These Mini Cannoli Cups are a delightful bite-sized dessert filled with creamy ricotta filling and tucked inside crisp pastry shells. They bring all the classic flavors of traditional cannoli into an easy-to-make treat that’s perfect for parties, holidays, or casual dessert cravings.
Why You’ll Love This Recipe
Easy to prepare with simple ingredients
Perfect make-ahead dessert for gatherings
Crispy shells paired with creamy filling
Elegant presentation with minimal effort
Customizable with chocolate chips, pistachios, or fruit toppings
Great for holidays, birthdays, and tea parties
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cannoli filling:
1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup mini chocolate chips
For the cups:
1 package refrigerated pie crusts or puff pastry dough
1 tablespoon melted butter
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Optional toppings:
Powdered sugar for dusting
Chopped pistachios
Extra mini chocolate chips
Orange zest
Directions
Begin by preparing the ricotta filling. Place the ricotta cheese in a fine mesh strainer and let it drain for at least 30 minutes to remove excess moisture. This helps create a thick and creamy filling.
In a large mixing bowl, combine the ricotta cheese, powdered sugar, granulated sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
Fold in the mini chocolate chips. Cover the bowl and refrigerate the filling while preparing the pastry cups.
Preheat the oven to 375°F (190°C). Lightly grease a mini muffin pan.
Roll out the pie crust or puff pastry dough on a lightly floured surface. Using a round cookie cutter or glass, cut circles slightly larger than the muffin tin openings.
Press each dough circle gently into the mini muffin cups to form little shells.
Brush the dough lightly with melted butter. In a small bowl, mix the sugar and cinnamon together, then sprinkle over the pastry cups.
Bake for 10–12 minutes or until golden brown and crisp around the edges.
Remove the pastry cups from the oven and allow them to cool completely before filling.
Spoon or pipe the chilled ricotta mixture into each cooled pastry cup.
Garnish with powdered sugar, pistachios, chocolate chips, or orange zest if desired.
Serve immediately for the crispiest texture.
Servings and timing
Servings: 24 mini cannoli cups
Prep Time: 20 minutes
Cook Time: 12 minutes
Chilling Time: 30 minutes
Total Time: Approximately 1 hour and 2 minutes
Variations
Add finely chopped pistachios to the filling for a nutty flavor.
Mix in a little orange or lemon zest for a bright citrus touch.
Use mascarpone cheese along with ricotta for extra richness.
Top with melted chocolate drizzle for a bakery-style finish.
Add finely chopped dried cherries or raisins for sweetness and texture.
Try crushed waffle cones instead of pastry cups for a fun twist.
Storage/Reheating
Store leftover filling and pastry cups separately whenever possible. The pastry shells stay crisp longer this way.
Filled cannoli cups can be refrigerated in an airtight container for up to 2 days, though the shells may soften slightly over time.
Unfilled pastry cups can be stored at room temperature in an airtight container for up to 3 days.
The ricotta filling can be refrigerated for up to 4 days.
These desserts are best served chilled and do not require reheating. If the pastry cups lose crispness, place the empty shells in a 300°F oven for 3–4 minutes to refresh them.
FAQs
Can I make Mini Cannoli Cups ahead of time?
Yes, you can prepare the filling and pastry cups a day in advance. Fill them shortly before serving for the best texture.
Why should ricotta cheese be drained?
Draining removes excess liquid and prevents the filling from becoming watery.
Can I use store-bought cannoli filling?
Yes, store-bought filling works well if you want a quicker version.
What pastry works best for the cups?
Pie crust and puff pastry both work wonderfully. Puff pastry gives a flakier texture.
Can I freeze Mini Cannoli Cups?
The pastry cups can be frozen, but the filled cups do not freeze well because the filling texture may change.
How do I keep the cups crispy?
Fill the pastry cups just before serving to prevent them from softening.
Can I make these without chocolate chips?
Absolutely. You can leave them out or replace them with chopped nuts or dried fruit.
Are Mini Cannoli Cups served cold?
Yes, they taste best chilled or slightly cool.
Can mascarpone replace ricotta cheese?
Yes, mascarpone creates a richer and creamier filling.
What toppings go well with Mini Cannoli Cups?
Powdered sugar, pistachios, chocolate drizzle, and citrus zest are all delicious choices.
Conclusion
Mini Cannoli Cups are a simple yet elegant dessert that delivers classic Italian-inspired flavor in a bite-sized form. With crisp pastry shells and creamy ricotta filling, they make an impressive addition to dessert tables while remaining easy enough for beginner bakers. Whether served at holidays, parties, or family gatherings, these sweet little treats are sure to become a favorite.
Mini Cannoli Cups are crisp pastry shells filled with a creamy ricotta and chocolate chip filling, creating an easy and elegant Italian-inspired dessert perfect for parties and gatherings.
Ingredients
15 oz whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/3 cup mini chocolate chips
1 package refrigerated pie crusts or puff pastry dough
1 tablespoon melted butter
2 tablespoons granulated sugar
1/2 teaspoon cinnamon
Optional: powdered sugar, chopped pistachios, extra mini chocolate chips, orange zest
Instructions
Drain ricotta cheese in a fine mesh strainer for at least 30 minutes to remove excess moisture.
In a bowl, combine ricotta, powdered sugar, granulated sugar, vanilla extract, and cinnamon until smooth.
Fold in mini chocolate chips and refrigerate filling while preparing the cups.
Preheat oven to 375°F (190°C) and grease a mini muffin pan.
Roll out pastry dough and cut circles slightly larger than muffin openings.
Press dough circles into muffin cups to form shells.
Brush with melted butter.
Mix cinnamon and sugar together and sprinkle over pastry cups.
Bake for 10–12 minutes until golden brown and crisp.
Cool pastry cups completely before filling.
Spoon or pipe chilled filling into cooled pastry cups.
Garnish with powdered sugar, pistachios, chocolate chips, or orange zest if desired.
Serve immediately for best crispness.
Notes
Drain ricotta well for a thick filling.
Fill cups just before serving to keep shells crisp.
Puff pastry creates a flakier texture than pie crust.
Store filling and shells separately when possible.
