Mini Cannoli Cups: A Quick and Easy Italian-Inspired Dessert

A Simplified Take on a Classic Italian Pastry

Mini Cannoli Cups offer a delightful and simplified way to enjoy the flavors of traditional cannoli. This recipe features crispy, golden-brown pastry cups made from refrigerated pie crust, filled with a sweet and creamy ricotta cheese mixture. These bite-sized treats are perfect for parties, potlucks, holidays, or any time you’re craving a taste of Italy without the fuss of making traditional cannoli shells. They’re a fun and easy dessert that’s sure to impress your guests.

A Recipe That’s Perfect for Easy Entertaining

I first made these Mini Cannoli Cups when I was looking for a quick and easy dessert to bring to a friend’s party. I love the flavors of traditional cannoli, but I didn’t have the time or patience to make the shells from scratch. Using store-bought pie crusts as a shortcut was a game-changer! The cups were easy to assemble, and the filling was incredibly delicious. They were a huge hit at the party, and everyone was amazed at how simple they were to make. Since then, these mini cannoli cups have become one of my go-to desserts for any gathering. They’re always a crowd-pleaser, and they’re so much easier to make than traditional cannoli. I love that they’re so versatile and that I can customize the filling with different flavors and toppings.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Convenience

This recipe relies on simple, readily available ingredients to create a delicious and satisfying dessert. Here’s what you’ll need:

For the Cannoli Cups:

• Refrigerated Pie Crusts (1 box, 2 count): Provide a convenient and flaky base for the cups.
  • Tip: Look for a good-quality refrigerated pie crust.
  • Note: The recipe specifies using two pie crusts.
• Turbinado Sugar (3 tablespoons): Adds a coarse, crunchy texture and a rich, molasses-like flavor to the crust.
  • Alternative: You can also use granulated sugar or coarse sanding sugar.
• Ground Cinnamon (1 teaspoon): Provides a warm, comforting spice that complements the ricotta filling.

For the Filling:

• Whole-Milk Ricotta Cheese (1 container, 15 oz): The star of the filling, providing a creamy, slightly sweet, and subtly tangy flavor.
  • Tip: Use whole-milk ricotta cheese for the richest flavor and creamiest texture. Make sure to drain any excess liquid from the ricotta before using it.
• Powdered Sugar (½ cup): Sweetens the filling and contributes to its smooth consistency.
• Granulated Sugar (2 tablespoons): Adds extra sweetness.
• Finely Grated Orange or Lemon Zest (1 teaspoon): Adds a bright, citrusy flavor that complements the ricotta cheese.
  • Tip: Use a microplane or the fine side of a box grater to zest the citrus fruit.
• Vanilla Extract (½ teaspoon): Enhances the overall flavor profile with a warm, aromatic note.

For Garnish (Optional):

• Miniature Semisweet Chocolate Chips or Finely Chopped Pistachios (¼ cup): Classic cannoli toppings that add a touch of flavor and visual appeal.
• Additional Powdered Sugar: For dusting over the filled cups before serving.

Essential Equipment: Tools for Easy Cup Assembly and Baking

• Mini Muffin Tin: For baking the pastry cups. A 24-cup mini muffin tin is ideal.
• 2 ½-inch Round Cookie/Biscuit Cutter: For cutting out circles of dough from the pie crusts.
• Mixing Bowls (Medium): For preparing the filling.
• Electric Mixer (Handheld or Stand): For beating the filling ingredients until creamy.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rolling Pin: For pressing the sugar and cinnamon into the crust.
• 1-Gallon Zip-Top Resealable Bag (or Piping Bag): For piping the filling into the pastry cups.
• Small Spoon: To help with filling.

The Recipe: A Step-by-Step Guide to Mini Cannoli Cup Perfection

Ingredients with Measurements

Filling

• 1 container whole-milk ricotta cheese (15 oz)
• ½ cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated orange or lemon zest
• ½ teaspoon vanilla extract

Cannoli Cups

• 1 box refrigerated pie crusts, softened as directed on box (2 count)
• 3 tablespoons turbinado sugar (raw sugar)
• 1 teaspoon ground cinnamon

Garnish

• ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar

Detailed Instructions

1. Prepare the Oven and Muffin Tin: Getting Ready to Bake

1. Preheat Oven: Preheat your oven to 425°F (220°C).
2. Prepare Muffin Tin: You do not need to grease the muffin tin for this recipe.

2. Prepare the Pie Crusts: Creating the Cannoli Cups

1. Lightly Flour Surface: Lightly flour a clean work surface.
2. Unroll Pie Crusts: Unroll the refrigerated pie crusts onto the floured surface.
3. Combine Sugar and Cinnamon: In a small bowl, combine the turbinado sugar and ground cinnamon.
4. Sprinkle Crusts: Sprinkle both of the pie crusts evenly with the cinnamon-sugar mixture.
5. Press Sugar into Dough: Use a rolling pin to gently roll over the top of the pie crusts, pressing the sugar and cinnamon mixture into the dough.
6. Cut Out Circles: Using a 2 ½-inch round cookie cutter or biscuit cutter, cut out circles from the pie crusts.
   • Tip: You should be able to get about 24 circles from the two crusts. You may need to gently re-roll the scraps of dough to cut out more circles.

3. Form the Cannoli Cups: Shaping the Pastry

1. Press into Muffin Cups: Gently press each pastry round into an ungreased mini muffin cup, forming a small cup shape.

4. Bake the Cannoli Cups: Achieving a Golden-Brown Crust

1. Bake: Place the muffin tin in the preheated oven.
2. Baking Time: Bake for 10 minutes, or until the crusts are golden brown.
3. Cool: Allow the cannoli cups to cool completely in the muffin tin, about 15 minutes. This will help them firm up and prevent them from breaking when you remove them.
4. Remove from Tin: Once cooled, carefully remove the pastry cups from the muffin tin and place them on a wire rack.

