Mini Cannoli Cups

Cannoli are one of Italy’s most famous desserts: a crisp, bubbly fried pastry shell filled with sweet, creamy ricotta. They are also a little fussy to make at home, with deep frying, special tubes and delicate dough. These mini cannoli cups give you all the same flavors with none of the work. Store-bought wonton wrappers are pressed into a mini muffin tin and baked until golden and crisp, then filled with a sweet ricotta and mascarpone cream and finished with mini chocolate chips.

They look like something from a pastry shop, but they are surprisingly easy. The shells bake in about 10 minutes, the filling comes together in one bowl, and the finished cups are the perfect bite-size dessert for parties, holidays and potlucks. They also feed a crowd, since one batch makes 24.

Why You’ll Love This Recipe

• All the flavor of classic cannoli with no deep frying
• Shells that bake up crisp and golden from simple wonton wrappers
• A creamy, sweet filling that comes together in minutes
• Bite-size, so they are easy to serve and eat at a party
• Make the shells and filling ahead and fill just before serving
• Only a handful of ingredients
• Makes 24 cups, enough to share

They are also very customizable, with endless options for toppings and flavors.

What Do Mini Cannoli Cups Taste Like?

These cups taste like the real thing: sweet, creamy ricotta with a hint of vanilla, rich mascarpone, and little pops of chocolate in every bite. The shells are crisp and slightly sweet-tasting from the baking, with a light crunch like a pastry shell. A dusting of powdered sugar finishes them off.

The texture is the best part. The shells shatter lightly when you bite into them, while the filling is smooth, thick and creamy. The mini chocolate chips add a little bit of snap.

Recipe Overview

• Prep Time: about 20 minutes
• Bake Time: 8 to 10 minutes
• Oven Temperature: 375°F
• Pan: 24-cup mini muffin tin
• Yield: 24 cups
• Difficulty: Easy

Ingredients

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• 24 square wonton wrappers
• Cooking spray or melted butter, for the pan
• 1 cup (246 g) whole milk ricotta cheese, well drained
• 1/2 cup (125 g) mascarpone cheese
• 1/2 cup (60 g) powdered sugar, plus more for dusting
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips, divided
• Optional: 1/4 teaspoon ground cinnamon or 1 teaspoon orange zest, and chopped pistachios for garnish

Ingredient Notes

Wonton wrappers

Square wonton wrappers are found in the refrigerated section near the tofu or produce in most grocery stores. They bake into thin, crisp shells that taste similar to fried cannoli pastry. Keep them covered with a damp towel while you work so they do not dry out and crack.

Ricotta cheese

Whole milk ricotta has the best flavor and texture. It must be well drained, or the filling will be loose and watery. Place it in a fine mesh strainer set over a bowl and refrigerate it for at least 30 minutes, or overnight for the thickest results.

Mascarpone

Mascarpone adds richness and body, making the filling smooth and pipeable. Cream cheese can be used in its place, but the flavor will be a bit tangier.

Powdered sugar

Powdered sugar dissolves instantly in the cheese and keeps the filling smooth. Granulated sugar can make it grainy, so stick with powdered. Sift it if lumpy.

Mini chocolate chips

Mini chips are small enough to mix into the filling without weighing it down, and they give each bite a bit of chocolate. Semi-sweet is classic, but dark chocolate or chopped pistachios are great too.

Vanilla, cinnamon and orange

Vanilla is the basic flavoring. A pinch of cinnamon or a bit of orange zest are traditional in cannoli filling and give it more depth.

Kitchen Tools You’ll Need

• 24-cup mini muffin tin
• Fine mesh strainer for the ricotta
• Medium mixing bowl and a whisk
• Rubber spatula
• Piping bag or zip-top bag with the corner snipped, for filling
• Wire cooling rack
• Fine sieve for dusting powdered sugar

Substitutions and Variations

• Pistachios: Dip the filled edges in finely chopped pistachios for a classic Sicilian look.
• Chocolate shells: Brush the inside of the cooled shells with melted chocolate and let it set to keep the shells crisp longer.
• Candied fruit: Fold in a spoonful of finely chopped candied orange peel.
• Citrus zest: Add lemon or orange zest to the filling for a bright note.
• Phyllo cups: Use store-bought mini phyllo shells instead of wonton cups to skip the baking.
• Cinnamon sugar shells: Sprinkle the wrappers with cinnamon sugar before baking.
• Cream cheese filling: Use cream cheese in place of the mascarpone if that is what you have.

How to Make Mini Cannoli Cups

Press wonton wrappers into a mini muffin tin and bake them until crisp. While they cool, whisk the ricotta filling until it is smooth and creamy. Spoon or pipe the filling into the shells just before serving, then finish with chocolate chips and a dusting of powdered sugar.

