These mini cannoli cups have all the creamy, crunchy goodness of classic cannoli—but without the hassle of frying. A crisp shell made from baked phyllo or pastry holds a rich ricotta filling, lightly sweetened and studded with mini chocolate chips. They’re bite-sized, make-ahead friendly, and perfect for dessert trays or party spreads.

Traditional cannoli can be a project, but these mini cups skip the deep fryer and come together fast. You still get the contrast of crispy shell and smooth filling, just in a much easier-to-handle form. They look impressive and are easy to customize with toppings like pistachios, powdered sugar, or a drizzle of chocolate.

Helpful Tips

Make sure to drain the ricotta well so the filling isn’t too loose.
Fill the cups just before serving to keep the shells crisp.
Use a piping bag or zip-top bag to make filling the cups quick and neat.

Mini Cannoli Cups

These mini cannoli cups give you all the flavor and texture of the classic Italian dessert, without the extra work.

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Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings cups

Calories 88 kcal

Equipment

mini muffin cups

Ingredients

1 premade pie crusts
2 tablespoons brown sugar
1/2 teaspoon ground cinnamon
8 ounces whole-milk ricotta cheese drained
1/4 cup powdered sugar
1 tablespoon granulated sugar
1/2 teaspoon orange zest finely grated
½ teaspoon vanilla extract
Garnish: Miniature semisweet chocolate chips and finely chopped pistachios

Instructions

Preheat the oven to 425°F (220°C).
Unroll the pie crust onto a lightly floured work surface. Sprinkle on the brown sugar and cinnamon evenly. Using a rolling pin, gently roll the crust to adhere the sugar and cinnamon.
Using a 2 ½” cookie cutter, cut out 24 rounds from the dough. Press them into the mini muffin tins.
Bake for 10 minutes, until golden. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
While the cups are cooling, grab a large mixing bowl and add the ricotta, powdered sugar, granulated sugar, orange zest and vanilla. Beat with a hand mixer on medium speed until creamy. Place the filling in a 1-gallon resealable bag or a large piping bag. Refrigerate until ready to serve.
Cannolis are best filled right before serving, so refrigerate the filling until ready to serve.

Nutrition

Calories: 88kcalCarbohydrates: 11gProtein: 2gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gCholesterol: 8mgSodium: 60mgPotassium: 30mgFiber: 0.3gSugar: 2gVitamin A: 68IUVitamin C: 0.1mgCalcium: 36mgIron: 0.4mg

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