Mini Cannoli Cups are a simple and elegant Italian-inspired dessert that delivers all the classic cannoli flavors in a convenient bite-sized treat. Featuring crisp cinnamon-sugar pastry cups filled with sweet ricotta cream, these Mini Cannoli Cups are perfect for parties, holidays, bridal showers, and family gatherings. They are easy to prepare ahead of time and always disappear quickly from the dessert table.
Why You’ll Love This Recipe
- Easy shortcut recipe using refrigerated pie crusts
- Classic cannoli flavor without frying
- Perfect bite-sized dessert for entertaining
- Creamy ricotta filling with bright citrus notes
- Great make-ahead option for parties and holidays
- Kid-friendly and family-approved
- Beautiful presentation with minimal effort
Ingredients
Filling
- 1 container whole-milk ricotta cheese (15 ounces), 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 (2 crusts)
- 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 the oven to 425°F (220°C).
- Lightly flour a work surface and unroll the pie crusts.
- Sprinkle both crusts evenly with turbinado sugar and cinnamon.
- Gently roll a rolling pin over the dough to press the sugar and cinnamon into the crust.
- Using a 2½-inch round cookie or biscuit cutter, cut out circles from the dough.
- Press each circle gently into ungreased mini muffin cups.
- Re-roll any remaining dough and continue cutting circles until you have approximately 48 pastry rounds.
- Bake for 10 minutes or until the cups are golden brown.
- Allow the cups to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- While the cups cool, prepare the filling. In a large mixing bowl, beat the ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract until smooth and creamy.
- Transfer the filling to a large zip-top bag and seal. Refrigerate until ready to use.
- Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Garnish the Mini Cannoli Cups with miniature chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar and serve immediately.
Tips & Tricks
- Drain ricotta thoroughly for the creamiest filling.
- Chill the filling for at least 30 minutes before piping for easier handling.
- Fill the cups just before serving to maintain crisp pastry shells.
- Use orange zest for a traditional Italian bakery flavor.
- Pistachios add a beautiful color contrast and authentic cannoli texture.
- For extra sweetness, add a tablespoon of honey to the filling.
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.
- Mini chocolate chips and pistachios can be combined for extra texture.
- Serve on a dessert platter alongside cookies, brownies, or fresh fruit.
- These bite-sized cannoli desserts are ideal for holiday celebrations and special events.
Nutrition (Approximate Per Cup)
- Calories: 55
- Protein: 2g
- Carbohydrates: 6g
- Fat: 3g
- Sugar: 3g
- Fiber: 0g
FAQ
What are Mini Cannoli Cups?
Mini Cannoli Cups are a simplified version of traditional cannoli made with baked pastry cups instead of fried shells and filled with sweet ricotta cream.
Can I make Mini Cannoli Cups ahead of time?
Yes. Prepare the pastry cups and filling separately up to two days in advance. Fill them just before serving.
Why should ricotta be drained?
Draining removes excess moisture, creating a thicker and creamier cannoli filling.
Can I freeze Mini Cannoli Cups?
Freeze the baked cups separately from the filling. Assemble after thawing for the best texture.
What toppings work well besides chocolate chips?
Chopped pistachios, candied orange peel, shaved chocolate, or toasted almonds are excellent choices.
Can I use mascarpone cheese?
Yes. Replace part of the ricotta with mascarpone for a richer and silkier filling.
Storage
Refrigerator
Store the filling in an airtight container for up to 3 days. Filled cups are best enjoyed the same day.
Freezer
Freeze unfilled pastry cups in an airtight container for up to 2 months.
Reheating
If needed, crisp thawed pastry cups in a 300°F oven for 3–5 minutes before filling.
Similar Recipes
EASY Mini Cannoli Cups
Ingredients
Filling
- 1 container whole-milk ricotta cheese 15 ounces, 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 (2 crusts)
- 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 the oven to 425°F (220°C).
- Lightly flour a work surface and unroll the pie crusts.
- Sprinkle both crusts evenly with turbinado sugar and cinnamon.
- Gently roll a rolling pin over the dough to press the sugar and cinnamon into the crust.
- Using a 2½-inch round cookie or biscuit cutter, cut out circles from the dough.
- Press each circle gently into ungreased mini muffin cups.
- Re-roll any remaining dough and continue cutting circles until you have approximately 48 pastry rounds.
- Bake for 10 minutes or until the cups are golden brown.
- Allow the cups to cool in the pan for about 15 minutes before transferring them to a wire rack to cool completely.
- While the cups cool, prepare the filling. In a large mixing bowl, beat the ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract until smooth and creamy.
- Transfer the filling to a large zip-top bag and seal. Refrigerate until ready to use.
- Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Garnish the Mini Cannoli Cups with miniature chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Substitute lemon zest for a brighter citrus flavor.
- Mini chocolate chips and pistachios can be combined for extra texture.
- Serve on a dessert platter alongside cookies, brownies, or fresh fruit.
- These bite-sized cannoli desserts are ideal for holiday celebrations and special events.
Conclusion
These Mini Cannoli Cups are a delicious shortcut version of the beloved Italian dessert. With crisp cinnamon-sugar pastry, creamy ricotta filling, and irresistible toppings, they offer all the flavor of traditional cannoli in a fun, bite-sized presentation. Whether you’re hosting a holiday gathering, celebrating a special occasion, or simply craving an easy dessert, this recipe is sure to impress every guest.