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Mini Cannoli Cups

Mini Cannoli Cups are bite-sized versions of the classic Italian dessert, featuring crispy pastry shells filled with a creamy ricotta mixture. Perfect for parties or a sweet snack at home.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Dessert, Snack
Cuisine Italian
Servings 12 servings
Calories 150 kcal

Ingredients
  

For the pastry cups

  • 1 box refrigerated pie crusts (2 count), softened as directed on the box
  • 3 tablespoons turbinado sugar (raw sugar)
  • 1 teaspoon ground cinnamon

For the filling

  • 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
  • 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios for topping
  • Additional powdered sugar for dusting

Instructions
 

Preparation

  • Preheat your oven to 425°F.
  • Lightly flour a clean surface and unroll the pie crusts. Sprinkle the turbinado sugar and cinnamon over both crusts. Use a rolling pin to gently press the sugar and cinnamon into the dough.
  • Using a 2½-inch round cookie or biscuit cutter, cut out pastry rounds from the dough. You will want around 48 rounds. Gently press each round into ungreased mini muffin cups.

Baking

  • Place the muffin pan in the oven and bake for about 10 minutes or until the crusts are golden brown.
  • Allow the cannoli cups to cool in the pans for about 15 minutes before transferring them to a wire rack to cool completely.

Filling Preparation

  • In a large mixing bowl, combine the ricotta cheese, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is creamy.
  • Place the filling in a 1-gallon zip-top resealable bag. Seal the bag and refrigerate until you are ready to serve.

Assembly

  • Just before serving, remove the filling from the refrigerator. Snip one corner of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
  • Top each cup with mini chocolate chips or chopped pistachios, and dust with powdered sugar.

Serving

  • Serve immediately to enjoy the freshest taste.

Notes

Avoid filling the cups too early to maintain their crispiness. Experiment with different flavors in the filling for unique variations.
Keyword Bite-Sized Treats, Dessert Cups, Italian Desserts, Mini Cannoli, Ricotta Dessert