Cannoli Bites


Make these Cannoli Bites. Devour these Cannoli Bites. That is all I have to say. Okay not really all I have to say because these are my dream dessert, I have such a soft spot for Italian and French pastries so, really I have plenty to say about these. First of all, the cups for these are made from a cannoli dough (I made it a bit thicker than I would for a cannoli shell that would be wrapped around a flute and fried, simply so it could hold it’s shape a little better). The cups are baked in mini muffin cups, not fried. So, to add a bit of that fried flavor I sprayed them with vegetable oil before baking (so I suppose if you want to be a bit healthier you could leave it off, but I think it’s nearly a must). I’m not a traditional cannoli filling kind of person, I need a cannoli filling with Mascarpone to be completely satisfied with this dessert. There is just so much Mascarpone has to offer that Ricotta doesn’t, so whenever I make cannoli anything I always use a combo of both. Mascarpone is probably the best cheese this world has to offer. Okay along with cheddar, I am American. It’s like cream cheese meets royalty. It’s utterly creamy texture and delicate sweetness is something no other can imitate. I’d call it the cheese of Heaven. Anyways, yes cannoli needs Mascarpone but it is not the most traditional way. Another cannoli must I’d say is some form of chocolate. Whether you dip the shells in chocolate or sprinkle these with mini chocolate chips (or chopped chocolate or even chocolate curls), please don’t leave the chocolate out. And If you really want to make these fancy, dip and coat the shells with pistachios. It makes them not only irresistibly decadent but also pistachio cannolis are such an Italian classic.

Cannoli Bites {Cooking Classy}

If you have sweet Marsala wine on hand you can use that in place of the juice and vinegar (so just omit both of those and replace it with 1/2 cup Marsala wine). Take these to your next party and they may likely become the highlight of the gathering. I don’t care who’s there or what awaits for dinner, I just want cannoli bites =). Enjoy!

Cannoli Bites {Cooking Classy}



cannoli cups

Cannoli Bites {Cooking Classy} cannoli bites19
Cannoli Bites {Cooking Classy}

That first cannoli bite, always mine =).

Cannoli Bites {Cooking Classy}


Cannoli Bites

5 from 1 vote

Yield: 48 bites

Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 2 hours


Cannoli cups:

  • 2 cups all-purpose flour , plus more for dusting work surface
  • 2 1/2 Tbsp granulated sugar
  • 1 tsp cocoa powder
  • 1/2 tsp cinnamon
  • 1 pinch nutmeg (optional)
  • 1/2 tsp salt
  • 1/4 cup butter , melted
  • 1 large egg white
  • 6 - 8 Tbsp apple juice or grape juice*
  • 2 Tbsp white wine vinegar (red wine vinegar or plain white vinegar would be fine)
  • Vegetable oil cooking spray

Cannoli Filling

  • 12 oz whole milk Ricotta cheese , strained
  • 8 oz Mascarpone cheese
  • 1/2 cup powdered sugar**
  • 1/3 cup mini semi-sweet chocolate chips
  • powdered sugar , for dusting (optional)
  • Optional toppings:
  • Melted chocolate , chopped pistachios, sprinkles, toasted sweetened coconut


  1. For the cannoli cups:
  2. Add flour, granulated sugar, cocoa powder, cinnamon, nutmeg and salt to a food processor and pulse until blended. Pour in melted butter and pulse until well combined then add egg white and pulse until blended. In a bowl combine juice and vinegar, with processor running slowly pour in juice mixture and pulse just until mixture begins to come together. Divide dough into two pieces, shape into balls and transfer to a resealable bag. Chill in refrigerator 30 minutes - 1 hour. Preheat oven to 400 degrees during last 10 minutes of refrigeration.
  3. Meanwhile prepare filling. In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).
  4. Roll each chilled dough out on a lightly floured surface (dust top with flour too) into a 14-inch circle, to about an 1/8-inch thickeness. Cut into circles using a 2 1/2-inch round biscuit cutter. Transfer rounds to an ungreased mini muffin tin, pressing evenly into sides and bottom of muffin well. Spray tops evenly with vegetable oil spray (I just poured vegetable oil in to my Misto to spray). Bake in preheated oven 11 - 13 minutes until lightly golden (I liked these best crisp). Remove from oven and transfer to a wire cooling rack to cool completely. Once cool dip tops in chocolate if desired then into coating if using (such as pistachios) and allow chocolate to set.
  5. Remove cannoli filling from refrigerator, transfer to a piping bag fitted with a tip (or you can use a large resealable bag and cut the tip of the end). Pipe filling into cups and sprinkle with chocolate chips and dust with powdered sugar. For best results serve within 2 hours. Store in refrigerator.
  6. *Update - some have mentioned their dough being too thick and not elastic enough to keep a shape when rolling and cutting, so I'v updated it to be 6 - 8 Tbsp of juice rather than just 6 Tbsp.
  7. **You can add 2 Tbsp more if you'd like it a little sweeter.
  8. Recipe Source: Cooking Classy, inspiration from Cooking with Sugar

