Mini Cannoli Cups

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When you crave the flavor of a classic cannoli but want something bite-sized, Mini Cannoli Cups are your answer. These adorable little treats capture all the creamy, crunchy, sweet essence of a traditional cannoli, wrapped into a poppable pastry cup. Whether you’re entertaining guests or just looking to satisfy your sweet tooth, these are a delightful option that look as good as they taste.

What makes them irresistible is the balance: a crisp shell paired with a silky ricotta filling and just the right touch of chocolate chips. No need for deep-frying or pastry tubes; this version is stress-free and made for modern home kitchens. If you’ve ever been intimidated by making cannoli from scratch, Mini Cannoli Cups will win you over with their simplicity and charm.

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What Kind of Puff Pastry Should I Use?

Look for pre-made mini phyllo shells or refrigerated pie crust dough. While traditional puff pastry can work, mini phyllo shells offer a crisp texture that mimics a cannoli shell beautifully. If you’re making the cups yourself, use a muffin tin to shape small rounds of dough and bake until golden.

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Ingredients for the Mini Cannoli Cups

• Ricotta Cheese – The heart of any cannoli filling. Use whole milk ricotta for the richest, creamiest texture.
• Powdered Sugar – Adds the perfect sweetness to the filling without grittiness.
• Vanilla Extract – Just a splash enhances the flavor and aroma.
• Mini Chocolate Chips – For that signature cannoli contrast and a pop of cocoa in every bite.
• Mini Phyllo Shells or Pie Crust Rounds – These form the crisp cup that holds your creamy filling.
• Optional: Heavy Cream – Whipping this into the ricotta creates an even fluffier texture.
• Optional: Cinnamon or Orange Zest – For a hint of spice or citrus brightness that elevates the filling.

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How To Make the Mini Cannoli Cups

Step 1: Prepare the Ricotta Filling

Start by draining your ricotta if it has excess moisture—this ensures a thick, creamy filling. Mix ricotta cheese with powdered sugar and vanilla extract in a bowl. For extra fluffiness, whip in a tablespoon or two of heavy cream. Chill the mixture in the fridge for at least 30 minutes to help it firm up.

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Step 2: Bake or Prepare the Shells

If you’re using store-bought mini phyllo shells, you can skip baking. For homemade cups, roll out pie crust dough and cut into small circles. Press each circle into a mini muffin tin and bake at 375°F (190°C) for about 10–12 minutes or until golden brown. Allow them to cool completely before filling.

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Step 3: Fill the Cups

Once the shells are cool and the ricotta mixture has set, spoon or pipe the filling into each shell. Using a piping bag with a star or round tip makes this step neat and elegant.

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Step 4: Garnish and Finish

Top each filled cup with mini chocolate chips. If desired, lightly dust with powdered sugar or add a touch of orange zest for added brightness. Serve immediately or keep chilled until ready to enjoy.

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How to Serve and Store Mini Cannoli Cups

Mini Cannoli Cups are best served chilled, especially if the filling has been whipped and set properly. Arrange them on a dessert platter just before guests arrive to keep the shells crisp and the filling fresh. These make an elegant finish to any meal or a fun addition to a dessert buffet.

To store leftovers, place the cups in an airtight container and refrigerate. They’re best enjoyed within 1 to 2 days to maintain that ideal crunch-to-cream balance. If you’re prepping in advance, store the filling and shells separately, then assemble just before serving.

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Frequently Asked Questions

How do I keep the shells from getting soggy?

Fill the cups shortly before serving. You can also lightly coat the inside of each shell with melted chocolate to act as a barrier.

Can I make these gluten-free?

Yes! Use gluten-free pie dough or pre-made gluten-free phyllo shells to adapt the recipe.

What can I use instead of ricotta cheese?

Mascarpone is a good substitute for a richer texture, or try cream cheese for a tangier twist.

Can I freeze Mini Cannoli Cups?

It’s best not to freeze them fully assembled. The shells can be frozen separately, and the filling can be stored in the fridge for a couple of days.

Do I need to strain store-bought ricotta?

If it feels watery or loose, straining it using cheesecloth or a fine sieve will help achieve the right texture.

What’s the best way to pipe the filling?

Use a piping bag fitted with a round or star tip for clean, decorative swirls. A zip-top bag with the corner snipped off works in a pinch.

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Want More Dessert Ideas with a Twist?

If you love these Mini Cannoli Cups, you’ll probably enjoy these other sweet treats:

• Paula Deen’s 5-Minute Fudge for quick, rich chocolate indulgence.
• Coconut Snowballs if you’re craving a no-bake holiday delight.
• Apple Enchiladas for a warm, fruity twist on traditional desserts.
• Indulgent Kentucky Butter Cake when you want buttery richness in every bite.
• Lemon Blueberry Loaf for something bright and tangy.

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Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you try a flavored ricotta? Add a different topping?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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