Gluten Free Cannoli Bites

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Dietary: Gluten-Free, Kosher, Peanut-Free, Soy-Free, Tree-Nut Free, Vegetarian, Whole Grain

Light, crispy two-bite cups filled with a traditional creamy, spiced ricotta filling are a beautiful addition to holiday dessert tables!

Prep: 15 min
Total Time: 1 h 5 min
Yield: 36-48 cannoli


  • 2 cups Hodgson Mill Gluten-Free Multipurpose Baking Mix
  • 3 Tbsp granulated sugar
  • 1/2 tsp salt
  • 1/4 cup unsalted butter, melted
  • 2 large egg whites
  • 2-3 Tbsp grape juice, or apple juice, or white wine
  • 2-3 tsp white wine vinegar
  • 1/2 tsp vanilla
  • cooking spray, (I used coconut oil, but any vegetable oil will work)
  • 1/4 - 1/2 cup small semi-sweet chocolate chips, for melting (optional)
  • 1/2 - 1/2 cup chopped pistachios, for garnish (optional)
  • 2 cups Ricotta cheese, preferably whole milk
  • 1/4 - 1/3 cup powdered sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp allspice
  • 1 Tbsp fresh lemon zest
  • 1/4 cup heavy cream
  • 1/4 cup small semi-sweet chocolate chips, and/or chopped pistachios, for sprinkling
  • powdered sugar, for dusting


  • Stir together Gluten Free Multi Purpose Baking Mix, sugar, and salt in a large bowl. Pour in melted butter and mix until crumbly. Add egg white and mix again until blended. Pour in juice and vinegar and stir until mixture begins to come together in a ball. (Pinch a piece between your fingers to see if it sticks together.) Add more juice and vinegar a little at a time if your dough needs a little more moisture to stick. Divide dough into two pieces, wrap, and refrigerate at least 30 minutes, up to 2 days. Preheat oven to 400°F during last 15-20 minutes of refrigeration. You may prepare filling (below) during refrigeration.
  • Spray a mini muffin tin generously with cooking spray. Then, roll one dough out on a surface lightly dusted with extra Gluten Free Multi Purpose Baking Mix. Roll very thin; about ⅛-inch thickness. Cut into circles using a 2-2 ½ inch cookie cutter or glass. Transfer each round into prepared muffin tin, pressing evenly into sides and bottom of each muffin cup. Spray tops evenly with more cooking spray. Bake 7-9 minutes, or until lightly golden (I like them crispy.) Remove from oven and transfer to wire cooling rack to cool. When cool, you may wish to dip tops in melted chocolate, and dip into coating (such as pistachios, toasted coconut, sprinkles, etc) and allow the chocolate to set.
  • To prepare filling: In a small bowl, mix together ricotta, spices, lemon zest, and powdered sugar. In another bowl, whip the heavy cream until fluffy, and soft peaks form. Gently fold into ricotta mixture. Cover and refrigerate until cannoli cups are ready. Then, spoon or pipe filling into cups and sprinkle with chocolate chips, chopped pistachios, and powdered sugar as desired. For best results serve within 1-2 hours. Store filling in refrigerator.
  • Notes: Prepared, unfilled cannoli cups will stay crisp in an airtight container at room temperature for at least 3-4 days, and can be made ahead. If you like a sweeter filling, feel free to mix in a few more Tablespoons of powdered sugar.
  • Cannoli cups recipe inspired by Cooking Classy.
  • Filling Recipe slightly adapted from Food Network.