MINI CANNOLI CUPS Recipe
If you crave the sweet, creamy goodness of traditional cannoli but want a fuss-free, crowd-pleasing treat that’s almost too cute to eat, MINI CANNOLI CUPS are about to become your new obsession. Imagine crisp, cinnamon-sugar pie crusts cradling a luscious ricotta filling scented with citrus and vanilla, all crowned with chocolate or pistachios and a snowy dusting of powdered sugar. These little bites capture all the magic of classic Italian pastry in an easy, playful format that’s perfect for everything from family dinners to dazzling dessert tables.
Ingredients You’ll Need
The beauty of MINI CANNOLI CUPS lies in their straightforward ingredients. Each item has a special role in creating a treat that balances texture, flavor, and color for an irresistible bite every time.
- Whole-milk ricotta cheese (15 oz): The creamy heart of the filling, giving you a rich and authentic cannoli flavor.
- Powdered sugar (1/2 cup): Delicately sweetens the ricotta without any grittiness, ensuring a silky-smooth filling.
- Granulated sugar (2 tablespoons): Adds just a touch of extra sweetness and structure to the filling.
- Finely grated orange or lemon zest (1 teaspoon): This simple addition brightens everything with a layer of fresh citrus aroma and flavor.
- Vanilla extract (1/2 teaspoon): A subtle note that ties the creamy and citrus elements together beautifully.
- Refrigerated pie crusts (1 box, 2-count): The super-easy shortcut base for your cups, bringing classic pastry vibes with none of the hassle.
- Turbinado sugar or raw sugar (3 tablespoons): Adds crunch and shine, plus a deeper molasses flavor that’s irresistible.
- Ground cinnamon (1 teaspoon): Provides warmth and a hint of spice that complements both the crust and filling.
- Miniature semisweet chocolate chips or finely chopped pistachios (1/4 cup): Choose your favorite topping for the perfect finish—classic or nutty, both work!
- Additional powdered sugar: For that gorgeous final dusting that turns each cup into a showstopper.
How to Make MINI CANNOLI CUPS
Step 1: Prepare the Pie Crusts
Start by preheating your oven to 425°F. Roll out the pie crusts on your countertop, then sprinkle them generously with the turbinado sugar and ground cinnamon. Give the crusts a gentle roll with your rolling pin so the sugar and spice stick to the dough, infusing every bite with flavor and a touch of crunch.
Step 2: Cut and Shape the Cups
Using a round cookie cutter (about 2.5–3 inches across), cut circles from the pie crust. Gently press each round into a mini muffin pan, pleating if necessary, to create little dough cups. This step transforms simple pie crusts into sturdy vessels for your decadent filling later.
Step 3: Bake the MINI CANNOLI CUPS
Transfer the muffin pan to the oven and bake for about 10 minutes, or until the cups are beautifully golden brown and smell divine. Let them cool completely in the pan before attempting to remove—they’ll crisp up and hold their shape perfectly as they cool.
Step 4: Make the Creamy Filling
While the cups cool, mix the ricotta cheese, powdered sugar, granulated sugar, zest, and vanilla extract in a bowl. Beat until everything is smooth and creamy, tasting to make sure you’re happy with the sweetness and citrus spark.
Step 5: Pipe and Fill
Transfer the filling into a zip-top bag and snip off the corner, or use a piping bag with a large tip. Just before serving, pipe the ricotta mixture generously into the cooled cannoli cups. This ensures the crusts stay crisp and the filling looks lovely.
Step 6: Garnish to Your Heart’s Content
Finish off your MINI CANNOLI CUPS by topping each one with a pinch of chocolate chips or pistachios, then shower with a bit of extra powdered sugar. It makes the whole tray look positively celebratory!
How to Serve MINI CANNOLI CUPS
Garnishes
The classic touch is a dusting of powdered sugar, but don’t stop there! Add a sprinkle of chopped pistachios for color and crunch, or choose mini chocolate chips for a bittersweet finish. If you’re feeling fancy, mix both—guests love options, and these cups wear both toppings well.
