Cannoli Cups

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These delightful cannoli cups offer all the classic flavors of traditional cannoli in a convenient, bite-sized form. They feature a crisp, flaky shell and a creamy, sweet ricotta filling.

Prep : 10 Total : 25 minutes

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Ingredients

For the Cannoli Shells

1.5 cups all-purpose flour
1 tablespoon granulated sugar
0.5 teaspoon salt
0.5 teaspoon cinnamon
0.33 cup unsalted butter, cold and cut into cubes
0.25 cup ice water approximately
1 large egg, beaten for egg wash

For the Ricotta Filling

2 cups whole milk ricotta cheese, drained very well-drained
0.5 cup powdered sugar
0.5 teaspoon vanilla extract
0.25 teaspoon cinnamon
0.1 cup mini chocolate chips optional

For Garnish

powdered sugar for dusting
chopped pistachios optional

Instructions

Prepare the Cannoli Shell Dough

In a large bowl, whisk together the flour, granulated sugar, salt, and cinnamon.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Form and Bake the Cannoli Cups

Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
Using a 3-inch round cookie cutter, cut out circles of dough. Press each circle gently into the cups of the mini muffin tin, forming a cup shape.
Brush the inside of each dough cup with the beaten egg wash.
Bake for 12-15 minutes, or until golden brown and crisp.
Carefully remove the baked cannoli cups from the muffin tin and let them cool completely on a wire rack.

Make the Ricotta Filling

In a medium bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Mix until smooth and creamy.
Gently fold in the mini chocolate chips, if using.

Assemble and Serve

Once the cannoli cups are completely cooled, spoon or pipe the ricotta filling into each cup.
Dust with powdered sugar and sprinkle with chopped pistachios, if desired.
Serve immediately or refrigerate until ready to serve. For best results, serve within a few hours of filling to maintain the crispness of the shells.

Notes

These cannoli cups are best enjoyed fresh to preserve the crispness of the shells. You can make the shells and filling separately a day in advance, but assemble them just before serving.