Mini Cannoli Cups

Introduction

There are desserts that impress with intricate techniques, and then there are desserts that deliver showstopping charm with minimal effort. Mini Cannoli Cups fall firmly into the second category. These bite-sized treats capture everything people love about classic cannoli—creamy ricotta filling, delicate sweetness, and just the right hint of citrus—while skipping the fuss of frying traditional cannoli shells. Instead, they use refrigerated pie crusts to create adorable crisp cups that make serving, transporting, and enjoying cannoli easier than ever.

This recipe, originally crafted by Jamie Sherman, is one of those rare gems that manages to be simple enough for beginners yet elegant enough to serve at holidays, parties, baby showers, or any celebration where finger-friendly desserts shine. They come together with just a handful of ingredients, require no special pastry equipment, and can be assembled just before serving so the cups stay crisp and the filling stays luxuriously smooth.

Whether you’re hosting a birthday party, contributing to a potluck, planning a holiday gathering, or simply craving a fun, homemade dessert, these Mini Cannoli Cups promise to please everyone at the table. With their golden pastry shells, creamy ricotta filling, and customizable garnishes, they deliver both beauty and flavor in every bite.

If you’ve ever loved the taste of cannoli but felt intimidated by making the shells from scratch, this recipe completely removes that barrier. You’ll enjoy all the classic flavors—orange or lemon zest, vanilla, and rich ricotta—without frying or rolling tubes of dough. Instead, you get a crowd-ready platter of irresistible little cups that disappear fast.

Why You’ll Love This Recipe

• Authentic cannoli flavors without the complexity. You still get the creamy ricotta filling and bright citrus notes—no deep-frying required.
• Perfect for parties, potlucks, and holidays. Their miniature size makes them ideal for sharing and displaying on dessert tables.
• Make-ahead friendly. Prepare the cups and filling in advance and assemble right before serving.
• Customizable garnishes. Whether you prefer chocolate chips, pistachios, or a dusting of powdered sugar, each cup can be tailored to your taste.
• Beginner-friendly technique. With refrigerated pie crusts and simple tools, even novice bakers can create impressive cannoli-style desserts.

Ingredients Breakdown

Below is the full list of ingredients exactly as provided. Measurements and components have not been altered.

Filling

• 1 container whole-milk ricotta cheese, 15 oz., drained
• ½ cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated orange or lemon zest
• ½ teaspoon vanilla extract

Cannoli Cups

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

Garnish

• ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar

Servings: Approximately 48 mini cannoli cups
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Tools & Equipment Needed

To make the process smooth and efficient, gather the following tools before starting:

• Zip-top bags (1-gallon size for piping)
• Hand mixer
• Mixing bowl (large)
• Mini muffin pan
• 2½-inch round biscuit cutter or cookie cutter
• Rolling pin
• Measuring cups and spoons
• Additional small bowls for garnishes
• Fine mesh sieve or cheesecloth (optional but recommended for draining ricotta)
• Wire cooling rack
• Lightly floured work surface

These tools ensure your pastry cups bake evenly and your filling pipes smoothly into the shells.

Step-by-Step Instructions

Follow these steps exactly as written to create crisp, golden cannoli cups and a creamy, smooth filling.

1. Prepare the Oven

Preheat your oven to 425°F. This high temperature helps the pie crust cups bake quickly and evenly, creating a sturdy shell for the filling.

2. Prepare the Pie Crusts

Lightly flour your work surface and unroll both pie crusts.
Sprinkle each crust with turbinado sugar and ground cinnamon.

Using a rolling pin, gently roll across the top to press the sugar and cinnamon mixture into the dough. This ensures the flavor stays embedded in the crust rather than falling off during shaping.

3. Cut and Shape the Pastry Rounds

Use a 2½-inch round cookie/biscuit cutter to cut out rounds from the dough.

Press each round into the cups of an ungreased mini muffin pan.
The rounds should fit snugly without tearing.

If needed, gather scraps, gently re-roll, and cut until you have about 48 rounds.

4. Bake the Cannoli Cups

Bake the crusts for 10 minutes, or until golden brown.
Allow them to cool in the pans for about 15 minutes.

After cooling, carefully transfer the cups to a wire rack to cool completely. A fully cooled shell ensures the filling won’t cause them to soften prematurely.

5. Prepare the Filling

While the cups cool, combine the following in a mixing bowl:

• Drained ricotta
• Powdered sugar
• Granulated sugar
• Citrus zest
• Vanilla extract

Beat with an electric mixer on medium speed until creamy.

Transfer the filling to a 1-gallon zip-top bag and seal.
Refrigerate until ready to assemble.

6. Assemble the Mini Cannoli Cups

Right before serving, remove the filling from the refrigerator. Snip a corner off the zip-top bag to create a simple piping bag.

Pipe about 1 tablespoon of filling into each cooled pastry cup.

7. Garnish and Serve

Top the filled cups with:

• Mini chocolate chips or
• Finely chopped pistachios

Dust lightly with additional powdered sugar.

Serve immediately for the best texture.

Tips & Variations

Drain the Ricotta Thoroughly

For the creamiest, least watery filling, place ricotta in a fine mesh sieve or cheesecloth-lined colander set over a bowl.
Allow it to drain for several hours or overnight in the fridge.

Make-Ahead

• Bake pastry cups ahead of time and store at room temperature.
• Keep filling refrigerated until ready to pipe.

Prevent Soggy Cups

Always wait to pipe filling until just before serving.

Add a Chocolate-Dipped Rim

Dip the top edges of the baked cups in melted chocolate, let harden, then fill for a beautiful and flavorful twist.

