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Mini Cannoli Cups

Mini Cannoli Cups

  • Author: Natasha
  • Total Time: 45 minutes
  • Yield: 48 cups 1x


Savor the combination of textures and flavors, with these Mini Cannoli Cups, a variation of the beloved Italian dessert. Each cup is a work of art featuring a pastry shell kissed with hints of cinnamon perfectly crisped to a golden brown. Inside this shell lies a creamy filling made from whole milk ricotta cheese sweetened so slightly and enhanced with a touch of citrus zest. The result is a blend of flavors that dance on your taste buds. These miniature treats are adorned with either chocolate chips or chopped pistachios for added richness and topped with a dusting of powdered sugar. They offer more than dessert; they provide an experience. A bite journey to the heart of Italian culinary delight. They are perfect for gatherings or, for adding a touch of gourmet to moments.




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


1/4 c miniature semisweet chocolate chips or finely chopped pistachios

Additional powdered sugar for dusting


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.


Discover the joy of gluten-free baking by making adjustment, to your Mini Cannoli Cups recipe! Instead of using the pie crusts let’s explore the world of gluten-free alternatives. You can find your gluten-free pie crust recipe or purchase pre-made crusts, from health food stores. These crusts often incorporate combinations of rice almond or coconut flours resulting in a texture that perfectly complements our creamy ricotta filling. When working with crusts remember to handle them delicately as they tend to be more fragile. Roll them out thinly for that crispiness. Follow the remainder of the recipe as instructed.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Cuisine: Italian

Keywords: Mini Cannoli Cups