Mini Cannoli Cups

Introduction

If you’ve ever craved the creamy, crispy indulgence of a traditional Italian cannoli but wanted something smaller, easier, and more party-friendly—Mini Cannoli Cups are your answer. These delightful bite-sized treats are everything you love about cannoli in a simpler, more manageable form. No messy frying. No pastry piping stress. Just rich ricotta filling, flaky golden shells, and customizable toppings that bring fun to your dessert table.

Whether you’re prepping a holiday spread, dessert platter, or want something sweet and shareable for a potluck, mini cannoli cups pack big flavor in small bites. In this guide, we’ll show you how to make them from scratch, offer storage tips, tasty variations, and answers to the most frequently asked questions.

PART 1: What Are Mini Cannoli Cups?

A Sweet Take on a Classic Italian Dessert

Traditional cannoli originated in Sicily and are beloved for their crispy, deep-fried tubes filled with a lightly sweetened ricotta-based cream. But let’s face it—making authentic cannoli from scratch takes time, skill, and a lot of oil.

That’s where mini cannoli cups shine. They offer all the core flavor elements—a creamy filling, a crisp shell, and sweet toppings—but skip the deep-frying. Instead, pre-made or homemade pie crusts or phyllo dough are shaped into muffin tins and baked into crispy cups, then filled and garnished.

Mini cannoli cups retain the spirit of the original while being:

• Faster to prepare
• Less messy
• Easier to serve at gatherings
• More customizable with toppings

This makes them an excellent dessert choice for holidays, birthdays, weddings, baby showers, or simple weeknight cravings.

How Mini Cannoli Cups Differ from Traditional Cannoli

Cannoli tubes are fried and require a mold to shape the dough. Their preparation can be tricky because they’re delicate and can become soggy quickly. Mini cannoli cups, on the other hand, are:

• Baked, not fried: Healthier and easier
• Cup-shaped: Made in a mini muffin tin
• Perfectly portioned: Bite-sized with no need for slicing or utensils

The filling remains true to Italian tradition with ricotta cheese, sometimes blended with mascarpone, vanilla, powdered sugar, and mini chocolate chips. Optional garnishes like pistachios, orange zest, or even a cherry on top help these little cups shine visually and flavorfully.

Looking for inspiration? Try our recipe for Keto Pepperoni Cheese Crisps
— a great twist for cannoli lovers.

PART 2: Ingredients for the Perfect Mini Cannoli Cups

Key Filling Components: Ricotta, Mascarpone & Sweetness

The soul of a great cannoli—mini or full-size—is the filling. In mini cannoli cups, the filling has to be creamy, sweet, and stable enough to pipe or spoon neatly into those crisp little shells.

Here’s what makes a perfect cannoli cream filling:

Ingredient	Role	Notes
Ricotta Cheese	Base	Use whole milk ricotta, strained well for at least 2–3 hours or overnight. This step prevents a watery mess.
Mascarpone Cheese	Creaminess	Adds richness and body. Optional, but ideal for a more indulgent texture.
Powdered Sugar	Sweetness	Dissolves easily and blends smoothly. Start with ⅓ cup, adjust to taste.
Vanilla Extract	Flavor Enhancer	Pure vanilla adds depth. A touch of almond or orange extract can add a unique twist.
Mini Chocolate Chips	Crunch & Flavor	Sprinkle in the mix and on top for a visually irresistible bite.

Pro Tip: You can substitute mascarpone with full-fat cream cheese if needed, but mascarpone gives a more authentic Italian flavor.

Optional mix-ins for more depth:

• Orange zest or extract
• Cinnamon
• Espresso powder
• Shaved dark chocolate

This creamy mixture becomes even better when chilled before piping, letting the flavors meld and the texture set perfectly.

Discover great ideas like our espresso tiramisu dip if you’re a fan of Italian-inspired fillings.

Shell Options: Pie Crust vs. Phyllo Cups vs. Pastry Dough

One of the best things about mini cannoli cups is that you’re not stuck with one shell option. Depending on your style, time, and taste, here are your main shell bases:

Shell Option	Prep Needed	Texture	Best For
Pie Crust (Store-Bought)	Cut into circles, bake in mini muffin tin	Buttery, flaky	Classic base, quick prep
Phyllo Dough Cups	Pre-made or form from sheets	Ultra-crispy, delicate	Light and airy results
Puff Pastry	Cut and bake in tins	Flaky and puffy	When you want a soft crunch
Wonton Wrappers	Bake in tins or fry	Crispy and light	Great for savory-sweet spins

Check out our guide to how to bake perfect mini pie shells if you want golden, even cups every time.

