🎉 Introduction

These Mini Cannoli Cups deliver everything you love about classic Italian cannoli—creamy ricotta filling, warm cinnamon flavor, pops of chocolate or pistachio, a touch of citrus zest—but wrapped in a quick, easy pie-crust shell instead of deep-fried pastry. They’re crisp, sweet, creamy, and full of authentic flavor, but made with simple ingredients and no special equipment. Perfect for parties, Christmas trays, gatherings, baby showers, or any time you want a bite-size dessert, these mini cups offer Italian bakery flavor in the easiest, most adorable format.

🛒 Ingredients

For the Cannoli Cups

• 1 box Refrigerated pie crusts
• 3 tablespoons Turbinado sugar
• 2 tablespoons Granulated sugar
• 1 teaspoon Cinnamon, ground

For the Cannoli Filling

• 1 container Whole-milk ricotta cheese (15 oz), drained well
• 1/2 cup Powdered sugar
• 1/2 teaspoon Vanilla extract
• 1 teaspoon Orange or lemon zest

Mix-Ins or Toppings

• 1/4 cup Mini chocolate chips or finely chopped pistachios

🧰 Equipment Needed

• Mini muffin pan
• Rolling pin
• Mixing bowls
• Small spoon or piping bag
• Rubber spatula
• Sharp knife or cookie cutter
• Paper towels (to drain ricotta)
• Cooling rack

👩‍🍳 Directions (Form-Steps Style)

🔹 PART 1 — PREP THE RICOTTA (VERY IMPORTANT)

Step 1 — Drain the Ricotta

• Place ricotta on several layers of paper towels.
• Press gently to remove excess moisture.
• Alternatively, place ricotta in a fine mesh strainer for 30 minutes.

Cannoli filling must be thick, not watery.

🔹 PART 2 — MAKE THE PIE-CRUST CUPS

Step 2 — Preheat Oven

• Preheat to 400°F (204°C).
• Lightly grease or spray a mini muffin tin.

Step 3 — Roll Out Pie Crust

• Unroll pie crusts onto a lightly floured surface.
• Use rolling pin to flatten slightly.

Step 4 — Cut into Circles

• Use a 2.5–3 inch cookie cutter or glass.
• Cut out small circles of dough.
• Re-roll scraps until all dough is used.

Step 5 — Coat with Cinnamon Sugar

In a bowl mix together:

• Turbinado sugar
• Granulated sugar
• Ground cinnamon

Brush each dough circle with a bit of water, then:

• Dip or sprinkle the cinnamon-sugar mixture on top.

This creates a sweet, crunchy, cannoli-shell flavor.

Step 6 — Fit into Mini Muffin Pan

• Gently press each circle into the mini muffin cups.
• Ensure bottoms are flat and sides rise slightly.

Step 7 — Bake

• Bake 8–10 minutes, until golden and crisp.
• Remove and let cool completely.

These are your cannoli “shells.”

🔹 PART 3 — MAKE THE CANNOLI FILLING

Step 8 — Mix the Filling

In a bowl combine:

• Drained ricotta
• Powdered sugar
• Vanilla extract
• Orange or lemon zest

Mix until smooth, thick, and creamy.

Step 9 — Add Chocolate or Pistachio

Fold in:

• Mini chocolate chips or finely chopped pistachios

Keep some extra to sprinkle on top.

Step 10 — Chill the Filling

• Refrigerate for 20–30 minutes.
• Helps flavors develop and thickens texture.

🔹 PART 4 — ASSEMBLE THE MINI CANNOLI CUPS

Step 11 — Fill the Cups

• Transfer filling to piping bag (or use small spoon).
• Pipe into cooled pie-crust shells.

Do NOT fill cups while warm or the filling will melt.

Step 12 — Add Toppings

• Sprinkle with extra chocolate chips or pistachios.
• Dust with powdered sugar if desired.

Step 13 — Serve Immediately or Chill

These are best eaten fresh, but can chill lightly if serving later.

🍽️ Servings & Timing

• Makes: 24–30 mini cups
• Prep Time: 20 minutes
• Baking Time: 10 minutes
• Chill Time: 20 minutes
• Total Time: ~50 minutes

🧊 Storage

Refrigerator

• Keep assembled cups no more than 1 day (shells soften).
• Keep filling in airtight container up to 3–4 days.
• Assemble before serving.

Freezer

• Do NOT freeze assembled cups.
• You can freeze the filling for 1–2 months.

