Easy Baked Cannoli Cups With Sweet Ricotta Filling

Quick Recipe Version (TL;DR)

• Yield: 12 cannoli cups
• Prep Time: 25 minutes (plus 20 minutes chilling)
• Cook Time: 15 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 refrigerated pie crusts (about 14 oz total), thawed
• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar + 1/2 tsp ground cinnamon
• 1 1/2 cups whole-milk ricotta, well drained
• 1/2 cup mascarpone (or extra ricotta)
• 3/4 cup powdered sugar, sifted
• 1 tsp vanilla extract
• 1/2 tsp finely grated orange zest
• 1/4 tsp ground cinnamon + pinch of salt
• 1/3 cup mini semisweet chocolate chips, plus more for garnish
• Powdered sugar for dusting; chopped pistachios (optional)

Do This

• 1. Preheat oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin.
• 2. Unroll pie crusts and cut 12 circles (about 3 1/2 inches). Press circles gently into muffin cups to form shells.
• 3. Stir granulated sugar and cinnamon together. Brush pastry with melted butter and sprinkle with cinnamon sugar.
• 4. Bake 12–15 minutes until golden and crisp. Cool completely in pan, then remove.
• 5. While cups bake, beat drained ricotta, mascarpone, powdered sugar, vanilla, orange zest, cinnamon, and salt until smooth. Fold in chocolate chips. Chill 20–30 minutes.
• 6. Pipe or spoon ricotta cream into cooled pastry cups. Mound it slightly above the rim.
• 7. Top with extra chips, chopped pistachios, and a dusting of powdered sugar. Serve soon after filling.

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Why You’ll Love This Recipe

• All the flavors of classic cannoli with no deep-frying or specialty cannoli tubes.
• Crisp, cinnamon-kissed pastry cups that are easy to mold in a muffin tin.
• Creamy, lightly sweet ricotta filling with chocolate chips and citrus zest for authentic flavor.
• Perfect for parties: make the components ahead and fill right before serving.

Grocery List

• Produce: 1 orange (for zest), optional fresh mint or extra orange for garnish.
• Dairy: Whole-milk ricotta cheese, mascarpone cheese (or extra ricotta), unsalted butter.
• Pantry: Refrigerated pie crusts, granulated sugar, powdered sugar, mini semisweet chocolate chips, ground cinnamon, vanilla extract, kosher salt, optional chopped pistachios.

Full Ingredients

Cannoli Cups

• 2 refrigerated pie crusts (about 14 oz / 400 g total), thawed but still cool
• 2 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1/2 tsp ground cinnamon
• Optional: 1 tbsp coarse sugar for extra crunch on top
• Nonstick cooking spray or a bit of butter for greasing the muffin tin

Ricotta Cannoli Cream

• 1 1/2 cups (about 12 oz / 340 g) whole-milk ricotta cheese, very well drained
• 1/2 cup (4 oz / 115 g) mascarpone cheese, cold
  • Or substitute an additional 1/2 cup ricotta if you prefer.
• 3/4 cup (90 g) powdered sugar, sifted
• 1 tsp pure vanilla extract
• 1/2 tsp finely grated orange zest (or lemon zest)
• 1/4 tsp ground cinnamon
• Pinch kosher salt
• 1/3 cup (about 60 g) mini semisweet chocolate chips

For Garnish (Optional but Lovely)

• Extra mini chocolate chips
• 2–3 tbsp finely chopped pistachios
• Additional finely grated orange zest
• Powdered sugar for dusting right before serving

Step-by-Step Instructions

Step 1: Drain the Ricotta for a Thick, Creamy Filling

For the best cannoli cream, start by draining the ricotta so it is not watery. Place a fine-mesh strainer over a bowl and line it with a coffee filter, paper towel, or clean thin kitchen towel. Add the ricotta, spread it out slightly, and refrigerate while you prepare everything else, at least 20–30 minutes. If your ricotta seems very wet, gently press it with the back of a spoon to help release excess moisture.

This step helps the filling hold its shape inside the cups and keeps them from getting soggy too quickly.

Step 2: Preheat the Oven and Prep the Muffin Tin

Preheat your oven to 400°F (200°C). Lightly grease a standard 12-cup muffin tin with nonstick spray or a thin layer of butter. This prevents the pastry cups from sticking and makes them easier to remove once baked.

In a small bowl, stir together the 2 tbsp granulated sugar and 1/2 tsp ground cinnamon. Set this cinnamon-sugar mixture aside; you will use it to flavor and sweeten the pastry cups.

Step 3: Cut and Shape the Pastry Dough into Cups

Unroll the first pie crust onto a lightly floured surface. If it has cracks, gently press them together. Using a round cutter or drinking glass about 3 1/2 inches (9 cm) wide, cut as many circles as you can (usually 6). Gather the scraps, press them together, and roll out gently to cut 1–2 more circles if possible.

