Mini Cannoli Cups Recipe

Mini Cannoli Cups Recipe: Bite-Sized Italian Dessert Heaven

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Introduction

Imagine sinking your teeth into a delicate, crisp shell filled with sweet, creamy ricotta and chocolate chips—each bite a perfect harmony of textures and flavors. That’s the magic of this Mini Cannoli Cups Recipe. Perfect for parties, holiday gatherings, or even a spontaneous treat, these bite-sized delights bring the classic Italian cannoli into a charming, easy-to-serve format.

Unlike traditional cannoli, which can be fiddly to roll and fry, these Mini Cannoli Bites use wonton wrappers baked to golden perfection. The result? A crunchy, buttery cup that perfectly cradles the smooth, decadent filling. The process is simple, fun, and yields a dessert that looks as impressive as it tastes.

Whether you’re a dessert enthusiast or a beginner in baking, this Mini Cannoli Dessert Recipe promises indulgence, elegance, and absolute flavor satisfaction. Let’s explore why these tiny treats deserve a spot in your kitchen repertoire.

Why You’ll Love This Mini Cannoli Cups Recipe

  • Fearlessly Delicious: Creamy ricotta meets sweet chocolate chips in a crisp, buttery shell.

  • Quick and Easy: Prep and bake in under 30 minutes.

  • Party-Ready: Perfect for buffets, afternoon teas, and holiday tables.

  • Customizable: Add pistachios, sprinkles, or dried fruit to suit your style.

  • Kid-Friendly: Bite-sized and fun to eat—kids adore them!

  • Budget-Friendly: Uses minimal ingredients with big flavor impact.

  • Visual Appeal: Instagram-worthy presentation with minimal effort.

  • Make-Ahead Friendly: Keep in the fridge for 1–2 days for stress-free entertaining.

Ingredients

For the Cannoli Cups

  • 1 package of wonton wrappers (about 12 sheets)

  • 2 tablespoons melted butter

  • 1/4 cup granulated sugar

  • 1/2 teaspoon ground cinnamon

For the Ricotta Filling

  • 1 1/2 cups ricotta cheese (drained)

  • 1/2 cup powdered sugar

  • 1/2 teaspoon vanilla extract

  • 1/4 teaspoon ground cinnamon

  • 1/2 cup mini chocolate chips (plus more for garnish)

  • 1/4 cup chopped pistachios (optional, for garnish)

Substitutions & Tips:

  • For a lighter option, use part-skim ricotta.

  • Almond extract can be swapped for vanilla for a nutty twist.

  • Wonton wrappers can be substituted with phyllo dough sheets if desired.

  • Ensure ricotta is well-drained to avoid watery filling.

Step-by-Step Instructions

Prepare the Cannoli Cups

  1. Preheat oven: 375°F (190°C).

  2. Prep muffin tin: Brush a mini muffin tin with melted butter or use non-stick spray.

  3. Shape the cups: Use a cookie cutter or a glass to cut each wonton wrapper into a circle. Gently press each circle into the muffin cups to form small cups without tearing.

Crisp the Shells

  1. Butter & sugar: Brush tops with melted butter. Sprinkle with sugar and cinnamon.

  2. Bake: 8–10 minutes until edges are golden and crisp. Let cool completely in the muffin tin.

Make the Ricotta Filling

  1. Mix filling: In a bowl, combine drained ricotta, powdered sugar, vanilla, and cinnamon until smooth.

  2. Add chocolate: Gently fold in mini chocolate chips for texture and flavor.

Fill the Cups

  1. Spoon or pipe: Fill each cooled wonton cup generously with the ricotta mixture.

  2. Garnish: Top with extra chocolate chips and chopped pistachios for a visual and flavor boost.

Serve

  1. Present: Arrange on a plate and serve immediately, or chill for later enjoyment.

Mini Cannoli Cups Recipe

Pro Tips for Perfect Mini Cannoli Bites

How to Keep Wonton Shells Crispy?

  • Cool completely in the muffin tin before filling.

  • Avoid over-moistening the ricotta.

Can I Make This Ahead?

  • Yes, shells can be baked 1 day in advance; fill just before serving.

Alternative Fillings?

  • Cream cheese mixed with powdered sugar and lemon zest for a tangy twist.

  • Chocolate ricotta or mascarpone for a richer variation.

Best Ways to Serve Mini Cannoli Cups

  • Party Platters: Pair with fresh berries or edible flowers for elegance.

  • Afternoon Tea: Serve alongside coffee or tea for an indulgent snack.

  • Holiday Desserts: Customize toppings for Christmas, Easter, or Halloween.

  • Crosslink: Try this alongside our Blueberry Cheesecake Cookies Recipe for a dessert spread.

Nutrition Per Serving (1 Mini Cannoli Cup)

  • Calories: 120 kcal

  • Fat: 6 g

  • Carbohydrates: 15 g

  • Protein: 3 g

  • Sugar: 8 g

  • Fiber: 0.5 g

Tip: Adjust sugar in the filling to taste, especially if using sweetened chocolate chips.

Storage & Leftovers

  • Fridge: Store in an airtight container for up to 2 days.

  • Freezer: Cups can be frozen unfilled for 1 month; thaw before filling.

  • Reheat: Do not microwave filled cups—fill after warming shells if needed.

Mini Cannoli Cups Recipe

Frequently Asked Questions (FAQs)

How do I make cannoli cups without wonton wrappers?

  • Phyllo sheets or pre-made mini tart shells work perfectly. Brush with butter and bake until crisp.

Can I make this recipe vegan?

  • Use almond ricotta or cashew cream and dairy-free chocolate chips. Wonton wrappers may need a vegan substitute.

What nuts pair well with mini cannoli cups?

  • Pistachios are classic, but toasted almonds or hazelnuts also complement the filling.

How to keep mini cannoli cups from soggy bottoms?

  • Bake until crisp and fill just before serving. Avoid adding extra moisture.

Variations

  • Chocolate Lovers: Use chocolate wonton wrappers or add cocoa powder to the shells.

  • Fruit Infused: Mix diced strawberries, raspberries, or candied orange peel into the filling.

  • Festive Touch: Sprinkle edible glitter or colored sugar for holidays.

  • Savory Twist: For adventurous palates, fill with mascarpone and herbs or ricotta with sun-dried tomatoes.

Conclusion

This Mini Cannoli Cups Recipe is proof that classic desserts can be reinvented with ease, elegance, and irresistible flavor. Crisp, buttery shells meet creamy, chocolate-studded ricotta in a dessert perfect for every occasion.

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