Imagine taking all the irresistible flavors of a traditional cannoli—creamy ricotta, a hint of cinnamon, chocolate chips, and a golden, crisp shell—and transforming them into easy, bite-sized treats that can be whipped up in no time. That’s exactly what you get with these Mini Cannoli Cups. They pack all the nostalgia and fun of the classic Italian pastry into dainty cups that are perfect for sharing at parties, celebrations, or cozy nights in. Whether you’re an experienced baker or new to the kitchen, these little delights will surely become one of your favorite go-to desserts.
Ingredients You’ll Need
Simple, accessible ingredients are the secret behind the magic of Mini Cannoli Cups. Each one plays a key role in building that authentic taste and luscious texture. Let’s walk through what you’ll need and how every component shines in this delightful recipe.
- Refrigerated pie crusts (1 package, 15 ounces): The ultimate time-saver, these form perfect, golden cups that hold the creamy filling without fuss.
- Ricotta cheese (1 cup, well-drained): The heart of the filling, make sure it’s extra well-drained for the silkiest texture that holds its shape.
- Mascarpone cheese (1/2 cup): Adds a rich, smooth layer to the filling, making it extra decadent and creamy.
- Powdered sugar (1/2 cup, plus more for dusting): Sweetens the filling just so, and a final dusting makes everything look instantly irresistible.
- Vanilla extract (1/2 teaspoon): A little goes a long way in boosting those warm, bakery-fresh notes.
- Ground cinnamon (1/4 teaspoon): Adds depth and a gentle warmth that plays beautifully with the sweet cheeses.
- Mini chocolate chips (1/4 cup): These tiny bursts of chocolate are essential for true cannoli flavor in every bite.
- Chopped pistachios (1/4 cup, optional): Sprinkle on top for a classic finish—vivid color and lovely crunch that elevate each cup.
How to Make Mini Cannoli Cups
Step 1: Prepare the Pie Crust Cups
Start by preheating your oven to 425°F (220°C). Roll out the refrigerated pie crusts on a lightly floured surface, then use a 3-inch cookie cutter to punch out circles of dough. Gently press each circle into the wells of a mini muffin tin, shaping them into little cups. Be sure to prick the bottoms with a fork before baking—this helps prevent puffing and gives you crisp, even shells. Bake for 8 to 10 minutes until golden and beautiful, then set them aside to cool completely. This step is key for getting that signature crunch in the finished Mini Cannoli Cups.
Step 2: Whip Up the Creamy Filling
While the cups are cooling, grab a medium bowl and beat together the ricotta, mascarpone, powdered sugar, vanilla extract, and ground cinnamon until the mixture is silky smooth. Take your time here—a smooth, well-mixed filling is what makes these cups so luscious. Once you’re happy with the texture, gently stir in the mini chocolate chips for that classic cannoli crunch and flavor.
Step 3: Assemble the Mini Cannoli Cups
Once the shells have cooled to room temperature, spoon or pipe the filling into each cup. For a beautiful finish, I love using a piping bag—it makes the cups look bakery-chic and keeps everything neat. Don’t overfill, as the filling is so rich; a generous swirl is just right. If you prepare the filling in advance, remember to fill the shells just before serving for maximum crispiness.
Step 4: Garnish and Serve
Sprinkle the filled cups with chopped pistachios if you’re using them. Their vivid green color and nutty crunch add something special! Just before you’re ready to serve, give each cup a generous dusting of powdered sugar. This final flourish makes your Mini Cannoli Cups look straight out of a pastry shop and adds that signature cannoli sweetness.
How to Serve Mini Cannoli Cups
Garnishes
Don’t be shy with garnishes! A sprinkle of powdered sugar is a must—it’s the classic touch every cannoli needs. For extra flair, add a few chopped pistachios on top, mini chocolate chips, or even a drizzle of melted chocolate over each cup. If you’re feeling festive, try a touch of orange zest or candied cherries for a nod to old-school Italian bakeries.