Cannoli Bites | Cooking Classy


  • Carrie @ Frugal Foodie Mama: These are adorable and look so amazing! :) April 10, 2013 at 11:42am Reply

    • Jaclyn: Thanks Carrie =)! April 10, 2013 at 11:52am Reply

  • Mimi @ Culinary Couture: Oh these just look so adorable! I LOVE cannolis! April 10, 2013 at 12:51pm Reply

    • Patama Quotes: I second that! If I knew how to make cannoli like this, I don’t think my husband will ever leave the house hahaha. Another great post, Jaclyn! :) August 13, 2016 at 12:40pm Reply

  • Kayle (The Cooking Actress): GREAT idea! I’m crazy for cannoli! :D April 10, 2013 at 1:23pm Reply

  • Jessica @ Portuguese Girl Cooks: I am so in love with these! I made cannoli this summer, and they were a bit of a pain to make, so I love that the shells are baked. I agree, mascarpone is a must! Can’t wait to make these. April 10, 2013 at 1:35pm Reply

  • Averie @ Averie Cooks: They look awesome and I love how all the crusts are slightly different. The chocolate-dipped with sprinkles jump off the page at me :) April 10, 2013 at 1:48pm Reply

  • Marilyn: Super cute and super yuuuuummmy! April 10, 2013 at 9:09pm Reply

    • Jaclyn: Thanks Marilyn! I’m so glad you like them :)! April 13, 2013 at 8:56pm Reply

      • happy wheels: Looks so cute and small, easy to eat. The children will love it. Thanks for sharing the recipe. September 1, 2015 at 5:11am Reply

  • Michelle @ Brown Eyed Baker: What an amazing idea, perfect for a party! Love cannoli! April 11, 2013 at 8:01am Reply

    • Jaclyn: Thanks Michelle! Cannoli are the best! April 13, 2013 at 8:56pm Reply

  • alana: Gonna make these cuties asap!!! Thanks babe!:)) April 11, 2013 at 7:01pm Reply

    • Jaclyn: You’re welcome :)! April 13, 2013 at 8:55pm Reply

  • Curry and Comfort: Wow, these are so cute and delicious looking. It’s an amazing dessert and will “wow” everyone at a big party, shower or holiday dessert table! :)

    I really love the dipped ones… I could eat about half a dozen of them myself. :) April 12, 2013 at 4:24am Reply

  • alana: Making these after food shopping. Quick question does ricotta and mascarpone need to be at room temp? Thanks!:))) April 12, 2013 at 7:45am Reply

    • Jaclyn: No, I would recommend using well chilled of both. You’re welcome Alana :)! April 14, 2013 at 3:30pm Reply

  • Rosie @ Blueberry Kitchen: Oh yum, these look amazing! April 12, 2013 at 10:16am Reply

  • Alexandra: I don’t have a food processor. Can I use a kitchen aid? April 12, 2013 at 3:53pm Reply

    • Jaclyn: Yeah that would work fine. April 13, 2013 at 1:06pm Reply

  • alana: Making these right now. What degrees do you set In the oven 350? April 12, 2013 at 4:10pm Reply

  • Ali @ Solano’s Kitchen: These look great! Quick question- what temp did you bake the shells at? Sorry if I missed that somewhere! April 13, 2013 at 4:11am Reply

    • Jaclyn: So sorry! added this! April 13, 2013 at 8:43pm Reply

  • alana: Hey girl what temp do u put them in the oven? April 13, 2013 at 9:46am Reply

    • Jaclyn: Sorry!! Added that right away! April 13, 2013 at 1:05pm Reply

  • Holly @ EatGreatBEGreat: These look wonderful!! So decadent! April 13, 2013 at 3:47pm Reply


    • Jaclyn: I think the filling could be made 2 days ahead just fold mixture again before filling. April 14, 2013 at 5:14pm Reply

  • This Weeks Delish!: […] am going to Venice next week- can’t wait to try my first authentic cannoli! These Cannoli Bites would be a great homage to my […] April 14, 2013 at 3:08am Reply

  • Ashley | Spoonful of Flavor: Everything you post looks so delicious, but the chocolate chip cannoli bites looks amazing. April 17, 2013 at 9:12am Reply

    • Jaclyn: Thanks so much Ashley! :) April 17, 2013 at 9:31pm Reply

  • Dina: what a cute idea! they look yummy. April 17, 2013 at 12:20pm Reply

  • Faith: Oh, my goodness! These look positively amazing. My mouth is watering. April 18, 2013 at 7:18am Reply

  • Shannon@TheDrinkBuzz: OMG, these cannoli bites look out of this world. I can see me just sitting and popping one after an other until all are gone that I make :) April 22, 2013 at 4:44pm Reply

  • Theresa Livingston: Can you make the cannoli cups in advance (possibly a day or two before serving) and store in an cookie tin? Will they stay crispy? April 29, 2013 at 4:08pm Reply

    • Jaclyn: Yes mine stayed fine for 2 days unfilled, they are somewhere between crunchy and crispy. The shells have a different texture then a fried cannoli shell but nearly just as good as the fried version :). Hope you love them Theresa! May 1, 2013 at 6:34pm Reply