You can also dip the rims of your cups in melted chocolate or line them with chopped nuts for extra texture and flair.

PART 3: How to Make Mini Cannoli Cups Step-by-Step

Preparing the Shells: Homemade vs. Store-Bought

The first step to any great mini cannoli cup is forming those crisp, golden shells. The best part? You don’t need any deep fryer or special molds.

Here’s how to make shells using store-bought pie crust (the easiest method):

1. Preheat oven to 400°F
2. Unroll the crust on a lightly floured surface
3. Use a 2.5-inch round cutter or glass to cut out 12 circles
4. Press the circles into a mini muffin tin, forming a small cup shape
5. Bake for 10–12 minutes, until golden brown
6. Let cool completely before filling

For a crispier shell, you can brush the dough with a light egg wash or sprinkle with cinnamon sugar before baking. If you’re short on time, phyllo cups or puff pastry squares baked in muffin tins work too—no rolling or cutting required.

Want something with a crunchier edge? Don’t miss our tutorial on baking with phyllo for crispy mini shells—a game-changer for texture lovers.

Making the Filling: Balancing Texture & Flavor

Now onto the rich, sweet filling that defines the cannoli experience. Here’s the basic process to make a smooth, pipeable cream:

Ingredients:

• ½ cup whole milk ricotta (strained)
• ¼ cup mascarpone cheese
• ⅓ cup powdered sugar (adjust to taste)
• ½ tsp pure vanilla extract
• ⅓ cup mini chocolate chips (plus more for topping)

Steps:

1. Strain the ricotta – wrap it in cheesecloth or paper towels, press gently to remove moisture
2. In a bowl, combine ricotta and mascarpone, mix until creamy
3. Add in powdered sugar and vanilla, blend until fully incorporated
4. Fold in chocolate chips gently
5. Chill the filling for 20–30 minutes for firmer texture

Pro Tip: For a bakery-style finish, load the filling into a piping bag with a star tip for neat swirls. You can also use a zip-top bag with the corner cut off.

Optional Garnishes:

• Powdered sugar dusting
• Pistachio crumbles
• Shaved chocolate
• Candied orange peel
• Mini maraschino cherries

Once shells are cool, fill just before serving to keep that signature crispness. If preparing ahead, store shells and filling separately and assemble right before presentation.

Looking for inspiration? Try our creative guide to easy no-bake dessert fillings to experiment with even more flavor ideas.

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PART 4: Creative Variations and Flavor Ideas

Chocolate-Dipped Shells, Pistachio Crumbles & More

Once you’ve mastered the classic mini cannoli cup, it’s time to get creative. This is where the fun begins—customizing your cups to match different themes, events, or flavor preferences.

Here are tasty upgrades to take your mini cannoli cups from great to unforgettable:

Variation	Description	When to Use
Chocolate-Dipped Shells	Dip the rim of each baked cup in melted semi-sweet or dark chocolate. Let them harden before filling.	Great for holidays, chocolate lovers
Crushed Pistachios or Almonds	Sprinkle over the filling or press into the rim while chocolate is still wet.	Elegant dinner parties, weddings
Cinnamon-Sugar Shells	Before baking, sprinkle cinnamon and sugar on the pie crust rounds. Adds extra warmth and sweetness.	Perfect for fall and winter gatherings
Topped with Fresh Berries	Place a blueberry or raspberry on top of the filling for color and freshness.	Brunch, summer events
Maraschino Cherry Garnish	Place half a cherry on top of each cup for a retro, Italian-American twist.	Classic touch for festive occasions

You can also flavor the shell dough with cocoa powder, orange zest, or espresso powder before baking for deeper flavor layers.

Adding Fruit, Nuts, and Extracts for Flavor Punch

Another way to elevate your mini cannoli cups is by flavoring the filling itself. The base of ricotta and mascarpone is neutral enough to take on all kinds of personalities.

Here are some flavor additions that work beautifully:

✅ Fruit-Infused Cannoli Cups

• Lemon zest + lemon extract for a bright, zippy cream
• Orange zest + candied orange for a Sicilian touch
• Chopped strawberries or blueberry compote swirl folded into the filling

✅ Nutty & Spiced Variations

• Chopped toasted hazelnuts or pistachios mixed in
• A dash of cinnamon or nutmeg
• A spoonful of peanut butter for a salty-sweet combo

✅ Bold Extract Options

• Almond extract (just a few drops) for a sweet, fragrant taste
• Coffee extract or espresso powder for mocha-style cannoli

You can also color the filling with natural food powders like beetroot (pink), turmeric (gold), or matcha (green) for festive occasions.

Want more themed dessert ideas? Check out our roundup of Potato Puffs with Cheese
for inspiration year-round.