Name: Mini Cannoli Cups
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 mini cups
Ingredients: 1 container whole-milk ricotta cheese (15 oz., drained); 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1 teaspoon finely grated orange zest; 1/2 teaspoon vanilla extract; 1 box refrigerated pie crusts, softened as directed on box (2 count ); 3 tablespoons turbinado sugar; 1 teaspoon ground cinnamon; 1/4 cup miniature semisweet chocolate chips; additional powdered sugar for dusting

Mini Cannoli Cups are an absolute dream for anyone with a sweet tooth, and today, I’m so excited to share my favorite way to make them! Forget the fuss of rolling dough and finding those traditional tubes; these delightful morsels capture all the classic, irresistible charm of authentic cannoli in a wonderfully easy-to-make format. The magic of a cannoli lies in that perfect harmony of textures and flavors: the shatteringly crisp shell giving way to a luxuriously smooth, sweet ricotta filling, often kissed with hints of citrus or chocolate. My Mini Cannoli Cups achieve this exquisite balance without the lengthy process, making them perfect for parties, a special treat after dinner, or simply when a craving strikes. They’re a guaranteed crowd-pleaser, evoking the joyous spirit of Italian patisseries with every single bite. Get ready to impress yourself and your loved ones with these miniature masterpieces!

Mini Cannoli Cups

Craving the delightful crunch of cannoli shells filled with creamy, sweet ricotta, but intimidated by the traditional rolling and frying process? Fear not! These Mini Cannoli Cups are your answer to a simplified, yet equally delicious, version of this classic Italian dessert. We’re trading in the complicated shell-making for a clever shortcut using store-bought pie crusts, transforming them into perfect little cups that bake up golden and crisp. The filling is a simple, luscious blend of ricotta, sugar, and a hint of citrus zest, punctuated by your choice of chocolate chips or pistachios. These are perfect for parties, a sweet afternoon treat, or anytime you want to impress with minimal fuss. Let’s get baking!

Ingredients:

1 container whole-milk ricotta cheese (15 oz., drained)

1/2 cup powdered sugar

2 tablespoons granulated sugar

1 teaspoon finely grated orange or lemon zest

1/2 teaspoon vanilla extract

1 box refrigerated pie crusts, softened as directed on box (2 count)

3 tablespoons turbinado sugar (raw sugar)

1 teaspoon ground cinnamon

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

additional powdered sugar for dusting

Preparing the Ricotta Filling

The heart of any cannoli is its rich, creamy filling. This is where we’ll start, allowing it to chill and the flavors to meld while we prepare our “cups.”

Begin extract by ensuring your ricotta cheese is well-drained. This is a crucial step for a thick, not watery, filling. You can do this by lining a sieve with cheesecloth or a coffee filter, placing the ricotta on top, and letting it drain in the refrigerator for at least an hour, or even overnight. Once drained, transfer the ricotta to a medium bowl.

Add the powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract to the bowl with the ricotta. The zest is a fantastic addition, providing a bright, fresh counterpoint to the sweetness. You can use either orange or lemon zest; orange is a bit sweeter and more floral, while lemon offers a sharper, more pronounced citrus note.

Using a spatula or a whisk, gently stir all the ingredients together until the mixture is smooth and well combined. Be careful not to overmix, as this can make the filling too loose. Once everything is incorporated, cover the bowl and refrigerate the filling while you prepare the pie crust cups. This chilling time is important for both flavor development and for achieving the right consistency for piping or spooning.

Creating the Pie Crust Cups

This is where the magic of our shortcut happens! We’re going to use the refrigerated pie crusts to form our edible cups.

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin. If you don’t have a mini muffin tin, a regular muffin tin will work, but your cups will be larger, and you might need to adjust baking time.

Carefully unroll the softened pie crusts onto a lightly floured surface. If the dough is sticky, add a tiny bit more flour. Using a round cookie cutter, a small biscuit cutter, or even the rim of a glass, cut out circles from the pie crust dough. The size of your circles will depend on the size of your muffin tin cups. For a mini muffin tin, aim for circles about 2.5 to 3 inches in diameter. You want them large enough to press into the muffin tin and go up the sides slightly, but not so large that they overlap excessively. You should get about 12-15 circles from each pie crust.

Gently press each pie crust circle into the greased cups of your mini muffin tin, allowing the edges to come up the sides to form a cup shape. Try to make the bottom and sides as even as possible for consistent baking. Prick the bottom of each crust with a fork a few times. This prevents the dough from puffing up too much in the center while baking.

Baking and Finishing the Cups

Now it’s time to bake our crusts to a beautiful golden brown and then assemble our delicious mini cannoli.

