Mini Cannoli Cups always catch my eye on a crowded Thanksgiving dessert table. You get a crisp cinnamon sugar shell, cool ricotta cream, bright citrus, and a little chocolate or pistachio in every bite. Better yet, these tiny treats feel festive without asking you to spend the whole afternoon in the kitchen.
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Why You’ll Love These Mini Cannoli Cups
These Mini Cannoli Cups bring classic cannoli flavor into a simple little pastry cup. First, the cinnamon sugar crust turns crisp and golden in the oven. Then, the creamy ricotta filling adds a cool, sweet contrast.
Also, the citrus zest keeps each bite light and fresh. Meanwhile, mini chocolate chips or chopped pistachios add color and texture.
You get 48 cups from one batch, so this recipe works especially well for Thanksgiving. In fact, guests can grab one or two without stopping for plates and forks.
Prep takes about 15 minutes, while cooking and cooling take about 30 minutes. Therefore, you can have the whole recipe ready in about 45 minutes.
Ingredients for Mini Cannoli Cups
Ricotta Cannoli Filling
You will need 15 ounces whole milk ricotta cheese, well drained. Also, grab 1/2 cup powdered sugar, 2 tablespoons granulated sugar, 1 teaspoon finely grated orange or lemon zest, and 1/2 teaspoon vanilla extract.
The ricotta gives Mini Cannoli Cups their creamy center. Meanwhile, citrus zest cuts through the sweetness with a clean, fragrant note.
Cinnamon-Sugar Pastry Cups
Use one box of refrigerated pie crusts with two crusts inside. Let them soften according to the package directions.
Next, you need 3 tablespoons turbinado or raw sugar and 1 teaspoon ground cinnamon. Together, they create a lightly crunchy coating with warm holiday flavor.
Toppings and Garnishes
You need 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios. Also, keep extra powdered sugar nearby for a snowy finishing touch.
Ingredient Substitutions and Variations
Vanilla, Almond, and Citrus Flavor Options
You can swap vanilla extract for almond extract. However, almond tastes stronger, so expect a slightly different cannoli flavor.
Orange liqueur can add another citrus note. Also, lemon zest creates a sharper flavor, while orange zest tastes softer and sweeter.
If you love that fresh citrus flavor in dessert, you may also enjoy lemon blueberry cake with creamy citrus frosting.
Chocolate-Dipped Cannoli Cups
For extra chocolate, melt your preferred chocolate and dip the upper edge of each baked shell into it. Then, let the chocolate set completely before adding the ricotta.
As a result, every bite starts with a crisp chocolate edge before reaching the creamy center.
More Topping Ideas
Chocolate chips and pistachios keep things classic. However, shredded coconut, colorful sprinkles, or small candy pieces also work.
For another pistachio treat, try matcha pistachio energy balls with crunchy pistachios.
You can also use thawed frozen rolled pie crust dough. However, skip preformed frozen pie shells because reshaping them into tiny cups can become frustrating.
How to Make Mini Cannoli Cups
Prepare and Bake the Cannoli Cups
First, heat your oven to 425°F. Then, unroll both pie crusts on a lightly floured work surface.
Sprinkle the crusts evenly with turbinado sugar and cinnamon. Next, gently roll over the surface so the sugar and spice press into the dough.
Cut 2 1/2 inch circles from the dough. Then, gently press each circle into an ungreased mini muffin cup.
Reroll the scraps as needed until you make 48 shells. Next, bake them for about 10 minutes, or until the edges look crisp and golden.
Let the cups cool in the pans for about 15 minutes. Then, move them to a wire rack and let them cool completely.
Make the Creamy Ricotta Filling
Meanwhile, add the drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla to a mixing bowl.
Beat everything with an electric mixer on medium speed until the mixture turns creamy. Then, spoon the filling into a large resealable bag and refrigerate it until serving time.
Fill and Garnish the Cannoli Cups
Just before serving, snip a small corner from the bag. Next, pipe roughly 1 tablespoon of filling into each cooled pastry shell.
Then, scatter mini chocolate chips or chopped pistachios over the filling. Finally, dust the Mini Cannoli Cups with powdered sugar and serve them right away.
Tips for the Best Mini Cannoli Cups
Drain the Ricotta Thoroughly
Watery ricotta can make the filling loose. Therefore, give this step plenty of time.
Place the ricotta in a fine mesh sieve or a cheesecloth lined colander over a bowl. Then, refrigerate it for several hours or overnight so excess liquid can drip away.
Keep the Pastry Cups Crisp
Let every pastry shell cool completely before you add filling. Otherwise, warmth and moisture can soften that crisp cinnamon sugar crust.
Also, store empty shells at room temperature until serving time.
Fill the Cups Just Before Serving
The ricotta slowly adds moisture to the pastry. Therefore, wait until shortly before serving to fill your Mini Cannoli Cups.
This small step gives you that satisfying contrast between crisp pastry and creamy filling.
