Cannoli Cups remind me of the first time my grandmother handed me a paper doily and a sliver of her lemon-ricotta filling, whispering, “This one’s for special days.” The kitchen smelled of sugar and orange zest, my fingers sticky as I tried not to sneak every bite. Those small, delicate desserts stayed with me a bite of cream tucked into a crisp shell always feels like a quiet little celebration.
I’ve cooked in the same slow, steady way for decades, learning in a kitchen that welcomed chatter, church potlucks, and recipes scrawled on index cards. I’m a home cook from Louisville who finds joy in hands-on, practical food casseroles that feed a family, skillet dinners you can toss together after work, and desserts that bring back Sunday afternoons.
I test everything in a real weeknight kitchen and favor recipes that keep things simple, cozy, and pork-free. My voice in the kitchen leans friendly and straightforward, and I write recipes you can follow one step at a time. I like to pull from old church cookbooks and the memory of my mom at the counter, turning familiar ingredients into comfort. If you enjoy desserts that feel nostalgic but don’t take all evening, these little treats fit right in. For a similar riff on classic flavors, check out this fun twist on Italian cookies at Italian Cannoli-Inspired Thumbprint Cookies.
Table of Contents
Table of Contents
Why this recipe works
Mini Cannoli Cups work because they balance texture and flavor without fuss. You get a crisp, buttery shell and a creamy, slightly sweet ricotta filling scented with citrus and vanilla. The recipe keeps things simple: refrigerated pie crust makes the shells quick and uniform, and whole-milk ricotta gives the filling body without needing mascarpone or long whipping. If you want a richer outcome, you can gently drain and press the ricotta, but the recipe already leans on straightforward steps designed for busy cooks who still want something pretty to share.
These Mini Cannoli Cups adapt easily to what you have on hand. If you like chocolate chips, fold some in or sprinkle them on top. If you prefer nuts, chopped pistachios add color and crunch. The turbinado sugar on the crust gives a little sparkle and snap after baking, creating that satisfying contrast with the smooth ricotta. I sometimes make a double batch when friends come over because they disappear fast; the cups come together quickly and look fancy without complicated piping.
If you enjoy making small desserts, you might also like the cheesecake twist found in this Mascarpone Ricotta Cannoli Cheesecake, which takes the same flavor profile in a different direction. Overall, these Mini Cannoli Cups work because they deliver classic cannoli flavor in a bite-sized, weeknight-friendly format that anyone can assemble and love.
How to prepare Mini Cannoli Cups
Start by gathering ingredients and warming your hands with a quick, friendly rhythm in the kitchen. The technique here emphasizes speed and consistency: roll the sugar into the refrigerated crust, cut rounds, press into mini muffin cups, and bake until golden. While the cups cool, the ricotta filling comes together in minutes in a mixing bowl. The entire process lets you multi-task bake the shells, make the filling, chill it, and pipe just before guests arrive.
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
Directions :
Preheat the oven to 425°F., Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.), Bake the crusts for 10 minutes, or until golden brown.
Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely., While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve., Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups. Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar., Serve immediately.
Serving ideas
Mini Cannoli Cups delight at parties because they look elegant and serve in one bite. Arrange them on a pretty platter and dust with powdered sugar just before serving so the sugar keeps its snowy look. Offer a small dish of extra miniature chocolate chips and chopped pistachios on the side so guests can personalize their topping. If you plate for a gathering, tuck a few fresh mint leaves or candied orange peel slices beside a cluster of Mini Cannoli Cups to add color and a hint of brightness.
For a dessert table, mix Mini Cannoli Cups with simple cookies and sliced fruit. They pair especially well with coffee or a nutty dessert wine; the citrus zest in the filling keeps each bite lively without being too sweet. If you serve these after dinner, let guests take them with coffee in a small dessert dish they present like homemade confections but require far less time than molded pastries. I like to make a few extra shells, chill the filling, and fill them last minute so the shells keep their crisp texture. That small bit of timing makes a noticeable difference in how the Mini Cannoli Cups hold up on a tray.
How to keep leftovers
To store leftover Mini Cannoli Cups, keep the shells and filling separate when possible. The filling contains moisture that will soften the shells over time, so for the best texture, refrigerate the cooled pastry cups in an airtight container and store the ricotta filling in a separate covered bowl or container. If you already filled the cups, place them in a single layer in a shallow container and refrigerate. Eat filled Mini Cannoli Cups within 24 to 36 hours for the best combination of crisp shell and creamy center.
If you plan to make the shells ahead, store the baked shells at room temperature in a paper-lined container for up to two days to help preserve crunch. You can also freeze unfilled shells in a freezer-safe bag; when you want to use them, thaw at room temperature and fill just before serving. I keep the filling chilled and pipe it straight from a zip-top bag for a neat, fast finish.
For inspiration on similar make-ahead treats that assemble at the last minute, see this no-bake spin on cannoli flavors at Mascarpone Ricotta Cannoli Icebox Cake. When you store filled Mini Cannoli Cups, always keep them covered so they absorb no other fridge flavors and stay fresh.
Helpful tips
A few small habits make a big difference when you make Mini Cannoli Cups. First, drain the ricotta if it looks very wet; a light drain in a fine-mesh sieve for 30 minutes tightens the filling and helps it pipe more cleanly. Second, press the turbinado sugar into the pie crust with a rolling pin that tiny step gives the shells a pretty, sparkly finish and helps the sugar stick during baking. Third, don’t overwork the dough when you re-roll scraps; a light touch keeps the shells tender and prevents them from getting tough.
When piping the filling, use a steady hand and a small tip or snip the corner of the bag to keep portions even. If you don’t have a piping bag, a small spoon or small cookie scoop works fine; just be gentle when mounding so the shell keeps its shape. For quick cleanup, line your mini muffin pans with nonstick spray or use silicone mini molds; the silicone allows easy removal without damaging the shell.
Keep these tips in mind and you’ll find the process tidy and repeatable. These little habits help the Mini Cannoli Cups look professional while you keep the approach homey and accessible.
Easy twists you can try
You can vary these Mini Cannoli Cups to suit your mood or pantry. Stir a tablespoon of espresso powder into the filling for a coffee-kissed version, or fold in a little cocoa powder for a chocolate ricotta upgrade. Swap orange zest for lemon if you prefer a sharper citrus note, or add finely chopped candied ginger for a warming contrast. If you want nutty crunch, toast chopped pistachios or almonds and press them into the filling as you pipe.
For a fruit-forward take, top each filled cup with a tiny spoonful of cherry preserves or a blueberry compote. You can also make a white chocolate drizzle by melting chips and using a fork to flick thin lines across the tops just before serving. If you enjoy assembling small tarts, try playing with different crusts a graham cracker crust pressed into mini tart pans yields a softer base, while the refrigerated pie crust keeps the crisp crunch.
If you’d like almond-flavored variations, check out this idea for small tarts that pair well with ricotta fillings at Mini Mascarpone Almond Tarts. These swaps let you tailor every batch of Mini Cannoli Cups to the season or your guests’ preferences.
Frequently asked questions
Q: Can I make the filling ahead of time?
A: Yes. You can make the ricotta filling and refrigerate it in a covered container for up to 48 hours. If it sits a day or two, give it a quick whisk before piping to re-fluff any settled components. Keep in mind that if you fill the shells and then store them, the shells will soften over time. For the best texture, keep shells and filling separate until serving.
Q: Can I use low-fat ricotta?
A: You can, but full-fat ricotta yields a creamier, smoother filling that holds its shape and tastes richer. If you choose low-fat ricotta, consider folding in a tablespoon of cream cheese to improve texture and stability. Taste and adjust the powdered sugar gently so the filling feels balanced Mini Cannoli Cups should taste lively, not overly sweet.
Q: How many Mini Cannoli Cups does this recipe make?
A: The recipe, as written, aims for about 48 rounds from two pie crusts, but results vary by how thinly you roll and how much you re-roll scraps. Aim for consistent 2½-inch rounds and press each gently to form neat cups. If you need fewer, you can halve the recipe easily; it scales well.
Q: Are these safe for a party with varied dietary needs?
A: These Mini Cannoli Cups are pork-free and vegetarian-friendly. For guests with nut allergies, skip the pistachio topping and use chocolate chips or candied citrus instead. Label served treats clearly so guests can choose what fits their needs. These small desserts let you offer a fancy-looking option while keeping flavors familiar.
Conclusion
If you want the original inspiration and a quick reference for making Mini Cannoli Cups, see the recipe on Mini Cannoli Cups – Love Bakes Good Cakes. That post pairs nicely with the tips here and can help you perfect the little details that make these treats shine.
Print
Mini Cannoli Cups
- Total Time: 30 minutes
- Yield: 48 servings
- Diet: Vegetarian
Description
Delicious bite-sized desserts featuring a crisp shell and creamy ricotta filling with citrus and vanilla notes.
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 (2 count), softened as directed
- 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
Instructions
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both pie crusts with turbinado sugar and cinnamon.
- Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough.
- Cut out pastry rounds using a 2½-inch round cookie cutter.
- Press each pastry round into ungreased mini muffin cups, re-rolling and cutting more circles as needed until you have 48.
- Bake the crusts for 10 minutes, or until golden brown. Allow to cool completely in the pans for about 15 minutes before removing to a wire rack.
- While the cups cool, beat all filling ingredients in a mixing bowl until creamy.
- Transfer filling to a resealable bag, seal, and refrigerate until ready to serve.
- Just before serving, pipe approximately 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle with mini chocolate chips or chopped pistachios, and dust with additional powdered sugar.
- Serve immediately.
Notes
For best texture, keep shells and filling separate until serving. Filling can be made ahead and stored in a sealed container for up to 48 hours.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian