Mini Cannoli Cups

I’m absolutely thrilled to share these Mini Cannoli Cups with you today! Picture this: delicate, crispy pastry shells filled with the creamiest ricotta filling, all perfectly portioned into bite-sized cups that’ll make you weak in the knees. And just like my favorite cheesecake brownies, these little treats are guaranteed to disappear fast at any gathering!

There’s something magical about serving desserts that look fancy but are secretly so simple to make. These Mini Cannoli Cups are exactly that kind of treat – they deliver that perfect “wow factor” while being surprisingly easy to put together. The traditional Italian dessert gets a fun makeover that’s perfect for serving at parties, and trust me, your guests will be impressed!

Why You’ll Love Making These

• No Special Equipment Needed: Just grab your mini muffin pan and a few basic kitchen tools – no fancy cannoli forms required!
• Make-Ahead Friendly: The shells can be baked ahead, and the filling comes together in minutes. Just assemble right before serving for the perfect crispy-creamy bite.
• Perfectly Portioned: These mini cups give you all the classic cannoli flavors in a cute, crowd-friendly size that’s perfect for parties.
• Customizable: Whether you prefer them with chocolate chips, pistachios, or a simple dusting of powdered sugar, these cups are easy to personalize to your taste.

The beauty of these Mini Cannoli Cups lies in their versatility – they’re just as welcome at a summer barbecue as they are at an elegant holiday gathering. The combination of sweet ricotta filling, crispy pastry, and your choice of toppings creates pure dessert magic that your friends and family won’t be able to resist!

Ingredients Overview

Let’s talk about what makes these mini cannoli cups absolutely irresistible! The magic starts with just a handful of carefully chosen ingredients that work together to create that classic cannoli flavor we all love.

The Heart of Your Filling:
• Whole-milk ricotta cheese is non-negotiable here! Just like when making my favorite strawberry desserts, using full-fat dairy makes all the difference. The ricotta needs to be well-drained with cheesecloth – this prevents any excess moisture that could make your cups soggy.

• A combination of powdered and granulated sugars creates the perfect sweetness level while keeping the filling smooth. The granulated sugar adds a slight texture that’s characteristic of traditional cannoli filling.

• That tiny bit of citrus zest? It’s our secret weapon! Whether you choose orange or lemon, this bright note cuts through the richness and makes the filling sing. Trust me on this one!

Success Tips & Tricks

Making these adorable mini cups is easier than you might think, but I’ve learned some game-changing tricks over the years that make them foolproof, just like my other party favorites.

My Top Tips for Perfect Cannoli Cups:

• When working with the pie crusts, let them sit at room temperature for exactly 15 minutes – any longer and they’ll be too soft to work with properly.

• Use a light dusting of flour on your work surface, but don’t go overboard! Too much flour can make the cups tough.

• Press the sugar-cinnamon mixture into the dough with gentle, even pressure. This ensures it sticks and creates that wonderful sweet crust.

• Here’s my favorite pro tip: once your cups are baked and cooled, brush the insides with melted chocolate. This creates a barrier that keeps the shells crispy even after they’re filled!

• For the filling, make sure your ricotta is at room temperature before mixing – it’ll blend more smoothly and evenly with the other ingredients.

Remember, these little cups are meant to be filled right before serving. This keeps the contrast between the crispy shell and creamy filling perfect for your guests.

Step-by-Step Instructions

Let me walk you through making these adorable Mini Cannoli Cups! They’re easier than you might think, and the results are absolutely delightful.

Making the Cups

1. First, preheat your oven to 425°F. This high temperature helps create those perfectly crispy cups!

2. On a lightly floured surface, unroll your pie crusts. Here’s my favorite part – sprinkle both crusts generously with turbinado sugar and cinnamon. Use your rolling pin to gently press these flavors right into the dough. Trust me, this extra step makes such a difference!

3. Using a 2½-inch round cookie cutter, cut out your pastry rounds. Don’t worry if you need to re-roll the scraps – just be gentle when you do.

4. Press each round into your mini muffin cups. I like to use my fingertips to ensure they’re nicely shaped but not stretched too thin.

5. Bake for 10 minutes until they’re golden brown. Let them cool in the pans for about 15 minutes before moving to a wire rack.

Preparing the Filling

While your cups are cooling, let’s make that heavenly filling:

1. Beat the ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla until creamy and smooth.
2. Transfer your filling to a large zip-top bag – this makes piping so much easier!
3. Refrigerate until you’re ready to fill the cups.

Final Assembly

Just before serving:
– Snip the corner of your filling bag
– Pipe about 1 tablespoon into each cup
– Top with mini chocolate chips or pistachios
– Dust with powdered sugar

Recipe Variations

Love experimenting? Try these delicious twists on the classic recipe:

– Dip the edges in melted chocolate first (like my favorite cheesecake recipe)
– Add a splash of orange liqueur to the filling
– Mix in some cinnamon roll inspired flavors
– Try different toppings like:
– Crushed pistachios

Frequently Asked Questions

Can I make these Mini Cannoli Cups ahead of time?
Oh goodness, yes! The cups and filling can be made separately ahead of time. I like to store the baked cups at room temperature (up to 2 days) and keep the filling chilled in the fridge. Just wait to assemble until right before serving – this keeps those cups nice and crispy!

How do I prevent my cups from getting soggy?
Such a great question! The key is filling them right before serving. If you’re bringing these to a party, I pack the filling in a piping bag and the cups in a container separately. Then I’ll do a quick assembly at the destination – just like I do with my cinnamon roll pancakes toppings!

What if my ricotta seems too wet?
This happens sometimes! Let me share my favorite trick: drain your ricotta in a cheesecloth-lined strainer for about 2 hours (or overnight in the fridge). This gives you that perfect, creamy consistency we’re looking for.

Can I freeze these?
The unfilled cups freeze beautifully for up to 3 months! Just store them in an airtight container with parchment paper between layers. The filling doesn’t freeze well though, so I’d recommend making that fresh.

Final Notes & Tips

Y’all, these Mini Cannoli Cups are truly one of my favorite party desserts! Remember these golden rules:

– Always use full-fat ricotta – it makes such a difference in the filling’s richness
– Don’t skip the citrus zest – it’s that secret ingredient that makes people say “Wow!”
– Have fun with the toppings! My family loves when I set up a little “cannoli cup bar” with different toppings
– If your kitchen gets warm, pop your filling back in the fridge between batches

The best part about this recipe is how impressive it looks while being so simple to make. I still smile when guests ask me for the recipe, thinking it must have taken hours to prepare. It’s our little secret how easy they really are!

Remember, baking should be fun! If something doesn’t turn out perfect the first time, dust off that powdered sugar (literally and figuratively!) and try again. Happy baking, friends! 💕