Mini Cannoli Cups

Be the life of the party with these irresistibly easy and scrumptious Mini Cannoli Cups! Seriously, everyone will be asking for more!

Whenever we have guests over, I love serving desserts that truly wow without turning my kitchen into a mess. Don’t you just love those desserts that look fancy but are actually so easy to pull off? That’s exactly what these Mini Cannoli Cups are all about!

These bite-sized treats taste like little bites of heaven. They’re creamy, crunchy, and absolutely delightful. Plus, their small size makes them perfect for parties where everyone wants to try a little bit of everything. Trust me—these little gems will be gone in no time!

Whether it’s a sunny summer afternoon get-together or cozy winter holiday, these Mini Cannoli Cups will steal the show. Your guests will be raving about them, I promise!

Just in case you’re new to cannoli: it’s an Italian dessert featuring a smooth, sweet cream cheese filling wrapped in a crisp pastry shell. It’s a bite of pure joy, and honestly, it’s one of those desserts that practically everyone adores once they get a taste.

One of my favorite little indulgences is dipping the edges of the baked cups in melted chocolate before filling. Oh my, it turns these mini treats into something seriously decadent!

Next time you’re hosting, bring out these Mini Cannoli Cups and prepare yourself for compliments and recipe requests. They’re genuinely the ideal party treat.

For me, simple desserts that everyone loves and that taste great all year round are the best kind. Let’s dig in and enjoy!

These Mini Cannoli Cups are the ultimate easy-to-make, bite-sized desserts packed with all the charm and flavor of a classic cannoli — minus the deep frying hassle. Using store-bought refrigerated pie crusts and a smooth ricotta filling, you can have these beautiful treats ready to impress in less than an hour.

• Perfectly bite-sized for parties, potlucks, or any gathering where finger food is king.
• Made with pantry staples: just pre-made pie crusts and a handful of ingredients for the filling.
• They’re friendly to a busy schedule — bake the cups and whip up the filling early, then assemble when guests arrive.
• Super flexible — dress them up however you like with chocolate, nuts, coconut flakes, or fun sprinkles.

What Makes Them Special

These little mini cannoli cups offer all the indulgence of a classic Italian dessert but with way less fuss and a lot more fun. Crispy, sweet, and creamy, they’re perfect for any occasion and easy enough to whip up with store-bought pie crusts—or make your own with our Perfect Pie Crust recipe—and a ricotta filling. Best of all, this recipe makes around 48 bite-sized treats — just right for sharing or a big crowd.

• Easy wow factor: Those sugar-kissed crunchy shells make these mini cannoli cups look super fancy, but all you need is a rolling pin, a round cutter, and a mini muffin tin.
• Fast prep: About 15 minutes of hands-on work plus 30 minutes in the oven will get you almost 50 delicious cups.
• Perfect for prepping ahead: Bake the shells and keep the filling chilled separately. The baked cups last 2–3 days at room temperature, while the ricotta filling stays fresh for 3–4 days in the fridge. Fill just before serving to keep everything crisp.
• Totally customizable: Switch up vanilla with almond extract or splash in some orange liqueur for a special twist. You can also mix in mascarpone for extra creamy filling—see our Chocolate Hazelnut Mascarpone Cups for inspiration—or top with nuts, mini chocolate chips, coconut, or even colorful sprinkles.
• No fancy tools needed: A simple zip-top bag with a little corner cut off makes a perfect piping bag for quick filling.
• Great for any event: Whether it’s a holiday party, summer BBQ, or casual get-together, these mini cannoli cups are classy and portable.

Bottom line: these taste like the real deal, travel beautifully, are easy to put together, and will rack up plenty of compliments without keeping you stuck in the kitchen. What’s not to love?

Ingredients You’ll Need

• 1 container whole-milk ricotta cheese, 15 oz., drained
• 1/2 cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated orange or lemon zest
• 1/2 teaspoon vanilla extract
• 1 box refrigerated pie crusts, softened as directed on box, 2 count
• 3 tablespoons turbinado sugar (raw sugar)
• 1 teaspoon ground cinnamon
• 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
• additional powdered sugar

