Cannoli Pie Bites Recipes

CANNOLI PIE BITES

Cannoli Pie Bites image

Make and share this Cannoli Pie Bites recipe from Food.com.

Provided by Food.com

Categories Pie

Time 1h

Yield 18-20 pie bites

Number Of Ingredients 11

Ingredients

8 ounces whole milk ricotta cheese
8 ounces mascarpone cheese
1 teaspoon vanilla extract
1/2 cup confectioners' sugar
all-purpose flour, for dusting work surface
1 (15 ounce) package frozen rolled double-crust pie dough, one roll thawed
nonstick cooking spray
1 1/2 cups semisweet mini chocolate chips, divided
2 teaspoons vegetable oil
1/2 cup pistachios, chopped fine
1/2 cup rainbow nonpareil candy sprinkles

Steps:

Equipment:.
Mini muffin tin.
Rolling pin.
Cooling rack and baking sheet.
Pastry bag and large star tip.
Directions:.
Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.

CANNOLI BITES

CANNOLI BITES image

Make and share this CANNOLI BITES recipe from Food.com.

Provided by avalontwilightdesig

Categories Dessert

Time 20m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup ricotta cheese
1/4 teaspoon vanilla extract
4 tablespoons powdered sugar
1 tablespoon heavy cream
1/8 teaspoon cinnamon
1 teaspoon orange zest
2 tablespoons mini chocolate chips
30 miniature phyllo cups

Steps:

n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.

Nutrition Facts : Calories 59.5, Fat 3.7, SaturatedFat 2.3, Cholesterol 12.2, Sodium 18, Carbohydrate 4.5, Fiber 0.1, Sugar 3.7, Protein 2.4

CANNOLI CRUMB PIE

Cannoli Crumb Pie image

When my husband's cousin, Nino, was visiting us from Chioggia, Italy, he made us this delicious pie called "Torta Sbriciolata Ricotta e Chioccolato", which translates to crumbly cake with ricotta and chocolate. Now, that's a mouthful ... so I call my version "Cannoli Crumb Pie". It's so quick and easy to make. My family loves it!

Provided by Kim's Cooking Now

Categories World Cuisine Recipes European Italian

Time 45m

Yield 8

Number Of Ingredients 11

Ingredients

cooking spray
2 cups all-purpose flour
½ cup white sugar
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
1 packet vanillina (such as Paneangeli®)
⅛ teaspoon salt
½ cup unsalted butter, melted
1 large egg, beaten
1 (15 ounce) container whole-milk ricotta cheese
½ cup white sugar
½ cup mini semisweet chocolate chips

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

Nutrition Facts : Calories 465.7 calories, Carbohydrate 57.3 g, Cholesterol 80.9 mg, Fat 22.6 g, Fiber 1.5 g, Protein 10.6 g, SaturatedFat 13.9 g, Sodium 93.1 mg, Sugar 31.2 g

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