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Mini Cannoli Cups

Mini Cannoli Cups

These delightful Mini Cannoli Cups offer all the classic indulgence of traditional cannoli in a perfectly portioned, easy-to-make treat. They are a fantastic way to enjoy the iconic Italian dessert without the fuss of rolling and frying dough, making them a crowd-pleasing option for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cups
Course: Dessert
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1/4 teaspoon salt
  • 1/3 cup unsalted butter, softened
  • 1 large egg yolk
  • 2-3 tablespoons ice water
  • 1 cup ricotta cheese, well-drained
  • 1/4 cup powdered sugar plus more for dusting
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons mini chocolate chips (optional)
  • 1/2 zest of orange (optional)
  • pistachios, finely chopped for garnish (optional)

Equipment

  • Medium Bowl
  • Small Bowl
  • Pastry Blender
  • Electric mixer
  • Mini muffin tin
  • Wire rack
  • Round cookie cutter (2.5-3 inches)
  • Plastic wrap

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
    2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt
  2. Cut in the softened unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
    1/3 cup unsalted butter, softened
  3. In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water.
    1 large egg yolk, 2-3 tablespoons ice water
  4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough just comes together. If the dough seems too dry, add the remaining tablespoon of ice water, a teaspoon at a time.
  5. Turn the dough out onto a lightly floured surface and knead gently until smooth, about 1-2 minutes. Do not overwork the dough.
  6. Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust and easier handling.
  7. Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
  8. On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
  9. Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles of dough.
  10. Gently press each dough circle into the cups of the mini muffin tin, forming a cup shape. You can press the edges up slightly to create a higher rim.
  11. Prick the bottom of each dough cup a few times with a fork to prevent puffing.
  12. Bake for 10-12 minutes, or until the edges are golden brown and lightly crisp.
  13. Let the cups cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
  14. In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, and vanilla extract.
    1 cup ricotta cheese, well-drained, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
  15. Beat with an electric mixer or whisk vigorously until smooth and creamy.
  16. Gently fold in the mini chocolate chips and orange zest, if using.
    2 tablespoons mini chocolate chips, 1/2 zest of orange
  17. Once the cannoli cups are completely cooled and firm, carefully spoon or pipe the ricotta filling into each cup.
  18. Dust lightly with powdered sugar.
    1/4 cup powdered sugar
  19. Garnish with finely chopped pistachios, if desired.
    pistachios, finely chopped

Notes

To keep your Mini Cannoli Cups at their best, it's essential to store them properly. If you plan to enjoy them within 1-2 days, store the unfilled cannoli shells in an airtight container at room temperature. This prevents them from becoming soggy. The ricotta filling should be stored separately in an airtight container in the refrigerator for up to 3 days. For assembly, fill the shells just before serving to maintain their crispness.
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