How to Assemble and Bake

1. Preheat oven to 425°F (220°C).
2. Lightly flour your workspace and unroll the softened refrigerated pie crusts.
3. Evenly sprinkle turbinado sugar and ground cinnamon over the crusts and roll a rolling pin gently to press the sugar and spice into the dough.
4. Use a 2½-inch round cookie or biscuit cutter to cut out circles; re-roll scraps and cut more until you have about 48 rounds.
5. Gently press each circle into the cups of an ungreased mini muffin pan (place the pan on a baking sheet for easier handling).
6. Bake about 10 minutes or until the cups turn golden brown; cool in the pan about 15 minutes, then transfer to a wire rack to cool completely.
7. Drain the ricotta very well using cheesecloth or a fine-mesh sieve (chill several hours or overnight if needed).
8. In a large bowl, beat the drained ricotta with powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract on medium speed until smooth and creamy.
9. Spoon the filling into a large zip-top bag or piping bag, seal, and chill until ready to assemble.
10. Optional: dip the top edges of the cooled cups in melted chocolate and let set before filling.
11. Snip a small corner of the bag and pipe about 1 tablespoon of filling into each cooled cup.

12. Top each filled cup with miniature chocolate chips or chopped pistachios and dust with additional powdered sugar.

    

Pro Tips for Perfect Cups

• Make sure to drain the ricotta well, either in a mesh strainer or cheesecloth-lined colander, refrigerated for several hours or overnight. This ensures the filling is smooth without any extra moisture— a cornerstone of great cannoli desserts like our Cannoli Layer Cake.
• Follow the package directions to soften the pie crusts so they roll out and cut nicely without tearing.
• Press the turbinado sugar into the crust with your rolling pin so it sticks well and bakes into a slightly crunchy, sugary coating.
• Watch your baking time closely. Pull the cups out as soon as they’re beautifully golden to avoid them getting too dry or brittle.
• Allow the cups to cool completely before you remove them from the pan. This helps keep their shape and prevents cracking.
• For the best crunch, fill your mini cannoli cups right before serving. If they sit filled too long, the shells soften.
• No piping bag? No problem! Use a sturdy zip-top bag with a small corner snipped for easy piping.
• For an extra special touch, dip the top edges of the cooled cups in melted chocolate and let them harden before filling. It’s a little work that makes a huge impression! For more presentation ideas and layered-cup inspiration, see Irresistible Layers Await in These Gorgeous Dessert Cups.

Creative Flavor Variations

• For a different flavor, swap out vanilla extract for almond extract or stir in 1–2 teaspoons of orange liqueur for a citrusy kick that’s boozy and fun.
• Want richer filling? Use half ricotta and half mascarpone cheese for an ultra creamy texture that melts in your mouth.
• If you want to switch up the shell, try using store-bought mini tart shells or small phyllo cups instead of pie crust for a different texture and flavor.
• Change up the toppings by sprinkling chopped pistachios, shredded coconut, mini M&Ms, colorful sprinkles, or drizzling chocolate on top — or a spoonful of macerated strawberries for a fresh, juicy finish — the options are endless!
• Make chocolate shells by brushing the insides of your cups with melted chocolate before baking or dipping after baking for an indulgent twist.

Make-Ahead Storage Guide

Here’s how to get prepared in advance and keep these mini cannoli cups fresh:

• Make ahead by baking the pastry cups early and keeping the ricotta filling in the fridge until you’re ready to fill.
• Store the cooled pastry cups in an airtight container at room temperature for 2–3 days — perfect for making these a day or two ahead.
• The ricotta filling can be kept in an airtight container in the fridge for 3–4 days.
• Fill the cups just before serving so they stay crisp—much like assembling mini fruit tarts with vanilla pastry cream. If you need to store filled cups, keep them refrigerated and consume within 24 hours because the shells will soften over time.
• If your cups soften after storage, you can refresh them by heating empty cups in a 325–350°F oven for 3–5 minutes. Let them cool completely before filling again.

Common Questions Answered

➡️ How many Cannoli Cups does this make?

You’ll get about 48 mini cannoli cups — enough to serve a crowd or pass around at parties!

➡️ How long does it take to make Mini Cannoli Cups?

From start to finish, you’ll spend about 45 minutes: 15 minutes prepping and 30 minutes baking. Pretty quick for such a lovely treat!

➡️ How should I store leftover pastry cups or fillings?

Keep the leftover pastry cups in an airtight container at room temp, and store the ricotta filling in the refrigerator — fill cups just before serving for best results.

➡️ Can you use almond extract instead of vanilla extract?

Absolutely, almond extract is a lovely swap and gives a subtle nuttiness. Some folks also like using orange liqueur instead for a fun twist. If you try it, please share how you liked it!

➡️ What other toppings/garnishes work well on Cannoli Bites?

Anything you love on ice cream works surprisingly well! Think coconut, mini M&Ms, sprinkles, or even crushed Oreo cookies. Don’t feel like you have to stick to tradition, especially if kids are picky about looks!