These Mini Cannoli Cups are a fun, easy twist on a classic Italian dessert. Crisp pie crust cups are filled with sweetened ricotta that’s lightly flavored with vanilla and orange zest, then topped with mini chocolate chips and chopped pistachios. They’re the perfect handheld treat for parties or anytime you want a bite-sized dessert.
The best part? You don’t need to make or fry cannoli shells. Using pie crust and a mini muffin tin keeps things simple without losing any of the flavor. The creamy filling comes together quickly, and you can prep everything ahead so they’re ready to assemble just before serving.
Helpful Tips
- Drain the ricotta well: This keeps the filling thick and creamy instead of watery. Let it sit in a fine mesh strainer or cheesecloth-lined bowl in the fridge for an hour or more.
- Chill the filling before piping: It’s easier to pipe into the cups and holds its shape better when cold.
- Don’t fill ahead of time: The crust cups will soften if they sit too long. Fill just before serving for the best texture.
You Might Also Like
Mini Cannoli Cups
Ingredients
- 1 premade pie crust
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces whole-milk ricotta cheese drained
- 1/4 cup powdered sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon orange zest finely grated
- ½ teaspoon vanilla extract
- Miniature semisweet chocolate chips and finely chopped pistachios for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the pie crust onto a lightly floured work surface. Sprinkle on the brown sugar and cinnamon evenly. Using a rolling pin, gently roll the crust to adhere the sugar and cinnamon.
- Using a 2 ½” cookie cutter, cut out 24 rounds from the dough. Press them into the mini muffin tins.
- Bake for 10 minutes, until golden. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
- While the cups are cooling, grab a large mixing bowl and add the ricotta, powdered sugar, granulated sugar, orange zest and vanilla. Beat with a hand mixer on medium speed until creamy. Place the filling in a 1-gallon resealable bag or a large piping bag. Refrigerate until ready to serve.
- Cannolis are best filled right before serving, so refrigerate the filling until ready to serve.
- Remove it from the refrigerator. Snip off a corner of the bag and squeeze about 1 tablespoon of filling into each cup. Top with mini chocolate chips and chopped pistachios. Serve immediately.
Equipment Needed
- Mini muffin tin
Video
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes.