🎉 Introduction
Mini Cannoli Cups are a fun, elegant twist on the classic cannoli—no frying required. Crispy pie-crust shells cradle a lightly sweetened ricotta filling flavored with citrus zest, vanilla, and cinnamon, then finished with chocolate chips or pistachios. They’re perfectly portioned, easy to make, and ideal for parties, holidays, or anytime you want a bakery-style dessert at home.
These cups deliver the signature cannoli experience—crunchy shell + creamy filling—with a fraction of the effort.
🧰 Equipment Needed
- Muffin tin (12-cup)
- Rolling pin
- Round cookie cutter or glass (about 3½ inches)
- Mixing bowls
- Hand mixer or whisk
- Spoon or piping bag
- Measuring cups and spoons
- Cooling rack
🛒 Ingredients
For the shells:
- 1 box refrigerated pie crusts
- 3 tablespoons turbinado sugar (for sprinkling)
For the filling:
- 1 container whole-milk ricotta cheese (15 oz), well-drained
- ½ cup powdered sugar (plus extra for dusting)
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
- 1 teaspoon orange or lemon zest
- 1 teaspoon ground cinnamon
Toppings (choose one or mix):
- ¼ cup mini chocolate chips
- ¼ cup finely chopped pistachios
These ingredients create crisp shells and a silky, lightly sweet filling with classic cannoli flavor.
👩🍳 Directions
Step 1:
Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
Step 2:
Unroll the pie crusts on a lightly floured surface. Use a round cutter or glass to cut circles.
Step 3:
Press each dough circle gently into the muffin tin to form cup shapes.
Step 4:
Sprinkle the dough cups lightly with turbinado sugar.
Step 5:
Bake for 10–12 minutes, or until golden brown and crisp.
Step 6:
Remove from the oven and let cool completely in the pan, then transfer to a cooling rack.
Step 7:
In a mixing bowl, combine the drained ricotta, powdered sugar, granulated sugar, vanilla extract, citrus zest, and cinnamon.
Step 8:
Beat until smooth and creamy.
Step 9:
Fold in mini chocolate chips or pistachios.
Step 10:
Spoon or pipe the ricotta filling into the cooled cannoli cups.
Step 11:
Dust lightly with powdered sugar just before serving.
🍽️ Servings & Timing
- Servings: 12 mini cups
- Prep Time: 20 minutes
- Bake Time: 12 minutes
- Total Time: About 35 minutes (plus cooling)
Perfect for parties, holiday trays, and bite-sized desserts.
🧊 Storage & Reheating
Storage:
- Store shells and filling separately in airtight containers in the refrigerator for up to 2 days
Assembly tip:
- Fill cups just before serving to keep shells crisp
No reheating required.
🥄 Variations
- Chocolate lovers: Use chocolate chips and drizzle extra chocolate on top
- Nutty finish: Roll edges in pistachios
- Extra citrus: Add more zest for brightness
- Creamier filling: Whip ricotta slightly longer
- Holiday twist: Add a pinch of nutmeg
Each variation keeps the dessert light, elegant, and customizable.
❓ 10 FAQs
- Do these taste like real cannoli?
Yes—crispy shell and creamy ricotta filling. - Why drain ricotta?
To prevent a watery filling. - Can I make them ahead?
Prep components ahead; assemble before serving. - Are they very sweet?
Lightly sweet and well balanced. - Can I skip the cinnamon?
Yes, it’s optional. - What citrus works best?
Orange or lemon both work beautifully. - Can kids enjoy these?
Absolutely—no strong flavors. - Do the shells get soggy?
Only if filled too early. - Can I double the recipe?
Yes, it scales easily. - Are these freezer-friendly?
The shells freeze well; filling is best fresh.
🏁 Conclusion
Mini Cannoli Cups are a simple, show-stopping dessert that brings classic Italian-inspired flavor to your table without the fuss. Crispy, creamy, and perfectly portioned, they’re guaranteed to impress—whether for a celebration or a sweet everyday treat.
Mini Cannoli Cups – Crispy, Creamy and Bite-Sized Italian-Inspired Treats
Ingredients
✨ Kitchen Essentials You’ll Love
Quick picks I trust for better results, faster prep, and easier cleanup.
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🍳View ↗
Lodge Seasoned Cast Iron Skillet
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Instant Pot Duo Plus 9-in-1 Electric
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CHEFMAN Digital Air Fryer XL 10L
Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.
Equipment
Method
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- Unroll the pie crusts on a lightly floured surface. Use a round cutter or glass to cut circles.
- Press each dough circle gently into the muffin tin to form cup shapes.
- Sprinkle the dough cups lightly with turbinado sugar.
- Bake for 10–12 minutes, or until golden brown and crisp.
- Remove from the oven and let cool completely in the pan, then transfer to a cooling rack.
- In a mixing bowl, combine the drained ricotta, powdered sugar, granulated sugar, vanilla extract, citrus zest, and cinnamon.
- Beat until smooth and creamy.
- Fold in mini chocolate chips or pistachios.
- Spoon or pipe the ricotta filling into the cooled cannoli cups.
- Dust lightly with powdered sugar just before serving.
Notes
Yes—crispy shell and creamy ricotta filling. Why drain ricotta?
To prevent a watery filling. Can I make them ahead?
Prep components ahead; assemble before serving. Are they very sweet?
Lightly sweet and well balanced. Can I skip the cinnamon?
Yes, it’s optional. What citrus works best?
Orange or lemon both work beautifully. Can kids enjoy these?
Absolutely—no strong flavors. Do the shells get soggy?
Only if filled too early. Can I double the recipe?
Yes, it scales easily. Are these freezer-friendly?
The shells freeze well; filling is best fresh. 🏁 Conclusion Mini Cannoli Cups are a simple, show-stopping dessert that brings classic Italian-inspired flavor to your table without the fuss. Crispy, creamy, and perfectly portioned, they’re guaranteed to impress—whether for a celebration or a sweet everyday treat.