🥄 Variations

1. Chocolate Cannoli Cups

Add 1 tablespoon cocoa powder to the filling.

2. Christmas Cannoli Cups

Add red & green sprinkles on top.

3. Pistachio Cannoli Cups

Use crushed pistachios + a pinch of cardamom.

4. Mini Cannoli Fruit Cups

Add chopped strawberries or cherries on top.

5. Lemon Ricotta Cups

Increase lemon zest + add 1 tablespoon lemon juice.

6. Cinnamon Sugar Shells

Dip the entire pie dough circle in cinnamon sugar before baking.

❓ 10 FAQs

1. Why is my filling runny?

Ricotta wasn’t drained enough — always drain well.

2. Can I use mascarpone?

You can replace 1/2 the ricotta with mascarpone for extra creaminess.

3. Can I make the cups ahead?

Yes — bake cups up to 2 days ahead, store airtight.

4. Can I fill them early?

Only fill 1–2 hours before serving to avoid soggy shells.

5. Can kids eat these?

Yes — totally alcohol-free and kid-safe.

6. Can I add chocolate drizzle?

Absolutely — drizzle melted chocolate across the tops.

7. Can I add sugar to the dough circles?

Yes — cinnamon sugar on the outside gives a cannoli shell vibe.

8. Can I use phyllo dough?

Yes — makes a crispier, lighter shell.

9. Do I need a piping bag?

No — a Ziplock bag with the corner snipped works.

10. Why are my shells too soft?

They were underbaked — bake until golden and crisp.

🏁 Conclusion

These Mini Cannoli Cups are the perfect blend of crispy pastry and creamy ricotta filling, delivering all the delicious flavor of a traditional cannoli in a fast, easy, bite-sized format. With cinnamon-sugar pie-crust shells, bright citrus zest, and rich chocolate or pistachio mix-ins, every bite is creamy, crunchy, sweet, and irresistibly festive. Perfect for holiday gatherings, parties, or Italian-inspired desserts, these cups are simple to prepare and impossible to stop eating.

Adam

Mini Cannoli Cups – Crispy, Creamy & Perfectly Bite-Sized

These Mini Cannoli Cups deliver everything you love about classic Italian cannoli—creamy ricotta filling, warm cinnamon flavor, pops of chocolate or pistachio, a touch of citrus zest—but wrapped in a quick, easy pie-crust shell instead of deep-fried pastry. They’re crisp, sweet, creamy, and full of authentic flavor, but made with simple ingredients and no special equipment. Perfect for parties, Christmas trays, gatherings, baby showers, or any time you want a bite-size dessert, these mini cups offer Italian bakery flavor in the easiest, most adorable format.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

bake & Chill Time 30 minutes mins

Total Time 50 minutes mins

Servings: 30 mini cups

Ingredients Equipment Method Notes

Ingredients

  

For the Cannoli Cups

• 1 box Refrigerated pie crusts
• 3 tablespoons Turbinado sugar
• 2 tablespoons Granulated sugar
• 1 teaspoon Cinnamon ground

For the Cannoli Filling

• 1 container Whole-milk ricotta cheese 15 oz, drained well
• 1/2 cup Powdered sugar
• 1/2 teaspoon Vanilla extract
• 1 teaspoon Orange or lemon zest

Mix-Ins or Toppings

• 1/4 cup Mini chocolate chips or finely chopped pistachios

✨ Kitchen Essentials You’ll Love

Quick picks I trust for better results, faster prep, and easier cleanup.

• 🍳

  Lodge Seasoned Cast Iron Skillet

  View ↗
• ⚡

  Instant Pot Duo Plus 9-in-1 Electric

  View ↗
• 🔥

  CHEFMAN Digital Air Fryer XL 10L

  View ↗

Disclosure: As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

Equipment

• Mini muffin pan
• Rolling Pin
• Mixing bowls
• Small spoon or piping bag
• Rubber spatula
• Sharp knife or cookie cutter
• Paper towels (to drain ricotta)
• Cooling rack

Method

 

1. 🔹 PART 1 — PREP THE RICOTTA (VERY IMPORTANT)

Step 1 — Drain the Ricotta

1. Place ricotta on several layers of paper towels.
2. Press gently to remove excess moisture.
3. Alternatively, place ricotta in a fine mesh strainer for 30 minutes.
4. Cannoli filling must be thick, not watery.
5. 🔹 PART 2 — MAKE THE PIE-CRUST CUPS

Step 2 — Preheat Oven

1. Preheat to 400°F (204°C).
2. Lightly grease or spray a mini muffin tin.

Step 3 — Roll Out Pie Crust

1. Unroll pie crusts onto a lightly floured surface.
2. Use rolling pin to flatten slightly.

Step 4 — Cut into Circles

1. Use a 2.5–3 inch cookie cutter or glass.
2. Cut out small circles of dough.
3. Re-roll scraps until all dough is used.

