Mini Cannoli Cups, Because Rolling Cannoli Shells? Couldn’t Be Me!
Okay, so ever had that sudden craving for cannoli but just the thought of wrestling with those tubes and frying oil made you sigh? Been there. That’s actually how these mini cannoli cups became a regular feature in my kitchen. One lazy Sunday, my friend Gina (the one who puts red pepper in basically everything) suggested we skip the tubes and make things much less fussy. Spoiler: my kitchen still smelled like a bakery, but my nerves (and knuckles) survived untouched. In fact, this recipe’s now my ace card for when family stops by unannounced. Or, let’s be honest, when I need a little treat after finishing—well, anything at all.
Why You’ll Love This (Besides Not Frying Anything)
I make these when I want that classic cannoli flavor, but can’t be fussed with deep frying (or, you know, planning ahead). My family goes crazy for this because the cups are just the right amount of crispy vs creamy. And hey, no sticky hands from powdered sugar flying everywhere (though my cousin once managed it anyway, so, maybe it’s just us). Plus, this is a great little dessert to bring along to a potluck — nobody complains about hand-held sweets!
What You’ll Need (and Some Swaps That Actually Work)
- 1 box of mini phyllo pastry shells – You can usually find these in the freezer section; I’ve used store-brand and they’re fine. In a pinch, smooshed-up pie dough in a mini muffin tin sorta works.
- 1 cup ricotta – My grandmother side-eyes me when I don’t drain it overnight, but honestly, I just blot it with a paper towel because I’m impatient.
- 1/3 cup powdered sugar – Or a smidge more, to taste. Don’t stress about a perfectly level scoop.
- 1/4 cup mini chocolate chips – Or chop up a chocolate bar; nobody will know.
- 1/2 tsp vanilla extract – Or almond, for a little twist (but my kids claim it’s too fancy, go figure).
- 1/2 tsp orange zest (optional) – Sometimes I just add a shake of cinnamon instead if I forget to get oranges.
- Pinch of salt – Skipping this is fine if you’ve only got salted ricotta, which I see every once in a blue moon.
- (Optional) Pistachios, chopped – For sprinkling. I forget these half the time but it’s nice when I remember.
How I Throw These Together (Messy Counter? Totally Normal)
- Prep your phyllo shells. Take ’em out of the freezer, let them hang out for a few minutes while you get your ricotta in order. I usually pick the prettiest ones and snack on the slightly smushed ones—chef’s treat.
- Mix the filling. In a bowl, toss together ricotta, powdered sugar, vanilla, and orange zest if you’ve got it. Pinch of salt goes in here too. I use a fork and mash it all around, but if you want to look fancy, a hand mixer makes it smoother. This is where I sneak a spoonful or two, just, you know, for quality control.
- Stir in chocolate chips. Don’t overthink it. If the mix feels stiff, add a tiny splash of milk, but careful or it’ll get runny. On second thought, sometimes I skip this if the ricotta is creamy enough.
- Spoon (or pipe) into cups. You can use a piping bag for neatness, or honestly just dollop it in with a teaspoon. No one’s grading your technique, promise.
- Top and chill. Sprinkle on pistachios or a few extra chips. Fridge for 30 mins if you can stand waiting; otherwise, dig in and pretend you let them set. Don’t worry if your filling isn’t perfectly smooth—it all tastes the same.
Stuff I Wish Someone Told Me Sooner
- Don’t overfill the cups or it oozes everywhere; but also, who’s judging?
- Once, I tried making these ahead, but actually, I think the shells stay crispier if you fill them just before serving. I mean, I still eat the soggier ones but… priorities.
- I’ve found you really don’t need fancy ricotta. But if you use skim, it’s kinda watery, just sayin’.
How I’ve Mixed It Up (And When It Didn’t Go Well)
- I’ve swapped in mascarpone for half the ricotta, which makes it richer (possibly too much if you use too much – I did once!),
- Once I tried a peanut butter version. Not bad, but, eh, it tasted more like pie. Not very cannoli, really.
