Be the star of any party or get-together with these amazingly easy and delicious Mini Cannoli Cups! A real crowd-pleaser!
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Mini Cannoli Cups
When we entertain, I love to share recipes (especially desserts!) that wow my guests. Although I have made quite a few recipe-begging desserts in my day, I love the ones that “seem” complicated but are really easy … it adds to the “wow factor,” don’t you think?! These are one of those recipes! So divine and indulgent, but super easy to make! The fact that they are bite-sized really adds to their appeal! People love them! With Christmas just a few days away, and then the New Year, these are the perfect party food – your guests are sure to LOVE them!
slightly adapted from Pillsbury
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Mini Cannoli Cups
Be the star of any party or get-together with these amazingly easy and delicious Mini Cannoli Cups! A real crowd-pleaser!
Ingredients
Filling
- 1 container (15 oz) whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tbsp. granulated sugar
- 1 tsp. finely grated orange or lemon zest
- 1/2 tsp. vanilla
Cannoli Cups
- 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
- 3 tbsp. turbinado sugar (raw sugar)
- 1 tsp. ground cinnamon
Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar
Instructions
- Preheat oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
- Bake the crusts 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing to a wire rack to cool completely.
- While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups. Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar. Serve immediately.
Notes
*NOTE: Store any remaining pastry cups at room temperature and filling in the refrigerator.
Nutrition Information:
Amount Per Serving: Calories: 52Total Fat: 3gSaturated Fat: 1gCholesterol: 5mgSodium: 27mgFiber: 0gSugar: 3gProtein: 1g
Thankful I found your blog! So many fantastic recipes! I love cannolis and these minis are perfect! Merry Christmas!
Jamie, these do look like the star of any party! Oh my gosh, they're so cute and perfectly bite size! I want to sink my teeth into one right now. 🙂 Pinned! Have a wonderful week!
Yummy!! I am absolutely going to have to try these sometime soon 🙂
Another winner for sure. Great to take to pot lucks or events you are asked to bring a finger food! The pistachios make it look so pretty.
G'day Thx for hosting such a great party Jamie! Pinned…shared
Look forward to seeing you at our #SayGdayParty in 2015
Please feel free to stop by in the interim to say G'day!
Cheers! Joanne @ What's On The List
Those look so amazing!! Thank you for making them mini's too, that will maybe help me not eat too many 😉 Thanks for sharing on Weekend Bites. I'm featuring the raspberry fool at this weeks party.
These are SO pretty! I love mini desserts that are bite-size.
These bite-sized cannoli cups are incredibly appealing. Pinned!
I've only been making "petite" desserts, and these are moving right to the top of my must-try list! Pinned! (Stopping by from Best of the Weekend).
My favorite dessert ever is cannoli. I cannot wait to try this out, the recipe looks simple and they look delicious! Pinned!
Just wanted you to know that your cannoli cups are being featured on Weekend Bites. Thanks so much for being part of the party all year and Merry Christmas.
Jamie, those look amazing!! My kids love cannolis…I've never tried making them before but your recipe looks easy enough for me! 🙂 Thanks for sharing them at Foodie Fridays! I'll be spreading some foodie love around for you!
These are so simple to make! Can you believe I've never had a cannoli? I've wanted to try one though. Maybe I'll start with these. 🙂
These are gorgeous! And what a great idea to use the Pillsbury pie crusts! I love cannolis!
Who doesn't love bite sized treats?? These look so tasty!
I know my guy would love these! Great recipe Jamie!!
They are dreamy! I would love to grab a few of them through the screen right now 🙂
Cannolis are probably my favorite dessert!!
This recipe would be so easy to convert to gluten free by just replacing it with a gluten-free pie crust. And having a few of those stalled out. It would make a great gluten free appetizer to impress any gluten-free Skeptics out there.
How many days can you make the filling ahead of time?
I would plan on using the filling within 3-5 days.