Easy Mini Cannoli Cups (No Frying Required!)
Enjoy the classic taste of cannoli without the hassle of frying! These mini cups use store-bought pie crust for easy shells and are filled with a rich, creamy ricotta and mascarpone mixture. Perfect for parties, snacks, or a sweet treat.
Equipment
- Mini Muffin Tin
- Round Cutter (approx. 2.5 inches)
- Electric mixer or whisk
- Wire rack
- Fine-mesh Sieve (for draining ricotta, optional)
Ingredients
For the Crust Cups
- 1 refrigerated pie crust rolled up kind
- 1 tbsp sugar
- 0.5 tsp ground cinnamon
For the Filling
- 1 cup ricotta cheese drained well
- 0.5 cup mascarpone cheese softened
- 0.5 cup powdered sugar
- 0.5 tsp vanilla extract
- 0.25 tsp ground cinnamon
- 0.33 cup mini chocolate chips
- powdered sugar for dusting
Instructions
- Step 1: Preheat oven to 400°F (200°C). Grease a mini muffin tin well.
- Step 2: Unroll pie crust on a lightly floured surface. In a small bowl, mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle mixture over the crust and gently roll over it to press the sugar and cinnamon into the dough.
- Step 3: Using a 2.5-inch cutter, cut out circles from the crust. Gently press each circle into the cups of the greased mini muffin tin, shaping them into cups.
- Step 4: Bake for 8-10 minutes, or until golden brown and set. Let cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.
- Step 5: While cups cool, make the filling: In a medium bowl, beat drained ricotta cheese, softened mascarpone, 1/2 cup powdered sugar, vanilla extract, and 1/4 teaspoon cinnamon until smooth and creamy.
- Step 6: Gently fold in the mini chocolate chips.
- Step 7: Once pastry cups are completely cooled, spoon or pipe the filling into each one.
- Step 8: Dust with powdered sugar before serving. Serve immediately.
Notes
Ensure ricotta is well-drained to prevent watery filling. Do not overfill the cups. Allow pastry cups to cool completely before filling to avoid melting the filling. Cups and filling can be made ahead and stored separately; assemble just before serving for best texture. Store filled cups in an airtight container in the refrigerator for 1-2 days, noting that pastry cups will soften over time.