If you’ve ever loved the decadent flavors of traditional Italian cannoli but wanted an even easier way to enjoy that creamy goodness, then you’re going to adore this Mini Cannoli Cups Recipe. These bite-sized treats deliver all the charm and incredible flavor of cannoli without the fuss of deep-frying or handling tricky shells. The delicate, crisp pastry cups are perfectly spiced with cinnamon and turbinado sugar, then filled with a silky ricotta filling infused with citrus and vanilla. Every element works in harmony to create a dessert that’s both playful and elegant, making it perfect for gatherings, parties, or a sweet everyday indulgence.
Ingredients You’ll Need
These simple yet vital ingredients each bring something special to your Mini Cannoli Cups Recipe. From the creamy richness of ricotta to the brightness of citrus zest, every component is essential to getting that classic cannoli vibe in an easy-to-make form.
- Whole-milk ricotta cheese: The star of the filling, giving it a creamy, smooth texture that’s key to the traditional cannoli flavor.
- Powdered sugar: Adds the perfect touch of sweetness and ensures there are no gritty sugar crystals in the filling.
- Granulated sugar: Combined with cinnamon to coat the crust, it creates a subtly crunchy, flavorful exterior.
- Finely grated orange or lemon zest: Injects a fresh citrus aroma and bright flavor that lightens the ricotta mixture beautifully.
- Vanilla extract: Offers warmth and depth to the filling, enhancing all the other flavors.
- Refrigerated pie crusts: The convenient base that turns into crisp, golden mini cups—ideal for holding the luscious filling.
- Turbinado sugar: A coarse, raw sugar that adds texture and a hint of caramelized sweetness to the crust.
- Ground cinnamon: Provides a gentle warmth and spice that complements the sweetness perfectly.
- Miniature semisweet chocolate chips or finely chopped pistachios: Classic toppings that add crunch and contrast in flavor.
- Additional powdered sugar: For a pretty, snowy dusting right before serving.
How to Make Mini Cannoli Cups Recipe
Step 1: Prepare Your Oven and Pie Crust
Start by preheating your oven to 425°F so it’s ready once your cups are shaped. While it’s warming, lightly flour your work surface and unroll the pie crusts. Sprinkling them generously with turbinado sugar and cinnamon adds that signature sweet-spiced crust flavor. Gently rolling the sugar into the dough helps it stick and bake into a crispy, caramelized shell.
Step 2: Cut and Shape the Mini Cups
Using a 2½-inch cookie cutter, cut circles from the pie crust and press each gently into ungreased mini muffin cups. This step forms your tiny, crisp cannoli cups that will hold all the creamy ricotta filling. Don’t worry if you run out of circles — just re-roll the dough and cut more!
Step 3: Bake the Cups Until Golden
Bake your filled muffin pan for about 10 minutes or until those cups turn a gorgeous golden brown. This quick bake crisps the crust and sets the shape for sturdy but delicate shells. Once they’re done, cool them completely before moving on or filling to avoid sogginess.
Step 4: Mix the Silky Ricotta Filling
While your cups cool, whip together the filling—beat whole-milk ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract until luxuriously creamy. This lovely, smooth filling is the heart of your Mini Cannoli Cups Recipe.
Step 5: Pipe and Garnish to Serve
Transfer the ricotta filling into a zip-top bag (or a piping bag if you have one), snip off a corner, and pipe the filling into each cooled pastry cup. Finish each one with miniature chocolate chips or a sprinkle of chopped pistachios, then dust with powdered sugar. Instant elegance with minimal effort!
How to Serve Mini Cannoli Cups Recipe
Garnishes
Classic mini chocolate chips add a rich, slightly bittersweet pop that contrasts beautifully with the sweet, creamy filling. Alternatively, finely chopped pistachios bring color, crunch, and a subtle nutty flavor that complements the citrus zest perfectly. A light dusting of powdered sugar not only looks stunning but adds a delicate sweetness to the finishing touch.
Side Dishes
Mini Cannoli Cups shine as a dessert centerpiece, but pairing them with fresh seasonal fruits like sliced strawberries or citrus segments can provide a refreshing counterpoint to their richness. A small scoop of gelato or a dollop of lightly whipped cream can also elevate the experience into a full dessert spread that will impress guests without overwhelming your prep time.
Creative Ways to Present
For a party or special occasion, arrange the Mini Cannoli Cups on a decorative platter lined with fresh mint or edible flowers for an eye-catching display. You can also serve them in elegant mini cupcake liners that match your event’s color scheme. For a more casual gathering, present them on a rustic wooden board, surrounded by bowls of extra cinnamon sugar and chocolate chips for guests to customize their treats.
