These mini cannoli cups have all the flavors of classic cannoli, made into an easy, bite-sized treat. Filled with a sweet, creamy filling and topped with pistachios and candied cherries, they’re sure to steal the show at any party!
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About This Recipe
If you love cannoli but don’t want to fuss with homemade shells, these mini cannoli cups are the perfect solution! Crisp, ready-made pie crusts are filled with a creamy mascarpone and ricotta mixture, flavored with fresh orange zest and mini chocolate chips.
Topped with pistachios and candied cherries, this easy Italian-inspired dessert delivers all the classic flavors of traditional cannoli, in an elegant, bite-sized treat.
📋 Ingredients
- Pie Crusts: Using pre-made pie crusts keeps this recipe simple. Look for pie crust in the refrigerated section of the grocery store.
- Mascarpone: Often used in tiramisu, mascarpone is a soft, creamy Italian cheese with a rich, slightly sweet flavor. It gives the filling its smooth and luxurious texture.
- Ricotta Cheese: Look for "basket ricotta", which will be thicker and have less liquid. If your ricotta has excess liquid, drain in a cheesecloth layered over a sieve and bowl for a few hours to thicken.
- Orange Zest: Use a fine grater or microplane to zest the orange, being careful to avoid the bitter white pith underneath.
- Toppings: Chopped pistachios, chocolate chips and candied cherries are classic cannoli additions.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
- Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.
⏲️ Instructions
Prepare the pie crusts. Unroll the pie crusts and sprinkle evenly with cinnamon sugar. Use a round cutter to cut small circles from the pie crusts.
Bake the pie crusts. Place the circles into a mini muffin tin, and poke holes with a fork to prevent puffing. Bake for 10-12 minutes then cool.
Make the filling. In a mixing bowl, add ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and chill for 20-30 minutes.
Assemble the cannoli cups. Transfer filling to a piping bag and pipe the mixture into cannoli cups. Garnish with chopped pistachios, mini chocolate chips, candied cherries and dusting of powdered sugar.
📍 Recipe Tips
- Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
- Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
- Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
Serving Suggestions
Serve these mini cannoli cups as a fun addition to a dessert board or other bite sized treats, such as marzipan fruits (almond paste candy) or pistachio baklava. They’re also perfect to serve alongside espresso, cappuccino, or a glass of dessert wine.
More Desserts To Try
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
Mini Cannoli Cups
LittleFerraroKitchen.com
Ingredients
Filling:
- 8 oz mascarpone 1 small container
- 8 oz ricotta approximately ½ container
- ½ cup powdered sugar
- 1 teaspoon orange zest
- ½ teaspoon vanilla extract
- ½ cup mini chocolate chips plus more for topping
Toppings:
- Chopped pistachios
- Mini chocolate chips
- Candied cherries cut in half
- Powdered sugar
Instructions
- Preheat the oven: Set the oven to 400°F.
- Unroll the pie crusts and sprinkle evenly with cinnamon sugar (2 tablespoons sugar mixed with 1 teaspoon cinnamon).
- Use a round cutter to cut circles from the pie crusts. Place the circles into a mini muffin tin, pressing them gently to fit. Poke holes in the crust with a fork to prevent puffing and bake for 10-12 minutes or until golden brown, then let the crusts cool completely.
- In a mixing bowl, combine the ricotta, mascarpone, powdered sugar, orange zest, and vanilla extract and beat until creamy. Stir in the mini chocolate chips and refrigerate for 20-30 minutes to chill and firm up.
- Transfer the chilled filling to a piping bag or a resealable plastic bag with a small corner cut off. Pipe the filling into the cooled cannoli cups.
- Top each cannoli cup with chopped pistachios, additional mini chocolate chips, candied cherries and dusting of powdered sugar.
Notes
-
- Poke the Dough: Be sure to poke holes in the pie crust before baking to prevent puffing.
- Chill the Filling: Let the mascarpone-ricotta mixture chill for 20-30 minutes (or longer if you have the time) to firm up. It will make the piping so much easier!
- Make Ahead: Cannoli cups can be made and assembled up to 3 days in advance.
- Filling: Add a ½ teaspoon of almond extract or chopped candied orange peel to the mascarpone mixture.
- Toppings: Top with crushed amaretti cookies, a drizzle of melted chocolate, or a dusting of cocoa powder.
Rebecca says
Can you use the pre-made mini phyllo shells?
Samantha Ferraro says
Hello Rebecca, You sure can, that's the way we are doing it tomorrow. Just follow any thawing directions with any premade shells. Have a wonderful holiday. Samantha.
Cookingfor2 says
Just the easiest tastiest dessert to make. Pre-made shells from Ralphs grocery and the taste of a Cannoli straight from an Italian Deli.