Cannoli is a traditional Italian dessert loved for its creamy, decadent filling inside a crispy shell. In this twist on the classic, we’re making Mini Cannoli Cups, which are just as delightful but far easier to make and perfect for parties or family gatherings. By using refrigerated pie crusts, we’re saving time without sacrificing the delicious combination of creamy ricotta and mascarpone cheese filling. The cups are baked until golden brown and filled with a rich, chocolate-chip-studded cream. You’ll get the beloved taste of cannoli without the hassle of frying the shells!
Full Recipe:
Ingredients
For the Cups:
- 1 package Refrigerated Pie Crusts (about 2 crusts)
- 2 tablespoons Cinnamon Sugar (optional, for extra flavor)
- Nonstick Cooking Spray
For the Cannoli Filling:
- 1 cup Ricotta Cheese (strained to remove excess moisture)
- 1/2 cup Mascarpone Cheese
- 1/2 cup Powdered Sugar (sifted)
- 1 teaspoon Vanilla Extract
- 1/3 cup Mini Chocolate Chips (plus extra for garnish)
- 1/2 teaspoon Orange Zest (optional, for a hint of citrus)
Garnishes (Optional):
- Powdered sugar for dusting
- Mini chocolate chips
- Chopped pistachios
Steps to Make Mini Cannoli Cups
Step 1: Preheat the Oven
- Preheat your oven to 375°F (190°C) and place the rack in the middle position.
- Spray a mini muffin tin with nonstick cooking spray to prevent the crusts from sticking.
Step 2: Prepare the Pie Crusts
- Unroll the refrigerated pie crusts onto a clean surface. If you like a bit of cinnamon-sugar flavor, sprinkle the crusts lightly with cinnamon sugar and press it in gently with a rolling pin.
- Using a round cookie cutter (about 2-3 inches in diameter), cut circles from the pie crusts. You should be able to get 12–14 circles from each crust, depending on the cutter size.
- Place each dough circle into a mini muffin cup, pressing down gently to form a cup shape.
Step 3: Bake the Cups
- Bake the mini pie crusts in the preheated oven for 10–12 minutes, or until golden brown.
- Once baked, remove the cups from the oven and let them cool completely in the muffin tin. The cups should be crispy and hold their shape.
Step 4: Prepare the Cannoli Filling
- In a large bowl, combine the ricotta cheese, mascarpone cheese, powdered sugar, and vanilla extract.
- Using a hand mixer, mix until smooth and creamy. Be careful not to over-mix, as you want the filling to be light and fluffy.
- Gently fold in the mini chocolate chips and orange zest (if using), mixing just until evenly distributed.
Step 5: Assemble the Cannoli Cups
- Once the cups have cooled, use a piping bag or a small spoon to fill each cup with the cannoli filling. Aim for a generous amount of filling in each cup, as the creamy texture pairs beautifully with the crisp shell.
- Garnish with extra mini chocolate chips, chopped pistachios, and a dusting of powdered sugar for an elegant touch.
Step 6: Serve
Serve the mini cannoli cups immediately, as the filling will gradually soften the crusts over time. For best results, fill the cups just before serving, or store the filling and cups separately if preparing in advance.
Nutrition Facts (per serving)
This recipe makes approximately 24 mini cannoli cups.
- Calories: ~110 kcal
- Carbohydrates: 13g
- Protein: 2g
- Fat: 6g
- Fiber: 0.5g
- Sugar: 5g
Please note that the nutritional values are approximate and can vary based on portion sizes and specific ingredients used.
Frequently Asked Questions
Q1: Can I use all ricotta cheese and skip the mascarpone?
Yes, you can! The mascarpone adds extra creaminess, but if you prefer a more traditional cannoli flavor or can’t find mascarpone, using only ricotta will still taste delicious.
Q2: How can I make sure my cannoli filling is not watery?
Straining the ricotta cheese is key. Place the ricotta in a fine-mesh strainer or a cheesecloth over a bowl and let it drain for a few hours in the fridge. This will remove excess moisture and prevent the filling from being runny.
Q3: Can I use regular chocolate chips instead of mini ones?
Mini chocolate chips are recommended as they distribute more evenly through the filling and fit well in the small cups. However, you can chop regular chocolate chips into smaller pieces if needed.
Q4: Can I make these gluten-free?
Yes, you can use a gluten-free pie crust or substitute with a gluten-free cookie base if preferred.
Q5: How far in advance can I make these?
You can make the cups and the filling up to a day in advance but store them separately. Assemble just before serving for the best texture.