Name: Mini Cannoli Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 12 servings
Ingredients: 1 container whole-milk ricotta cheese (15 oz., drained); 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1 teaspoon finely grated orange zest; 1/2 teaspoon vanilla extract; 1 box refrigerated pie crusts, softened as directed on box (2 count ); 3 tablespoons turbinado sugar (raw sugar); 1 teaspoon ground cinnamon; 1/4 cup miniature semisweet chocolate chips; additional powdered sugar

Mini Cannoli Cups offer a delightful way to enjoy the classic Italian pastry without the fuss of traditional rolling and frying. If you’ve ever found yourself dreaming of those crisp, sweet shells filled with luscious, creamy ricotta, then you’re in for a treat. These mini cannoli cups capture all the beloved flavors and textures of their larger counterparts but are wonderfully approachable for home bakers of all skill levels. We all adore cannoli for that irresistible contrast – the shatteringly crisp shell giving way to the smooth, subtly sweet, and often zesty ricotta filling. What makes these mini cannoli cups truly special is their bite-sized perfection, making them ideal for parties, dessert buffets, or simply as an elegant treat to brighten your day. Forget complicated techniques; we’re diving into a recipe that brings this iconic dessert right to your kitchen with surprising ease, ensuring you can share the joy of mini cannoli cups with everyone.

Mini Cannoli Cups

Craving the irresistible crunch of a cannoli shell paired with a creamy, sweet filling, but intimidated by the thought of rolling and frying dough? I’ve got the perfect solution for you! These Mini Cannoli Cups are a delightful shortcut that delivers all the flavor and joy of traditional cannoli without the fuss. Using store-bought pie crusts, we’ll create adorable, edible cups that are baked to golden perfection and then filled with a luscious ricotta mixture. They’re perfect for parties, dessert platters, or just a special treat for yourself. Let’s get baking!

Ingredients:

1 container whole-milk ricotta cheese (15 oz., 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, softened as directed on box (2 count )

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

Instructions:

Preparing the Ricotta Filling

Drain the Ricotta: The first and most crucial step for a perfectly creamy filling is to ensure your ricotta cheese is well-drained. Open your container of whole-milk ricotta and spoon it into a fine-mesh sieve set over a bowl. Allow it to drain for at least 30 minutes, or even up to a couple of hours in the refrigerator. You’ll be surprised how much liquid can come out! This step prevents a watery filling and ensures a rich, luscious texture. Once drained, transfer the ricotta to a medium bowl.

Mix the Filling Ingredients: To the drained ricotta, add the powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract. I find using a whisk or an electric mixer on low speed is best here. Gently whisk or mix until everything is well combined and the mixture is smooth and creamy. Don’t overmix, as we don’t want to incorporate too much air. The zest adds a beautiful bright aroma and flavor that cuts through the sweetness, making it truly irresistible. Taste a small spoonful – you can adjust the sugar or zest slightly to your preference. Once mixed, cover the bowl and refrigerate the filling while you prepare the pie crusts. This allows the flavors to meld beautifully.

Creating the Cannoli Cups

Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a mini muffin tin with non-stick cooking spray or butter. This will help ensure your little cups release easily after baking.

Cut and Shape the Crusts: Unroll your softened refrigerated pie crusts onto a lightly floured surface. Using a round cookie cutter or the rim of a glass that is slightly larger than the openings of your mini muffin tin cups (around 2.5 to 3 inches in diameter is usually perfect), cut out as many circles as you can from each pie crust. You’ll likely get about 12-18 circles per crust, depending on your cutter size. Reroll the scraps gently to cut out more circles until you’ve used up all the dough.

Form the Cups: Carefully press one pie crust circle into each cup of your prepared mini muffin tin. Gently push the dough down to line the bottom and up the sides, forming a little cup shape. Don’t stretch the dough too much, as this can cause it to shrink unevenly during baking. Make sure the dough comes up to the rim of the muffin tin cup. You want these to hold their delicious filling!

Bake the Cups: Place the muffin tin in the preheated oven. Bake for 10-15 minutes, or until the edges are golden brown and slightly puffed. Keep a close eye on them during the last few minutes, as they can brown quickly. We’re looking for a lovely, crisp, golden shell.

Cool and Decorate: Once baked, carefully remove the muffin tin from the oven. Let the cups cool in the tin for about 5 minutes, then gently invert the tin onto a wire rack to allow the cannoli cups to cool completely. This is important – filling them while warm will melt the ricotta. While the cups are cooling, in a small shallow bowl, combine the turbinado sugar and ground cinnamon. This will be our delicious coating. Once the cups are completely cool, gently dip the rim of each cannoli cup into the turbinado sugar mixture. This adds a delightful crunch and a hint of spicy sweetness.

