If you’re looking for a show-stopping dessert that’s as easy as it is impressive, these Mini Cannoli Cups are your new best friend. Imagine all the classic cannoli flavors—creamy ricotta, rich mascarpone, and plenty of chocolate—snuggled into buttery, golden cups, with zero frying involved. These bite-sized treats bring major wow-factor to any gathering, and they’re just as fun to make as they are to eat. Whether you’re hosting a party or simply craving something sweet, Mini Cannoli Cups deliver Italian charm in the cutest (and tastiest) package.
Ingredients You’ll Need
Nothing fancy here—just a handful of essentials that work together like magic. Each ingredient brings its own flair, from the flaky pie crust base to the silky filling bursting with flavor and the perfect amount of sweetness.
- Refrigerated Pie Crusts: The ultimate shortcut for golden, crisp cups—no frying or fussing with dough required!
- Whole Milk Ricotta Cheese: The heart of the filling; drain it well to keep your cannoli filling thick and luscious.
- Mascarpone Cheese: Adds an unbeatable creamy richness and a subtle tang that elevates the filling.
- Powdered Sugar: For silky smooth sweetness that dissolves right into the filling.
- Mini Chocolate Chips: Tiny bursts of chocolate in every bite—don’t skip this classic addition.
- Vanilla Extract: Gives the filling a lovely aromatic depth.
- Ground Cinnamon: Warm, comforting spice that makes everything taste inviting.
- Pinch of Salt: Just a touch to balance the sweetness and bring out all the flavors.
- Powdered Sugar (for dusting): A snowy finishing touch that makes these cups pop on the plate.
- Optional Garnish (mini chocolate chips or chopped pistachios): Adds crunch, color, and a little extra pizzazz.
How to Make Mini Cannoli Cups
Step 1: Prepare and Bake the Pie Crust Cups
Start by unrolling your refrigerated pie crusts and letting them come to room temperature for easier handling. Use a 2.5-inch round cutter to cut out circles and gently press each one into a greased mini muffin tin, shaping a little cup. Prick the bottoms with a fork (this keeps them from puffing up too much), then bake at 425°F for 8 to 10 minutes, until the cups are golden brown and crisp. Let them cool completely—they need to be cool before they hold that dreamy filling!
Step 2: Get Your Ricotta Ready
Drain your ricotta cheese with care. Place it in a fine mesh sieve or wrap it in paper towels and gently squeeze out excess moisture for about 10-15 minutes if it’s especially wet. This essential step keeps the filling rich and thick so your Mini Cannoli Cups won’t become soggy.
Step 3: Make the Creamy Cannoli Filling
In a mixing bowl, combine the well-drained ricotta, mascarpone cheese, powdered sugar, vanilla extract, ground cinnamon, and a pinch of salt. Beat everything until it’s velvety smooth and fully combined. Finally, gently fold in those irresistible mini chocolate chips. The filling should look decadent and speckled with chocolate throughout.
Step 4: Fill and Chill the Mini Cannoli Cups
Spoon your dreamy filling into a piping bag or a zip-top bag with a snipped corner. Pipe each cooled pie crust cup generously with the cannoli filling. Pop the filled cups in the fridge for at least 30 minutes—this step helps everything set and allows the flavors to mingle beautifully.
Step 5: Finish and Garnish
Just before serving, dust the Mini Cannoli Cups with a snowfall of powdered sugar. Shower with extra mini chocolate chips or colorful chopped pistachios for an instant upgrade. You’ll be amazed at how a bit of garnish can turn these little desserts into pure pastry-shop magic!
How to Serve Mini Cannoli Cups
Garnishes
Finishing touches really do make a difference! A generous dusting of powdered sugar gives that old-school cannoli vibe, while a few extra mini chocolate chips or chopped pistachios on top add delightful crunch and a pop of color. If you’re feeling festive, try a cherry or strip of candied orange peel for a traditional twist.
