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A selection of mini cannoli cups filled with creamy goodness

Mini Cannoli Cups with Two Shell Options

Enjoy these delightful mini cannoli cups with your choice of a quick wonton wrapper shell or a traditional homemade dough shell. Each is filled with a creamy, sweet ricotta mixture and garnished to perfection.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12 cups
Calories 150 kcal

Equipment

  • Mini Muffin Tin
  • Wire Rack
  • Fine-Mesh Sieve
  • Cheesecloth or Paper Towels
  • Electric Mixer
  • Piping Bag with Star Tip (or Ziploc Bag)

Ingredients
  

For the Cannoli Shells (Batch 1 - Wonton Wrappers)

  • 12-24 square wonton wrappers
  • 2 tbsp melted butter or cooking spray
  • 1-2 tbsp granulated sugar optional

For the Cannoli Shells (Batch 2 - Homemade Dough)

  • 1.5 cups all-purpose flour
  • 2 tbsp granulated sugar
  • 0.5 tsp unsweetened cocoa powder
  • 0.25 tsp ground cinnamon
  • Pinch salt
  • 2 tbsp unsalted butter, melted
  • 0.5 cup dry white wine, Marsala wine, or cold coffee
  • 1 large egg white, lightly beaten

For the Ricotta Filling

  • 15 oz whole milk ricotta cheese, well-drained
  • 0.75 cup powdered sugar, sifted
  • 0.5 tsp vanilla extract
  • 0.25 tsp ground cinnamon optional
  • 2 tbsp mini chocolate chips, finely chopped pistachios, or candied orange peel

Garnish

  • Extra mini chocolate chips, chopped pistachios, or candied orange peel

Instructions
 

Part 1: Preparing the Cannoli Shells

  • Preheat the oven to 375°F (190°C) and lightly grease a mini muffin tin.
  • Brush one side of a wonton wrapper with melted butter or spray, then press it buttered-side down into a mini muffin cavity to form a cup.
  • Optionally, sprinkle a pinch of granulated sugar into each wrapper cup.
  • Bake for 8-12 minutes until golden brown; watch closely to prevent burning.
  • Remove from the muffin tin and cool completely on a wire rack.
  • In a medium bowl, whisk together flour, granulated sugar, cocoa powder, cinnamon, and salt.
  • Add melted butter and Marsala wine (or substitute) to the dry ingredients, mixing until a shaggy dough forms.
  • Knead the dough on a lightly floured surface for 5-7 minutes until smooth and elastic, adjusting with flour or wine as needed.
  • Form into a disk, cover, and let rest at room temperature for at least 30 minutes.
  • Preheat oven to 375°F (190°C) then roll the dough as thinly as possible (1/16-inch thick).
  • Cut out 3-inch circles then gently press each into a mini muffin cavity.
  • Bake for 10-15 minutes until golden brown and crisp.
  • Remove from the muffin tin and cool completely on a wire rack.

Part 2: Making the Ricotta Filling

  • Place ricotta in a fine-mesh sieve lined with cheesecloth over a bowl and refrigerate to drain excess liquid for at least 4 hours or overnight.
  • In a large bowl, combine the well-drained ricotta, sifted powdered sugar, vanilla extract, and optional cinnamon.
  • Beat with an electric mixer on medium speed for 2-3 minutes until light and fluffy.
  • Gently fold in your chosen mix-ins.
  • Cover and refrigerate for at least 30 minutes.

Part 3: Assembly

  • Spoon the ricotta filling into a piping bag with a star tip (or a Ziploc bag with a snipped corner).
  • Pipe the filling generously into each cooled cannoli cup.
  • Garnish each cup with extra chocolate chips, pistachios, or candied orange peel.
  • Serve immediately.

Notes

For crisper homemade dough shells, ensure the dough is rolled as thinly as possible. Draining the ricotta thoroughly is crucial for a firm, creamy filling. Adjust sweetness based on your preference.