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–+ servings
Mini Cannoli Cups

Mini Cannoli Cups: Sweet Bites of Joy in Every Crunch

Indulge in mini cannoli cups, a delightful dessert combining crispy pastry shells and smooth ricotta filling for a lighter twist on the classic Italian treat.
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 15 minutes
Total Time 45 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Italian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pastry Shells
  • 1 package pre-made pie crust or phyllo dough Choose based on preference
For the Filling
  • 2 cups ricotta cheese Well-drained
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract Can substitute with almond extract or orange zest
For the Topping
  • 1/2 cup chocolate chips Optional; can substitute with chopped nuts or candied fruit

Equipment

  • mini muffin tin
  • Mixing bowl
  • Piping Bag

Method
 

Step‑by‑Step Instructions for Mini Cannoli Cups
  1. Preheat your oven to 375°F (190°C).
  2. Roll out your pie crust or layer sheets of phyllo dough, brushing each layer lightly with melted butter. Cut circles and press them into a greased mini muffin tin.
  3. Bake for 8–10 minutes until golden brown, keeping a close eye to prevent burnt edges.
  4. Cool the pastry shells completely on a wire rack.
  5. In a mixing bowl, combine well-drained ricotta, powdered sugar, and vanilla extract. Blend until smooth.
  6. Fill each cooled shell with the ricotta mixture using a piping bag or plastic bag.
  7. Top with mini chocolate chips or your choice of toppings. Serve immediately or chill for up to four hours before serving.

Nutrition

Serving: 1cupCalories: 150kcalCarbohydrates: 18gProtein: 4gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 6gVitamin A: 300IUCalcium: 80mgIron: 0.5mg

Notes

Ensure ricotta is properly drained to avoid soggy filling. Chill before serving for best flavor and texture.

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