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close up photo of a mini cannoli cup dusted with powdered sugar.
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Mini Cannoli Cups

Everything you love about silky and sweet cannoli, but in a fun, easy to make bite-sized form!
Prep Time35 minutes
Cook Time10 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, Italian
Keyword: easy dessert recipe
Servings: 24 servings
Calories: 79kcal

Ingredients

Filling

  • 8 oz ricotta cheese
  • 4 oz cream cheese softened to room temperature
  • 1 cup powdered sugar whisked to remove any lumps
  • 1 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 2 tsp lemon juice fresh is best
  • 1/2 cup mini chocolate chips

Cups

  • 2 store-bought pie crusts
  • 1 large egg beaten
  • 2 Tbsp granulated sugar
  • 1 tsp ground cinnamon

Garnish

  • additional mini chocolate chips
  • additional powdered sugar for dusting

Instructions

Prepare

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

Drain ricotta

  • 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.

Make filling

  • 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.

Make cups

  • 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.

Assemble

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

Garnish and serve

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

Notes

  1. 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.
  2. Homemade pie crust can be used instead of store-bought, if you prefer.

Nutrition

Calories: 79kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 29mg | Potassium: 20mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 31mg | Iron: 0.1mg
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