Mini Cannoli Cups made with ricotta, pie crust, cinnamon, and chocolate chips. Easy, creamy, and packed with that classic cannoli flavor!
Okay, so let me set the scene. It was one of those chaotic Saturdays where you’ve promised to bring dessert to a get-together… and totally forgot. You ever have that moment of panic? Like, you’re standing there, hands on hips, staring into the fridge hoping something will materialize? Yeah. That was me.
I remembered my Nonna’s cannoli filling recipe—her handwritten recipe card still has a little smear of ricotta on it. But making full-blown cannoli shells? Rolling the dough, frying them, burning my fingertips (again)? Not happening. So I improvised. Grabbed the store-bought pie crust, dusted off my muffin tin, and decided if I couldn’t make cannoli… I’d make Mini Cannoli Cups. And honestly? I haven’t looked back since.
When I brought them to the party, they disappeared faster than the wine. One woman took four before she even found a seat. My cousin’s kid licked the powdered sugar off the top and went in for more. Now, I’m on dessert duty every time. Be careful what you bake for, right?
Why You’ll Love This Mini Cannoli Cups Recipe?
You know how some desserts are pretty but kind of a pain? Or they’re easy but taste like cardboard? This recipe is neither. These Mini Cannoli Cups are the best of both worlds.
-
Super simple. We’re using refrigerated pie crust here. No shame.
-
Crispy shells without the fryer drama. And without having to mop up the splattered oil later.
-
Creamy, dreamy filling. Sweetened ricotta with a pop of citrus? Yes, please.
-
Tiny size = zero guilt. Right? It’s math.
-
Crowd-pleaser. Trust me. I’ve seen people hover around these like they’re guarding treasure.
If you’ve ever wanted to feel like an Italian pastry chef without the sweat and tears, this is your recipe.
Ingredient Notes:
Filling:
-
15 oz whole milk ricotta. You could use skim, but life’s short. Go whole milk. If it’s watery, give it a gentle strain.
-
½ cup powdered sugar. Melts right in. No gritty texture here.
-
2 tbsp granulated sugar. Adds that extra sweet hit.
-
1 tsp orange or lemon zest. I prefer orange, but lemon works if that’s what’s rolling around your fruit drawer.
-
½ tsp vanilla extract. You don’t need much, but it’s magic.
Cups:
-
1 box (2-count) refrigerated pie crusts. I use whatever’s on sale. No need to get fancy.
-
3 tbsp turbinado sugar. Adds a caramel crunch. But regular sugar’s fine if you’re in a pinch.
-
1 tsp ground cinnamon. Because cannoli filling without a little warmth is like pasta without parmesan.
Garnish:
-
¼ cup mini chocolate chips or finely chopped pistachios. I usually do both. Pistachios make me feel fancy, and chocolate chips make the kids happy.
-
Extra powdered sugar for dusting. Optional. But c’mon, it looks so good.
How To Make Mini Cannoli Cups?
Step 1: Roll with It
Preheat your oven to 425°F (220°C). Roll out the pie crusts on a floured surface, sprinkle with turbinado sugar and cinnamon, and give them a gentle roll so everything sticks. It’s oddly satisfying, like giving them a little sugar massage.
Step 2: Cut and Press
Use a 2½-inch cookie cutter (or a wine glass, if you’re like me and can never find the cookie cutters). Cut out circles, then press them gently into a mini muffin tin. No need to be perfect—rustic is charming.
Step 3: Bake, Baby, Bake
Want To Save This Recipe?
Bake for about 10 minutes, until golden and crisp. Don’t be tempted to yank them out too early. Give ‘em 15 minutes to cool in the pan, then transfer to a wire rack. They’ll crisp up even more as they cool. Promise.
Step 4: Mix the Magic
In a medium bowl, stir together your ricotta, powdered sugar, granulated sugar, zest, and vanilla. Mix until smooth. Try not to eat it all with a spoon (I fail at this regularly).
Step 5: Fill and Fancy
Scoop the filling into a zip-top bag, snip the corner, and pipe about a tablespoon into each cup. Top with chocolate chips or pistachios (or both if you’re feeling extra). A little dusting of powdered sugar and… bellissimo! You’ve just made mini magic.