  • Anna K: These are absolutely delicious! I just finished making these and even though they’re not as pretty as your’s, it’s hard to resist eating them all in one sitting :) May 12, 2013 at 2:09pm Reply

    • Jaclyn: I know the feeling, it’s hard to resist :). I’m glad you enjoyed these Anna! Thanks for your comment! May 15, 2013 at 1:45pm Reply

  • Mama B @ My Edible Journey: Now that’s an awesome idea. Thanks for sharing. I’m trying to work out what gathering I can make these for. May 15, 2013 at 2:39pm Reply

  • alec: these are great, but the filling came out a bit runny. i whipped with with the mixer rather than by hand and that solved it. May 18, 2013 at 1:10pm Reply

    • Jaclyn: Good to know, also you can strain some of the liquid from the Ricotta if you’d like to in the future. Thanks for your comment Alec! May 18, 2013 at 1:59pm Reply

  • Anna: Do you need to use white wine vinegar or would it be possible to use rice wine vinegar instead (since it’s a little sweeter and milder)? June 2, 2013 at 4:11pm Reply

    • Jaclyn: Rice wine vinegar would be fine in this recipe. Regular white vinegar would work fine too. June 2, 2013 at 9:47pm Reply

  • Chocolate Chip Cannoli Bites: […] a cannoli purist and want to make something similar with a real cannoli cookie base, check out these cannoli bites over at Cooking […] June 14, 2013 at 12:49pm Reply

  • Indian Restaurant in Panama: I just made the “Cannoli Bites” ,and they tasted awesome!! i don’t know whether i made like the one you made.but had an awesome experience making it!! June 19, 2013 at 11:19pm Reply

  • ashrey: howd you get them so perfectly consistent. everytime i rolled mine out it would start to shrink back. therefore hard to mold! June 20, 2013 at 5:46pm Reply

    • Jaclyn: It sounds like you may just want to try using less flour or more liquid next time, that’s what usually happens to things I’m rolling out if I didn’t add enough moisture (or too much flour. Even if you followed the recipe as written you may need slightly different amounts based on various climates and different humidity levels and so forth. It can also make a difference how you measure the flour – be careful not to pack it in at all). Hopefully that helps! June 20, 2013 at 8:08pm Reply

      • Susan: I’m glad someone else asked this and you answered! I had the same problem, so my cups are small and thickly-walled. They still taste good but I have lots of leftover filling. I’ll try more liquid next time. (BTW I have the same problem with my flour tortillas. I live in humid Florida so maybe that’s part of the problem.) July 27, 2013 at 2:10pm Reply

        • Allison: I have had this problem too. The second time I made them I added an additional TBS of apple juice. The dough was still too elastic and my cups were thickly walled. I measure the flour precisely without compacting. I will try again and use slightly less flour and slightly more juice. I must say though, that these cannoli bites are delicious! September 11, 2014 at 4:00pm Reply

  • Karen: Hi Jaclyn. I am a cannoli lover and just love these new versions of a cannoli. so much easier to eat without all the mess. Was wondering if I were to make the shells, could they be frozen for a few wks??? July 8, 2013 at 10:59am Reply

    • Jaclyn: Yes, I think they would be okay to be frozen. Hope you love them Karen! July 8, 2013 at 12:23pm Reply

  • Deb Dodd: you hooked me in with this recipe for cannoli. it is my favorite dessert! July 10, 2013 at 12:02pm Reply

    • Jaclyn: Awesome! I’m so happy you are hooked :). Thanks for your comment Deb!! July 10, 2013 at 9:39pm Reply

  • Jen Lewis: So excited to try this today but last night I did a quick run of the filling and mixed by hand. The more I mixed and more I added sugar the runnier it became. I was thinking more sugar would make it thick like icing .refriged over night and it is still soupy. . Help! July 15, 2013 at 4:48am Reply

    • Jaclyn: Next time I would recommend straining the ricotta and possibly try less sugar- sorry yours was runny! July 19, 2013 at 2:48pm Reply

  • dawn roberts: i tried these:
    the shell was to thick and the filling not hard enough, it was thin and nasty..
    what did i do wrong July 15, 2013 at 12:26pm Reply

    • Jaclyn: I’d recommend adding a little more liquid to the dough then rolling thinner, then for the cannoli filling try straining the ricotta first. Hopefully that helps! July 15, 2013 at 4:00pm Reply

  • A little homesickness sparks some good home cooking » The American Paris in Europe: […] again would be great!  Unfortunately, I am not thoroughly satisfied with the shells for these cannoli bites, but I will continue to experiment.  Filling of sweetened ricotta and mascarpone  is going to […] July 16, 2013 at 10:56am Reply

  • Lisa: Hi – I just made these and I ruined it somehow. I followed the directions but my filling was like liquid. I added more sugar and it did nothing. What did I do wrong? Im a pretty good baker and follow directions well so I don’t know what happened. July 16, 2013 at 11:03am Reply

