If you’re looking for an irresistible treat that brings together the creamy, zesty charm of traditional cannoli in a delightful bite-sized form, you need to try this Mini Cannoli Cups Recipe. These little cups are filled with a smooth ricotta mixture, kissed with citrus zest and vanilla, all nestled inside a perfectly crisp, cinnamon-sugared shell. They offer a perfect balance of textures and flavors, making them an absolute crowd-pleaser whether you’re serving them at a casual gathering or a festive occasion. Trust me, once you make these, they’ll become your go-to dessert whenever you want to impress without spending hours in the kitchen.
Ingredients You’ll Need
Getting the ingredients right is half the fun and ensures your Mini Cannoli Cups Recipe shines with every bite. Each component plays its part, from the creamy ricotta that gives a lush texture to the pie crusts that provide a wonderfully crisp, sweet base.
- Whole-milk ricotta cheese (15 oz container): The star of the filling, offering a smooth and creamy consistency packed with rich flavor.
- Powdered sugar (1/2 cup, plus extra for dusting): Adds subtle sweetness and a delicate finish to the cups.
- Granulated sugar (2 tablespoons): Works with cinnamon and turbinado sugar to sweeten and complement the pastry’s crispy shell.
- Finely grated orange or lemon zest (1 teaspoon): Brings a bright, citrusy freshness that wakes up the palate.
- Vanilla extract (1/2 teaspoon): Elevates the ricotta filling with an inviting warm essence.
- Refrigerated pie crusts (1 box of 2 count): The base for mini cups—easy to work with and bakes up beautifully golden and flaky.
- Turbinado sugar (3 tablespoons): Coats the crust for a crunchy, caramelized sweetness and a bit of rustic texture.
- Ground cinnamon (1 teaspoon): Adds warm spice that pairs perfectly with the turbinado sugar on the crust.
- Miniature semisweet chocolate chips or finely chopped pistachios (1/4 cup): Provides a final crunchy, nutty or chocolaty touch that brings the whole cup alive.
How to Make Mini Cannoli Cups Recipe
Step 1: Prepare Your Oven and Dough
Start by preheating your oven to 425°F, because getting that oven nice and hot is key for crispy, golden shells. While the oven warms up, lightly flour your work surface and unroll your pie crusts. This keeps the dough from sticking and makes it easier to work with.
Step 2: Add the Sugary Cinnamon Touch
Sprinkle turbinado sugar and cinnamon evenly over the dough. Then, gently roll with a rolling pin to press the sugar and cinnamon into the pastry. This step is what gives your cups that extra crunch and a lovely sweet-spice flavor right in every bite.
Step 3: Cut and Shape the Cups
Using a 2½-inch cookie cutter, cut rounds from the dough. Press each round into ungreased mini muffin cups, shaping the dough carefully to form little baking cups. If you run out of dough, simply re-roll the scraps and cut more rounds. You’ll need about 48 cups for a full batch.
Step 4: Bake Until Golden
Bake the dough cups for about 10 minutes or until they turn a beautiful golden brown. Once done, let them cool completely in the pan before gently transferring them to a wire rack to cool fully. This helps maintain that perfect crisp texture.
Step 5: Mix the Creamy Filling
While your cups cool, combine the ricotta cheese, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract in a large bowl. Beat until the filling is creamy and smooth. For easy piping, transfer the mixture into a zip-top bag and refrigerate until you’re ready to fill the cups.
Step 6: Fill and Garnish
When everything has cooled, snip a small hole at the tip of your zip-top bag and pipe the luscious filling into each crisp pastry cup. Then top with mini chocolate chips or chopped pistachios and a dusting of powdered sugar to add sparkle and a little extra flavor.
How to Serve Mini Cannoli Cups Recipe
Garnishes
The finishing touch can make all the difference. I love garnishing these cups with either the miniature chocolate chips for a classic twist or chopped pistachios for a fresh, nutty contrast. Sprinkle a bit of powdered sugar to add that lovely dusted look that makes these treats look even more irresistible.
Side Dishes
Mini Cannoli Cups make a fantastic finale, but pairing them with a fresh fruit salad or a simple espresso can elevate the entire experience. The fruit adds bright bursts of flavor to balance the rich creaminess, while coffee rounds out the sweetness with its robust notes.