Repeat with the second pie crust until you have 12 circles total. If needed, you can reroll scraps; just try not to overwork the dough so it stays tender.

Gently press each circle into a muffin cup, letting the dough come up the sides to form a little “bowl.” It is fine if the edges are a bit rustic or ruffled; that actually looks pretty once baked. Try to keep the dough thickness even so the cups bake uniformly.

Step 4: Butter, Sugar, and Bake the Cannoli Cups

Using a pastry brush or clean fingertip, lightly brush the inside and top edges of each dough cup with the melted butter. Sprinkle the cinnamon-sugar mixture generously over each cup, letting some fall down into the bottoms. If you like extra crunch, sprinkle a little coarse sugar on top as well.

Bake on the center rack for 12–15 minutes, or until the cups are puffed, golden brown, and crisp around the edges. If the centers puff a lot, you can gently poke them down with the back of a spoon right when they come out of the oven.

Let the cups cool in the muffin tin for about 5–10 minutes, then carefully twist and lift them out to a wire rack to cool completely. The cups must be fully cooled before adding the filling, or the cream can melt and soften them.

Step 5: Mix the Ricotta Cannoli Cream

Once the ricotta is well drained, place it in a medium mixing bowl along with the 1/2 cup mascarpone. Beat with a hand mixer on medium speed (or whisk vigorously by hand) until smooth and creamy, about 1–2 minutes.

Add the 3/4 cup powdered sugar, 1 tsp vanilla, 1/2 tsp orange zest, 1/4 tsp cinnamon, and a pinch of salt. Beat again until the mixture is thick, smooth, and slightly fluffy, 1–2 more minutes. Taste and adjust sweetness or citrus if you like.

Fold in the 1/3 cup mini chocolate chips with a spatula until evenly distributed. Cover the bowl and refrigerate the filling for at least 20–30 minutes so it can firm up slightly. A cooler filling pipes more cleanly and holds its shape better in the cups.

Step 6: Fill the Cannoli Cups

Just before serving, make sure the pastry cups are completely cool and the filling is nicely chilled and thick. If you want a bakery-style look, transfer the ricotta cream to a piping bag fitted with a large star or round tip. Otherwise, a small spoon works perfectly well.

Pipe or spoon the filling into each pastry cup, mounding it slightly above the rim so each one looks generous and full. Work fairly quickly and avoid overfilling to keep them neat and easy to eat in a few bites.

Step 7: Garnish and Serve

Sprinkle the tops with a few extra mini chocolate chips and a pinch of finely chopped pistachios, if using. Add a light dusting of powdered sugar right before serving for a pretty, classic cannoli look.

These baked cannoli cups are best enjoyed within a couple of hours of filling, when the pastry is still crisp and the cream is cool and silky. Arrange them on a platter and serve as a handheld dessert—no forks needed.

Pro Tips

• Drain the ricotta well. Watery ricotta will give you a thin filling and soggy cups. If you have time, drain it for a full hour in the fridge.
• Keep everything cool. Work with cool pie crusts and chilled filling so the pastry stays flaky and the cream holds its shape.
• Do not skip cooling the cups. Even slightly warm cups can melt the filling and soften the pastry too quickly.
• Pipe for a professional finish. A piping bag (or zip-top bag with a corner snipped off) makes the cups look bakery-quality with very little effort.
• Fill at the last minute. For the crispiest texture, wait to fill the cups until 30–60 minutes before you plan to serve.

Variations

• Nutty pistachio cannoli cups: Fold 2–3 tbsp finely chopped pistachios into the filling along with the chocolate chips, and sprinkle more on top.
• Lemon-berry cannoli cups: Swap orange zest for lemon zest, reduce chocolate chips to 2 tbsp, and top each cup with a fresh raspberry or sliced strawberry.
• Cinnamon-sugar pie crust “shells” only: Skip the filling and serve the baked, cinnamon-sugar cups as sweet pastry bowls for ice cream or fruit.

Storage & Make-Ahead

For the best texture, store the components separately and assemble close to serving time. The baked pastry cups can be kept in an airtight container at room temperature for up to 2 days. If your kitchen is very humid, add a sheet of paper towel to the container to absorb excess moisture. The ricotta filling can be made up to 2 days ahead and stored in an airtight container in the refrigerator; give it a quick stir before using. Once filled, the cannoli cups are at their best within 2 hours, though they will remain tasty (but softer) for up to 1 day when refrigerated. If you need to fill them ahead, do so no more than 4–6 hours in advance and keep them chilled until serving.

Nutrition (per serving)

Approximate values per filled cannoli cup (1 of 12): about 230 calories, 13 g fat, 8 g saturated fat, 24 g carbohydrates, 1 g fiber, 12 g sugar, 4 g protein, and 140 mg sodium. Actual values will vary based on specific brands and any substitutions you use.