Delightful Mini Cannoli Cups: A Sweet Treat for Any Occasion

Daniel Casciato

Updated on:

Cannolis, a beloved staple of Sicilian cuisine, is renowned for its crisp shells and creamy, sweet ricotta filling. While traditional cannolis are a favorite, making them can be quite labor-intensive. Enter mini cannoli cups: a simpler, just as delicious twist on the classic that can be made easily at home. Perfect for parties, family gatherings, or just a sweet treat after dinner, these mini cannoli cups offer all the flavor of traditional cannolis without the fuss.

The Appeal of Mini Cannoli Cups

Mini cannoli cups perfectly encapsulate the essence of the classic dessert but in a bite-sized, easy-to-serve format. By using premade or homemade mini pastry cups instead of the traditional fried cannoli shells, these desserts reduce preparation time significantly. They retain the classic filling, typically a sweetened ricotta mixture with optional add-ins like chocolate chips, pistachios, or candied fruit, making them a versatile treat for any dessert table.

Recipe: Mini Cannoli Cups


For the Filling:

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

For the Cannoli Cups:

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

For the Garnish:

  • 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
  • Additional powdered sugar for dusting


  1. Preheat the Oven:
    • Preheat the oven to 425°F (220°C).
  2. Prepare the Pie Crusts:
    • Lightly flour a work surface and unroll the pie crusts.
    • Sprinkle both of the pie crusts with turbinado sugar and cinnamon.
    • Gently roll a rolling pin over the top to press the sugar and cinnamon into the dough.
    • Using a 2½-inch round cookie/biscuit cutter, cut out pastry rounds.
    • Gently press each pastry round into ungreased mini muffin cups. You may need to re-roll the scraps and cut out more circles until you have 48 circles.
  3. Bake:
    • Bake the crusts for 10 minutes or until they are golden brown.
    • Allow the cannoli cups to cool completely in the pans (about 15 minutes) before removing them to a wire rack to cool completely.
  4. Prepare the Filling:
    • In a large mixing bowl, beat the ricotta, powdered sugar, granulated sugar, zest, and vanilla extract with an electric mixer on medium speed until creamy.
    • Transfer the filling to a 1-gallon zip-top resealable bag and refrigerate until ready to serve.
  5. Assemble the Cannoli Cups:
    • Just before serving, remove the filling from the refrigerator.
    • Snip one corner off the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup.
    • Sprinkle the filled cups with mini chocolate chips or chopped pistachios and dust with powdered sugar.
  6. Serve:
    • Serve the cannoli cups immediately for the best taste and texture.

Serving Suggestions:

Mini cannoli cups are best enjoyed the day they are made to maintain the crispness of the pastry cups. Serve them as part of a dessert platter, or pair them with a coffee or sweet dessert wine for a delightful finish to any meal.


Mini cannoli cups are a fantastic way to enjoy the quintessential flavors of traditional Sicilian cannolis with minimal effort. They’re perfect for entertaining or whenever you need a quick, impressive dessert that’s sure to delight. Give them a try for your next gathering or family dinner, and watch them disappear!