Mini Cannoli Cups are the perfect bite-sized Italian-inspired dessert that combines crispy cinnamon-sugar pastry shells with a rich, creamy ricotta filling. These easy Mini Cannoli Cups deliver all the flavors of traditional cannoli in a fun, party-friendly format that’s simple to prepare and impossible to resist.
Why You’ll Love This Recipe
- Easy shortcut recipe using refrigerated pie crusts
- Crispy, flaky pastry cups with classic cannoli flavor
- Perfect for holidays, parties, and special occasions
- Make-ahead filling saves time
- Elegant presentation with minimal effort
- Family-friendly dessert everyone enjoys
Ingredients
Filling
- 1 container whole-milk ricotta cheese (15 oz.), drained
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
Cannoli Cups
- 1 box refrigerated pie crusts, softened as directed on package (2 count)
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
Garnish
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 425°F (220°C).
- Lightly flour a work surface and unroll both pie crusts.
- Sprinkle the pie crusts evenly with turbinado sugar and cinnamon.
- Gently roll over the dough with a rolling pin to press the sugar and cinnamon into the crust.
- Using a 2½-inch round cookie or biscuit cutter, cut circles from the dough.
- Press each circle into ungreased mini muffin tin cups.
- Re-roll scraps as needed until approximately 48 pastry circles are formed.
- Bake for 10 minutes or until golden brown.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the Mini Cannoli Cups filling by beating ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla until smooth and creamy.
- Transfer filling to a large zip-top bag and refrigerate until ready to serve.
- Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Garnish with mini chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar and serve immediately.
Tips & Tricks
- Drain ricotta thoroughly for the thickest filling.
- Chill the filling for at least 30 minutes before piping.
- Fill the pastry cups just before serving to maintain crispness.
- Try orange zest for a classic Italian bakery flavor.
- Use finely chopped pistachios for added texture and color.
- A piping bag creates a neater presentation than a spoon.
Details
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 mini cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Difficulty: Easy
- Dietary Notes: Vegetarian
Notes
- Substitute lemon zest for a brighter citrus flavor.
- Add a pinch of cinnamon to the filling for extra warmth.
- Serve on dessert platters for parties and celebrations.
- Pair with coffee, espresso, or hot chocolate.
Nutrition
Approximate per serving (1 cup):
- Calories: 55
- Protein: 2g
- Carbohydrates: 6g
- Fat: 3g
FAQ
Can I make Mini Cannoli Cups ahead of time?
Yes. Prepare the shells and filling separately up to two days ahead and assemble before serving.
Why should ricotta be drained?
Draining removes excess moisture and prevents runny filling.
Can I freeze the pastry cups?
Yes. Freeze unfilled cups for up to 2 months in an airtight container.
What can I use instead of pistachios?
Mini chocolate chips, shaved chocolate, or crushed almonds work well.
Can I use homemade pie dough?
Absolutely. Homemade pastry creates an even richer flavor.
Storage
Refrigerator
Store filled cups for up to 1 day. The shells may soften over time.
Freezer
Freeze unfilled pastry cups for up to 2 months.
Reheating
No reheating required. Serve chilled or at room temperature.
Similar Recipes
Mini Cannoli Cups Recipe
Mini Cannoli Cups feature crispy cinnamon-sugar pastry shells.Filled with sweet ricotta cream and topped with chocolate chips.An easy Italian-inspired dessert perfect for parties and holidays.
Ingredients
Filling
- 1 container whole-milk ricotta cheese 15 oz., drained
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
Cannoli Cups
- 1 box refrigerated pie crusts softened as directed on package (2 count)
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
Garnish
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 425°F (220°C).
- Lightly flour a work surface and unroll both pie crusts.
- Sprinkle the pie crusts evenly with turbinado sugar and cinnamon.
- Gently roll over the dough with a rolling pin to press the sugar and cinnamon into the crust.
- Using a 2½-inch round cookie or biscuit cutter, cut circles from the dough.
- Press each circle into ungreased mini muffin tin cups.
- Re-roll scraps as needed until approximately 48 pastry circles are formed.
- Bake for 10 minutes or until golden brown.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the Mini Cannoli Cups filling by beating ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla until smooth and creamy.
- Transfer filling to a large zip-top bag and refrigerate until ready to serve.
- Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Garnish with mini chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Substitute lemon zest for a brighter citrus flavor.
- Add a pinch of cinnamon to the filling for extra warmth.
- Serve on dessert platters for parties and celebrations.
- Pair with coffee, espresso, or hot chocolate.
Conclusion
These Mini Cannoli Cups are a simple yet impressive dessert that captures the beloved flavors of traditional cannoli in a convenient bite-sized form. With crispy cinnamon-sugar pastry shells and a creamy ricotta filling, they’re perfect for entertaining, holidays, and everyday sweet cravings.