Storage Options:
Let’s be honest. If you’re making these Mini Cannoli Cups, they probably won’t make it past dessert. But if they do…
-
Unfilled cups: Airtight container on the counter, up to 3 days.
-
Filling: Refrigerate in a sealed container, up to 3 days.
-
Assembled cups: Best if eaten the same day. If you must refrigerate them, do it for a couple of hours max, or the shells soften. Still delicious, though.
I’ve hidden leftovers in the veggie drawer before. Just saying.
Variations and Substitutions:
-
No pie crust? Use phyllo shells from the freezer aisle. Totally works.
-
Want more zing? Add extra zest. Lime is fun if you want a tropical twist.
-
No ricotta? Mascarpone makes it richer and silkier.
-
Nut-free? Skip the pistachios and go all in on chocolate chips.
-
Feeling wild? Drizzle melted chocolate over the top. Or… Nutella. Yep, I went there once. No regrets.
What to Serve with Mini Cannoli Cups?
-
Espresso. A shot of bitter to balance the sweet.
-
Prosecco. Light and bubbly. Because why not?
-
Fresh berries. Adds color, makes you feel like you’re eating healthy.
-
Gelato. Vanilla or pistachio. I mean, you’re halfway to a dessert buffet already.
Frequently Asked Questions:
Do I need to strain the ricotta?
If it’s watery, yes. Wrap it in cheesecloth, stick it in a strainer, and let it sit in the fridge for a few hours. Otherwise, you’re good.
Can I make them ahead?
Totally. Bake the shells, make the filling, store separately. Assemble just before serving for max crispness.
How long do they stay crunchy?
Once filled, they’re best eaten within a few hours. But unfilled shells? Those hold up great for a couple of days.
That’s my Mini Cannoli Cups recipe, folks. No frying. No fuss. Just crispy, creamy little bites of joy. Perfect for parties, holidays, or that random Wednesday when you feel like impressing yourself.
If you make them, tell me! Team pistachio or team chocolate chip? Or did you go rogue and throw on sprinkles? I’d love to hear about it. (Or, let’s be real—see pics.)
Can’t wait to hear what you think!
P.S. Should we do a cannoli dip next? Or maybe a giant cannoli cake? You let me know. This could get dangerous.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Mini Cannoli Cups
Ingredients
Filling:
- 1 container 15 ounces whole-milk ricotta cheese
- 1/2 c powdered sugar
- 2 tbsp granulated sugar
- 1 tsp finely grated orange or lemon zest
- 1/2 tsp vanilla extract
Cannoli Cups:
- 1 box 2 count refrigerated pie crusts, softened as directed on box
- 3 tbsp turbinado sugar raw sugar
- 1 tsp ground cinnamon
Garnish:
- 1/4 c miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Set your oven to 425°F (220°C).
Prepare the pie crusts:
- Take out the refrigerated pie crusts. Place them on a floured surface.
- Sprinkle turbinado sugar and ground cinnamon on each crust.
- Gently roll over the crusts to press the sugar and cinnamon into the dough.
- Using a 2½ inch cookie cutter cut out pastry rounds.
- Press each round into the cups of a mini muffin pan.
Bake the crusts:
- Put them in the oven. Bake for around 10 minutes or until they turn a lovely golden brown color.
- Allow them to cool in the pan for 15 minutes then transfer them to a wire rack to cool completely.
Prepare the filling:
- In a bowl mix ricotta cheese, powdered sugar, granulated sugar, citrus zest and vanilla extract until it becomes creamy.
- Transfer this delicious filling into a bag and put it in the refrigerator until you're ready to use it.
Assemble your cups:
- Cut off one corner of the bag containing your filling using scissors or snips.
- Squeeze 1 tablespoon of filling into each pastry cup using the cut corner of your plastic bag as a piping tool.
- Add chocolate chips or chopped pistachios as garnish, for flavor and appeal.
- Dust some sugar on top, for an added touch of sweetness if desired.
- Enjoy these Mini Cannoli Cups after assembling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
