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Mini Cannoli Cups

(Makes about 24)
Mini Cannoli Cups
Mini Cannoli Cups

Cannoli Cups:
1-1/2 cups flour
2 tablespoons sugar
1/2 teaspoon cinnamon
Pinch of salt
2 tablespoons butter, cut into cubes
1 egg, well beaten
1 tablespoon white vinegar
Cold water
Vegetable cooking spray
1/2 cup coarsely chopped semi-sweet chocolate or chocolate chips
1/4 cup finely chopped pistachios

Cannoli Cups Filling:
1 cup ricotta cheese
1/3 cup confectioners' sugar
1 teaspoon vanilla
1/4 cup mini chocolate chips
Confectioners' sugar for dusting (optional)


To make the cannoli cups:
In a large bowl, combine the flour, sugar, cinnamon, and salt.  Using a pastry blender, cut the butter into the flour mixture until the pieces are the size of small peas.  Stir in the egg and vinegar.  Add some water, 1 tablespoon at a time, until the mixture comes together into a dough.  Transfer the dough to a lightly floured surface and knead it until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 400 degrees F.
Spray mini cupcake pans with cooking spray.

Roll the chilled dough on a lightly floured surface to a 1/8-inch thickness.
Cut out circles using a 2-1/2-inch round biscuit cutter.  Transfer the rounds to the mini cupcake pans, pressing each one evenly into the sides and bottom of each well. Spray the inside of the cups with cooking spray. Bake for 11-13 minutes, or until lightly golden brown.  Remove for the oven and transfer to a wire rack to cool completely.

Melt the 1/2 cup of semi-sweet chocolate in a microwave or double boiler.
Spread the chopped pistachios on a plate or a piece of wax paper.
Dip the top rim of each cannoli cup in the melted chocolate and then into the pistachios.  Place the cups back on the wire rack and allow the chocolate to harden.

To make the cannoli filling:
In a bowl, stir together the ricotta, confectioners' sugar, and vanilla until smooth.  Cover and refrigerate until ready to use.  Transfer the filling to a pastry bag and pipe the filling into the cannoli cups.  Top each of the cups with some of the mini chocolate chips.  Dust with confectioners' sugar before serving.

For best results, serve the cannoli cups the day they are made.
But they can be refrigerated and served within 1-2 days.
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Cannoli are one of the most popular Italian desserts.  It’s hard to top the flavor of the crispy shell and the sweet ricotta cream filling.  But these mini cannoli cups come very close without all the work and the mess of frying because these cannoli cups are baked.  You can have the great flavor of traditional cannoli in bite-size cannoli cups.
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