I love cannolis, and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for cannoli cups instead!
http://www.cookingwithsugar.com
The “shell” for the cups is made from Pillsbury refrigerated pie crusts, and is so easy to put together.
For the filling, I recommend straining your ricotta cheese in a cheese cloth overnight, the night before you make your filling. It creates a thicker, more authentic cannoli filling.
Also, I use mini cupcake tins for my cannoli cups, but they could easily be adjusted for regular sized cupcake tins.
Enjoy!
Ingredients:
Crust-
2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
Filling-
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
Directions:
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!
Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.
To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.
lexbake 
These were delicious!!!!!!
Would you be kind enough to tell me what size biscuit cutter you used to make the crust circles. Thanks
Hi Nancy!
Thanks for taking the time to read my blog! I used a 2 1/2-3 inch cutter!
You could probably just use a mason jar to measure the size instead of getting a proper biscuit cutter.
These look soo yummy!!!
Diana,
Thanks!! They’re so easy and so yummy! I made them on Easter and all the little kids gobbled them up in minutes!!! Luckily I saved some for the adults, (who loved them too)! Lol
I’m a big fan of mini desserts, that way I can eat more. These look delicious!
Mama’s Gotta Bake,
That’s exactly how I feel!!
Me too x
Hahaha You mean that way you are fooled into thinking you can eat more.
These are soooooooooooooooooo amazing!
How do you store them? Fridge?
Erin,
I suggest you make the “shells” ahead of time, and make the cream the day u plan on serving them. Fill them with the cream a half hour to an hour before you serve them and then keep them in the fridge until you serve them. If you have leftovers (which we didn’t because everyone loved them) they should be okay in the fridge in Tupperware for a day or two. Also, if you want the cream to be thick run it through a cheese cloth overnight!
**the ricotta through a cheesecloth
Just a thought…. I found the cream part to taste better if you use half ricotta and half marscapone. It cuts down on the “grittiness” of the ricotta. Makes them taste more creamy. FYI.
Thanks!
I enjoy the plain ricotta taste, I strain the ricotta so it’s very smooth, thick, and creamy! But I love marscapone so I bet it would be delicious, it’s just more expensive!
Do you do this in the refrigerator overnight, or just on the counter? I wouldn’t think it’s ok at room temp…
That looks sooooo good
Thanks Shannon!
Can anyone tell me how many this makes?
Catherine,
It makes about 20-24!
If making the shells ahead of time, do you freeze them or refrigerate them? Thanks!
Michelle,
Just keep them in a ziploc bag on the counter! No need to refrigerate the shells.
Are you using a regular cupcake tin or the mini cupcake tins? These look great.
Thank you Annie! I used a regular cupcake tin 🙂
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Hello! Thanks for the recipe, I’m making it next week for a dinner party! I don’t have time to prep these after work before the party. Do you think that they’d be OK in the fridge overnight and not get too soggy? Or should I try to have my husband fill the cups? (A scary thought…)
Also, how do you run the Ricotta through a cheese cloth overnight? I’m new to baking from scratch 🙂
Thanks so much!
Hey Liz! I’m so glad your trying them out!! All you do is put the ricotta on top of the cheesecloth and then stick a bowl underneath it so it drains. Also, I would suggest you do have your husband fill the cups before the party or they may get soggy, he can do it!!!! Lol!
That sounds easy enough, thanks!
Well, we’ll see how it goes. If he does a horrible job maybe I’ll send you a picture for a laugh! 🙂
Liz, how’d they turn out?!
They’re for a dinner party on Tuesday, I’ll let you know! I still haven’t told my husband that he will be helping…haha.
Haha, can’t wait to hear!!
So I ended up doing a canoli dip instead to save time, and using ginger snap thins to dip with. They were a HUGE hit and everyone wanted to know what was in them! Thanks for all your advice! When I have more time I’ll definitely make the cups.
