Mini Cannoli Cups Recipe

If you’re a fan of classic Italian cannoli but want a modern, bite-sized version for parties or gatherings, these Mini Cannoli Cups are the perfect treat. They bring together the crispness of a perfectly baked pie crust and the creamy, sweet filling of a traditional cannoli, all in a miniature form that’s easy to make and even easier to eat! Whether you’re hosting a dinner party or just want to treat yourself, this recipe delivers the iconic flavors of cannoli in a fun and manageable size.

Why You’ll Love This Recipe

Mini cannoli cups are an ideal dessert when you’re looking for something delicious yet quick to prepare. With minimal ingredients and a straightforward process, this recipe comes together in no time. The combination of crispy pastry cups and velvety ricotta filling hits all the right notes without the need for deep frying, making them a healthier and cleaner option.

This recipe also allows for plenty of customization—whether you prefer chocolate chips, pistachios, or even some candied fruit on top, the possibilities are endless. It’s perfect for family gatherings, potlucks, or any occasion where you need to impress your guests without breaking a sweat.

Ingredients Breakdown

Understanding each ingredient is key to getting the best flavor and texture in these mini cannoli cups:

• Ricotta Cheese (15 oz): Use whole-milk ricotta for a richer, creamier filling. Avoid using ricotta with too much liquid; if necessary, drain it beforehand.
• Powdered Sugar (½ cup): Adds smooth sweetness to the filling without any graininess.
• Granulated Sugar (2 tbsp): Balances the flavor and enhances the creamy texture of the ricotta.
• Orange or Lemon Zest (1 tsp): A bit of citrus zest elevates the flavor, adding a fresh, zesty note that complements the richness of the filling.
• Vanilla Extract (½ tsp): For a touch of warmth and depth in the filling.
• Refrigerated Pie Crusts (2 count): Ready-made pie crusts save time and deliver perfectly crisp cannoli cups.
• Turbinado Sugar (3 tbsp): Gives a caramelized crunch to the outer crust of the mini cups.
• Ground Cinnamon (1 tsp): Adds warmth and a bit of spice to balance the sweetness.
• Miniature Semisweet Chocolate Chips or Pistachios (¼ cup): Perfect for adding a touch of texture and visual appeal to the final presentation.
• Additional Powdered Sugar: For dusting on top and giving that iconic cannoli look.

this RECIPE

Essential Kitchen Equipment

Here’s what you’ll need to make this recipe:

• Rolling pin
• 2½-inch round cookie or biscuit cutter
• Mini muffin pan
• Electric mixer
• Mixing bowls
• Ziploc or piping bag

How to Make Mini Cannoli Cups: Step by Step

Step 1: Prepare the Pie Crust

Preheat your oven to 425°F (220°C). Lightly flour a work surface and unroll both pie crusts. Sprinkle each pie crust with turbinado sugar and cinnamon to add flavor and texture to the cannoli cups. Use a rolling pin to gently press the sugar and cinnamon into the dough.

Step 2: Cut and Shape the Cups

Using a 2½-inch round cookie cutter, cut out pastry rounds from the pie crust. You should be able to get about 24 rounds per crust, and may need to re-roll the dough to get the full amount. Gently press each round into the cups of an ungreased mini muffin tin, forming a small pastry cup.

Step 3: Bake the Cannoli Cups

Bake the pie crust cups in your preheated oven for 10 minutes, or until they turn golden brown. Once baked, let them cool for about 15 minutes in the pan before transferring to a wire rack to cool completely.

Step 4: Prepare the Ricotta Filling

While your cups are cooling, it’s time to whip up the creamy filling. In a large mixing bowl, beat the ricotta cheese, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract using an electric mixer on medium speed. Beat until the mixture is smooth and creamy.

Step 5: Refrigerate the Filling

Once your filling is ready, transfer it into a Ziploc bag or piping bag, seal it, and refrigerate until you’re ready to assemble the cannoli cups. This helps the filling set and makes piping easier.

Step 6: Assemble the Mini Cannoli Cups

When you’re ready to serve, remove the filling from the fridge. Snip off a small corner of your piping bag and pipe about 1 tablespoon of filling into each cooled cannoli cup. For the finishing touch, sprinkle the tops with mini chocolate chips or chopped pistachios, and dust with powdered sugar.

Step 7: Serve and Enjoy

These mini cannoli cups are best served immediately. Their crisp, sweet shells perfectly balance the creamy filling, making each bite irresistible.

Tips for Perfect Cannoli Cups

1. Use well-drained ricotta: If your ricotta is too wet, it can make the filling runny. Let it drain through a cheesecloth for about 30 minutes if necessary.
2. Don’t overbake the cups: Keep an eye on the pie crusts while baking. You want them golden brown, not overly dark, to keep the cups crispy without becoming too hard.
3. Pipe just before serving: To ensure the pastry cups remain crisp, fill them with ricotta only when you’re ready to serve.

Recipe Variations

• Chocolate Cannoli Cups: For a richer twist, mix 2 tablespoons of cocoa powder into the ricotta filling. You can also drizzle melted chocolate over the top of each cup for a decadent finish.
• Fruit Garnish: Add a fruity twist by topping the cups with finely diced strawberries or raspberries along with the chocolate chips or pistachios.
• Nut-Free Version: Skip the nuts and opt for extra chocolate chips or even crushed biscotti for a nut-free variation.

Serving and Presentation Ideas

These mini cannoli cups are perfect for a dessert tray or as part of a buffet spread. Arrange them in neat rows on a platter and dust with extra powdered sugar for a professional presentation. For a festive touch, consider using colored sugars or edible glitter. If you’re hosting a themed party, you can customize the garnish to match the colors or theme.

Storing Leftovers

While these cannoli cups are best enjoyed fresh, you can store any leftovers. Place the assembled cannoli cups in an airtight container and refrigerate for up to 2 days. However, be aware that the crust may lose some of its crispness over time. To prepare in advance, store the cups and filling separately, assembling them just before serving.

Frequently Asked Questions (FAQ)

Can I make the filling ahead of time?
Yes, the filling can be prepared up to 24 hours in advance. Store it in the fridge and pipe it into the cups right before serving.

Can I use a different type of crust?
Absolutely! You can experiment with phyllo dough or puff pastry for a different texture. Just be sure to adjust the baking time as needed.

How do I prevent soggy cannoli cups?
Make sure to fill the cannoli cups right before serving. This keeps the crust crisp and prevents it from absorbing too much moisture from the filling.

Mini Cannoli Cups Recipe Tips

• Chill the ricotta: Cold ricotta makes piping easier and helps the filling hold its shape better inside the cups.
• Press the sugar into the dough: Gently rolling the turbinado sugar into the pie crust adds extra crunch and sweetness, elevating the flavor of the dessert.

Conclusion

These Mini Cannoli Cups are a fantastic, easy-to-make dessert that will impress your guests. With minimal effort, you can enjoy the beloved flavors of classic cannoli in a bite-sized treat perfect for any occasion. Give this recipe a try and share it with your friends! Don’t forget to subscribe to our blog for more delightful recipes like this.

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