus more for garnish, if desired
  • 1/4 tsp Ground Cinnamon optional, but adds authentic flavor

Equipment

  • Mini Muffin Tin (24-cup)
  • Large Mixing Bowl
  • Whisk (or electric mixer)
  • 2.5-inch round cookie cutter
  • Pastry Bag or Large Ziploc Bag with corner snipped

Method
 

Prepare the Shells
  1. Preheat your oven to 375°F (190°C). Lightly grease or spray a 24-cup mini muffin tin with vegetable oil or cooking spray.
  2. Using a 2.5-inch round cookie cutter, cut out circles from each wonton wrapper. You should get one circle per wrapper. Place each wonton circle into the prepared mini muffin tin, gently pressing it down to form a cup shape.
  3. Bake for 8-12 minutes, or until the wonton shells are golden brown and crisp. Keep a close eye on them as they can brown quickly. Carefully remove the shells from the muffin tin and let them cool completely on a wire rack.
Make the Ricotta Filling
  1. While the shells cool, prepare the filling. In a large mixing bowl, combine the well-drained whole milk ricotta cheese, 1/2 cup powdered sugar, vanilla extract, and ground cinnamon (if using).
  2. Using a whisk or electric mixer, beat the ingredients until smooth and creamy, with no lumps. Gently fold in the mini chocolate chips.
Assemble the Cannoli Bites
  1. Spoon the ricotta filling into a pastry bag fitted with a round tip, or into a large Ziploc bag with one corner snipped off.
  2. Pipe the filling into each cooled wonton shell, mounding it slightly. If desired, sprinkle with additional mini chocolate chips or a light dusting of powdered sugar just before serving.

Notes

For best results, fill the cannoli bites just before serving to keep the wonton shells crisp. If making ahead, store the shells in an airtight container at room temperature and the filling separately in the refrigerator for up to 2 days. For a lemon-ricotta variation, add 1 tablespoon of fresh lemon zest to the filling.