I baked Mini Cannoli Cups for a small family get together, and the moment I placed them on the table, everyone leaned in with a smile. They look elegant and festive, yet they are surprisingly simple to make. The crisp pastry shell and the creamy ricotta filling create a perfect little bite that disappears quickly. These are the types of desserts that make even a casual evening feel a little more special.
If you enjoy tiny sweet bites, you may also like pairing these with something cozy like mini pecan pies for a dessert platter.
Why Make This Recipe
Mini Cannoli Cups come together quickly and use easy everyday ingredients. Store bought pie crusts make the shells fast to prepare, and the ricotta filling mixes together in minutes. They look beautiful on a dessert tray and are ideal for beginners or busy cooks. Their small size makes them perfect for parties, after dinner treats, or family gatherings where everyone wants just a little something sweet.
How to Make Mini Cannoli Cups
This recipe creates crisp pastry cups filled with a creamy, lightly sweetened ricotta mixture. You press small circles of pie crust into a mini muffin pan, bake until golden, and let them cool. While they cool, you prepare the filling. Once everything is chilled, you pipe the cream into the cups and sprinkle chocolate chips or pistachios on top. The process is simple and mostly hands off.
Ingredients
1 container whole milk ricotta cheese, 15 ounces, drained
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, two count, softened as directed
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar for dusting
Directions
Preheat the oven to 425°F.
Lightly flour your work surface and unroll the pie crusts.
Sprinkle each crust with turbinado sugar and cinnamon, then gently roll a rolling pin over the surface to press the topping into the dough.
Use a 2 1/2 inch round cutter to cut pastry circles.
Press each circle into an ungreased mini muffin cup. Re roll remaining dough as needed to make about forty eight circles.
Bake the cups for about ten minutes, or until golden brown.
Allow the cups to cool in the pan for fifteen minutes, then place them on a cooling rack until completely cool.
To make the filling, beat ricotta, powdered sugar, granulated sugar, zest, and vanilla with an electric mixer until smooth and creamy.
Transfer the filling to a large zip top bag and refrigerate until ready to use.
When ready to serve, cut a small corner off the bag and pipe filling into each cooled cup.
Top with mini chocolate chips or pistachios and dust with powdered sugar.
How to Serve Mini Cannoli Cups
Serve these cups chilled or at room temperature. Extra chocolate chips or pistachios add color and texture, and a light dusting of powdered sugar makes them look elegant. They pair beautifully with espresso, coffee, or a warm slice of pumpkin bread or cinnamon swirl mini loaves. For parties, arrange them on a dessert board with fruit and cookies.
How to Store Mini Cannoli Cups
Store leftover filled cups in an airtight container in the refrigerator. They stay best for one to two days after filling. If you want crisp shells for longer, store the baked cups and filling separately. The unfilled cups can remain at room temperature for up to two days, and the filling stays fresh in the fridge for about three days. Assemble just before serving.
Tips to Make Mini Cannoli Cups
Drain the ricotta very well to avoid a watery filling.
Press the sugar into the dough gently so it sticks evenly.
Let the pastry cups cool completely before adding filling.
Use a zip top bag as a piping bag for an easy and neat method.
Bake the cups slightly longer if you prefer extra crunch, but watch closely to prevent burning.
Variations
Swap orange zest for lemon zest for a different citrus touch.
Use crushed pistachios instead of chocolate chips for a classic cannoli flavor.
Mix mini chocolate chips directly into the filling.
Add a splash of flavored liqueur to the filling for an adult version.
Top with caramel drizzle, chopped nuts, or a bit of shaved chocolate.
FAQs
Q: Can I use low fat ricotta
A: Yes, but the filling may be slightly less creamy.
Q: Can I make the shells ahead
A: Yes, bake the shells one or two days ahead and store them in an airtight container. Fill them just before serving.
Q: Can I freeze the filled cups
A: Freezing filled cups is not recommended, the crust softens. You can freeze unfilled shells for up to one month.
Q: How do I keep the crusts from getting soggy
A: Cool the shells fully and fill them right before serving. Store the filling separately until needed.
Conclusion
I hope you enjoy making these Mini Cannoli Cups. They are easy and fun to share. For the original inspiration and a close version of this recipe, see Mini Cannoli Cups – Love Bakes Good Cakes. What would you serve them with?
