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Cannoli Cream Pastry Cups How-To

Get the taste of this traditional Italian sweet in bite-size form with these dessert cups.

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Cannolis are an all time favorite Italian dessert. My family and I make homemade cannoli’s and my favorite way to eat them is when they are slightly warm after they have been fried and then filled with the cold ricotta cream. One of the best cannolis I ever had was in Palermo last summer. It was almost as good as my mom’s homemade cannoli. It’s hard to top the flavor of the crispy shell and the sweet ricotta cream, but let me tell you these Mini Cannoli Cream Cups come mighty close without all the fuss. No frying and the mini size makes you feel like you aren’t cheating on your diet at all. They are so simple to make too.

I start by unrolling Pillsbury® refrigerated pie crust and giving it a good coat of natural sugar and cinnamon.

I then cut the dough into small circles and press it into mini muffin or cupcake pans. This makes the perfect little crispy crust to hold the sweet cannoli cream.
Once the cups are cooked and cooled, you can pipe on the ricotta cream and top with chocolate chips. There are a ton of other toppings you can add too if you want to get creative, like chopped toasted almonds, chocolate or colored sprinkles, candied orange pieces, and chopped candied red cherries. For a party it’s fun to set out some different toppings and let guests add what they like.
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