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A selection of mini cannoli cups filled with creamy goodness

Classic Mini Cannoli Cups with Chocolate and Pistachios

These classic mini cannoli cups feature a crispy biscuit shell filled with a sweet, creamy ricotta mixture, mini chocolate chips, and a garnish of pistachios.
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Prep Time 25 minutes
Cook Time 12 minutes
Total Time 37 minutes
Servings: 12 cups
Ingredients Equipment Method Notes

Ingredients
  

Biscuit Cups
  • 10 ounce refrigerated biscuit dough such as Pillsbury Grands! Flaky Layers
Cannoli Filling
  • 15 ounces whole milk ricotta cheese well-drained
  • 1/2 cup powdered sugar sifted
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract optional
  • 2 tablespoons mini chocolate chips
Garnish
  • Powdered sugar for dusting
  • Additional mini chocolate chips for garnish
  • Finely chopped pistachios for garnish

Equipment

  • mini muffin tin
  • fine-mesh sieve
  • cheesecloth
  • bowl
  • electric mixer
  • piping bag

Method
 

Prepare the Cups
  1. Preheat the oven to 375°F (190°C) and spray a 24-cup mini muffin tin with non-stick spray.
  2. Separate each biscuit, flatten it, and gently press into a mini muffin cup to form a cup.
Bake the Cups
  1. Bake for 8-12 minutes until golden brown, then immediately press down the centers to create deeper wells.
  2. Let the biscuit cups cool completely in the muffin tin on a wire rack.
Drain the Ricotta
  1. Place a fine-mesh sieve lined with cheesecloth over a bowl and spoon the ricotta cheese into it.
  2. Drain the ricotta in the refrigerator for at least 30 minutes, or up to several hours, to remove excess moisture.
Make the Filling
  1. In a medium bowl, combine the drained ricotta, sifted powdered sugar, vanilla, and almond extract (if using).
  2. Beat with an electric mixer until smooth, then gently fold in 2 tablespoons of mini chocolate chips.
Fill the Cups
  1. Once the baked cups are cool, transfer the ricotta filling to a piping bag with a star or round tip.
  2. Pipe a generous amount of the filling into each cooled biscuit cup.
Garnish and Serve
  1. Dust the filled cups lightly with powdered sugar.
  2. Garnish by dipping one half of the top in additional mini chocolate chips and the other half in finely chopped pistachios.
  3. Serve immediately or chill until ready to serve for best results.

Notes

Ensure the ricotta is well-drained to prevent a watery filling. For best results, chill the filled cannoli cups for at least 30 minutes before serving. You can prepare the biscuit cups and drain the ricotta a day in advance to save time. Feel free to experiment with other garnishes like candied fruit or orange zest. Ensure the biscuit cups are completely cool before filling to prevent the ricotta filling from melting.