Step 5 — Coat with Cinnamon Sugar

1. In a bowl mix together:
2. Turbinado sugar
3. Granulated sugar
4. Ground cinnamon
5. Brush each dough circle with a bit of water, then:
6. Dip or sprinkle the cinnamon-sugar mixture on top.
7. This creates a sweet, crunchy, cannoli-shell flavor.

Step 6 — Fit into Mini Muffin Pan

1. Gently press each circle into the mini muffin cups.
2. Ensure bottoms are flat and sides rise slightly.

Step 7 — Bake

1. Bake 8–10 minutes, until golden and crisp.
2. Remove and let cool completely.
3. These are your cannoli “shells.”
4. 🔹 PART 3 — MAKE THE CANNOLI FILLING

Step 8 — Mix the Filling

1. In a bowl combine:
2. Drained ricotta
3. Powdered sugar
4. Vanilla extract
5. Orange or lemon zest
6. Mix until smooth, thick, and creamy.

Step 9 — Add Chocolate or Pistachio

1. Fold in:
2. Mini chocolate chips or finely chopped pistachios
3. Keep some extra to sprinkle on top.

Step 10 — Chill the Filling

1. Refrigerate for 20–30 minutes.
2. Helps flavors develop and thickens texture.
3. 🔹 PART 4 — ASSEMBLE THE MINI CANNOLI CUPS

Step 11 — Fill the Cups

1. Transfer filling to piping bag (or use small spoon).
2. Pipe into cooled pie-crust shells.
3. Do NOT fill cups while warm or the filling will melt.

Step 12 — Add Toppings

1. Sprinkle with extra chocolate chips or pistachios.
2. Dust with powdered sugar if desired.

Step 13 — Serve Immediately or Chill

1. These are best eaten fresh, but can chill lightly if serving later.

Notes

🧊 Storage
Refrigerator

Keep assembled cups no more than 1 day (shells soften).

Keep filling in airtight container up to 3–4 days.

Assemble before serving.

Freezer

Do NOT freeze assembled cups.

You can freeze the filling for 1–2 months.

🥄 Variations
1. Chocolate Cannoli Cups

Add 1 tablespoon cocoa powder to the filling.

2. Christmas Cannoli Cups

Add red & green sprinkles on top.

3. Pistachio Cannoli Cups

Use crushed pistachios + a pinch of cardamom.

4. Mini Cannoli Fruit Cups

Add chopped strawberries or cherries on top.

5. Lemon Ricotta Cups

Increase lemon zest + add 1 tablespoon lemon juice.

6. Cinnamon Sugar Shells

Dip the entire pie dough circle in cinnamon sugar before baking.

❓ 10 FAQs
1. Why is my filling runny?

Ricotta wasn’t drained enough — always drain well.

2. Can I use mascarpone?

You can replace 1/2 the ricotta with mascarpone for extra creaminess.

3. Can I make the cups ahead?

Yes — bake cups up to 2 days ahead, store airtight.

4. Can I fill them early?

Only fill 1–2 hours before serving to avoid soggy shells.

5. Can kids eat these?

Yes — totally alcohol-free and kid-safe.

6. Can I add chocolate drizzle?

Absolutely — drizzle melted chocolate across the tops.

7. Can I add sugar to the dough circles?

Yes — cinnamon sugar on the outside gives a cannoli shell vibe.

8. Can I use phyllo dough?

Yes — makes a crispier, lighter shell.

9. Do I need a piping bag?

No — a Ziplock bag with the corner snipped works.

10. Why are my shells too soft?

They were underbaked — bake until golden and crisp.

🏁 Conclusion

These Mini Cannoli Cups are the perfect blend of crispy pastry and creamy ricotta filling, delivering all the delicious flavor of a traditional cannoli in a fast, easy, bite-sized format. With cinnamon-sugar pie-crust shells, bright citrus zest, and rich chocolate or pistachio mix-ins, every bite is creamy, crunchy, sweet, and irresistibly festive. Perfect for holiday gatherings, parties, or Italian-inspired desserts, these cups are simple to prepare and impossible to stop eating.