Cannoli are always a hit, but making the shells from scratch? Not so much. These mini cannoli cups give you all the flavor and texture of the classic Italian dessert, without the extra work. They’re simple to assemble, easy to serve, and just the right size for satisfying a sweet tooth.
Traditional cannoli can be a project, but these mini cups skip the deep fryer and come together fast. You still get the contrast of crispy shell and smooth filling, just in a much easier-to-handle form. They look impressive and are easy to customize with toppings like pistachios, powdered sugar, or a drizzle of chocolate.
Helpful Tips
- Make sure to drain the ricotta well so the filling isn’t too loose.
- Fill the cups just before serving to keep the shells crisp.
- Use a piping bag or zip-top bag to make filling the cups quick and neat.
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Mini Cannoli Cups
Equipment
- mini muffin cups
Ingredients
- 1 premade pie crust
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces whole-milk ricotta cheese drained
- 1/4 cup powdered sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon orange zest finely grated
- ½ teaspoon vanilla extract
- Garnish: Miniature semisweet chocolate chips and finely chopped pistachios
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the pie crust onto a lightly floured work surface. Sprinkle on the brown sugar and cinnamon evenly. Using a rolling pin, gently roll the crust to adhere the sugar and cinnamon.
- Using a 2 ½” cookie cutter, cut out 24 rounds from the dough. Press them into the mini muffin tins.
- Bake for 10 minutes, until golden. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
- While the cups are cooling, grab a large mixing bowl and add the ricotta, powdered sugar, granulated sugar, orange zest and vanilla. Beat with a hand mixer on medium speed until creamy. Place the filling in a 1-gallon resealable bag or a large piping bag. Refrigerate until ready to serve.
- Cannolis are best filled right before serving, so refrigerate the filling until ready to serve.
Nutrition
Laura is the founder and editor of the travel blogs Savored Sips and Savored Journeys. She is dedicated to sharing the best information about drinks found around the world.