Yum!! Great idea, I’m glad it worked out!
my ricotta mixture seems kinda lumpy..should i continue to mix until completely smooth?? I’m totally afraid of OVER mixing. Thanks!
Lita,
Lumpy or thick?
Is it expired?
It’s good if it’s thick, but usually ricotta straight out of the container is thin if you don’t strain it with a cheesecloth.
I’d say check the expiration!
no, its lumpy.. just bought it from the grocery store exp Nov 2012. hopefully it will get creamier after refrigeration! Thanks Lex 🙂
Lita,
Interesting! Sorry I couldn’t help you out more, let me know how they turn out 🙂
Made these and they’ve turned out great!!
Kayla,
I’m so glad!!! Thanks for letting me know :)!
I would lovve to try these using the mini cupcake tins. Any suggestions how to adjust?
Kathleen,
That should work just fine! Follow the same directions 🙂
-Alexa
Making these right now.I loved canolis they are my favorite. Can’t wait to see how they then out. I accidentally bought ricotta that wad part skim so hopefully it doesn’t take a huge difference
Samantha,
It shouldn’t make a difference!
Can’t wait to hear how you liked them 🙂
i didnt have a cutter so i used the lid of he ricotta and it worked very well
Kayleigh,
Thanks! That’s a great idea because a lot of people don’t have the cutters.
Can you use mascarpone cheese instead of ricotta?
LadyNessy,
Yes! Marscapone would be more cream cheesy than ricotta so a lot thicker, but it would still work!
I would’ve used a mini muffin tin to make these. Glad I read through the comments and saw that you use a regular size one. Might cut smaller circles and use a mini one, though. Had my 1st canoli ever this summer and couldn’t stop thinking about it! Can’t wait to try these!
Just made these last night for my canoli-loving husband. Big hit! Will def try straining the ricotta next time because it was a little runnier than ideal, but all in all fabulous and will def be making it again.
Amazing!! I’ll try Canoli anything 🙂
Has anyone ever tried these using phyllo cups? I don’t love pie crust as I think it gets too soggy and doughy.
That is so smart! I’m going to try it for a party next weekend, I’ll come back and let you know how it turned out. Thanks for the idea!
This is brilliant. I’m def trying these this year! The whole making the shells thing seems way high maintenance; this is way easier and perfect. Can’t wait to try these!
Have you read the ingredients on Pillsbury pie crusts?
For the commenters that had issues with grainy ricotta, just pulse it in a food processor & it will make it smooth and thick 🙂 These turned out awesome, thank you so much for sharing!!
Thanks for the tip!!
Hi, this might sound like a stupid question but which side goes into the tin? Is the cinnamon sugar side facing up or the plain side?
Aimee,
Not a stupid question at all! I did the cinnamon sugar side facing up in the pan just so that it wouldn’t really fall out into the bottom of the pan, but you can do it either way!
Great, thanks!
I make these for Thanksgiving desert and they came out great. The only thing was they were a little bit too sugary for me. Next time I will leave out the 2 tablespoons of white sugar.
Plan to make these for the holidays. I originally come from NY and are my absolute favorite! Thanks
These look fantastic! I want to make them next week but thinking about making them in mini cupcake pans instead of regular size. Have you every made them mini, do you know how many mini ones this recipe makes? Thanks so much!
Lauren,
I’ve never made them in the mini tin, but I’m guessing it would double?
Let me know!
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I found this recipe on http://www.cookingwithsugar.com like it says on my post! 🙂
My Mom loves cannoli and this will be a great recipe for me to make her! I can’t wait! Please visit my blog at http://www.partiespartiesparties.wordpress.com. Can’t wait to see more posts!
Such a great idea. Thanks. I’m going to try mini size and also then use the mini chips. I can’t wait!
Made these for a cookies exchange and they were a huge hit! I did use a mini muffin tin to make them bite size and it worked out great. Thanks!!
Another option is to line the inside of the crust with a thin layer of chocolate. This prevents them from getting soggy and keeps the crunch. They do this in Sicily at some of the best canoli shops.
