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Cannoli Cups

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"Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating."
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25 m servings 67
Original recipe yields 48 servings (48 cannoli cups)


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  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
  3. Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
  4. Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
  5. When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.


  • Cook's Notes:
  • Drain the ricotta cheese as much as possible. If you have a full day, strain through cheesecloth overnight.
  • Do not put filling into shells until ready to serve, as soggy shells are a cannoli's nightmare. Add extra chocolate chips or pistachios if desired.

Nutrition Facts

Per Serving: 67 calories; 3.7 7.1 1.5 3 53 Full nutrition

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