Side Dishes
These Mini Cannoli Cups shine as a stand-alone dessert, but if you want to build an Italian dessert tray, pair them with fresh strawberries, a fruit compote, or tiny cups of espresso. They complement everything from after-dinner coffee to a sparkling wine at your next gathering.
Creative Ways to Present
You can get truly creative with your Mini Cannoli Cups presentation. Arrange them on a tiered cake stand for a party centerpiece or nest them in colorful cupcake papers for a playful look. For individual servings, place a few cups in mini treat boxes or clear cellophane bags as adorable edible gifts. They’re perfect for potlucks or holiday cookie swaps, and everyone always loves the bite-sized surprise!
Make Ahead and Storage
Storing Leftovers
If you have leftover Mini Cannoli Cups, the best way to keep them fresh is to store the filling and shells separately. Store the baked cups in an airtight container at room temperature for up to two days, and keep the filling covered in the fridge for up to three days. This way, you’ll always have crisp shells and creamy filling ready to enjoy whenever the craving strikes.
Freezing
While you can freeze the empty pie crust cups for up to a month, the filling is best made fresh or refrigerated rather than frozen (ricotta tends to separate and lose its lovely texture when thawed). If you want to prep ahead, freeze only the baked cups and fill them closer to serving time for the best Mini Cannoli Cups experience.
Reheating
If your pie crust cups have softened, you can revive them by placing the empty shells in a 350°F (175°C) oven for a few minutes until crisp again. Let them cool completely before filling. The filling itself should always be served cold, just like in a traditional cannoli. This contrast of cool, creamy filling and crisp shell is what makes each bite so irresistible.
FAQs
Can I make Mini Cannoli Cups ahead of time?
Absolutely! You can bake the pie crust cups and prepare the filling up to two days ahead. Assemble them just before serving to keep the shells nice and crisp.
What’s the best way to drain ricotta cheese?
For the creamiest filling, line a strainer with cheesecloth or a couple layers of paper towels. Set the ricotta in the strainer over a bowl and refrigerate for at least 30 minutes to remove excess moisture.
Can I use a different type Dessert
Yes, you can experiment with sugar cookie dough or even a shortbread base for a different twist. But classic pie crust really nails that traditional cannoli shell texture.
What if I don’t have a piping bag?
No worries! You can use a sturdy zip-top bag with a corner snipped off, or simply spoon the filling into the shells. The results will still be delicious and charming.
Is it possible to make Mini Cannoli Cups gluten-free?
Definitely. Use your favorite gluten-free pie crust or cookie dough, and double-check that all other ingredients are certified gluten-free. Your friends and family won’t even miss the gluten!
Final Thoughts
Bursting with creamy filling and the perfect hint of chocolate, these Mini Cannoli Cups are a treat nobody can resist. They’re fun to make, share, and eat, and they bring a little bit of Italian bakery magic right to your own kitchen. Whether you’re treating yourself or impressing guests, give them a try—you just might find yourself making them again and again!
Print
Mini Cannoli Cups Recipe
- Total Time: 30 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Cannoli Cups that offer all the flavors of traditional cannoli in a convenient bite-sized form. Crispy pie crust cups filled with a creamy ricotta and mascarpone cheese mixture, studded with chocolate chips and topped with pistachios.
Ingredients
Pie Crust Cups:
- 1 package (15 ounces) refrigerated pie crusts
Cannoli Filling:
- 1 cup well-drained ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
For Dusting:
- Powdered sugar
Instructions
- Prepare Pie Crust Cups: Preheat oven to 425°F (220°C). Roll out pie crusts and cut into 3-inch circles. Press into mini muffin tin, prick bottoms with a fork, and bake until golden brown.
- Make Cannoli Filling: Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Stir in chocolate chips.
- Fill Cups: Pipe filling into cooled pie crust cups. Garnish with pistachios and powdered sugar.
Notes
- Fill cups just before serving for best texture.
- Drizzle with melted chocolate for an extra touch.
- Store leftover filling in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