I want to try your suggestion. How did you line with chocolate? Did you melt the chocolate or line with shavings?
Just wondering would muffin tins work or would they be too big?
I made these tonight and the cream is very runny, any suggestions on how to thicken it up, after it’s all mixed up already?? Thanks!!
Only thing I can suggest is to add more powdered sugar and keep the cream in the fridge. It is much runnier when you don’t run the ricotta through the cheese cloth unfortunately. But they are still delicious!
Made these last night for christmas dessert and they were amazing!!! Thanks for posting!!!! Will definitely make these again!
Made these today for a family gathering. Beautiful and delicious! These will definitely be added to my party recipe list. Thanks!
My filling came out lumpy too 😦 Read through reviews and checked the expiration date of my ricotta cheese. It expires 2 months from today. Aside from the small cottage cheese like lumps, the filling is a tad too sweet. I used an my kitchenaid stand mixer so I don’t know where it went wrong.
Mary,
Did you strain your ricotta through a cheese cloth overnight?
It could have possibly just been a bad container of ricotta to begin with…it should have have looked firm, but not solid, and a little grainy when you opened the package. Ricotta is a bit lumpy, but if you mixed it well enough it should have came out smooth. Sorry that it didn’t come out the way you wanted!
These look delicious!!
These were really easy and fun! I recommend doubling the filling recepie and folding in the chocolate chips, though. These were really yummy!
Made these for Super Bowl and they were a big hit! Shells take a little work, but the filling is super easy. Definitely worth the effort. Baked pie crust tastes just like a fried cannoli shell.
Yummy!! I made these for my Italian friends baby shower. She loved them and they were such a hit! Thank you for sharing.
Made these tonight with a friend and we loved them! Definitely easy and super delicious. My friend strained the ricotta overnight and it was smooth and perfect for the filling. Anyhow, thanks so much for sharing.
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Yummy !! 🙂
Reblogged this on The Craftsy Mom and commented:
I love the idea of these! Canolis are one of my favorite treats
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Is the 2-1/2 cutter used for the mini cupcake pan? If not what size would I use? How thin do you roll out crust?
I made the filling and was unable to make them when I planned, can u freeze the filling?
In the comments you say you used a regular muffin tin but in the recipe it says you used a mini one? I’m just wondering which one is correct! 🙂
Mham, I apologize! I used mini 🙂
The picture is deceiveing, of the finished product (canolis cups) I did these in mini cups (even though I knew the 2″ cutter was for larger muffin cups) and barely had enough ‘area’ too put the filling, but it worked if your cheese is EXTRA dry and really squeezed thoroughly after the day of draining the ricotta. The taste, yet to be determined I am making them and prepping them ahead of time. we’ll see what we say about the overall “taste test.
Would be better and much more authentic to go to an Italian Import Store and buy the shells. Make your own filling and then you would have real cannolis
I made these cannoli cups and they soooo good ! If you love cannoli I have a yummy cannoli stuffed french toast recipe http://healthymammastyle.wordpress.com/2013/11/29/cannoli-cream-stuffed-french-toast/
Do you know what the measurements would be for 10-12 of these cannoli cups?
Both Cannoli cups and cupcake look great. I will try the recipe for the holiday.
I wanted to try this recipe but I’m confused by the comments on the muffin tin size, in the recipe it says to use a mini muffin tin and the 21/2 in cutter but so many people are saying the the recipe is for full size muffin tin?? In the picture at the bottom of the recipe they look like mini to me, so if they’re mini did you use the 21/2 inch cutter for the crust? Thanks
To be honest, I made this recipe so long ago that I do not remember. I believe I have used both mini and regular muffin tins. The size of the biscuit does not matter, as long as the piece your cutting is big enough to place inside whatever muffin well you’re using and when you press it down the pastry should come up the sides a little bit! Hope that helps!