Creative Ways to Present
For a party, arrange the Mini Cannoli Cups Recipe on a tiered dessert stand to create an eye-catching display. You could also serve them alongside small bowls of extra chocolate chips and pistachios so guests can customize their cups. For an elegant touch, add edible flowers or fresh mint leaves around the platter.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the filled Mini Cannoli Cups in an airtight container in the refrigerator. The filling can soften the crust slightly over time, so it’s best to keep them chilled and enjoy within two days for optimal texture and flavor.
Freezing
The unfilled baked shells freeze beautifully. You can stash them in an airtight container or freezer bag for up to a month. When you’re ready to serve, thaw them at room temperature and then fill just before serving to keep that crisp bite.
Reheating
To revive the shells’ crispness after refrigeration or freezing, gently warm them in a 350°F oven for 3 to 5 minutes. Cool briefly before filling. For filled cups, it’s best to serve them cold or at room temperature without reheating to preserve the creamy texture.
FAQs
Can I make the filling dairy-free?
Absolutely! You can substitute the whole-milk ricotta with a dairy-free ricotta alternative made from almonds or cashews. Just be sure to adjust sweetness as some alternatives might be less tangy.
What can I use instead of refrigerated pie crust?
If you prefer homemade dough, a simple pastry dough made from flour, butter, and sugar works great. Just roll it thin and follow the same steps for cutting and baking.
How do I keep the cups from getting soggy?
The best way is to fill the cups just before serving so the crust stays crisp. Also, avoid overfilling, which might cause moisture to seep into the shell quickly.
Can I prepare these for a party ahead of time?
Yes! Bake and cool the shells up to a day in advance and keep them in an airtight container. Prepare the filling and refrigerate it separately. Assemble shortly before guests arrive for the freshest results.
Are there any other toppings I can try?
Certainly! Try chopped candied orange peel, shredded toasted coconut, or a drizzle of melted dark chocolate for delicious variations that bring new flavor dimensions to the Mini Cannoli Cups Recipe.
Final Thoughts
There you have it, a delightful Mini Cannoli Cups Recipe that’s simple to make yet impressively delicious. These little cups deliver big flavor with every bite, blending creamy filling and crunchy, cinnamon-sweet shells beautifully. Whether you’re a seasoned baker or just dipping your toes into pastry making, this recipe is a fun and rewarding treat to share with family and friends. So grab your ingredients and start creating these charming morsels—I promise, you’ll love every moment of it!
Print
Mini Cannoli Cups Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 48 mini cannoli cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Description
These Mini Cannoli Cups are delightful bite-sized desserts featuring a crisp, cinnamon-sugared pie crust shell filled with a creamy ricotta mixture, lightly sweetened and flavored with citrus zest and vanilla. Topped with mini chocolate chips or chopped pistachios and dusted with powdered sugar, they offer all the flavors of traditional cannoli in a convenient, fun-to-serve cup form.
Ingredients
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
Crust
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
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 (220°C) to prepare for baking the mini crust cups.
- Prepare Crust: Lightly flour a work surface and unroll the pie crusts. Sprinkle evenly with turbinado sugar and ground cinnamon. Use a rolling pin to gently press the sugar and cinnamon into the dough, enhancing the crust’s flavor and texture.
- Cut and Shape Cups: Using a 2½-inch round cookie cutter, cut out rounds from the dough. Press each round gently into ungreased mini muffin cups to form little crust cups. Re-roll any scraps of dough to make enough rounds for 48 cups.
- Bake Crust Cups: Bake the crust cups in the preheated oven for about 10 minutes, or until they turn golden brown. Remove and allow to cool completely in the pans before transferring them to a wire rack to cool further.
- Make Filling: While the crust cups are cooling, combine the whole-milk ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract in a large bowl. Beat together until smooth and creamy. Transfer the filling to a zip-top bag and refrigerate until ready to use.
- Assemble Cups: Once the crust cups are fully cooled, pipe the chilled ricotta filling into each cup using the zip-top bag (cut a small corner to create piping tip). Garnish each filled cup with miniature semisweet chocolate chips or chopped pistachios.
- Final Touch: Lightly dust the finished mini cannoli cups with additional powdered sugar just before serving for an elegant and sweet finish.
Notes
- You can substitute lemon zest for orange zest depending on your preferred citrus flavor.
- Ensure the pie crust is well chilled before cutting for easier handling.
- These cups are best served the same day but can be refrigerated up to 24 hours. Add toppings just before serving to maintain texture.
- For a nut-free option, omit the pistachios and stick to chocolate chips or leave out the garnish entirely.
