Mini Cannoli Cups

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Everything you love about silky and sweet cannoli, but in a fun, easy to make bite-sized form!

Prep Time35

Cook Time10

Total Time45

Course: Dessert

Cuisine: American, Italian

Keyword: easy dessert recipe

Servings: servings

Calories: 79kcal

Preheat oven to 375°F. Lightly spray two 24 cup mini muffin pans with cooking spray and set aside.

Add 8 oz ricotta cheese to a cheesecloth (or a fine mesh sieve), and squeeze out the excess water. For a sieve, gently press down with a rubber spatula to remove the water.

To a mixing bowl, add the drained ricotta, 4 oz cream cheese, 1 cup powdered sugar, 1 tsp vanilla extract, 1/2 tsp lemon zest, and 2 tsp lemon juice.
Use a hand mixer to beat until combined and creamy. Then use a rubber spatula to fold in 1/2 cup mini chocolate chips.
Cover and refrigerate.

On a lightly floured surface, roll out 2 store-bought pie crusts. Use a 2 inch round cutter (like a cookie cutter or biscuit cutter - or even the rim of a drinking glass), to cut out circles from the crust.
Gently press each circle into the muffin pan, forming a cup shape.
Use a pastry brush to coat the insides of the cups with 1 large egg that's been beaten with a fork.
Combine 2 Tbsp granulated sugar and 1 tsp ground cinnamon and sprinkle over the cups.
Bake in preheated oven for 10-12 minutes, until golden brown and crispy.
Remove from oven and let cool completely in the pan before removing.

Once the pie crusts are cooled, fill each cup with the ricotta filling (by using a piping bag or small spoon).

Add a few extra chocolate chips to each cannoli cup and dust with powdered sugar. Serve and enjoy!

This recipe makes about 48 cannoli cups, which I've estimate will serve 24 (with each person getting two cups). However, feel free to divide this recipe up into as many servings as you'd like.
Homemade pie crust can be used instead of store-bought, if you prefer.