Make Ahead and Storage
Storing Leftovers
If you have leftover Mini Cannoli Cups, store the unfilled cups and the ricotta filling separately. The cups can be kept in an airtight container at room temperature for up to 3 days to maintain their crispness. The filling should be refrigerated in a sealed container and used within 2 days to ensure freshness and best texture.
Freezing
While you can freeze the ricotta filling in a sealed container for up to one month, the pastry cups are best enjoyed fresh or stored at room temperature. Freezing the cups risks losing their crisp texture, so it’s recommended to freeze only the filling if needed.
Reheating
To refresh stored pastry cups, pop them in a preheated 350°F oven for 3–5 minutes to crisp them back up before filling. The ricotta filling does not require reheating and should be served chilled for the best creamy contrast.
FAQs
Can I use a different type of cheese instead of ricotta?
Ricotta is key for its creamy texture and slightly sweet, mild flavor, but you could experiment with mascarpone or a blend of cream cheese and ricotta for a richer taste. Just keep the filling consistency smooth and light.
Is it necessary to use turbinado sugar on the crust?
Turbinado sugar adds a wonderful texture and caramel-like flavor to the crust. If you don’t have it, regular granulated sugar works, but the crunch and subtle molasses notes might be less pronounced.
How do I prevent the mini cups from becoming soggy?
Make sure the cups are completely cooled before filling. Also, avoid filling them too far in advance to keep the crust crisp. If needed, fill them right before serving or store the filling separately and pipe just before guests dig in.
Can I make these gluten-free?
You can try using a gluten-free pie crust brand that handles similarly to traditional dough but be sure to check how it bakes, as cooking times and texture can vary. The rest of the recipe is naturally gluten-free!
What occasions are best for serving Mini Cannoli Cups?
These little delights are perfect for everything from casual family dinners to fancy holiday parties and bridal showers. Their elegant presentation and manageable size make them a crowd-pleaser for any event.
Final Thoughts
This Mini Cannoli Cups Recipe is a joyful way to enjoy a beloved Italian dessert without fuss or mess, making it accessible for cooks of all levels. Whether you’re whipping them up for a cozy night in or an upscale gathering, their gorgeous blend of crispy crust and creamy ricotta filling will make you a dessert hero. Give them a try, and get ready to share a smile with everyone lucky enough to taste these charming little treats!
Print
Mini Cannoli Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Description
Mini Cannoli Cups are a delightful twist on the classic Italian dessert, featuring crispy baked mini pie crust cups filled with a creamy, sweetened ricotta mixture flavored with citrus zest and vanilla. Topped with chocolate chips or pistachios and dusted with powdered sugar, these bite-sized treats are perfect for parties or special occasions.
Ingredients
Filling
- 1 container (15 oz) whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
Crust
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
Toppings
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for baking the mini crust cups to golden perfection.
- Prepare Pie Crusts: Lightly flour a clean work surface and unroll the softened pie crusts. Evenly sprinkle the surface of the dough with turbinado sugar and ground cinnamon. Gently roll over the dough with a rolling pin to press the sugar and cinnamon mixture into the crust, enhancing flavor and texture.
- Cut and Shape Cups: Using a 2½-inch round cookie cutter, cut circles out of the dough. Press each round gently into the cavities of ungreased mini muffin pans to form cups. Re-roll scraps as needed to make approximately 48 cups.
- Bake Crust Cups: Place the muffin pans in the preheated oven and bake for 10 minutes or until the crusts are golden brown and crisp. Remove from oven and cool completely in the pans before transferring the cups to a wire rack to finish cooling.
- Prepare Filling: While the crust cups cool, combine the ricotta cheese, powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract in a large mixing bowl. Beat the mixture until smooth, creamy, and well blended. Transfer the filling to a zip-top plastic bag and refrigerate until ready to use.
- Fill and Garnish Cups: Once the crust cups are completely cooled, cut a small corner off the tip of the filling bag and pipe the ricotta mixture into each cup. Garnish the filled cups with miniature chocolate chips or finely chopped pistachios according to your preference. Dust lightly with additional powdered sugar before serving to add a pretty finishing touch.
Notes
- You can substitute lemon zest for orange zest depending on your flavor preference.
- Ensure the pie crusts are completely cooled before filling to prevent sogginess.
- For a nut-free version, omit pistachios and use only chocolate chips.
- Use fresh ricotta for the best taste and texture.
- These cups can be made a few hours ahead and kept refrigerated until serving.
