Mini Cannoli Cups Recipe
If you are craving a delightful bite-sized treat that perfectly balances creamy, sweet, and crisp textures, you have to try this Mini Cannoli Cups Recipe. These charming little desserts capture all the classic cannoli flavors but with a twist: a buttery, cinnamon-sugared pie crust shaped into delicate cups filled with a luscious ricotta mixture. Whether you’re hosting a party, looking for an easy yet impressive dessert, or simply want to indulge yourself, these mini cannoli cups deliver big on flavor while being surprisingly simple to make.
Ingredients You’ll Need
This Mini Cannoli Cups Recipe uses everyday ingredients that are easy to find but each plays a crucial role in perfecting the taste and texture. The balance between the crispy pastry and the creamy ricotta filling shines because the ingredients are fresh and thoughtfully combined.
- Whole-milk ricotta cheese: Provides the creamy, slightly tangy base for the filling that is authentic and smooth.
- Powdered sugar: Sweetens the ricotta filling while also perfect for dusting and presentation.
- Granulated sugar: Adds a bit of granular sweetness directly into the creamy filling for subtle texture.
- Orange or lemon zest: Delivers fresh citrus notes that brighten the filling and elevate the flavor profile.
- Vanilla extract: Rounds out the filling with a warm, comforting aroma and depth.
- Refrigerated pie crusts: The star of the shells, these make forming mini cups quick and ensure a flaky, buttery bite.
- Turbinado sugar: Brushed on the dough for a crunchy, caramelized topping once baked.
- Ground cinnamon: Blended with the turbinado sugar for a warm spice note that perfectly complements the ricotta filling.
- Miniature semisweet chocolate chips or chopped pistachios: Classic cannoli toppings that add crunch and flavor contrast.
How to Make Mini Cannoli Cups Recipe
Step 1: Prepare the Oven and Dough
Begin by preheating your oven to 425°F so it’s primed for baking the perfectly crispy cups. Lightly flour your work surface to prevent sticking, then unroll your refrigerated pie crusts. Sprinkling the dough generously with turbinado sugar and cinnamon before gently rolling it in helps infuse the pastry with a sweet, spiced crunch that’s truly irresistible once baked.
Step 2: Cut and Shape the Cups
Use a 2½-inch cookie cutter to create rounds from your sugar-cinnamon coated dough. Press each round carefully into an ungreased mini muffin cup, shaping it into a perfect little shell. This step is where the magic starts to take shape—each cup forms the canvas for that luscious ricotta filling. Don’t worry if you need to re-roll scraps to get 48 cups; it’s all part of the fun.
Step 3: Bake and Cool
Bake your dough cups for 10 minutes or until they turn a gorgeous golden brown. The cinnamon and turbinado mixture caramelizes, giving the shells their signature crunchy texture and beautiful color. Cooling completely in the pans before transferring to a wire rack is essential; this lets your mini cups set up so they hold the filling without becoming soggy.
Step 4: Make the Filling
While your shells cool, beat together whole-milk ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract until the mixture is luxuriously creamy and fluffy. Transferring the filling to a zip-top bag makes piping into the cups quick and mess-free when you’re ready to assemble.
Step 5: Assemble Your Mini Cannoli Cups
Once the pastry cups are cooled completely, pipe the ricotta filling into each one with gentle pressure. Sprinkle with either miniature chocolate chips or finely chopped pistachios to add texture and a pop of color. A final dusting of powdered sugar gives these delightful bites a festive finish.
How to Serve Mini Cannoli Cups Recipe
Garnishes
Garnishing your mini cannoli cups with chocolate chips or pistachios adds a delightful crunch and authentic flavor element. You can also use a dusting of powdered sugar to make them look extra special and inviting. Feel free to mix and match toppings to suit your taste or the occasion.
Side Dishes
These mini cannoli cups shine as the star dessert but pair beautifully with a fresh fruit salad or a light espresso for an Italian-inspired treat. Their creamy filling and crisp shells contrast wonderfully with fresh berries or a tangy citrus sorbet.
Creative Ways to Present
Present your Mini Cannoli Cups Recipe on a vintage tray or cupcake stand for a charming display. You can also serve them in mini decorative paper liners to keep things tidy and add a pop of color. For parties, arranging them alongside small bowls of extra toppings allows everyone to customize their own cups.
