Mini Cannoli Cups
Mini Cannoli Cups are the little dessert I bring when I want the whole table to light up. They are easy to make, they look like you fussed for hours, and they slide right into any party or casual gathering.
Think of them as the bite size answer to a classic Italian treat, a crisp cinnamon sugar shell holding a creamy ricotta filling. Trust me, y’all, this is the recipe folks ask about at every cookout and holiday spread.
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Cannoli Bites
Here is the thing about cannoli. The name alone makes people picture a bakery case full of piped cream and crackly shells. A cannoli is an Italian dessert, a sweet cream cheese style filling tucked inside a crispy pastry shell. The classic version takes real skill and real time. This one does not.
Mini Cannoli Cups take that same idea and shrink it down to a single satisfying bite. Despite how impressive they look on a platter, they are genuinely simple to put together, and that is the whole point. You get the flavor of a fancy Italian pastry without the piping bags, the frying, or the stress.
The size is what makes them such a hit. Nobody has to commit to a giant dessert at the end of a heavy meal. Guests can grab one, then grab another, and somehow the tray is empty before the coffee is poured. That is why I call them perfect party food.
They also work in almost any season. I have set these out for summer gatherings on the back porch, where the cool filling feels just right against the heat. I have also tucked them into winter holiday trays next to cookies and fudge, where that little cinnamon sugar shell fits right in with all the cozy flavors of the season.
And if you want to gild the lily, there is an easy upgrade. Dip the top edge of each baked pie cup in melted chocolate before you add the filling, then let the chocolate harden.
That thin chocolate rim adds a crisp snap and a little extra richness. It is optional, but it makes the cups look like they came from a pastry shop.
If you are planning a dessert table, these cups earn their spot. They hold up on a platter, they do not need a fork, and they look tidy next to brownies and cookies. I have watched grown adults hover over the tray waiting for a second one to appear, and that is always a good sign.
Be the star of your next gathering with a dessert that takes one bowl of filling and a box of pie crusts. It really is that simple, and I cannot help but love a recipe that looks fancy and acts easy.
Mini Cannoli: Ingredients & Substitutions
Short ingredient list, big payoff. Here is what goes into these cups, plus the swaps that actually work when you are cooking from what you already have.
Ingredients
The filling starts with full fat, also called whole milk, ricotta cheese. Drain it well with a cheesecloth first, because that is the traditional base for a cannoli filling and it keeps the filling thick instead of watery. Ricotta that has been drained overnight gives you the best texture by far.
From there, the filling stays simple. Vanilla, granulated sugar, and powdered sugar go in with the ricotta. You also want orange or lemon zest, and yes, it matters. A hint of citrus zest is what makes a good cannoli filling taste like a cannoli instead of plain sweet cheese.
For the cups, premade refrigerated pie crusts do the heavy lifting. Soften them according to the package instructions so they unroll without cracking. Sugar and cinnamon get pressed into the dough to turn a plain crust into a tasty cannoli shell.
To finish, you need additional powdered sugar for dusting, plus pistachios or semisweet chocolate chips for the topping.
A few swaps that work well:
- Whole milk ricotta gives the creamiest result. Part skim works in a pinch, but drain it longer.
- Orange zest and lemon zest are interchangeable. Use whichever citrus you have on the counter.
- Miniature semisweet chocolate chips or finely chopped pistachios both make a great garnish. Use one, or use both.
- Turbinado sugar has a coarse texture that clings to the crust. Light brown sugar can stand in if needed.
Other recipes you may enjoy
If you like this style of easy, impressive dessert, here are a few more to try: Italian Ricotta Cookies, Cannoli Cones, Mini Easter Cheesecakes, S’mores Fudge, and Chocolate Chip Cookie Cups with Chocolate Buttercream Frosting. They all share the same relaxed approach, and most of them come together with ingredients you may already have on hand.
Ingredients
Here is the full list, grouped the way I like to work through it.
Filling
- 1 container (15 oz.) whole milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
Cannoli cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on the box
- 3 tablespoons turbinado sugar, also called raw sugar
- 1 teaspoon ground cinnamon
Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar, for dusting
Instructions
This is a bake and fill situation, which means you can make the shells ahead and fill them when it is time to serve.
- Preheat the oven to 425 degrees F.
- Prep the crusts. Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with the turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2 1/2 inch round cookie or biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. You may need to gently re roll the pie crusts and cut out more circles until you have 48 circles.
- Bake the crusts for 10 minutes, or until golden brown. Allow the cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
- Make the filling while the cups cool. Beat all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1 gallon zip top resealable bag. Seal the bag and refrigerate until ready to serve.
