Cannoli Bites

Cannoli bites are a no-bake Italian dessert made with creamy ricotta filling and crispy phyllo shells. They’re quick to assemble and perfect for parties, holidays, or when you need an impressive dessert without the work. Unlike traditional cannoli that require frying and shaping dough, this version uses store-bought phyllo cups that you simply fill and serve.

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I’ve had my share of authentic cannoli on trips to Italy, and these mini versions capture what I love most about them with the same creamy ricotta filling and crisp shell, ready in about 15 minutes with no special equipment or pastry skills needed.

The secret to getting that authentic bakery taste starts with draining your ricotta. A touch of orange zest brightens the filling and gives it that Italian bakery flavor. Top them with chopped pistachios and a dusting of powdered sugar for a dessert that looks like you spent hours in the kitchen.

If you love these cannoli bites, try these Irish cream chocolate truffles or chocolate profiteroles for more easy bite-sized desserts.

Key Ingredients and Substitutions

With just a handful of ingredients, you can make tasty cannoli bites in under 15 minutes.

The complete ingredient list and measurements are listed in the printable recipe below.

• Ricotta Cheese: The foundation of any cannoli filling. You want whole milk ricotta for the best texture and flavor. Drain it well before using, since wet ricotta makes a watery filling that won’t hold up. If you prefer a richer filling, you can substitute half the ricotta for mascarpone.
• Phyllo Shells: These pre-baked mini shells are found in the freezer section near puff pastry. They’re already crispy and ready to fill, which means no frying or baking required. You can make cups using phyllo pastry sheets and a mini muffin pan.
• Powdered Sugar: We use powdered sugar instead of granulated sugar because it dissolves into the ricotta filling, creating a smooth texture without graininess. 
• Pistachios: These are a traditional topping for cannoli. Buy them already shelled and chop them yourself for the freshest flavor. 
• Mini Chocolate Chips: We use mini chocolate chips because they stay suspended in the filling better than regular-sized chips. Standard chocolate chips work fine, but you might want to chop them a bit smaller so every bite gets some chocolate. 
• Orange Zest: This is what gives the filling that authentic Italian bakery flavor. Fresh zest adds brightness that balances the rich ricotta. You can substitute lemon zest if you prefer, or leave it out for a more neutral flavor.

How to Make Cannoli Bites

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: If your ricotta is very wet, place it in a fine-mesh strainer or cheesecloth over a bowl and let it drain in the refrigerator for 1-2 hours (or overnight for best results).

1. Make the Filling: In a medium bowl, combine the drained ricotta, powdered sugar, and orange zest. Mix until smooth and well combined. Your filling should be thick enough to hold its shape when piped.

2. Add the Chocolate: Gently fold in the mini chocolate chips. 

3. Fill the Shells: Spoon or pipe the filling into the phyllo shells. A piping bag or a zip-top bag with the corner cut off works great. Fill each shell generously, but don’t overfill. You want the filling to mound slightly above the shell.

4. Add Toppings: Top each filled shell with chopped pistachios. Press them in gently so they stick to the filling. Just before serving, lightly dust with powdered sugar. These are best served immediately or within a few hours to keep the phyllo shells crisp.

Make-Ahead and Storage

Make-Ahead: You can prepare the ricotta filling up to 2 days in advance and store it in an airtight container in the refrigerator. Wait to fill the shells until you’re ready to serve, since assembled bites will get soggy if they sit too long. For parties, set up your ingredients so you can fill the shells about an hour before guests arrive.

How to Store: Store leftover filled cannoli bites in an airtight container in the refrigerator for up to 24 hours. The shells will soften over time, but they’ll still taste good.

Recipe Tips and Notes

• Wash your orange before zesting. Scrub the orange under warm water to remove any wax or residue before zesting. You’re eating the peel, so make sure it’s clean.
• Drain the ricotta well. Wet ricotta makes a thin, runny filling. Take the time to drain it properly. Even 1-2 hours makes a difference, but overnight is best.
• Don’t fill too early. Phyllo shells get soggy fast. Fill them no more than an hour before serving for the best texture.
• Keep the chocolate mini. Mini chips stay suspended in the filling better than regular chips. If you only have standard chips, chop them into smaller pieces.
• Dust sugar at the end. Powdered sugar dissolves into the filling if you add it too early. Wait until just before serving for that pretty white dusting.

Frequently Asked Questions