Cannoli Bites with Mascarpone and Pistachio Filling
Cannoli bites with mascarpone and pistachio filling are an elegant no-bake dessert inspired by the flavors of traditional Sicilian cannoli.
Instead of making full-sized fried pastry tubes, crisp mini cannoli shells or pastry cups are filled with a rich mascarpone and pistachio cream, finished with roasted pistachios, and accented with dark chocolate.
Ingredients
- 18-24 mini cannoli shells or crisp pastry cups
- 250 g mascarpone, cold
- 50 g pistachio paste preferably unsweetened
- 60–80 g icing (powdered) sugar
- 100 g dark chocolate, finely chopped
- 50 g finely chopped roasted pistachios
- ½ tsp vanilla extract
- Small pinch fine sea salt
- ½ tsp finely grated orange zest optional
- 30 g mini chocolate chips optional
Instructions
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Prepare the Chocolate Shells
Melt the dark chocolate gently using a microwave in 20-second intervals or over a bowl of barely simmering water.
Brush a very thin coating of chocolate inside each mini shell or pastry cup.
Place them onto a tray and refrigerate for about 10 minutes until the chocolate hardens.
The chocolate barrier helps prevent the shells from softening after filling.
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Prepare the Filling
Place the cold mascarpone into a mixing bowl.
Using a spatula or a mixer on its lowest speed, stir just until smooth.
Add:
Pistachio paste
Icing sugar
Vanilla extract
Pinch of salt
Mix only until fully combined.
If using mini chocolate chips or finely chopped chocolate, gently fold them into the filling.
Taste the mixture before adding extra sugar. The pistachio flavor should remain the star.
If desired, stir in the orange zest for extra freshness.
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Chill the Filling
Cover the bowl and refrigerate the filling for 20–30 minutes.
This firms the mascarpone, making it easier to pipe neatly.
If the filling seems too soft after chilling, gently fold in 1–2 tablespoons of finely ground pistachios.
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Fill the Cannoli Bites
Transfer the chilled filling into a piping bag fitted with a round or star tip.
Pipe the filling into each shell shortly before serving.
Dip the exposed ends into chopped pistachios.
Finish with one or more of the following:
Finely grated dark chocolate
Thin chocolate drizzle
Small piece of candied orange
Extra chopped pistachios
Serve immediately or refrigerate until serving.
Recipe Video
Recipe Notes
- Always use cold mascarpone for the firmest filling.
- Mix gently to prevent mascarpone from becoming loose.
- Choose unsweetened pistachio paste whenever possible for the best nut flavor.
- Keep the chocolate coating thin so the shells remain crisp without becoming difficult to bite.
- Chill the filling before piping for cleaner presentation.
- Fill the shells 30–60 minutes before serving for the ideal texture.
- If the filling feels overly rich, add a little orange zest or fold in a spoonful of well-drained ricotta.
- A tiny pinch of salt noticeably enhances the pistachio flavor.