    • Jaclyn: So sorry about that Lisa! You may have had a fairly wet batch of ricotta so I’ve listed above to strain the ricotta and hopefully that is the solution if you make this again. You can do it overnight with cheesecloth but what I usually do is just strain a lot out with many layers of paper towels several times (although I didn’t strain it when I created and listed this recipe but will try it out next time). July 17, 2013 at 9:45pm Reply

    • Grace: Lisa: I recommend straining the ricotta to the extreme, adding an extra few tablespoons of powdered sugar, and, if you really need it, adding in sifted cornstarch. Also, mix with beaters rather than a spatula. This worked perfectly for me! January 1, 2014 at 6:31am Reply

  • Natasha: Do you recommend using white grape juice or could you try with red grape? Which type or juice/marsala wine did you use in your attempt? July 23, 2013 at 3:57am Reply

    • Jaclyn: Hi Natasha – I just used apple juice because it’s what I had on hand, but I would probably use white grape (if grape juice is the route you go) just for color. July 23, 2013 at 8:33pm Reply

  • Lee Ann Halvorson: My husband loves cannoli, so I was excited to try this recipe. Even though both the shells and filling tasted great, I some how made my shells too thick and over cooked and the filling runny. I saw some of the other posts so I hope I can fix my mistakes and make them awesome. I did want to find out, can you freeze the dough? also how long does the filling keep? Excited to try again, great recipe- idea! July 31, 2013 at 6:26am Reply

    • Jaclyn: I imagine you could freeze the dough – I haven’t tried it yet but it seems like it should be fine. As far as the filling goes, it should keep for about 2 or 3 days. August 3, 2013 at 9:07am Reply

  • Nikki: Where would I find Mascarpone cheese?? September 5, 2013 at 5:50pm Reply

    • Jaclyn: Usually it’s in the specialty cheese section of the grocery store, near the deli. September 9, 2013 at 5:48pm Reply

  • Mackenzie Miller: Hi!
    These look so yummy and I really want to make them! The problem is I don’t have a food processor (or even a blender). I was wondering if you know an alternative method to this?

    Thanks! September 7, 2013 at 11:20am Reply

    • Jaclyn: You could just do it by hand with a fork in a mixing bowl. I hope you love them Mackenzie! September 7, 2013 at 7:56pm Reply

  • David: Just found you via Pinterest and these look amazing. Thanks so much (and thank you for taking the time to answer all the questions above – much appreciated.
    David September 19, 2013 at 8:20pm Reply

    • Jaclyn: You’re welcome David :), thanks for taking the time to leave a comment – also appreciated! September 29, 2013 at 12:45pm Reply

  • Marlene: My daughter asked me to help her make cannoli for her office party for Thanksgiving. I told her I’d make the shells and the filling with her (she lives over an hour away). Well I think she is gonna flip when she sees these! This is so much better than frying the shells! They look delicious and the mascarpone will be great in the filling. I always add some orange rind and vanilla bean to the filling when I make it. This is a tradition in our family. I think we’ve just found a new one here. Thanks so much for posting this!!! September 23, 2013 at 7:12am Reply

    • Jaclyn: You’re welcome Marlene! I hope you and your daughter love them. I can’t believe I still haven’t tried adding orange zest to my filling yet, I’m going to have to try it out soon though. September 23, 2013 at 2:51pm Reply

  • Dee: Thought I finally found the solution to not having to fry cannoli shells and such a good idea too. My shells looked pretty good, but are tough and too thick. I will try making the shells with Pasta Friolla another Italian pastry type dough, that is more tender and might work better. Your shells in the pictures look just like fried cannoli shells with all the bubbles, you must have rolled the dough very thin. Thanks for your creativity!
    Dee November 17, 2013 at 11:41am Reply

  • N: I absolutely love cannolis! One of my favorite Italian desserts but even one of my favorite sweets in general. This looks much less time consuming than traditional cannoli and I will probably be making these for a Christmas treat! November 18, 2013 at 4:18am Reply

  • sue: I still do not see anywhere posted what temp to cook these shells at..please add to your original recipe..I cant wait to try these December 2, 2013 at 4:40am Reply

    • Jaclyn: It’s listed at the top :). December 15, 2013 at 10:40am Reply

  • Kelly: Can these be made a head of time and sealed in a bag. Will they stay fresh. December 2, 2013 at 8:18pm Reply

    • Jaclyn: If you keep the filling and shells separate (filling in the fridge, I’d probably store the shells in there even) then you could store them for a few days. December 2, 2013 at 8:24pm Reply

  • Christina: I’m going to make these for a work Holiday party this weekend!

    Just an FYI, when I was searching for this recipe again I came across a website selling and shipping Cannoli Bites, but they were using your picture!!! Here’s the link: in case you want to ask them to remove it. They’re also using your Cannoli Dip picture here:

    Not sure if you even mind, but they haven’t given you credit at all. I would be peeved haha.