- Fill the cups just before serving. Remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup. Sprinkle the cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar.
- Serve immediately.
One small note on the pastry rounds. The first few always look a little wonky, and that is fine. Once they bake and puff, nobody can tell. Keep the scraps and re roll them, because you want all 48 cups filled out and looking even on the tray.
Another thing I have learned the hard way. Do not overfill. About a tablespoon of filling per cup is the sweet spot. Any more than that and the filling wants to slide off the crust when someone picks it up, and that is a messy moment at a party.
If you are working in batches, keep the unfilled shells on a wire rack and the bag of filling in the fridge. Set up a little assembly line right before your guests arrive, pipe and garnish, then carry the platter straight to the table.
Notes
Draining the ricotta is the step people skip, and it is the step that matters most. Place the ricotta in a fine mesh sieve or a cheesecloth lined colander set over a bowl, then let it drain in the fridge for several hours or overnight. You will be surprised how much liquid comes out.
Storage is easy. Keep the remaining pastry cups at room temperature and keep the filling in the refrigerator. Filling the cups right before serving is the best way to keep them from getting soggy. If you have leftovers after a party, know that the shells soften over time, so they are best enjoyed fresh.
Optional chocolate rim. Dip the top edge of each cup into melted chocolate and let it harden before you add the filling. It adds a crisp texture and a little drama to the platter, and it helps hold up against a juicy filling.
Make the shells ahead, keep the filling cold, and fill the cups right before your guests arrive. That is the whole secret to a crisp, creamy cannoli cup.
Recipe details
This recipe makes 48 cups, which sounds like a lot until you watch them disappear off the tray.
| Detail | Amount |
|---|---|
| Servings | 48 cups |
| Serving size | 1 cup |
| Prep time | 15 minutes |
| Cook time | 30 minutes |
| Total time | 45 minutes |
| Oven temperature | 425 degrees F |
Nutrition per serving, based on the source recipe: 71 calories, 8 grams carbohydrates, 2 grams protein, 4 grams fat, 2 grams saturated fat, 0.3 grams fiber, 3 grams sugar, 42 milligrams sodium, and 5 milligrams cholesterol.
FAQs
What are mini cannoli cups?
Mini cannoli cups are a bite-sized twist on the classic Italian cannoli dessert. They are made by pressing cinnamon and sugar-coated pie crust rounds into mini muffin tins and baking them until crispy. The cups are then filled with a sweet, creamy ricotta mixture and topped with chocolate chips or pistachios.
Can I make mini cannoli cups ahead of time?
Yes, you can prepare parts of this recipe ahead of time. The baked pastry cups can be stored in an airtight container at room temperature for a few days. The ricotta filling should be refrigerated in a sealed bag and can be made up to 2 to 3 days in advance. For the best texture, fill the cups just before serving.
How do you keep mini cannoli cups from getting soggy?
The best way to prevent soggy cups is to keep the baked pastry shells and the filling completely separate until you are ready to serve. The filling must be piped into the shells just before serving. A properly drained ricotta filling also helps, as excess moisture can soften the crust.
What is the filling in mini cannoli cups made of?
The filling is a sweet ricotta cream. It is made by beating together one 15-ounce container of drained whole-milk ricotta cheese, half a cup of powdered sugar, two tablespoons of granulated sugar, one teaspoon of finely grated orange or lemon zest, and half a teaspoon of vanilla extract until the mixture is smooth and creamy.
Mini Cannoli Cups
Mini Cannoli Cups Mini Cannoli Cups are the little dessert I bring when I want the whole table to light up. They are easy to make, they look like you fussed for hours, and they slide right into any party or casual gathering.
- Total Time: 45 min
- Yield: 48 cups 1x
Ingredients
Filling
1 container whole-milk ricotta cheese, drained
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon orange or lemon zest, finely grated
1/2 teaspoon vanilla extract
Cannoli Cups
1 box refrigerated pie crusts, softened as directed on box, 2 count
3 tablespoons turbinado sugar, raw sugar
1 teaspoon ground cinnamon
Garnish
1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
additional powdered sugar
Instructions
1-Preheat the oven to 425°F: Preheat the oven to 425°F.
2-Lightly flour a work surface and unroll: Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
3-Bake the crusts for 10 minutes, or: Bake the crusts for 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
4-While the cups are cooling, prepare the: While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
5-Just before serving, remove the filling from: Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups. Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar.
6-Serve immediately: Serve immediately.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.- Prep Time: 15 min
- Cook Time: 30 min
- Method: bake
Nutrition
- Serving Size: 1 cup
- Calories: 71kcal
- Sugar: 3g
- Sodium: 42mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 8g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 5mg
