Mini Cannoli Cups

Mini Cannoli Cups are a simple to make, yet elegant in appearance dessert that makes it appear you have spent all day in the kitchen.

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What you get is a crunchy small pie crust filled with sugar and Ricotta, citrus and vanilla and then topped with either pistachios or Chocolate chips.

These delightful Mini Cannoli cups may seem a little labor intensive to make, they really are not. The end result is perfectly enjoyable though!

This recipe may very well be the recipe you turn to when you are asked to bring dessert to a potluck or for parties. They are so addicting and fun to make.

Frequently Asked Questions:

            What makes this the perfect choice for treats?

These Mini Cannoli Cups are easier to make then it looks, they have an ideal flavor and will bring tons of smiles and happy faces.

            Could I make larger versions?

You could, but these mini cups are the perfect size for portion control diets, you also will not go into a sugar spin by eating larger sized cups and they are so cute to see on the decorative plate when serving.

            Are there available variations?

This recipe is easily customizable. You can add a citrus zest as a garnish, you could use an almond pastry crust or even add your own personal touch to them.

            How should these be stored?

First off, let me suggest only making what you need for serving. Secondly, if you do need to, the Mini Cannoli cups should be stored in separate parts. The  crust needs to stay crisp, the filling needs to stay fresh. Storing them in separate containers in the refrigerator is the best idea. Only fill the cups right before serving so that you do not have too many or too few.

What do you need to make Mini Cannoli Cups

            15 ounces Whole Milk Ricotta Cheese

            2 tbsp Granulated Sugar

            ½ cup Confectioners Sugar

            ½ tsp Vanilla Extract

            1 tsp Orange or Lemon Zest

Cups:

            1 pkg Refrigerated Pie Crust, 2 count

            2 tbsp Turbinado Raw Sugar

            1 tsp Cinnamon

Garnish:

            Miniature Chocolate Chips

            Lemon zest or Orange Zest

            Pistachios

            Confectioners Sugar

How to make Mini Cannoli Cups

FIRST STEP:

Preheat the oven to 425*

Open and unroll the room temperature Pie Crusts

Sprinkle the pie crust with Turbinado Raw Sugar and Cinnamon

Lightly roll a rolling pin across the pie crust to embed the sugar and cinnamon into the crust

Using a biscuit cutter, cut out rounds and press each into an ungreased mini muffin tin cup

SEOCND STEP:

Place the mini muffin tins into the oven and bake for 10 minutes

Remove and allow the crust cups to cool completely in the pans

THIRD STEP:

While the crust cups are cooling make the filling

In a large bowl, combine the Whole Milk Ricotta Cheese, both sugars, the lemon zest and the orange zest with the vanilla extract.

Beat until smooth and creamy

Transfer the filling to a one gallon ziploc bag and refrigerate until just before serving

a)

b)

To serve, cut the tip off one corner of the bag and decoratively fill each pie crust cup with about 1 tbsp of the filling

a)

b)

c)

Garnish with miniature chocolate chips or pistachios, or your choice of garnish and Serve

Enjoy!

Mini Cannoli Cups

Mini Cannoli Cups

Yield: 12
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

  •             15 ounces Whole Milk Ricotta Cheese
  •             2 tbsp Granulated Sugar
  •             ½ cup Confectioners Sugar
  •             ½ tsp Vanilla Extract
  •             1 tsp Orange or Lemon Zest
  • Cups:
  •             1 pkg Refrigerated Pie Crust, 2 count
  •             2 tbsp Turbinado Raw Sugar
  •             1 tsp Cinnamon
  • Garnish:
  •             Miniature Chocolate Chips
  •             Lemon zest or Orange Zest
  •             Pistachios
  •             Confectioners Sugar

Instructions

FIRST STEP:

Preheat the oven to 425*

Open and unroll the room temperature Pie Crusts

Sprinkle the pie crust with Turbinado Raw Sugar and Cinnamon

Lightly roll a rolling pin across the pie crust to embed the sugar and cinnamon into the crust

Using a biscuit cutter, cut out rounds and press each into an ungreased mini muffin tin cup

SEOCND STEP:

Place the mini muffin tins into the oven and bake for 10 minutes

Remove and allow the crust cups to cool completely in the pans

While the crust cups are cooling make the filling

THIRD STEP:

In a large bowl, combine the Whole Milk Ricotta Cheese, both sugars, the lemon zest and the orange zest with the vanilla extract. Beat until smooth and creamy

Transfer the filling to a one gallon ziploc bag and refrigerate until just before serving

To serve, cut the tip off one corner of the bag and decoratively fill each pie crust cup with about 1 tbsp of the filling

Garnish with miniature chocolate chips or pistachios, or your choice of garnish and Serve