    Anyway, thanks so much for the recipe!! Can’t wait to scarf these down this weekend :) December 6, 2013 at 8:51am Reply

    • Jaclyn: Thanks so much for letting me know! I’ve asked them to remove my photos. I hope you love these Christina! December 7, 2013 at 10:24pm Reply

      • Christina: They are amazing! My dough kind of shrunk in the oven, but they still tasted great! (And I totally forgot to take them to the holiday party, so now they’re tempting me in the fridge — must. save. for. Monday. ahhhhh! December 8, 2013 at 2:08pm Reply

  • Helen: I am going to a cookie exchange. Can these be frozen? December 13, 2013 at 12:59am Reply

    • Jaclyn: I wouldn’t recommend it. I think the shells would go kind of stale and I don’t think the filling would freeze very well. December 15, 2013 at 10:52am Reply

  • Emily: I made these and the shells came out very spongy and soft… i probably messed up the measurements. any ideas on how to salvage them or how to make a different dessert with them? the cream is great by the way! December 22, 2013 at 11:40am Reply

    • Jaclyn: I would think they probably just weren’t rolled thin enough (or like you said a measurement may have been off). You could try baking them a little longer though and that should help. Happy Holidays! December 22, 2013 at 5:59pm Reply

  • Amber: I was hoping to use this filling as a cake filling…. would you think it would suit? December 23, 2013 at 11:36am Reply

    • Jaclyn: If you omitted the cream and drained the ricotta I think it should. December 26, 2013 at 10:32pm Reply

  • Laura: Hi Jaclyn, m’y filling came out delicious but the shells stuck to the muffin cups. Can you help me? December 26, 2013 at 4:45pm Reply

    • Jaclyn: If you didn’t use non-stick muffin tins you may want to lightly grease them next time, just not a lot because the shells sides might sink. Sorry yours stuck though! December 26, 2013 at 10:15pm Reply

  • niknik: Hi! Can I use another kind of juice or liquid instead of apple or grape juice? I really don’t like the taste of either juice! January 1, 2014 at 8:36pm Reply

    • Jaclyn: Probably, as long as it’s sweet and doesn’t have a bold color. I’d probably try pineapple if you don’t like the others. January 2, 2014 at 10:44pm Reply

  • Gina: Honestly i made this recipe following the exact steps two different times and both times it came out horrible. The filling is okay but not amazing and the crust is gross. It doesn’t even taste like a cannoli! BIG DISAPPOINTMENT! DO NOT MAKE!! January 10, 2014 at 5:47pm Reply

    • Jaclyn: Sorry to hear that Gina, but something must have gone wrong because we all loved these. January 22, 2014 at 9:17pm Reply

  • Audrey: Does “Spray tops evenly with vegetable oil spray” mean? that I spray edges the uncooked cups? Does this prevent them from burning? Can’t wait to try these! January 21, 2014 at 8:08pm Reply

    • Jaclyn: You spray the uncooked cups to kind of mimic the fried flavor of traditional cannoli shells. Sorry it’s kind of a strange step :). You spray the center and edges. January 22, 2014 at 9:09pm Reply

  • mini cannoli bites | Solano's Kitchen: […] *1/2 cup Marsala wine can be substituted for the apple juice and vinegar. Directions To make the filling, combine all ingredients and stir together until thoroughly combined.  Chill in the refrigerator until ready to use, at least 30 minutes and up to 2 days. To make the cannoli cups, combine the flour, sugar, cocoa powder, cinnamon and salt in the bowl of a food processor.  Pulse briefly until combined.  Add the butter, then pulse to combine; repeat with the egg white.  In a liquid measuring cup, stir together the juice and vinegar.  With the food processor running, slowly pour the liquid down the feed tube, continuing to mix only until the dough forms a ball.  If the dough won’t come together quickly, add more flour a tablespoon or 2 at a time until a ball forms.  Wrap the dough in plastic wrap and refrigerate for 1 hour. Preheat the oven to 400°F.  Once thoroughly chilled, split the dough into 2 even pieces, keeping the ball you are not working with refrigerated.  On a lightly floured surface, roll the dough out to 1/8″ thickness.  Using a 2 1/2-inch round cookie cutter, cut rounds of dough, re-rolling as needed.  Transfer the dough rounds to a mini muffin pan, pressing down gently to mold the rounds to the cups.  Bake for 10-12 minutes, or until lightly browned and slightly bubbled up.  Allow to cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.  Repeat with the remaining dough. To assemble, use a large star tip to pipe the cannoli filling into the shells.  Top with miniature chocolate chips and powdered sugar as desired. Yield: 48 cannoli bites Source:  adapted from Cooking Classy […] February 5, 2014 at 6:20am Reply

  • Connie Zappia: Can you substitute mascarpone cheese with something else? I’m having a hard time finding this in our grocery stores. Also could you possibly use phyllo dough shells for a substitute? February 27, 2014 at 9:11am Reply

    • Jaclyn: If you cant find mascarpone I would probably add cream cheese in it’s place and a little more sugar. And yes phyllo shells would work great too. March 9, 2014 at 8:18pm Reply

  • Lindsey: My filling is all running. Any tips or suggestions to fix that? or maybe what would have gone wrong? TIA March 11, 2014 at 7:01am Reply

    • Jaclyn: I’d recommend squeezing some of the liquid out of the ricotta with paper towels and that should help a lot. March 23, 2014 at 4:35pm Reply