Assembling Your Mini Cannoli Cups

Fill and Garnish: Once your cannoli cups are cool and coated in the cinnamon-sugar mixture, it’s time for the best part – filling them! Spoon the prepared ricotta filling into each of the cooled cannoli cups. You can use a spoon, or for a neater presentation, a piping bag fitted with a large round tip. Fill them generously, but try not to overfill so they can be easily handled.

Add Your Toppings: Now, let’s add those finishing touches! Sprinkle the tops of the filled cannoli cups with your miniature semisweet chocolate chips or finely chopped pistachios. The chocolate chips offer a classic flavor, while the pistachios provide a beautiful green hue and a delightful nutty texture. Finally, for that authentic cannoli look, dust the tops with a little additional powdered sugar just before serving.

And there you have it! Your own delicious batch of Mini Cannoli Cups, ready to be devoured. They are best enjoyed shortly after assembly to maintain the crispness of the shells. Enjoy this delightful, no-fuss take on a beloved Italian classic!

Conclusion:

I hope you’ve enjoyed learning how to create these delightful Mini Cannoli Cups! This recipe truly offers the best of both worlds: the satisfying crunch of traditional cannoli shells, but in an incredibly easy-to-manage, bite-sized format. The creamy, sweet ricotta filling, bursting with citrus and vanilla notes, perfectly complements the crispy pastry. They are an absolute showstopper for any gathering or a special treat to enjoy yourself. Imagin extracte the impressed smiles when you present these miniature masterpieces!

These mini cannoli cups are wonderfully versatile. Serve them as a sweet ending to an Italian feast, as part of a dessert buffet, or even as a sophisticated party favor. For variations, consider adding a pinch of cinnamon to the ricotta filling, or a tablespoon of finely chopped dark chocolate. You could also try drizzling them with a little melted chocolate or dusting them with cocoa powder for an extra touch of elegance. Don’t be intimidated by making cannoli; this simplified recipe makes it accessible for everyone. I truly encourage you to give these mini cannoli cups a try – they’re guaranteed to be a hit!

Frequently Asked Questions:

Can I make the cannoli shells ahead of time?

Yes, you absolutely can! Store the cooled, baked shells in an airtight container at room temperature for up to 2-3 days. It’s best to fill them closer to serving time to maintain their crispness.

What if I don’t have ricotta cheese? Can I use something else for the filling?

While ricotta is traditional and gives the authentic cannoli flavor, you could experiment with mascarpone cheese for a richer, creamier filling, or even a cream cheese-based filling for a more Americanized twist. Just be sure to adjust the sweetness to your liking.

How should I store leftover filled mini cannoli cups?

It’s best to store filled mini cannoli cups in the refrigerator in an airtight container. They are best enjoyed within a day or two, as the filling will soften the shells over time.

Mini Cannoli Cups

Easy and delicious mini cannoli cups made with refrigerated pie crusts for a quick dessert.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
12 servings

Ingredients

1 container whole-milk ricotta cheese (15 oz., drained)
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
1 box refrigerated pie crusts, softened as directed on box (2 count )
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
additional powdered sugar

Instructions

Step 1
Preheat oven to 375°F (190°C). Lightly grease a mini muffin tin.
Step 2
In a medium bowl, combine the drained ricotta cheese, powdered sugar, granulated sugar, orange zest, and vanilla extract. Stir until well combined and smooth.
Step 3
Unroll the refrigerated pie crusts. Using a 3-inch round cookie cutter, cut out 12 circles from the crusts. Press each circle into the cups of the prepared mini muffin tin, forming a shell.
Step 4
Bake for 10-12 minutes, or until golden brown and slightly puffed.
Step 5
While the crusts are baking, in a small bowl, combine the turbinado sugar and ground cinnamon for dusting.
Step 6
Remove the baked crusts from the oven and let them cool slightly in the tin before carefully transferring them to a wire rack to cool completely.
Step 7
Once cooled, fill each cannoli cup with the ricotta mixture. You can use a spoon or a piping bag.
Step 8
Sprinkle the tops with the cinnamon-sugar mixture, miniature chocolate chips, or finely chopped pistachios. Dust with additional powdered sugar before serving, if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Mini Cannoli Cups – Easy Dessert Recipe

Mini Cannoli Cups

Ingredients: