There’s something undeniably charming about bite-sized desserts, don’t you think? They offer an instant sense of joy, almost like a warm hug at the end of a meal. Today, I’m excited to share one of my absolute favorite recipes—Mini Cannoli Cups. Imagine creamy, sweet ricotta filling nestled inside crispy, golden pastry cups, all topped with a sprinkle of chocolate chips or chopped pistachios. It’s a lovely twist on the classic Italian treat, perfect for any occasion.
Why you’ll love this recipe
Let me tell you why you should whip these up tonight. First off, they’re super easy to make—you’ll impress friends and family without spending hours in the kitchen. The contrast of the creamy filling and crunchy pastry is a match made in dessert heaven. Plus, you get to customize the toppings—chocolate for the sweet tooth, pistachios for a nutty crunch, or even a dusting of powdered sugar to make them feel extra fancy.
What makes these little cups special is their versatility. They can be traditional or adventurous. You could sway towards a chocolate filling, or stay classic with the ricotta—either way, every bite is a delightful experience. And let’s be honest; who doesn’t want a dessert that looks as good as it tastes?
Gather these ingredients
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Whole-Milk Ricotta Cheese (15 oz., drained): This is the star of our filling. Opt for whole-milk for that creamy and rich consistency that will make your taste buds sing. If you’re looking for a lighter version, you can certainly use part-skim, but the texture may change a bit.
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Powdered Sugar (1/2 cup): This sweetens the deal without being gritty. It’s the perfect complement to our ricotta—it blends in smoothly!
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Granulated Sugar (2 tablespoons): We want just a little extra sweetness in the filling; this will make all the difference.
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Finely Grated Orange or Lemon Zest (1 teaspoon): This is where the magic happens! Bright citrus zest adds a dimension of flavor that makes these cannoli cups truly sing.
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Vanilla Extract (1/2 teaspoon): Ahh, the warm aromas of vanilla create a cozy and welcoming filling.
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Refrigerated Pie Crusts (2 count, softened as directed on the box): Yes, I’m going to confess—using store-bought is a game-changer. It saves time and yields a nice flaky texture.
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Turbinado Sugar (3 tablespoons): This raw sugar brings a delightful crunch and caramel-like flavor to the pastry.
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Ground Cinnamon (1 teaspoon): Because who doesn’t love a hint of spice? It elevates our crusts and makes them feel special.
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Miniature Semisweet Chocolate Chips or Finely Chopped Pistachios (1/4 cup): These are your finishing touches—use one or the other, or both if you’re feeling decadent.
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Additional Powdered Sugar for Dusting: A little extra love on top never hurt anyone, right?
Preparing Mini Cannoli Cups
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Preheat your oven to 425°F.
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Lightly flour a clean work surface. Unroll the pie crusts and sprinkle them with turbinado sugar and cinnamon.
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Gently roll a rolling pin over both crusts to press the sugar and cinnamon into the dough—it’s a simple step that makes a world of difference.
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Use a 2½-inch round cookie cutter to cut out pastry rounds. You might need to roll the dough again to get about 48 circles—don’t fret, that’s totally normal.
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Gently press each pastry round into ungreased mini muffin cups. They should fit snugly.
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Bake the crusts for about 10 minutes or until they turn a gorgeous golden brown. Let them cool in the pans for about 15 minutes before transferring them to a wire rack.
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While your cups are cooling, let’s work on that delectable filling! In a large mixing bowl, beat together the ricotta, powdered sugar, granulated sugar, zest, and vanilla with an electric mixer on medium speed until creamy and smooth.
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Grab a 1-gallon zip-top resealable bag, fill it with your creamy filling, seal it up, and pop it in the fridge until you’re ready to serve.
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Just before serving, cut a snip in one corner of the bag and pipe about 1 tablespoon of the filling into each cool pastry cup.
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Top with chocolate chips or chopped pistachios, then dust with powdered sugar.
And voilà! You’ve made Mini Cannoli Cups!
Best way to enjoy it
Serve these delightful treats on a pretty platter for a snack at a gathering, or enjoy them as a sweet ending to an Italian-themed dinner. You could pair them with a scoop of gelato or a steaming espresso for that perfect Italian finish. Imagine your guests ooh-ing and aah-ing over your pastry skills; it’s music to a home cook’s ears!
Keeping leftovers fresh
To store any leftovers (if they last that long!), keep the filled cups in an airtight container in the fridge. They will be good for about 2-3 days. But trust me: they’re best enjoyed fresh! If you want to prepare them ahead of time, consider filling them just before serving to maintain the crispy texture of the cups.
Helpful cooking tips
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If you can, allow your ricotta to drain for an hour or two before mixing to get that perfectly creamy texture—trust me, it’s worth it!
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Experiment with flavored extracts other than vanilla, like almond or hazelnut, for a fun twist.
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If you’re feeling particularly adventurous, a chocolate pie crust would add an extra layer of flavor.
Creative Twists
Want to shake things up a bit? How about infusing your filling with some almond flavor, or going the fruit route with some raspberry or strawberry puree? Top with fresh fruit instead of nuts for a refreshing spin!
Ingredients list
- 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
Directions to follow
- Preheat the oven to 425°F.
- Flour a work surface and unroll the pie crusts.
- Sprinkle the crusts with turbinado sugar and cinnamon.
- Roll a rolling pin over the crusts gently.
- Cut out 2½-inch rounds.
- Press the rounds into ungreased mini muffin cups.
- Bake for 10 minutes until golden brown.
- Cool in pans for 15 minutes, then transfer to a wire rack.
- Beat ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.
- Fill a zip-top bag with the mixture, seal, and refrigerate.
- Just before serving, pipe filling into the cooled pastry cups.
- Top with chocolate chips or pistachios and dust with powdered sugar.
Your questions answered
- How long does it take to make? From start to finish, you’re looking at about 30-40 minutes, plus cooling time.
- Can I make the filling ahead of time? Absolutely! The filling can be made a day ahead—just store it in the fridge.
- What if I don’t have mini muffin tins? You could make larger cups, but you’ll need to adjust your baking time.
- How do I know when the pastry is done? You want a nice golden brown—keep an eye on it around the 8-minute mark!
- Can I freeze these? Unfilled cups can be frozen, but filled ones will lose their crunch.
This Mini Cannoli Cups recipe is a delightful journey—one that brings together tradition and creativity. Give this recipe a whirl, a sprinkle of love, and don’t hesitate to put your unique twist on it. I’d love to hear how yours turn out! Happy baking, friends!
Mini Cannoli Cups
Description
Mini Cannoli Cups are creamy, sweet ricotta-filled pastry cups, perfect for any occasion with a cheerful twist on a classic Italian dessert.Ingredients for Mini Cannoli Cups
Filling
Pastry
Toppings
Instructions
Prepare the Pastry
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Preheat the oven to 425°F.
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Flour a work surface and unroll the pie crusts.
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Sprinkle the crusts with turbinado sugar and cinnamon.
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Roll a rolling pin over the crusts gently.
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Cut out 2½-inch rounds.
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Press the rounds into ungreased mini muffin cups.
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Bake for 10 minutes until golden brown.
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Cool in pans for 15 minutes, then transfer to a wire rack.
Prepare the Filling
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Beat ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.
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Fill a zip-top bag with the mixture, seal, and refrigerate.
Assemble the Cups
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Just before serving, pipe filling into the cooled pastry cups.
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Top with chocolate chips or pistachios and dust with powdered sugar.
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 9g14%
- Saturated Fat 4g20%
- Trans Fat 0g
- Cholesterol 20mg7%
- Sodium 150mg7%
- Potassium 40mg2%
- Total Carbohydrate 32g11%
- Dietary Fiber 1g4%
- Sugars 16g
- Protein 4g8%
- Vitamin A 200 IU
- Vitamin C 0 mg
- Calcium 150 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 0 IU
- Vitamin K 0 mcg
- Thiamin 0 mg
- Riboflavin 0 mg
- Niacin 0 mg
- Vitamin B6 0 mg
- Folate 0 mcg
- Vitamin B12 0 mcg
- Biotin 0 mcg
- Pantothenic Acid 0 mg
- Phosphorus 0 mg
- Iodine 0 mcg
- Magnesium 0 mg
- Zinc 0 mg
- Selenium 0 mcg
- Copper 0 mg
- Manganese 0 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
