There’s something irresistible about these bite-sized Mini Cannoli.
Each little cup is crisp, creamy, and filled with a luscious ricotta–mascarpone filling speckled with chocolate chips.
They’re elegant enough for parties yet simple enough for everyday dessert cravings.
Why You’ll Love This Recipe
These Mini Cannoli offer all the flavor of traditional cannoli without the need for frying.
They use premade pie crusts for convenience and bake up crisp in just minutes.
The creamy filling combines ricotta, mascarpone, vanilla, and mini chocolate chips for a rich, dreamy texture.
They’re fun to decorate and serve beautifully at any gathering.
What You’ll Need (Ingredient Highlights)
Premade pie crust keeps things simple and eliminates the mess of deep-frying.
Whole milk ricotta cheese adds authentic Italian flavor and a creamy base.
Mascarpone enhances the smooth, rich filling.
Powdered sugar sweetens without heaviness.
Mini chocolate chips bring texture and a hint of chocolate in every bite.
Pro Tips Before You Start
Make sure your ricotta is well strained for a firm, creamy filling.
Don’t overbake the shells — remove when lightly golden to avoid cracking.
Use a piping bag or zip-top bag to fill cups neatly.
Chill before serving for the best texture and flavor.
How to Make Mini Cannoli
Step 1 – Prep the pie crust
Preheat oven to 400°F (204°C). Unroll the pie crust onto a lightly floured surface.
Cut out twelve 2½-inch rounds.
Step 2 – Shape the cups
Place each round into an ungreased mini muffin tin and press gently to fit.
Step 3 – Bake the shells
Bake for 10–12 minutes until light golden brown. Let cool for 15 minutes.
Step 4 – Make the filling
In a medium bowl, mix strained ricotta, mascarpone, powdered sugar, vanilla, and mini chocolate chips until smooth.
Step 5 – Fill and garnish
Spoon or pipe the filling into cooled shells.
Top with extra mini chocolate chips and dust with powdered sugar.
What to Serve Them With
Serve with espresso or cappuccino for a classic Italian pairing.
Pair with fresh berries or a drizzle of chocolate sauce for a festive touch.
Variations / Substitutions
Use flavored mascarpone or add a splash of orange zest for brightness.
Swap chocolate chips for crushed pistachios or candied fruit.
Try cinnamon sugar shells for extra flavor.
Storage & Leftovers
Store filled cannoli in the refrigerator for up to 2 days.
Keep unfilled shells in an airtight container for up to 4 days.
FAQs
Can I make the shells ahead of time?
Yes, you can bake the shells in advance and fill them just before serving.
How do I keep the shells crisp?
Fill them shortly before serving and store unfilled shells separately.
Can I use store-bought cannoli shells instead of pie crust?
Absolutely, just fill them the same way.
Can I substitute mascarpone?
Cream cheese works as a backup but offers a slightly tangier flavor.
How do I strain ricotta properly?
Place it in a fine mesh sieve over a bowl and refrigerate for a few hours.
Can I freeze Mini Cannoli?
It’s best to freeze the shells only; the filling may lose texture.
How far in advance can I make the filling?
Up to 24 hours ahead, stored chilled in an airtight container.
What if I don’t have a piping bag?
Use a zip-top bag with one corner cut off for easy piping.
Can I make them gluten-free?
Yes, just use gluten-free pie crust.
What toppings can I add?
Mini chocolate chips, chopped nuts, or powdered sugar all work beautifully.
Final Thoughts
These Mini Cannoli are the perfect blend of crisp shell and creamy filling — a delightful, bite-sized dessert that’s easy, elegant, and always a crowd-pleaser.