Make-Ahead and Storage Tips
How to Prepare Mini Cannoli Cups Ahead for Thanksgiving
Thanksgiving gets busy fast, so handle the separate parts ahead of time. First, bake and cool the shells. Then, prepare the ricotta filling and refrigerate it in a sealed bag or container.
When dessert time gets close, pipe the filling into the shells. Next, add your toppings and powdered sugar.
How to Store Leftover Shells and Filling
Keep leftover unfilled shells at room temperature in a covered container. Meanwhile, keep the ricotta filling refrigerated separately.
For the best texture, avoid storing filled Mini Cannoli Cups for long periods. Instead, assemble only the amount you expect to serve.
For more sweet kitchen ideas and seasonal inspiration, you can also visit Kai Recipes on Pinterest and follow Kai Recipe on Facebook.
Frequently Asked Questions
What size is a mini cannoli?
Mini cannoli usually come in small, bite-sized portions. For this recipe, each pastry starts with a 2 1/2 inch dough circle and fits inside a mini muffin pan.
What is a mini cannoli?
A mini cannoli takes the familiar flavors of Italian cannoli and serves them in a smaller portion. These Mini Cannoli Cups use cinnamon sugar pie crust shells filled with sweetened ricotta and finished with chocolate or pistachios.
Where can I buy small cannoli shells?
Many Italian bakeries, specialty food stores, and online retailers sell small cannoli shells. However, this recipe skips the search because refrigerated pie crust creates simple homemade cups in a mini muffin pan.
How many calories are in 1 mini cannoli?
One cup in this recipe contains about 71 calories. It also contains about 8 grams carbohydrates, 2 grams protein, 4 grams fat, 5 mg cholesterol, and 42 mg sodium.
Nutrition values can vary with brands, toppings, and ingredient amounts. Therefore, treat these numbers as approximate values.
More Such Recipes
- Soft and chewy homemade chocolate chip cookies
- Easy small batch chocolate chip cookies
- Rich chocolate caramel cookies with gooey centers
- Moist red velvet cake with cream cheese frosting
- Lemon blueberry cake with creamy citrus frosting
- Matcha pistachio energy balls with crunchy pistachios
Final Thoughts
Mini Cannoli Cups give a Thanksgiving table something crisp, creamy, and easy to share. Plus, you can prepare the shells and filling separately before guests arrive, which keeps the last few minutes simple.
I especially like the contrast here. You bite through cinnamon sugar pastry, hit cool citrus scented ricotta, and finish with chocolate or crunchy pistachios. Serve them soon after filling, and those 48 little cups may disappear surprisingly fast.
Mini Cannoli Cups Recipe : Amazing Easy Thanksgiving Treat
Description
These Mini Cannoli Cups combine crisp cinnamon-sugar pastry cups with sweet, creamy citrus-kissed ricotta filling. Top them with mini chocolate chips or chopped pistachios for an easy bite-sized Thanksgiving dessert.
Ingredients
- Filling:
- 15 oz whole-milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
- Cannoli Cups:
- 1 box refrigerated pie crusts (2 crusts), softened according to package directions
- 3 tablespoons turbinado or 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 the oven to 425°F.
- On a lightly floured surface, unroll the pie crusts. Sprinkle them evenly with turbinado sugar and cinnamon.
- Lightly roll over the crusts to press the cinnamon-sugar coating into the dough.
- Cut the dough into 2 1/2-inch circles. Press each circle into an ungreased mini muffin cup. Reroll the scraps as needed to make 48 shells.
- Bake for about 10 minutes, or until the pastry cups look golden and crisp.
- Cool the cups in the pans for about 15 minutes. Then transfer them to a wire rack and let them cool completely.
- Meanwhile, beat the drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla with an electric mixer on medium speed until creamy.
- Transfer the ricotta filling to a large resealable bag. Refrigerate it until serving time.
- Just before serving, cut off a small corner of the bag and pipe about 1 tablespoon of filling into each cooled pastry shell.
- Top with miniature chocolate chips or chopped pistachios. Dust with powdered sugar and serve immediately.
Notes
Drain the ricotta thoroughly in a fine-mesh sieve or cheesecloth-lined colander set over a bowl in the refrigerator for several hours or overnight.
Keep leftover unfilled pastry shells at room temperature and refrigerate the ricotta filling separately.
Fill the shells only shortly before serving so the pastry stays crisp.
For a chocolate variation, dip the upper edges of the baked shells in melted chocolate. Let the chocolate set before adding the filling.
Almond extract can replace vanilla extract, although it will change the flavor slightly. Orange liqueur can also add a different citrus note.
Other topping options include shredded coconut, sprinkles, or small candy pieces.
Thawed frozen rolled pie-crust dough can replace refrigerated pie crust. Preformed frozen pie shells work less well because they can be difficult to reshape.
Nutrition values are automatically calculated and approximate.