Make Ahead and Storage
Storing Leftovers
Keep any leftover mini cannoli cups refrigerated in an airtight container for up to 2 days. It’s best to store the filling separately if you anticipate making them in advance to prevent the pastry from becoming soggy.
Freezing
You can freeze the baked pastry cups before filling by placing them in an airtight container or freezer bag. They’ll keep well for up to one month and just need to be thawed at room temperature before filling. Avoid freezing after filling to maintain the delicate texture of both shell and filling.
Reheating
Reheat the pastry cups gently in a low oven (around 300°F) for a few minutes to regain crunch, but only do this before filling them. Once filled, it’s best to enjoy chilled to keep the creamy texture fresh and delicious.
FAQs
Can I use part-skim ricotta instead of whole-milk ricotta?
While whole-milk ricotta gives the creamiest, richest filling, you can use part-skim ricotta if preferred. The texture may be slightly less creamy but will still taste fantastic in this Mini Cannoli Cups Recipe.
How do I prevent the pastry cups from getting soggy?
To keep your cups crisp, make sure they are completely cooled before filling. Also, consider storing the filling separately until just before serving, as moisture from the filling can soften the pastry over time.
Can I make these gluten-free?
Gluten-free pie crusts are available at many stores and can be substituted. Just be mindful the texture might differ slightly, but the overall deliciousness of the Mini Cannoli Cups Recipe will remain.
Is there a way to make them dairy-free?
For a dairy-free alternative, you could try using plant-based ricotta substitutes. The flavor will vary, but with a little experimentation, you can still achieve a tasty result!
What can I use instead of the orange or lemon zest?
If you don’t have citrus zest on hand, a small amount of almond extract or a pinch of cinnamon can add a lovely aroma and complementary flavor to the filling.
Final Thoughts
This Mini Cannoli Cups Recipe is a charming, easy-to-make dessert that brings a touch of Italian tradition and festive spirit to any occasion. The combination of flaky, cinnamon-sweetened pastry with the creamy ricotta filling is unforgettable, and the bite-sized portions make them perfect for sharing. Give this recipe a try, and I promise these little cups of joy will become a cherished favorite in your recipe collection.
Print
Mini Cannoli Cups Recipe
- Total Time: 30 minutes
- Yield: 48 servings 1x
- Diet: Vegetarian
Description
These Mini Cannoli Cups are a delightful twist on traditional cannoli, combining crispy cinnamon-sugar crusts with a creamy, citrus-infused ricotta filling. Perfectly sized for parties or a sweet snack, these bite-sized treats are easy to make and bursting with flavor.
Ingredients
For the 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
For the Cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
For Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the cannoli cups.
- Prepare Dough: Lightly flour a work surface and unroll the refrigerated pie crusts. Sprinkle the crust evenly with turbinado sugar and cinnamon, then gently roll over the dough with a rolling pin to press the sugar and cinnamon into it.
- Cut and Shape Cups: Use a 2½-inch round cookie cutter to cut circles from the dough. Press each round firmly into ungreased mini muffin cups to form small cups. Re-roll dough scraps as needed to make a total of 48 cups.
- Bake Cups: Place the muffin tin in the preheated oven and bake the cups for 10 minutes or until they turn golden brown. Allow them to cool completely in the pans before carefully transferring to a wire rack to cool further.
- Make Filling: While the cups cool, combine the whole-milk ricotta cheese, powdered sugar, granulated sugar, grated citrus zest, and vanilla extract in a large bowl. Beat the mixture until smooth and creamy, then transfer to a zip-top bag and refrigerate until ready to use.
- Pipe and Garnish: Just before serving, cut the tip off one corner of the bag and pipe the ricotta filling into each cooled pastry cup. Garnish each with miniature chocolate chips or chopped pistachios and dust lightly with additional powdered sugar for an elegant finish.
Notes
- Use whole-milk ricotta for the creamiest and richest filling.
- Ensure pie crusts are well chilled but not frozen before working with them to make cutting easier.
- You can substitute lemon zest if you prefer a brighter citrus flavor over orange.
- For a nut-free option, omit pistachios and use only chocolate chips.
- These cups are best served the same day but can be stored refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