  • Cynthia: Made these today and they came out fantastic. My family just loved and devoured them. Used the Marsala wine and sprayed them with vegetable oil and other than maybe rolling out the dough a smidgen thinner, the cups were almost like the fried cannolis. Thanks for the great recipe…perfect for parties. March 15, 2014 at 3:40pm Reply

  • Chelsea: Your recommendation is to serve within 2 hours of making. would they turn out ok if served the next day if kept in the refridgerator May 6, 2014 at 4:59pm Reply

    • Jaclyn: As long as you don’t fill them until the next day they should be fine, if you store them filled they’ll likely start to get soaking up the moisture from the filling and get a little soggy. May 6, 2014 at 6:14pm Reply

      • Sam: Was thinking about pouring melted chocolate inside the cup and fridging it before filling to create a coating so the filling doesn’t touch the shell and make it soggy if storing leftovers for a few days. Would this work? May 31, 2014 at 10:57am Reply

        • Jaclyn: I think it might work, it does soften the chocolate chips a little though after a day so it may soften the chocolate slightly. June 22, 2014 at 10:20pm Reply

  • Rebecca: I made these twice but found the filling too plain so after researching a bunch of different options I opted to put a little cinnamon and a little orange extract as most “traditional” recipes said that you add candied orange peel. The extract worked great could not keep people out of them thanks for the awesome recipe and ideas. :-) June 5, 2014 at 10:16pm Reply

  • Teresa: Cannoli alla Siciliani are probably my favorite dessert. I grew up in NY making cannoli with my grandparents who were from Sicily. It was a special treat because making the shells was such a pain in the neck. Good cannoli are hard to find in California , so when we went to Italy last fall I had cannoli in every bakery I could. Still paying the price for that…

    These are about the easiest, tastiest cannoli that I have ever made on my own. Yes, they aren’t the exact cannoli experience that some may expect, but they are close enough for me and the fact that the shells aren’t fried and you don’t have to wrap them around a tube and stuff them is all the better!

    I made these for bunko and they were a hit. Thankfully I kept a few shells in reserve so I can enjoy a couple now while I type.

    I followed the recipe exactly as written and used Sweet Marsala wine because that’s what my grandparents did. It helps with the flavor of the shells. I did add a smidge of vanilla to the cheeses because when I tasted it I felt it needed a little something and didn’t have any oranges for zest or extract (will try that next time!).

    Using Mascarpone was a brilliant idea as it really lightens up the ricotta. Purists will say all ricotta, but US ricotta is so different than in Italy, plus they also use a special Ricotta-impastata for cannoli there that I don’t think you can find here, so this approximates that.

    It is very important to drain the ricotta overnight so the filling isn’t runny. That should be added to the recipe body.

    What I will do differently next time is to add a bit more cinnamon to the dough and roll it out a bit thinner. Maybe use 3 inch cutter so the shells come up to the tops in my mini cupcake pan.

    Thank you, thank you, thank you for this recipe! June 13, 2014 at 1:44pm Reply

    • Jaclyn: Thank you, thank you for this comment! Coming from someone with your background and expertise makes this one of the best stamps of approval I could ever ask for! Thanks so much Teresa! June 19, 2014 at 11:34pm Reply

    • Christine: When adding the Sweet Marsala wine what liquid ingredient did you omit if any? August 3, 2014 at 6:35am Reply

      • Jaclyn: The vinegar and the juice. I just added the vinegar for flavor since I didn’t have any flavor from wine and juice for sweetness. August 28, 2014 at 8:50pm Reply

  • Deb: I just used this recipe for the cannoli filling and it is delish! Great substance to it. I added some almond extract but otherwise, very easy. I made it easier by using wonton wrappers for the ”vehicle” as I didn’t want to mess around as much for this crust recipe. They baked up fast & sprinkled powder sugar, drizzled homemade chocolate & sprinkled ground pistachios & mini choc chips over the tops. Nice! June 28, 2014 at 1:35pm Reply

  • Cannoli Bites – Will Bake for Books: […] a bit longer, you’ll get a nice crunch. Here’s the recipe! Cannoli BitesAdapted from Cooking ClassyMakes 40-48 […] September 20, 2014 at 10:45am Reply

  • Roxanne: Hello. Thanks for the recipe. I am wondering if the dough can be used in making traditional cannoli (rolled and fried)? September 30, 2014 at 6:21am Reply

    • Jaclyn: I probably wouldn’t recommend this dough for frying, the consistency is probably a little heavier than a traditional dough (and I made it that way so it would hold a shape). September 30, 2014 at 6:49pm Reply

  • Oct 8 & 9- Rome | Spirit of Europe- Reminiscing a journey through food: […] do was eat something deep fried. So in the end I decided to make my own version, inspired by this post where the dough is rolled out into circles and baked in a muffin tray. I did however make the […] October 9, 2014 at 1:41am Reply

  • Deb: I adapted the cannoli shells recipe for gluten free & dairy free. I substituted “Cup 4 Cup ®” gluten free flour blend, for the all purpose flour and “Earth Balance Buttery Sticks ®” for the butter. I followed the recipe measurements with the ingredient substitutions with excellent results. I’m glad that I can bring a dessert for those with gluten sensitives. Thank you for your delicious recipes. I plan on making these as posted too! Yum yum! November 2, 2014 at 12:58pm Reply

