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Crispy phyllo shells filled with an extra thick, creamy ricotta filling, making the perfect Mini Cannoli Cups topped with pistachios.

Mini Cannoli Cups

Rebecca Blumer
Enjoy all the classic flavors of a creamy Italian cannoli without the fuss! These Mini Cannoli Cups feature a foolproof, thick ricotta filling inside a crispy, cinnamon-sugar pie crust shell. Perfect for parties and ready in under an hour.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting time 15 minutes
Total Time 45 minutes
Course Dessert
Cuisine American, Italian
Servings 24 cups
Calories 110 kcal

Equipment

  • Mini Muffin Tin
  • Electric Mixer
  • large bowl
  • Rolling Pin
  • Piping bag (or large plastic bag)
  • Wire rack

Ingredients
 

Filling:

  • 1 container (15 oz) whole-milk ricotta cheese
  • 1/2 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla

Cups:

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
  • 3 tablespoons turbinado sugar (raw sugar)
  • 1 teaspoon ground cinnamon

Garnish:

  • 1/4 cup miniature semisweet chocolate chips
  • Additional powdered sugar

Instructions
 

Make the Filling

  • In a large bowl, whisk together the powdered sugar and 1 tablespoon of cornstarch (not listed in ingredients, but a key tip from the article for thickening) until no clumps remain. Add the whole-milk ricotta, granulated sugar, and vanilla. Beat with an electric mixer on medium speed until the filling is smooth, thick, and creamy.
  • Spoon the filling into a piping bag or a large resealable plastic bag. Seal the bag and chill it in the refrigerator while you prepare the cups.

Shape the Cinnamon Sugar Cups

  • Heat the oven to 425°F. On a lightly floured surface, unroll the softened pie crusts.
  • In a small bowl, mix the turbinado sugar and ground cinnamon. Sprinkle the mixture evenly over both crusts. Use a rolling pin to lightly press the sugar mixture into the dough.
  • Using a 2 1/2 to 3-inch round cutter, cut circles from the pastry. Gently press each round into an ungreased mini muffin tin, ensuring it fits snugly against the bottom and sides.

Bake and Cool

  • Bake for about 10 minutes, or until the pastry cups are deep golden brown.
  • Let the cups rest in the pan for 15 minutes, then carefully transfer them to a wire rack to cool completely.

Fill and Finish

  • Just before serving, snip a corner from the bag of chilled filling. Pipe about a tablespoon of filling into each cooled cup.
  • Garnish with miniature semisweet chocolate chips and a light dusting of powdered sugar.

Notes

Make-Ahead Tip: The filling can be made up to 4 days ahead and stored in the refrigerator. The baked, unfilled cups can be stored in an airtight container at room temperature for up to 2 days.
Storage: To keep the cups crisp, store the filling and baked cups separately. Assemble just before serving, as filled cups will become soggy if stored.
Crispness is Key: Ensure the pastry cups are cooled completely on a wire rack before filling. Any residual warmth will create steam and soften the shells.
Variations: For a richer filling, replace half the ricotta with mascarpone cheese. For a brighter flavor, add a little fresh orange or lemon zest to the filling.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 110kcalCarbohydrates: 12gProtein: 2gFat: 6gSaturated Fat: 3gCholesterol: 10mgSodium: 50mgPotassium: 40mgFiber: 0.5gSugar: 7gVitamin A: 50IUCalcium: 30mgIron: 0.3mg
Keyword Bite-sized dessert, Mini Cannoli Cups, party dessert
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