Description

Mini Cannoli Cups – Fuss-Free Italian Indulgence

Think of classic cannoli—crispy shells, creamy ricotta filling, chocolate chips—but in a tiny, bite-sized cup that’s easy, fun, and mess-free. Perfect for parties, potlucks, or an elegant treat at home.

Ingredients

Scale

For the Crispy, Golden Shells:

2 refrigerated pie crusts, room temperature
1 tbsp granulated sugar
1 tsp ground cinnamon

For the Creamy Filling:

1½ cups whole milk ricotta cheese, well-drained
½ cup powdered sugar
½ tsp pure vanilla extract
½ cup mini chocolate chips (tossed in 1 tsp flour to prevent sinking)
Optional: zest of 1 small orange or ¼ tsp almond extract

For Topping:

Powdered sugar for dusting
Extra chocolate chips or crushed pistachios

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Use a mini muffin tin (no greasing needed).

2. Make the Cups

Roll out pie crust and cut 2.5-inch circles (cookie cutter or cocktail glass rim).
Press each circle gently into a muffin tin well. Re-roll scraps for extra cups.

3. Add Cinnamon-Sugar

Mix sugar and cinnamon. Sprinkle a pinch into each cup for flavor and caramelized crunch.

4. Bake

Bake 10–12 minutes until light golden brown.
Cool 5 minutes in the tin, then transfer to a wire rack to cool completely.

5. Prepare Filling

In a medium bowl, beat drained ricotta, powdered sugar, and vanilla until smooth.
Fold in chocolate chips (and optional flavorings).
For extra fluff, whip 2–3 minutes until lighter in color.

6. Fill the Cups

Pipe or spoon filling into cooled shells, piling it high.

7. Chill

Refrigerate at least 30 minutes to set the filling.

8. Serve

Dust with powdered sugar and sprinkle with extra chocolate chips or crushed pistachios.

Notes

Runny filling? Drain ricotta well. Fold in a tablespoon of whipped cream or extra powdered sugar if needed.
Make ahead: Bake shells 2 days in advance; make filling 1–2 days ahead. Assemble just before serving.
Shell puffing? Dock dough with a fork before adding sugar.
No mini muffin tin? Use a regular muffin tin, or press circles into a pan for rustic cups; adjust baking time.