5. Prepare the Filling: A Sweet and Creamy Ricotta Mixture

1. Combine Filling Ingredients: While the cups are cooling, prepare the filling. In a medium mixing bowl, combine the whole-milk ricotta cheese, powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract.
2. Beat Until Creamy: Using an electric mixer (handheld or stand mixer), beat the mixture on medium speed until it’s smooth and creamy, about 1-2 minutes.

6. Fill the Cannoli Cups: Adding the Delicious Center

1. Prepare Piping Bag (Optional): Transfer the ricotta filling to a 1-gallon zip-top resealable bag. Seal the bag and snip off one corner to create a makeshift piping bag.
   • Alternative: You can use a spoon to fill the cups, but a piping bag makes the process neater and easier.
2. Fill Cups: Just before serving, pipe or spoon approximately 1 tablespoon of the filling into each cooled pastry cup.

7. Garnish and Serve: The Finishing Touches

1. Garnish: Sprinkle the filled cups with miniature semisweet chocolate chips or finely chopped pistachios.
2. Dust with Powdered Sugar: Dust the tops of the filled cups with additional powdered sugar for a beautiful presentation.
3. Serve Immediately: Serve the Mini Cannoli Cups immediately for the best texture and flavor.

Troubleshooting Common Problems: Tips for Success

• Pastry Cups Shrinking:
  • Problem: The pastry cups shrink significantly during baking.
  • Solutions: Make sure to use a thin crust, and gently press into the muffin tin.
• Filling Too Runny:
  • Problem: The ricotta filling is too runny.
  • Solutions: Make sure to drain any excess liquid from the ricotta cheese before using it. You can also add a tablespoon of cornstarch to the filling mixture to help thicken it.
• Pastry Cups Sticking:
  • Problem: The baked pastry cups are sticking to the muffin tin.
  • Solutions: Allow to cool completely.

Tips and Variations: Customize Your Mini Cannoli Cups

• Chocolate Chips: Mix mini chocolate chips into the ricotta filling for an extra chocolatey touch.
• Different Zest: Use lemon zest instead of orange zest for a different citrus flavor.
• Add Spices: Incorporate a pinch of cinnamon or nutmeg into the ricotta filling for a warm, spiced flavor.
• Fruit: Add a few finely chopped fresh berries, such as raspberries or strawberries, to the filling.
• Drizzle with Chocolate: Drizzle melted chocolate over the filled and garnished cups for extra decadence.
• Different Nuts: Use chopped almonds, pecans, or walnuts instead of pistachios for the garnish.

Serving Suggestions: A Versatile Treat for Many Occasions

• Dessert: Serve these mini cannoli cups as a delightful and easy-to-eat dessert.
• Party Appetizer: A fun and unique appetizer for parties and gatherings.
• Brunch: A sweet addition to a brunch spread.
• Afternoon Tea: Perfect for enjoying with a cup of tea or coffee.
• Potlucks: These mini cups are easy to transport and always a popular choice.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Coffee: A strong cup of coffee or espresso complements the sweetness of the cannoli filling.
  • Dessert Wine: A sweet dessert wine, like Moscato d’Asti or a fortified wine like Marsala, pairs well with the flavors of the cannoli.
  • Milk: A cold glass of milk is a classic choice, especially for kids.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or a fruit salad provides a refreshing contrast.

Nutritional Information: A Sweet Indulgence

Per serving (1 mini cannoli cup, approximate, will vary based on size and specific ingredients): Calories: 180-220, Fat: 10-14g, Carbohydrates: 20-25g, Protein: 3-5g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Mini Cannoli Cup Questions Answered

• Q: Can I make these ahead of time?
  • A: You can bake the pastry cups ahead of time and store them in an airtight container at room temperature. You can also prepare the filling ahead of time and store it in the refrigerator. Assemble the cannoli cups just before serving to prevent the pastry from becoming soggy.
• Q: How do I store leftovers?
  • A: Store leftover filled cannoli cups in an airtight container in the refrigerator for up to 2 days. The pastry may soften slightly, but they will still be delicious.
• Q: Can I freeze these cannoli cups?
  • A: It’s best to freeze the pastry cups and the filling separately. Freeze the baked and cooled pastry cups in an airtight container for up to 2 months. Thaw at room temperature before filling. The filling can be frozen in an airtight container for up to 1 month.
• Q: Can I use a different type of cheese?
  • A: While ricotta is traditional for cannoli filling, you could experiment with mascarpone cheese for a richer flavor.
• Q: Can I use homemade pie crust instead of refrigerated?
  • A: Yes, you can use homemade pie crust. Just make sure it’s rolled out thinly enough.
• Q: What if I don’t have a mini muffin tin?
  • A: You could try shaping the dough into small cups and baking them on a baking sheet.
• Q: Can I add other flavors to the filling?
  • A: Yes, you can add a few drops of almond extract, a pinch of cinnamon, or some mini chocolate chips to the filling.
• Q: Can I make these gluten-free?
  • A: You would need to find a gluten-free alternative to the refrigerated pie crust.
• Q: Can I make these vegan?
  • A: You would need to use a vegan pie crust and find vegan substitutes for the ricotta cheese and butter. There are many vegan alternatives available on the market. The results may vary in texture and flavor.
• Q: What is the best way to get a smooth filling?
• A: Make sure to beat the ingredients together well with an electric mixer.