These Mini Cannoli Cups are the ultimate bite-sized Italian treat that brings all the flavor of a traditional cannoli without the hassle of frying shells. They are incredibly easy to make and guaranteed to be the star of your next party or holiday gathering.
Table of Contents
Why You Will Love This Recipe
You will love these Mini Cannoli Cups because they offer a massive wow factor with minimal effort. While traditional cannoli can be intimidating to make from scratch, this version uses a clever shortcut with pie crusts to create a crispy, cinnamon-sugar shell that perfectly complements the creamy ricotta filling. They are perfectly portioned for entertaining, making them a mess-free dessert option for summer get-togethers or winter holidays.
Ingredients
- 1 container (15 oz) whole-milk ricotta cheese, drained with cheesecloth
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
- 1 box refrigerated pie crusts (2 count), softened as directed on the box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Step-by-Step Instructions
- Preheat your oven to 425°F.
- Lightly flour a clean work surface and unroll the softened pie crusts. Sprinkle both crusts evenly with the turbinado sugar and ground cinnamon.
- Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon firmly into the dough.
- Using a 2.5-inch round cookie or biscuit cutter, cut out pastry rounds. You may need to gently re-roll the scraps to get a total of 48 circles.
- Gently press each pastry round into the cups of an ungreased mini muffin pan.
- Bake the crusts for 10 minutes, or until they are golden brown. Allow the cannoli cups to cool in the pans for about 15 minutes before moving them to a wire rack to cool completely.
- While the shells are cooling, prepare the filling. In a large mixing bowl, beat the drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract with an electric mixer on medium speed until creamy.
- Transfer the filling into a 1-gallon zip-top resealable bag. Seal the bag and refrigerate until you are ready to serve.
- Just before serving, snip one corner off the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle the cups with mini chocolate chips or chopped pistachios and finish with a light dust of powdered sugar. Serve immediately.
Expert Tips / Pro Tips
The most important step for a perfect cannoli filling is to strain the ricotta. Place the cheese in a fine-mesh sieve or cheesecloth-lined colander over a bowl and let it drain in the refrigerator for several hours or even overnight. This ensures your filling is thick and creamy rather than watery. Additionally, always wait to fill the shells until right before you plan to serve them; this keeps the pastry crisp and prevents it from becoming soggy.
For an extra decadent touch, you can melt semisweet chocolate and dip the edges of the baked and cooled pastry cups into it. Let the chocolate harden before adding the filling. If you prefer a different flavor profile, you can substitute the vanilla extract with almond extract for a nutty aroma. While orange zest is traditional, lemon zest provides a brighter, more acidic note that cuts through the richness of the whole-milk ricotta beautifully.
Serving Suggestions
These Mini Cannoli Cups look beautiful arranged on a large white platter or a tiered dessert stand. They pair wonderfully with other Italian desserts like Ricotta Cookies or as part of a dessert spread featuring chocolate chip cookie cups. Because they are bite-sized, they are the perfect “finger food” dessert for weddings, bridal showers, or casual backyard BBQs.
Store the un-filled pastry cups in an airtight container at room temperature for up to 2 days. The ricotta filling should be kept in the refrigerator in its piping bag or an airtight container for up to 3 days. We do not recommend freezing the filled cups as the texture of the ricotta will change and the shells will lose their crunch. If you have leftover filling, it makes a delicious dip for graham crackers or fruit!
Nutrition Information
| Nutrient | Amount Per Serving (1 cup) |
|---|---|
| Calories | 71 kcal |
| Carbohydrates | 8g |
| Protein | 2g |
| Fat | 4g |
| Saturated Fat | 2g |
| Cholesterol | 5mg |
| Sodium | 42mg |
| Sugar | 3g |
Note: Nutrition information is an approximation.
Mini Cannoli Cups
Ingredients
Equipment
Method
- Preheat your oven to 425°F.
- Lightly flour a clean work surface and unroll the softened pie crusts. Sprinkle both crusts evenly with the turbinado sugar and ground cinnamon.1 box refrigerated pie crusts, 3 tablespoons turbinado sugar, 1 teaspoon ground cinnamon
- Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon firmly into the dough.
- Using a 2.5-inch round cookie or biscuit cutter, cut out pastry rounds. You may need to gently re-roll the scraps to get a total of 48 circles.
- Gently press each pastry round into the cups of an ungreased mini muffin pan.
- Bake the crusts for 10 minutes, or until they are golden brown. Allow the cannoli cups to cool in the pans for about 15 minutes before moving them to a wire rack to cool completely.
- While the shells are cooling, prepare the filling. In a large mixing bowl, beat the drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract with an electric mixer on medium speed until creamy.1 container (15 oz) whole-milk ricotta cheese, 1/2 cup powdered sugar, 2 tablespoons granulated sugar, 1 teaspoon orange or lemon zest, 1/2 teaspoon vanilla extract
- Transfer the filling into a 1-gallon zip-top resealable bag. Seal the bag and refrigerate until you are ready to serve.
- Just before serving, snip one corner off the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle the cups with mini chocolate chips or chopped pistachios and finish with a light dust of powdered sugar. Serve immediately.1/4 cup miniature semisweet chocolate chips, Additional powdered sugar
Notes
FAQ
How many Cannoli Cups does this recipe make?
This recipe is designed to yield approximately 48 mini cannoli cups, depending on how many times you re-roll the pie crust scraps.
How long does it take to make Mini Cannoli Cups?
The active prep time is about 15 minutes, with a 10-minute bake time. Total time, including cooling, is approximately 45 minutes.
How should I store leftover pastry cups or fillings?
Keep the pastry cups in a sealed container at room temperature to maintain crispness. The filling must be refrigerated at all times.
Can you use almond extract instead of vanilla extract?
Yes! Almond extract is a popular substitution that adds a lovely, traditional Italian flavor profile to the ricotta cream.
What other toppings work well on Cannoli Bites?
Beyond chocolate chips and pistachios, you can try finely crushed candy canes for the holidays, dried cranberries, or even a drizzle of caramel sauce.