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Mini cannoli cups with mascarpone and ricotta and topped with candied cherries, pistachios and mini chocolate chips.
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5 from 1 vote

Mini Cannoli Cups

These mini cannoli cups have all the flavors of classic cannoli with a fraction of the work! Filled with a sweet, creamy filling with chocolate chips and garnished with pistachios and candied cherries.
Prep Time15 minutes
Cook Time10 minutes
Chilling30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: Italian
Keyword: cannoli cups, mini cannoli, mini cannoli cups
Servings: 48 mini cannoli
Calories: 78kcal
Author: Samantha Ferraro

Equipment

Ingredients

For the Cannoli Cups:

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:

US Customary - Metric

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.

Nutrition

Calories: 78kcal | Carbohydrates: 7g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 7mg | Sodium: 37mg | Potassium: 12mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 0.2mg