Step-by-Step Instructions

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1. Prepare the pan. Heat the oven to 375°F. Lightly grease a 24-cup mini muffin tin with cooking spray.
2. Shape the shells. Press one wonton wrapper into each cup, gently pushing it down and against the sides so the corners fan out. Lightly spray or brush the wrappers with melted butter.
3. Bake. Bake for 8 to 10 minutes, until golden brown and crisp. Cool completely in the pan, then carefully remove.
4. Make the filling. In a medium bowl, whisk the well-drained ricotta, mascarpone, 1/2 cup powdered sugar and vanilla until smooth and creamy. Stir in the cinnamon or orange zest, if using.
5. Add the chocolate. Fold in 1/4 cup of the mini chocolate chips.
6. Fill the cups. Spoon or pipe the filling into the cooled wonton cups, filling each one generously.
7. Garnish. Top with the remaining mini chocolate chips and pistachios, if using, and dust with powdered sugar. Serve right away.

Tips for Success

• Drain the ricotta well. This is the key to a thick, creamy filling that does not make the shells soggy.
• Do not overfill the muffin tin cups with the wrapper corners tucked in, since the shells should sit freely so they crisp evenly.
• Watch the shells closely, as thin wonton wrappers go from golden to burnt quickly.
• Let the shells cool completely before filling, or the heat will soften the filling.
• Fill the shells just before serving to keep them crisp.
• Pipe the filling for the neatest look, using a star tip if you have one.
• Chill the filling for 30 minutes if it seems too soft to pipe.

How to Know They’re Done

The wonton shells are done when they are deep golden brown and feel dry and crisp. Pale spots mean they will be chewy, so give them another minute. The filling is ready when it is smooth, thick and holds its shape on a spoon.

What to Serve With Mini Cannoli Cups

Serve them with espresso, coffee or a glass of sweet wine such as Moscato after dinner. They are lovely on a dessert platter with other small bites like million dollar gooey pecan cups and lemon crumble tartelettes. Fresh berries on the side add a bright contrast.

Storage Instructions

Store the unfilled shells in an airtight container at room temperature for up to 3 days, and keep the filling covered in the refrigerator for up to 3 days. Fill the cups shortly before serving. Filled cups are best eaten within a few hours, since the shells soften as they sit. If you have leftovers, refrigerate them and eat them the same day.

Freezing Instructions

The baked shells can be frozen in an airtight container for up to 1 month, and re-crisped in a 350°F oven for 2 minutes. The ricotta filling does not freeze well, because it can turn watery when thawed, so make the filling fresh.

Common Mistakes

• Not draining the ricotta. The filling will be runny and the shells will turn soggy.
• Filling the shells too early. They lose their crunch within a couple of hours.
• Overbaking the wrappers. They turn bitter and brittle.
• Using granulated sugar. The filling can turn grainy.
• Using regular chocolate chips. They are too big for the small cups and weigh down the filling.
• Not letting the shells cool. Filling warm shells melts the filling.

Frequently Asked Questions

What is a cannoli?

A cannoli is a traditional Sicilian dessert made of a crisp, fried pastry tube filled with sweetened ricotta cream. Cannoli are often garnished with chocolate chips, pistachios or candied fruit.

Can I make mini cannoli cups ahead?

Yes. Bake the shells and make the filling up to 2 days ahead, store them separately, and fill just before serving.

Can I use something other than wonton wrappers?

Yes. Store-bought mini phyllo cups work well, as do small pie crust rounds pressed into a mini muffin tin and baked.

Why is my filling runny?

The ricotta was likely not drained enough. Drain it in a strainer for at least 30 minutes, or overnight, and chill the filling before piping.

Can I make it without mascarpone?

Yes. You can use all ricotta or replace the mascarpone with cream cheese, though the filling will be less rich.

Can I use fresh ricotta?

Fresh ricotta is delicious but very wet. Drain it thoroughly before using it.

Are these gluten-free?

The wonton wrappers contain wheat flour, so they are not gluten-free. Gluten-free mini tart shells can be used instead.

Recipe Background

Cannoli come from Sicily, where they were traditionally made for Carnival season and are still a beloved dessert across Italy and in Italian-American communities. The word cannolo means “little tube,” and the classic shell is a fried pastry wrapped around a tube-shaped form, then filled with sweet ricotta.

These mini cups are a modern shortcut. Baking wonton wrappers in a muffin tin creates crisp shells without frying or special molds, and the creamy ricotta and mascarpone filling captures the flavors of the original. This Poulef recipe follows the popular wonton cup method, with amounts developed for Poulef.

Conclusion

These mini cannoli cups are crisp, creamy, sweet and ready in 30 minutes. They give you the taste of a classic Italian dessert in an easy party-size bite. Make the shells and filling ahead, fill them just before serving, and watch them disappear. Buon appetito!

More Delicious Recipes You’ll Love

• Cannoli Pound Cake
• Mini Cheesecake Bites
• Lemon Crumble Tartelettes
• Million Dollar Gooey Pecan Cups
• Baby Lemon Impossible Pies

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Nutritional Information

Nutrition is an approximate estimate per cup (24 cups, including the powdered sugar dusting), calculated from standard ingredient values. Actual numbers will vary with the brands you use and how generously you fill the cups.

Nutrient	Amount per Serving
Calories	96
Carbohydrates	11g
Protein	2g
Fat	5g
Saturated Fat	3g
Cholesterol	12mg
Sodium	51mg
Fiber	0g
Sugar	5g

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