I wish I could put this on Pinterest 😦
It is on Pinterest 🙂 if you search lexbake cannoli cups it should come up!
Can you make the filling the day of serving? How long should it ideally be kept in the refrigerator for until filling the crust?
Carly, you can definitely make the filling the day of, but I highly suggest you strain the ricotta the night before so the filling isn’t too watery!
As long as the filling is in the fridge at least 2 hours it should be fine.
Don’t fill the cups until shortly before serving.
Reblogged this on The Guy Corner NYC and commented:
I am a big fan of cannoli’s. Being Italian I get up on all kinds of Italian food and desserts.
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If you don’t have cheese cloth is there another way to strain the ricotta?
Michele, I’ve never used anything other than a cheesecloth before, but here are some suggestions: http://www.ehow.com/list_6189623_alternatives-cheesecloth.html#page=0
Is there a way to make a chocolate version of these? I would love to do the half regular and half chocolate for a christmas party
Amanda,
If you add cocoa powder to the ricotta mixture you could easily make a chocolate filling 🙂 I would try 2 tablespoons, taste test it, then add more if necessary. Or, you could try adding some of the Philadelphia chocolate cream cheeses they have!
sounds yummy i am going to give it a try, thank you so much.
I am just wondering why people are not using fresh ricotta cheese, truly you would never ever use the container kind . Thanks
When you say mix all ingredients except semi sweet chocolate chips? Does it mean we mic the confectioners sugar too, or is that only for dusting lighly at the end??
Nadia, good question! Include the confectioners sugar in the filling, and then use more for dusting.
Originally coming from Queens, in NYC, most Italian bakeries put citron/orange peel in their cannoli filling. Other than that, these look fabulous! Will try them this holiday season.
Im trying them tonight! Thanks for your fast response!! And im using fresh homemade ricotta cheese!!:)
Thank you for sharing, I am going to make these for my holiday pot luck gathering!
I made these tonight and I use the mini cupcake tin they turn out great
Crazy question but are you using ground cin. or sugar cin? I love trying any type of new dessert since I am always responsible for them at the holidays:) So the shells don’t stick to the pan? I always have a hard time getting anything out of my muffin pans/mini muffin pans? But I’m so o o o o o looking forward to making these! Happy Holidays to you All!
Diane,
Ground cinnamon & sugar! You can spray the muffin tin wells if you’d like! I think I did a little.
OMGoodness!!! They look so yummy! I am going to try to make them for Xmas brunch at Megan/Timmy’s home.
Can you make and then freeze ahead of time?
Debbie,
You can make the shells ahead of time and freeze them.
I’m not sure about the filling. I would say yes, but do not fill them and freeze them, freeze shells and filling separately, then when you thaw the filling, fill right before serving.
Hello, these look lovely! I just wanted to let you know there is a facebook page The Whitmore Cafe that has stolen your recipe and picture and posted it as their own. They have done this to other recipe blogs and we are trying to get them shutdown.
https://www.facebook.com/TheWhitmoreCafe
Hi Louise, Merry Christmas and a blessed New Year. Let’s have lunch some time. I am going to try these cannoli cups using the mini tart shells you buy already baked.
Rose Mary
Love this!
How do u run thru a cheesecloth? I have cheesecloth. Never used before… (I’m the farthest thing from Betty Crocker)😫
Amanda,
You place the cheesecloth in the bottom of a bowl, then put your ricotta on the cheesecloth. Tie the ends of the cheesecloth up over your ricotta so that the water drains out the bottom!
What’s up to all, how is all, I think every one is
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How many mini ones does this recipe make? I have a big family and would like to know if i should double it.
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Hi, I make some walnut little tartlets, I am wondering if the shell would work for this as well.
1 cup of butter
1 bar cream cheese
2 cups of flour
Mix the dough, form little balls and coat mini cupcake forms with it?
What are your thoughts?
Thanks
Definitely! Bake them and then fill with cannoli cream after they’ve cooled 🙂