Mini Cannoli Cups: The Perfect Bite-Sized Dessert Recipe

Mini Cannoli Cups: Prepare to be transported to the sun-drenched shores of Sicily with a delightful twist on a classic Italian dessert! Imagine biting into a crisp, golden shell filled with a luxuriously smooth and creamy ricotta filling, all in a perfectly portioned, bite-sized treat. These aren’t just desserts; they’re miniature masterpieces that will have your guests begging for more.

Cannoli, traditionally enjoyed as a celebratory treat during Carnevale, have a rich history deeply intertwined with Sicilian culture. Legend has it that they originated in convents, where nuns ingeniously crafted these sweet delicacies. While the traditional cannoli involves a fried pastry shell, our Mini Cannoli Cups offer a lighter, equally delicious, and significantly easier-to-make alternative, perfect for modern-day gatherings.

What makes cannoli so irresistible? It’s the harmonious blend of textures and flavors. The satisfying crunch of the shell gives way to the sweet, slightly tangy ricotta filling, often studded with chocolate chips, candied fruit, or pistachios. People adore cannoli for their decadent taste, their elegant presentation, and the sheer joy they evoke. My version, these Mini Cannoli Cups, capture all that magic in a convenient and adorable form, making them ideal for parties, potlucks, or simply a delightful afternoon indulgence. Get ready to impress with this easy-to-make and crowd-pleasing dessert!

Ingredients:

• For the Cannoli Shells:
• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter, cold and cut into small pieces
• 1/4 cup dry Marsala wine (or dry white wine)
• 1 large egg white, lightly beaten (for sealing)
• Vegetable oil, for frying
• For the Cannoli Filling:
• 15 ounces whole milk ricotta cheese, drained very well (see instructions below)
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup mini chocolate chips
• Optional: Candied orange peel, chopped pistachios, or other toppings for garnish

Preparing the Cannoli Shells:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt. This ensures that the spices are evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier the crust will be.
3. Add the Wine: Gradually add the Marsala wine (or dry white wine) to the mixture, mixing until a dough forms. Be careful not to overmix. The dough should come together easily and not be too sticky. If it’s too dry, add a teaspoon of wine at a time until it reaches the right consistency.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 5-7 minutes, until it becomes smooth and elastic. This develops the gluten and gives the shells their characteristic texture.
5. Rest the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.
6. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. The thinner you roll it, the crispier the shells will be. Use a 3-inch round cookie cutter to cut out circles.
7. Shape the Shells: Lightly brush one side of each circle with the beaten egg white. This will help seal the edges. Gently press the dough circles into mini muffin tins, ensuring they fit snugly and form a cup shape. The egg wash will help them adhere to each other.
8. Prepare for Frying: In a deep pot or Dutch oven, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature. Maintaining the correct temperature is crucial for crispy, golden-brown shells.

Frying the Cannoli Shells:

1. Fry in Batches: Carefully place a few cannoli cups into the hot oil, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy shells.
2. Fry Until Golden Brown: Fry for about 2-3 minutes per side, or until the shells are golden brown and crispy. Use a slotted spoon to turn them occasionally for even cooking.
3. Drain the Shells: Remove the fried shells from the oil and place them on a wire rack lined with paper towels to drain excess oil. This helps them stay crispy.
4. Cool Completely: Allow the shells to cool completely before filling. This prevents the filling from melting and keeps the shells crisp.

Preparing the Cannoli Filling:

1. Drain the Ricotta: This is the most important step! Place the ricotta cheese in a cheesecloth-lined sieve set over a bowl. Let it drain in the refrigerator for at least 4 hours, or preferably overnight. This removes excess moisture, resulting in a smooth and creamy filling. You can also gently press down on the ricotta with a spoon to help release the moisture.
2. Combine Ingredients: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon. Use an electric mixer to beat the ingredients together until smooth and creamy. Be careful not to overmix, as this can make the filling too thin.
3. Fold in Chocolate Chips: Gently fold in the mini chocolate chips. This adds a delightful texture and flavor to the filling.
4. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes. This allows the flavors to meld together and the filling to firm up slightly.

Assembling the Mini Cannoli Cups:

1. Fill the Shells: Just before serving, fill each cooled cannoli shell with the ricotta filling. You can use a piping bag fitted with a large round tip for a neat and even filling, or simply use a spoon.
2. Garnish (Optional): If desired, garnish the ends of the filled cannoli cups with chopped pistachios, candied orange peel, or more mini chocolate chips. This adds a beautiful finishing touch and enhances the flavor.
3. Serve Immediately: Serve the mini cannoli cups immediately. They are best enjoyed when the shells are still crispy. If you need to prepare them in advance, fill the shells just before serving to prevent them from becoming soggy.

Conclusion:

So there you have it! These Mini Cannoli Cups are truly a must-try for anyone looking for a delightful and impressive dessert that’s surprisingly easy to make. From the crisp, buttery shells to the creamy, sweet filling, every bite is an explosion of flavor and texture. I promise, once you make these, they’ll become a staple at your parties and gatherings. They’re just that good! But why are these little cups so special? Well, first, they offer all the classic cannoli flavor without the fuss of traditional cannoli making. No need to worry about deep-frying shells or struggling to fill them perfectly. These pre-made phyllo cups are a game-changer, saving you time and effort without sacrificing that satisfying crunch. Second, the ricotta filling is incredibly versatile. You can customize it to your liking with different extracts, citrus zest, or even a splash of liqueur. It’s a blank canvas for your culinary creativity! And third, they’re just so darn cute! Their miniature size makes them perfect for parties, potlucks, or even a simple weeknight treat. Now, let’s talk serving suggestions and variations. While these Mini Cannoli Cups are delicious as is, there are plenty of ways to elevate them even further. For a classic touch, dust them generously with powdered sugar just before serving. You can also garnish them with chopped pistachios, mini chocolate chips, or candied orange peel. For a more decadent treat, drizzle them with melted chocolate or caramel sauce. If you’re feeling adventurous, try experimenting with different fillings. Instead of ricotta, you could use mascarpone cheese for an even richer flavor. Or, add a layer of Nutella to the bottom of the cups before filling them with the ricotta mixture. For a fruity twist, fold in some chopped strawberries, raspberries, or blueberries. The possibilities are endless! Another fun variation is to create a cannoli bar. Set out the phyllo cups, ricotta filling, and a variety of toppings and let your guests customize their own Mini Cannoli Cups. This is a great way to get everyone involved and create a memorable experience. Think of it: bowls of chocolate shavings, chopped nuts, sprinkles, mini marshmallows, and even some fruit preserves. It’s a guaranteed crowd-pleaser! I truly believe that these Mini Cannoli Cups are a winner. They’re easy to make, incredibly delicious, and endlessly customizable. They’re the perfect dessert for any occasion, from casual get-togethers to elegant dinner parties. So, what are you waiting for? Grab your ingredients and get baking! I’m confident that you’ll love these little cups as much as I do. And when you do, please, please, please share your experience with me! I’d love to hear what variations you tried, what toppings you used, and how much everyone enjoyed them. You can leave a comment below, tag me on social media, or even send me an email. I’m always eager to hear from my readers and see their culinary creations. Happy baking, and enjoy your delicious Mini Cannoli Cups! I can’t wait to hear all about it! Don’t forget to take pictures and share them!

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