Side Dishes
Balance the sweetness of MINI CANNOLI CUPS with a spread of fresh berries or a platter of sliced fruit like oranges and strawberries. If you’re serving them as part of a larger dessert bar, a little bowl of lemon sorbet or espresso pairs beautifully, making each bite even more memorable.
Creative Ways to Present
Arrange the cannoli cups on a vintage cake stand or set them in colorful paper mini cupcake liners for instant eye appeal. You can also thread them onto skewers for a whimsical “cannoli pop” presentation, or nestle them in a ring on a platter with fruit in the middle for a celebratory centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover MINI CANNOLI CUPS store best when the filling and shells are kept separate. Stack cooled shells in an airtight container at room temperature for up to 2 days, and refrigerate the filling in a sealed container for up to 3 days. Just fill right before serving for the crispiest results!
Freezing
You can freeze the empty cannoli cups, layered between sheets of parchment, in a zip-top bag for up to one month. The ricotta filling, however, doesn’t freeze as well—its texture can change. For the best taste, freeze the cups only and whip up fresh filling when you’re ready to serve.
Reheating
Restore the crispness of your shells by popping them in a 350°F oven for 3–5 minutes straight from the freezer or pantry. Let them cool completely before filling. Never reheat the filled cups, as the ricotta can become watery.
FAQs
Can I use low-fat ricotta for the filling?
You can, but the texture and flavor will be lighter and a bit less creamy. Whole-milk ricotta gives MINI CANNOLI CUPS their signature richness. If you use low-fat, consider draining it well for a thicker result.
Do I need to strain the ricotta first?
If your ricotta seems watery, definitely strain it for at least an hour. Drier ricotta makes the filling thicker and helps keep the shells crisp—no one wants soggy cannoli cups!
How far in advance can I fill the cups?
For the very best texture, fill MINI CANNOLI CUPS no more than an hour before serving. The longer the filling sits in the shells, the more likely they are to soften.
Can I make these gluten-free?
Absolutely! Use a good-quality gluten-free pie crust. The result will be just as delightful, ensuring everyone gets to enjoy this fun dessert.
What else can I use for garnish?
Try candied orange peel, chopped dried cherries, or even a few tiny edible flowers for a pop of color and a fancy touch. These cups are meant to be creative—make them your own!
Final Thoughts
There’s so much to adore about MINI CANNOLI CUPS: they’re adorable, irresistibly tasty, and surprisingly easy to make with just a handful of ingredients. If you’re looking to impress your friends or treat your family to something special, these little bites offer all the joy of cannoli—without any of the fuss. Give them a try and watch them disappear faster than you can say “mangia!”
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MINI CANNOLI CUPS Recipe
- Total Time: 30 minutes
- Yield: 24 mini cannoli cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Mini Cannoli Cups that marry the flavors of traditional cannoli in a bite-sized treat. Crispy pie crust cups filled with a creamy ricotta mixture and topped with chocolate chips or pistachios, these mini desserts are a joy to make and share.
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
Cannoli Cups:
- 1 box 2 count refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar raw sugar
- 1 teaspoon ground cinnamon
Garnish:
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 425°F. Roll out pie crusts and sprinkle with cinnamon and turbinado sugar. Cut rounds and press into mini muffin cups.
- Bake: Bake the cannoli cups for 10 minutes until golden brown. Let cool.
- Make Filling: Mix ricotta, powdered sugar, zest, and vanilla. Pipe into cooled cups.
- Garnish: Top with chocolate chips or pistachios and dust with powdered sugar.
Notes
- Ensure pie crusts are well softened for easy handling.
- Experiment with different garnishes like chopped nuts or fruit.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cannoli cup
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Mini Cannoli Cups, Cannoli Cups Recipe, Bite-sized Cannoli, Mini Desserts