Flavor Options

• Swap citrus zest with almond extract for a different flavor profile.
• Mix chocolate chips directly into the filling for added richness.
• Use pistachios for a more traditional Sicilian-style cannoli flair.

Flavor Profile & Pairings

Taste & Texture

These Mini Cannoli Cups offer:

• Crisp, lightly sweetened pastry shells
• Smooth, creamy ricotta filling
• Bright citrus notes from lemon or orange zest
• A hint of vanilla
• A crunchy, chocolatey or nutty finish depending on garnish

Best Side Dishes

Pair these mini cups with other small bites for a full dessert spread:

• Cheesecake bites
• Fruit tarts
• Lemon bars
• Sugar-dusted pastries
• A selection of fresh berries

These balance sweetness and bring variety to a party table.

Nutritional Overview

Approximate per serving (1 cup):

• Calories: 71
• Carbohydrates: 8g
• Protein: 2g
• Fat: 4g
• Saturated Fat: 2g
• Sodium: 42mg
• Sugar: 3g
• Fiber: 0.3g

These values are estimates and can vary slightly based on ingredient brands.

Make-Ahead & Meal Prep Tips

• Pastry Cups: Bake up to 2 days ahead. Store in an airtight container at room temperature.
• Filling: Prepare the filling a day beforehand. Keep refrigerated in a sealed bag until ready to pipe.
• Assembly: Always pipe just before serving.
• Transporting: Keep cups and filling separate, then assemble onsite for ultimate freshness.

FAQs

1. Can I use store-bought cannoli filling?

Yes, but homemade filling gives a fresher, more authentic flavor.

2. Can I freeze the pastry cups?

Yes, freeze baked cups in an airtight container. Thaw at room temperature before filling.

3. Why does my filling seem too loose?

The ricotta may not have been drained long enough. Allow extra draining time next round.

4. Can I use homemade pie crust instead of refrigerated?

Absolutely. Just follow the same rolling, cutting, and baking technique.

5. How many cups does this recipe make?

Approximately 48 mini cups, depending on how many rounds you cut from the crusts.

6. Should the filling be piped cold?

Yes—cold filling holds its shape better and creates cleaner piping.

Cooking Timeline (At a Glance)

Task	Time
Prep Ingredients & Tools	10 min
Prepare Pie Crusts	5 min
Bake Pastry Cups	10 min
Cooling Time	15 min
Prepare Filling	5 min
Assembly	5 min
Total Time	45 min

Serving Suggestions

• Arrange cups on a tiered dessert stand for a striking party presentation.
• Dust with fresh powdered sugar right before serving for a bakery-quality look.
• Mix chocolate chip and pistachio toppings for a colorful assortment.
• Serve alongside fresh fruit for a balanced dessert platter.

Recipe Variations

1. Chocolate Cannoli Cups

Mix mini chocolate chips directly into the filling.
Drizzle finished cups with melted chocolate.

2. Pistachio Dream Cups

Use lemon zest, then top each cup with chopped pistachios.
Add a few chopped pistachios inside the filling for crunch.

3. Citrus Burst Cups

Use both lemon and orange zest for an extra-bright flavor.
Top with a small twist of candied citrus peel.

4. Almond Vanilla Cups

Swap citrus zest for ¼ tsp almond extract in the filling.
Top with slivered almonds.

Ingredient Spotlight

Ricotta Cheese

Ricotta is the heart of any good cannoli filling. For the best texture:

• Choose whole-milk ricotta for creaminess.
• Drain thoroughly to prevent watery filling.
• Look for brands with fewer stabilizers for a more authentic flavor.

Refrigerated Pie Crust

Using pie crusts instead of cannoli shells:

• Saves time
• Eliminates frying
• Creates a tender, crisp base

Ensure the crusts come to room temperature before rolling so they don’t crack.

Pro Cooking Tips

• Press sugar and cinnamon firmly into the dough so it caramelizes slightly during baking.
• Allow cups to cool completely before filling to maintain crispness.
• Use a zip-top bag for piping if you don’t have piping bags handy.
• Avoid overbaking the shells. Golden brown—not dark—prevents toughness.
• Piping right before serving ensures perfect texture.

Storage & Freezing Guide

Storing Pastry Cups

• Keep unfilled cups at room temperature in an airtight container for up to 2 days.

Storing Filling

• Refrigerate filling in a sealed zip-top bag for up to 2 days.

Freezing

• Pastry cups: Freeze baked and cooled cups for up to 2 months.
• Filling: Not recommended for freezing due to texture changes.

Always assemble only when ready to serve.

Nutrition Estimate Table (Per Serving)

Component	Amount
Calories	71
Protein	2g
Carbs	8g
Fat	4g
Fiber	0.3g
Sugar	3g
Sodium	42mg

Dietary Notes:
Not gluten-free, not dairy-free, contains wheat, dairy, and potential nut garnishes.

Expanded Conclusion

Mini Cannoli Cups combine everything home cooks love: simplicity, beauty, and unforgettable flavor. They’re the perfect dessert when you want something impressive without hours of work, and their adorable size makes them irresistible to guests of all ages. Whether you’re preparing these for a holiday gathering, a birthday celebration, or a casual get-together, they offer a balance of creamy filling, crisp pastry, and delightful finishing touches that always stand out.

Their make-ahead flexibility makes them ideal for busy hosts, while their bakery-style appearance elevates any dessert table. Once you make these Mini Cannoli Cups, don’t be surprised if they become your signature party dessert. They’re easy to customize, straightforward to prepare, and always leave people asking for the recipe.

Enjoy crafting this delicious twist on a classic Italian treat—and be sure to return for more recipes that brighten your table and bring joy to every gathering.

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