    • Jaclyn: I’m glad you were able to make them gluten free and dairy free with good results, thanks for letting me know! November 2, 2014 at 8:55pm Reply

  • Julianna: Hi! I just had a quick question? I haven’t made these yet, but they look so tasty! But I don’t own a mini muffin tin, do you think I could press them into mini muffin liners? Would they hold?
    Thanks so much! November 13, 2014 at 10:14pm Reply

    • Jaclyn: I doubt they’d hold without the pan, sorry! December 12, 2014 at 4:59pm Reply

  • Fallon: how many does this recipe make?
    do you suggest making this day of or day before? how early might I be able to make these if I kept the filling and cups separate?? December 15, 2014 at 7:03pm Reply

    • Jaclyn: Sorry there were so many, I forgot to count! I thought they were best the day of but I’m super picky about baked things being fresh :). You could make them the day before and just keep them separate. December 17, 2014 at 12:35am Reply

  • Sheila Weiss: these taste great, but the shells weren’t crunchy! I made them the day before our party, and filled them about an hour before everyone arrived. I guess they’re just not good for making ahead, even just a few hours. December 20, 2014 at 12:00pm Reply

  • Ana: Just made these and so happy I did. Jaclyn your recipe is amazing and one I am defiantly bookmarking! They are wonderful and so cute. Definitely looking forward to making some more of your recipes! January 5, 2015 at 2:28pm Reply

    • Jaclyn: I’m so glad you liked them Ana, thanks for leaving a comment! January 5, 2015 at 6:16pm Reply

  • Michele: Made these today for a dinner party, and everyone was raving about them. Drained the ricotta overnight (we do this whenever we make ravioli too), and the filling was a perfect consistency. Made some with pistachio, some with mini chocolate chips, and my favorite were with mini toffee bits. They looked beautiful and tasted amazing… The perfect bite-size treats with after dinner coffee. And I did not have to deal with the mess or the smell of deep frying the shells! Thanks for a great idea and good instructions! January 12, 2015 at 12:05am Reply

  • Michaela: Can I use coconut oil as a sub for butter? February 13, 2015 at 11:12am Reply

    • Jaclyn: I haven’t tried so I’m not sure how well the shells would hold up for rolling and cutting? February 23, 2015 at 6:33pm Reply

  • Vanessa: Jaclyn: could I substitute whipped heavy cream (with sugar and other flavorings added, of course) for the ricotta, and make a combination filling of mascarpone and heavy cream? I am not at all a ricotta fan so am looking for other alternatives. Thanks for your thoughts in advance! February 18, 2015 at 11:39am Reply

    • Jaclyn: I think that would be fine if you don’t like ricotta you could maybe add in some cream cheese for a little more flavor. March 7, 2015 at 8:33pm Reply

  • Mary: I made the bite tonight, but they got all puffy and thick walled. Definitely, not able to put lots of filling. I rolled the dPugh pretty thin too. Any suggestions? February 25, 2015 at 9:32pm Reply

    • Jaclyn: I’d maybe add a little more liquid to the dough so you can roll it even thinner. Hope that helps! March 29, 2015 at 12:17am Reply

  • wendy: How many canolu cups does one batch make? Just trying to figure out if I should double the recipe or not. March 23, 2015 at 7:03am Reply

    • Jaclyn: It makes about 48. March 23, 2015 at 7:57pm Reply

  • Sherri: Could you use this filling for a pie? I would love a good recipe for Cannoli pie….any suggestions? April 3, 2015 at 4:02pm Reply

    • Jaclyn: I wouldn’t recommend it because it’s not quite stable enough to hold a shape as a pie slice, but that is definitely something I’d like to share in the near future! I love cannoli in every form! April 4, 2015 at 2:59pm Reply

  • Carol: My daughter made these for Easter and I have to tell you that the cups were too hard instead of light and flaky. Next time we’re leaving out the egg white. April 6, 2015 at 12:15pm Reply

  • marion: I made these today and had a really hard time getting the shells out of the pan. I did not grease the pan per recipe but they stuck really badly. April 12, 2015 at 2:30pm Reply

    • Jaclyn: Sorry your batter must have been more wet than mine was, if you did make them again you’d probably be okay to lightly grease the pans, I just didn’t want my shells to sink into the pan which is why I didn’t. Sorry that happened though! April 12, 2015 at 4:43pm Reply

  • Fallon: I love this recipe iv used it for all kinds of events. work. birthdays. Christmas. etc!
    I have adapted it in some ways
    1- I don’t use a food processor. instead I use a pastry blender
    2- I use less flour 1 1/2 cups
    3- more apple juice 8-9 Tbls
    4-I turn my cupcake tin upside down and use the backside.
    hope this helps someone! enjoy :) April 20, 2015 at 9:03am Reply