- My daughter tried adding rainbow sprinkles — it was chaos, but actually the kids loved it. Go figure.
Tools & My MacGyver Tricks
You really just need a mixing bowl and spoon. If you don’t have piping bags, use a sandwich bag with the corner snipped off (that’s what I do when I’m out of bags, which is a lot, honestly). If you don’t have a mini muffin pan for homemade shells, smoosh some dough into a regular one and just make bigger cups. Rules are made to be broken, right?
How These Keep (or Don’t, Honestly)
If you miraculously have leftovers (not in this house), keep the filled cups in the fridge in an airtight container. They’ll get a tad soft after a day, but still tasty. Not really freezer-friendly — tried it, weird texture — but the unfilled shells themselves will keep happily for a few weeks in the cupboard.
Serving These Up (The Family Way)
I like to put them on a platter with a dusting of cocoa powder—nothing too fussy. My aunt always insists they’re better with a shot of espresso, but sometimes we just eat them standing up in the kitchen, straight from the fridge, pretending we’re all fancy anyway. Actually, once I put these out at Easter brunch and they disappeared before anyone touched the quiche. Gravitate toward what you love, I say.
A Few “Please Learn From Me” Moments
- I once tried to rush chilling the filling by putting it in the freezer. Do. Not. Recommend. It went chalky and weird; just give it half an hour in the fridge instead, trust me.
- If you don’t drain the ricotta at all, sometimes it’s fine, sometimes it’s watery. So… blot it quick with paper towel if you’re lazy like me.
- Don’t skip the orange zest (unless you forget, in which case, I get it) — it really wakes everything up, but cinnamon is a close backup.
Mini Cannoli Cups — Your Questions, Answered!
- Can I make mini cannoli cups ahead of time?
- Sure, just store the filling and shells separate until, like, thirty minutes before serving if you can. Filled ones get soft if you wait too long. But even soggy, they’re tasty in my opinion!
- What if I can’t find mini phyllo cups?
- I’ve made do with bits of pie crust or even baked tortillas in mini muffin tins. Not quite the same, but close, and at the end of the day, it’s the filling that matters more, I say.
- Could I make these gluten free?
- If you find or make GF pastry shells, go wild — someone told me they used GF graham crackers as a base. Maybe? Haven’t tried, but let me know if you do. Honestly, I’m not gluten free, so I don’t keep special shells around.
- Do I really have to use ricotta?
- Eh, not strictly, but it gives the classic flavor. I tried with Greek yogurt once; it was alright but not the real deal. Maybe a mix with mascarpone? I dunno, experiment!
- Do these need to be refrigerated?
- Filled ones, yes. Empty shells can just chill out in the cupboard.
So there you go, mini cannoli cups that’ll make you feel like you’re in a bustling Italian bakery—even if you’re just in your socks, halfway through binge-watching telly. Try ‘em, mess ‘em up, make ‘em yours!
Ingredients
- 1 refrigerated pie crust (9-inch), thawed
- 1 cup whole milk ricotta cheese
- 1/2 cup mascarpone cheese
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips, plus more for garnish
- 2 tablespoons chopped pistachios (optional)
- Nonstick cooking spray
Instructions
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1Preheat oven to 375°F (190°C). Lightly grease a mini muffin pan with nonstick cooking spray.
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2Unroll the pie crust and use a round cookie cutter (about 2.5 inches) to cut 12 circles. Press each circle into a mini muffin cup to form pastry shells.
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3Bake the pie crust cups for 12-15 minutes, or until golden brown. Remove from oven and let cool completely in the pan.
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4In a mixing bowl, stir together the ricotta cheese, mascarpone cheese, powdered sugar, vanilla extract, and cinnamon until smooth. Gently fold in the mini chocolate chips.
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5Spoon or pipe the ricotta filling into the cooled pastry cups. Sprinkle with extra chocolate chips and chopped pistachios if desired.
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6Serve immediately or refrigerate until ready to serve.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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