In a small bowl, combine the turbinado sugar and ground cinnamon. This cinnamon-sugar mixture will be sprinkled over the baked cups for an extra layer of flavor and texture, reminiscent of traditional cannoli.

Bake the pie crust cups in the preheated oven for 10-15 minutes, or until they are golden brown and crisp. Keep a close eye on them, as they can brown quickly. Once they are baked to your liking, carefully remove the muffin tin from the oven. While the cups are still warm and slightly pliable, gently brush the inside of each cup with a tiny bit of water or egg wash (if you have one handy) and then immediately sprinkle them with the cinnamon-sugar mixture. The moisture will help the sugar adhere. Let the cups cool completely in the muffin tin before attempting to remove them. Once cooled, carefully loosen the edges with a small knife or offset spatula and lift them out.

Once the pie crust cups have cooled completely, it’s time to fill them! You can spoon the ricotta filling into each cup, or for a more professional look, transfer the filling to a piping bag fitted with a plain or star tip and pipe it into the cups.

Finally, it’s time for the finishing touches. Sprinkle the tops of the filled cannoli cups with your chosen topping: miniature semisweet chocolate chips or finely chopped pistachios. A final dusting of additional powdered sugar over the top, just like a snow-kissed treat, will complete the presentation. Your delightful Mini Cannoli Cups are ready to be enjoyed! Store any leftovers in an airtight container in the refrigerator for up to 2 days.

Conclusion:

And there you have it – the delightful secret to creating your own Mini Cannoli Cups at home! This recipe is truly fantastic because it offers all the classic, irresistible flavors and textures of traditional cannoli – that crisp shell, the creamy, sweet ricotta filling, and those optional bursts of chocolate or citrus – all in a perfectly portioned, bite-sized package. They are wonderfully adaptable, making them ideal for any occasion, from casual dessert nights to elegant parties. I genuinely encourage you to give these Mini Cannoli Cups a try; you’ll be amazed at how simple and rewarding they are to make, and the smiles they bring to everyone’s faces.

For serving, imagin extracte these little delights gracing a dessert platter alongside fresh berries, dusted with a whisper of powdered sugar, or even served as a charming accompaniment to coffee or tea. If you’re feeling adventurous, consider adding finely chopped pistachios, mini chocolate chips, or even a hint of orange zest to your ricotta filling for exciting variations. Don’t be afraid to experiment and make them your own!

Frequently Asked Questions about Mini Cannoli Cups:

Can I make the cannoli shells ahead of time?

Yes, you absolutely can! Once cooled, store the baked shells in an airtight container at room temperature for up to a week. Just be sure they are completely dry before storing to maintain their crispness.

How long will the filled mini cannoli cups last?

It’s best to fill the shells just before serving for optimal texture. Filled cannoli are best enjoyed within a few hours, as the shells will begin extract to soften from the moisture of the filling. If you must make them ahead, keep the filling separate and assemble right before guests arrive.

What if I don’t have mini cannoli forms?

No problem at all! You can adapt this recipe by using small round cookie cutters or even by shaping the dough into small discs and baking them until golden and slightly cupped. They might not have the iconic tube shape, but the delicious flavor will be just the same!

Mini Cannoli Cups

Delightful mini cannoli cups made with creamy ricotta filling and a sweet, spiced pie crust.

Prep Time
20 Minutes

Cook Time
10 Minutes

Total Time
30 Minutes

Servings
24 mini cups

Ingredients

1 container whole-milk ricotta cheese (15 oz., drained)
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange zest
1/2 teaspoon vanilla extract
1 box refrigerated pie crusts, softened as directed on box (2 count )
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
additional powdered sugar for dusting

Instructions

Step 1
Preheat oven to 375°F (190°C). Lightly grease muffin tins.
Step 2
In a medium bowl, combine the drained ricotta cheese, 1/2 cup powdered sugar, 2 tablespoons granulated sugar, orange zest, and vanilla extract. Mix until smooth and well combined. Stir in chocolate chips.
Step 3
Unroll the refrigerated pie crusts. Cut out 2-inch circles using a cookie cutter or glass. Gently press each circle into the greased muffin tin cups to form a shell.
Step 4
Bake for 10-12 minutes, or until the crusts are lightly golden brown and crisp. Let cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.
Step 5
In a small bowl, combine the turbinado sugar and ground cinnamon. Mix well.
Step 6
Once the crusts are completely cool, spoon the ricotta filling into each mini cannoli cup. Sprinkle the tops with the cinnamon-sugar mixture. Dust with additional powdered sugar if desired.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.

Mini Cannoli Cups- Delicious Sweet Dessert Recipe

Mini Cannoli Cups