  • Nicole: I made these for a shower today (I was lazy and used pre-made phyllo tarts, instead of making my own dough). But the ratio for the filling made, hands down, the best cannoli filling I’ve ever had in my life. The chocolate rim with a variety of toppings also made for a beautiful presentation. Thanks so much for the recipe and idea! May 9, 2015 at 7:24pm Reply

  • Nicole: Are there any changes for high altitude baking? June 9, 2015 at 6:11pm Reply

    • Jaclyn: I don’t think any adjustments will be necessary for high altitude with these. I hope you love them! July 21, 2015 at 10:57pm Reply

  • happy wheels: nice! thank so much! June 18, 2015 at 4:20am Reply

  • Linda: I would love to make these but I don’t have mini muffin pans. Do you think it would work to make them as tiny drop cookies and try to work quick to form them into bowls? I really want to try them they look so cute. June 20, 2015 at 4:09pm Reply

    • Jaclyn: I probably wouldn’t recommend anything but the muffin pans because they help them hold their shape. I would say thin disks would work maybe and you could use them as chips to dip into the filling. June 22, 2015 at 10:10pm Reply

  • Morgan: How would you tweak the recipe to make this in regular size muffin tins? Haven’t invested in mini muffin tins yet… June 22, 2015 at 5:26pm Reply

    • Jaclyn: I don’t know if I’d use the regular size muffin cups for these because the shell may not hold up in them and they’d be too big. June 22, 2015 at 9:56pm Reply

  • Jess: Not sure what I did wrong, but my cups did not turn out :/ too hard. boo, pastry is difficult October 10, 2015 at 8:25pm Reply

  • Terry Bernstein: Yum, I made the filling and placed the cream in Athens mini phyllo cups! So easy and delicious.
    Terry January 5, 2016 at 7:32pm Reply

  • Laura: Hello, I was wondering if I would be able to leave the pastry for the cannoli cups in the fridge over night and make them the next day, would that be okay? January 13, 2016 at 10:43am Reply

    • Jaclyn: I imagine that would be fine, you may just need to let it rest at room temp a bit the next day before rolling. January 13, 2016 at 9:44pm Reply

  • Grammie Lo: Thank you for posting this information. Now I can enjoy one of my favorite taste sensations again. Much easier method. I’m going to try forming them over the back of the pan cups.
    Thanks, from 60+ gal. February 22, 2016 at 10:21am Reply

  • head soccer: really attractive. I wish I could be like you. I will try this weekend. make sure my kids will love. Thanks for sharing May 5, 2016 at 10:01pm Reply

  • Gloria: These look so yummy. Making them for my daughter. What kind of chocolate did you use to coat? Thanks for sharing! May 22, 2016 at 3:50pm Reply

  • tiny planes: so good June 17, 2016 at 3:52am Reply

  • wimbledon live: Thanks Jaclyn for this great post. I appreciate your hardwork. July 1, 2016 at 9:29pm Reply

  • Alvy: Hey there!

    Thank you for the recipe – I struggled abit with the rolling of the dough (surely it wasn’t meant to be this elastic – I even put 2x the amount of apple juice)

    But in the end, it worked out alright. With sore arms from hours of rolling I have accomplished it!

    Please check out this picture I posted on my instagram and like/follow – it’s my end product from the recipe (:

    Thank you again for the recipe, they were amazing tasting (Ps. If possible could you please advice on the elasticity of my dough?)

    Kindest Regards,
    Alvy August 3, 2016 at 9:47am Reply

  • Nick: Can you use cream cheese instead of marscapone August 9, 2016 at 6:47pm Reply

  • Janet: I am interested in making these ahead of time for a wedding cookie table. Has anyone tried freezing them? Thanks! August 16, 2016 at 10:00am Reply

  • Lori: Hi, I was just wondering that if I made and assembled these one day ahead and stored in the fridge overnight, would they be okay the next day, or would the shells end up soft? I always like to get the brunt of the work done ahead of time, and this would be a real time saver… Thanks!! October 3, 2016 at 11:40am Reply

  • Marta: I have to start by saying that I am Italian. Born and raised in Italy for 26 years. I moved to the US and my Italian recipes don’t always work with the ingredients I can find here (the flour, for example, gives very different results), so I find myself looking for Italian recipes on American websites, hoping they would give better results! Well, I made these today, encouraged by the positive comments. I followed the recipe as written and I am SO disappointed! The shells are hard as a rock… they are supposed to be flaky, crumble when you bite them and melt in your mouth! The filling doesn’t taste like anything really… I even added some vanilla extract but it’s still nowhere close to being decent. It is not the author’s fault, it’s just VERY hard to cook/bake Italian outside of Italy! March 5, 2017 at 12:57pm Reply

  • Carolyn: Never made them ever like to tho is it hard to make. August 5, 2017 at 2:21pm Reply

  • Leah: Made these yesterday and they turned out fantastic! I realizes, after I started, that I didn’t have the vinegar or juice, so I had to improvise. I used Riesling and apple cider vinegar and they worked beautifully. December 17, 2017 at 11:50pm Reply

    • Jaclyn: Thanks for the positive feedback Leah! December 18, 2017 at 4:14pm Reply

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