Mini Cannoli Cups

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Bite-sized Mini Cannoli Cups with creamy ricotta and chocolate chip filling in golden puff pastry shells.

Mini Cannoli Cups are an easy dessert that brings a touch of Italian elegance to any gathering. Imagine bite-sized puff pastry shells filled with sweet, creamy ricotta and chocolate chips—a perfect blend of crunch and smooth indulgence in every bite.

Ingredients:

For the Cannoli Cups:

  • 1 package (2 sheets) of frozen puff pastry, thawed
  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Cannoli Filling:

  • 15 ounces whole milk ricotta cheese, strained
  • ½ cup powdered sugar
  • ½ teaspoon vanilla extract
  • ¼ teaspoon orange zest, finely grated
  • ⅓ cup mini chocolate chips, plus extra for garnish

For the Garnish:

  • Powdered sugar for dusting
  • Mini chocolate chips for sprinkling

How to Make Mini Cannoli Cups:

  1. Preheat your oven to 400°F (200°C). As it warms, gently unfold your puff pastry sheets on a lightly floured surface. Sprinkle the pastry with a blend of sugar and cinnamon, then slice it into 3-inch squares. Press each square into the cups of a mini muffin tin, shaping them into little cups. Bake for 10-15 minutes until golden and puffed. Once done, let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  2. For the filling, blend the ricotta cheese, powdered sugar, vanilla extract, and orange zest in a bowl until smooth. Fold in the mini chocolate chips. If the mixture seems too thin, chill it in the fridge to firm up slightly.
  3. Once the puff pastry cups are cool, spoon or pipe the ricotta filling into each cup. Be generous with the filling, as it’s the star of this sweet creation.
  4. Finally, garnish your Mini Cannoli Cups with a dusting of powdered sugar and a sprinkle of mini chocolate chips. Serve immediately, or chill until you’re ready to delight your guests with this charming Italian-inspired dessert.

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