Side Dishes
Mini Cannoli Cups pair beautifully with fresh fruit like sliced strawberries or orange segments—think of it as a nod to the Sicilian tradition. You can also serve them alongside espresso or a sweet Italian dessert wine for an extra special treat. If you’re going for a dessert spread, set out some biscotti or amaretti cookies so everyone can nibble and mix.
Creative Ways to Present
Presentation is half the fun! Arrange Mini Cannoli Cups on a rustic wooden platter, or nestle them into decorative cupcake liners for a playful look. For a party, try stacking them on a tiered cake stand, topped with a dusting of powdered sugar just before guests arrive. If you want to get really fancy, sprinkle a few edible flowers or gold flakes over the whole platter—your guests won’t stop talking about them!
Make Ahead and Storage
Storing Leftovers
If you have any Mini Cannoli Cups left after your gathering (good luck with that!), store them in a single layer in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 2 days, though the crust may soften slightly over time.
Freezing
For best results, freeze just the baked, unfilled pie crust cups and the cannoli filling separately. Wrap the cups tightly and store them in a freezer-safe container for up to one month. The filling can be frozen in a zip-top bag, too—just thaw in the fridge and beat again before using. Fill just before serving for maximum crispness.
Reheating
You don’t actually need to reheat Mini Cannoli Cups, but if the pie shells seem a bit soft after storage, pop them into a 350°F oven for 3-5 minutes to re-crisp before filling. Always add the chilled filling to cooled (never warm) cups for the perfect bite.
FAQs
Can I make Mini Cannoli Cups in advance?
Absolutely! You can bake the pie crust cups and whip up the filling a day ahead. Store them separately, then pipe in the filling just before serving so the cups stay crisp and fresh.
What’s the secret to a thick cannoli filling?
Draining the ricotta thoroughly is key. If the ricotta is too wet, the filling can turn runny. Letting it sit in a mesh sieve or wrapped in paper towels ensures a thick, creamy texture every time.
Are there any nut-free garnish options?
Definitely! Mini chocolate chips are always a classic topping. You can also sprinkle the tops with crushed chocolate cookies, rainbow sprinkles, or even a few candied citrus peels for a nut-free finish.
Can I use different flavored chips or extracts?
Let your taste buds have some fun! Swap mini chocolate chips with white chocolate chips or toffee bits, or try adding pistachio or almond extract instead of vanilla for a unique twist on classic Mini Cannoli Cups.
Is it possible to make these gluten-free?
Yes, you can! Simply use your favorite gluten-free pie crust in place of the regular version. The rest of the ingredients are naturally gluten-free, so everyone can enjoy this delightful dessert.
Final Thoughts
Whether you’re planning a party, feeding a crowd, or just treating yourself to a taste of Italy, Mini Cannoli Cups truly deliver on flavor, fun, and ease. Give this simple recipe a try and discover why bite-sized treats are always a hit—you might just fall in love with these adorable little desserts as much as I have!
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Mini Cannoli Cups Recipe
- Total Time: 30 minutes
- Yield: 24 mini cups 1x
- Diet: Vegetarian
Description
These Mini Cannoli Cups are a delightful twist on the classic Italian dessert. With a crispy pie crust shell filled with a creamy ricotta and mascarpone mixture, these bite-sized treats are perfect for any occasion.
Ingredients
Pie Crust Cups:
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
Filling:
- 1 1/2 cups whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Optional Garnish:
- Powdered sugar for dusting
- Mini chocolate chips or chopped pistachios
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the pie crust cups: Unroll the pie crusts and cut out circles using a 2.5-inch round cutter. Press each circle into a greased mini muffin tin, prick the bottoms, and bake until golden brown.
- Make the filling: In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, salt, and mini chocolate chips until smooth.
- Fill the cups: Transfer the filling to a piping bag and pipe into the cooled pie crust cups. Chill before serving.
- Serve: Dust with powdered sugar and garnish with chocolate chips or pistachios if desired.
Notes
- Ensure ricotta is well-drained for a thick filling.
- Cups can be baked ahead and filled before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
