Name: Mini Cannoli Cups
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 24 cups
Cuisine: Mediterranean-American
Ingredients: 1 package (14 oz) refrigerated pie crusts (2 crusts); 1/4 cup granulated sugar; 1 tsp ground cinnamon; 1 cup whole milk ricotta cheese; 1/2 cup powdered sugar, sifted; 1/2 tsp vanilla extract; 1/4 cup mini chocolate chips; 2 tbsp chopped pistachios (optional)

Mini Cannoli Cups

By Chef Elena Rossi Founder, Culinary Director & Recipe Developer (@recipestokitchen) · Tested & Updated November 5, 2026

Step Guide 4 of 4

4. Make-Ahead, Storage & Serving Ideas

Welcome to Part 4 of 4 of my kitchen guide for Mini Cannoli Cups. Whether you are meal-prepping for the week ahead or saving leftovers for tomorrow’s lunch, here is how to keep every bite fresh.

Mini Cannoli Cups — Plating, Storage & Final Recipe Card (Page 4) — Ready to Serve: Mini Cannoli Cups · By Chef Elena Rossi (@recipestokitchen)
📌 Pin Recipe

How to Store, Freeze & Reheat

These cups are best enjoyed within a few hours of filling, but you can prep ahead in stages. Bake the shells up to 3 days in advance and store them in an airtight container at room temperature—just make sure they’re completely cool before stacking. The filling can be mixed a day ahead and kept in the fridge, but give it a quick stir before using.

If you have leftovers (rare in my house!), keep them in the fridge for up to 2 days, though the shells may soften slightly. To re-crisp, pop them in a 350°F oven for 3-4 minutes, then let them cool before serving. For a pretty platter, arrange them on a cake stand and add a few fresh berries—they’re a lovely contrast to the creamy cups.

👩🍳 Before You Start Cooking

Save this 4-page recipe guide to your Pinterest board (@recipestokitchen) so you can find it anytime.
Use the interactive checkboxes in the Recipe Card below as you measure out your ingredients.
Click 🖨 Print Recipe if you like keeping a clean paper copy on your kitchen counter!

👩🍳 RECIPESTO KITCHEN · OFFICIAL TESTED RECIPE CARD

Mini Cannoli Cups

These Mini Cannoli Cups pack all the crispy, creamy joy of a classic cannoli into a bite-sized treat. With a buttery cinnamon shell and a luscious ricotta filling, they're a crowd-pleaser for bake sales and family gatherings.

📌 Pin Recipe to Board★★★★★ 4.9 from Kitchen Testers

Prep Time20 mins

Cook Time12 mins

Total Time32 mins

Servings24 cups

CourseDessert

Calories185 kcal

🛒 Ingredients (Check Off As You Measure)

1 package (14 oz) refrigerated pie crusts (2 crusts)
1/4 cup granulated sugar
1 tsp ground cinnamon
1 cup whole milk ricotta cheese
1/2 cup powdered sugar, sifted
1/2 tsp vanilla extract
1/4 cup mini chocolate chips
2 tbsp chopped pistachios (optional)

🍳 Step-by-Step Instructions

Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin.
Unroll the pie crusts on a floured surface. Cut each into 12 circles using a 2.5-inch round cutter (or a small glass). Press each circle into a mini muffin cup, gently shaping to fit.
In a small bowl, mix the granulated sugar and cinnamon. Sprinkle a pinch of the cinnamon sugar over each crust cup.
Bake for 10-12 minutes, until golden and crisp. Let cool completely in the pan, then carefully remove the cups.
In a bowl, whisk the ricotta, powdered sugar, and vanilla until smooth. Fold in the chocolate chips. Spoon or pipe the filling into the cooled cups. Top with pistachios and a dusting of powdered sugar if desired.

👩🍳 Chef Elena’s Kitchen Notes & Storage

For a crisper shell, brush the crusts with a little beaten egg before baking—it adds a nice shine too. These cups are best filled just before serving, but the baked shells can be stored in an airtight container at room temperature for up to 3 days; the filling keeps in the fridge for up to 2 days.

Pinterest Kitchen Tip: Save this recipe to your @recipestokitchen board so you can pull up the ingredient checklist at the grocery store!

Estimated Nutrition (Per Serving):

Calories: 185 kcalProtein: 3gCarbs: 22gFat: 10gFiber: 1g

Recipe Developed & Tested By

Chef Elena Rossi

Ciao, I'm Elena! Trained in Florence and based in Chicago, I founded RecipesTo Kitchen (and our @recipestokitchen Pinterest community of 296,580+ monthly home cooks) to share foolproof weeknight dinners, cozy one-pot pastas, and bakery-style desserts that work on the very first try.

Read My Kitchen Story → 📌 Follow @recipestokitchen on Pinterest →