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Cannoli Cups

These cannoli bites are made with pie crust and a sweetened ricotta filling! Top with mini chocolate chips and sprinkles!
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Dessert
Cuisine: easy
Keyword: cannoli, easy dessert
Author: Heather Perine



  • 1 container 15 oz part skim ricotta cheese
  • 1/2 cup powdered sugar
  • 2 Tablespoons granulated sugar
  • 1 teaspoon vanilla
  • 1/2 teaspoon almond extract


  • 1 package of store-bough pie crust


  • 1/4 cup miniature semi-sweet chocolate chips
  • Sprinkles optional


  • In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
  • Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
  • Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
  • Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and sprinkles. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.


I actually made these over the course of three days. I first made the pastry cups and stored at room temperature. The second day I strained the ricotta cheese. And on the third day, I made the filling and piped it into the cups. Fill only when you are ready to serve! The second day they were definitely a little soggier, but still delicious.