Mini Cannoli Cream Cups Recipe – How to Make Cannolis the Easy Way

by Sugar on September 13, 2011 · 324 comments

Mini Cannoli Cream Cups Print

You can have the great taste of homemade italian cannoli’s at home without all of the hard work with this easy mini cannoli cream cups recipe.

Cannoli’s are an all time favorite Italian dessert. My family and I have made homemade cannoli’s so many times. My favorite way to eat them is when the shells are still slightly warm after they have been fried and then filled with the cold ricotta cream.

Unfortunately, most of us don’t have the time or the ingredients handy to make the dough, wrap it around cannoli tubes, fry it and so on. So I had a idea one day to make cannoli’s the easy way, using a pie crust instead of frying dough. Watch the video to see how. The recipe is below the video. Enjoy!

Mini Cannoli Cream Cups

See my cooking tips below for how to make the cream thicker. 

Prep Time: 20 minutes

Start to Finish: 40 minutes

Servings: about 16 mini cups

Ingredients:

For Cups

  •  Flour for dusting surface
  • 1 Pillsbury® refrigerated pie crusts
  • 3 tablespoons coarse natural sugar (Turbinado)
  • 1 teaspoon cinnamon

For Filling (If you want the cream to be extra thick see my tips below)

  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips

Directions:

In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.

Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.

With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups.

Sprinkle with mini chocolate chips, dust with powdered sugar and serve.

Cups should be filled shortly before they are eaten so the don’t get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

Cooking Tips:

If you want the cream to be extra thick you can stain the ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. This will remove any excess water and give you a thicker consistency.

For an extra creamy texture you can also mix the cream and sugar in the blender instead of with a mixer but the cheese must be strained before you do it this way.

Filling can be made a day or two ahead of time and kept in the refrigerator.

A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.

Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

I originally developed this recipe and had it displayed on BettyCrocker.com.  If you like this recipe, please share it recipe with a friend.  Just click on the cute little icons below this sentence to share these on your Facebook page, twitter page, etc. with just one click!

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Erin says:

I am so happy that I found this recipe! My husband can’t have fried foods anymore, so we’ve been making a lot of meal changes. My mom used to work in an Italian restaurant and the owner made the best cannoli in the world! I’ve always wanted to make them, but it’s just such a long process. Thank you for this easy recipe. I can’t wait to make this for our big Mother’s Day dinner :]

Sugar says:

Hi Erin,

So glad you found me too. I love to spread some love from my kitchen to yours. Do try these and let me know what you think. They are very close to the real thing. :)

Barbara says:

Being Italian, I add Amaretto to the ricotta cheese.

Sugar says:

Yes I add it sometimes too it’s awesome!

Christy says:

Have you figured the nutrition information for this (calories, etc)?

Sugar says:

Nope. I never count calories when I’m having a teat like this. :) However if you need to there are plenty of calorie counters online, if you add the ingredients you can figure it out.

Sue Ellen says:

Came upon this recipe by accident for your mini cannoli. Tried them for Easter and they were such a big hit ! Now everyone either wants the recipe, or wants me to make them. It is really very impressive and d-e-l-i-c-i-o-u-s ! I’m not Italian, but my husband’s family is. It passes their test ! Thanks . Can’t wait to try some of your other recipes.

Sugar says:

Sue, I’m so happy to hear that. Thanks for taking the time to write to me. Do be sure and pass on my site to your family and friends so we can keep spreading some kitchen love. :)

Melissa says:

Hi.. Found your recipe on pinterest. I’ve made these twice now and gotten rave reviews. My boyfriend and co-workers just loved them! And they are SO easy to make! Will make them many more times too… Thank you!

Sugar says:

Melissa, I am so happy to hear that. Thanks for the sweet feedback and do be sure to share my site with freinds and family. Oh and be sure to pin some of the other recipes as well so other people can find me. XXOO

Rosemary Postlewait says:

Thank you for sharing. I just discovered this desert last year, but found it difficult to make in the noodle shape even though I was using aluminum foil so that the outside wouldn’t fall in. This is so much easier to do and enjoy.

Sugar says:

You are so welcome. I am sure you will like this easy version. Enjoy!

Sharon says:

I saw this recipe on YouTube and decided to make it for New Years and they were a hit. I’ve made them every chance I have and tweek it every so often. It’s delish!!! Thank you so much for this recipe.

Sugar says:

Sharon thank you so much for taking time to write to me. I’m happy to hear that you liked them. Do be sure and share my site with family and friends. :)

ruth broadway says:

can skim ricotta be used? how will that change the results?

Sugar says:

Ruth,

I don’t like to use it because of the texture and the consistency. If you want to try it make sure you strain it well in cheesecloth over night to get rid of the excess water. Let me know what you think. :)

Lynn says:

Can I use brown sugar instead of turbinado sugar for the cups?

Sugar says:

Sure you can use the brown sugar. Enjoy’

Alana Yacus says:

I made these this evening for our Valentine’s Day dinner. It was the perfect follow up for our filet mignon, and crab cake. I used refrigerator sugar cookie dough for the base. My husband absolutely loved them. I did not drain the ricotta , but will next time. I placed it in the freezer long enough to firm up.

Sugar says:

Oh so happy to hear this. I like the twist with the cookie dough. YUM!!

Sugar

Katherine Hoover says:

Made these tonight with a few changes. My mom is diabetic so did not use powdered sugar and subbed in 2/3 cup of Splenda. I also used sugar free chocolate chips for the top. They were awesome! So sweet and creamy. They tasted just like a real cannoli! Thanks for the recipe.

Sugar says:

Great changes to meet your moms dietary needs. I’m so glad to hear you liked it. ;)

Lucia says:

Thank you for this amazing recipe because I wanted to use Italian food for my school project , but we didn’t have the resources, your recipe helped me loads and got me an A+

Sugar says:

OMG I am so happy to hear this. I think you are the first person who every got a grade for making one of my recipes. I’m so happy for you. Do make sure you share my site with your family and friends too. :)

Jessica Rodriguez says:

Hey Sugar!
I saw your cooking show on youtube and wanted to let you know I made these awesome Cannoli cups for our superbowl party last night! They were a hit!! thanks for your delicious recipes!!

Sugar says:

Jessica,

Thank you so much for the sweet feedback. I’m glad you found me. Do try some of my other recipes and share my site with your family and friends.

Jenae Pruett says:

sorry ……my previous question of using Philo dough instead
of pie crust………..
was for the mini Cannoli cream cup recipe…….
Thanks,
Jenae

Sugar says:

Sure you can use the Phili dough but it may not hold up as well and the pie crust? They may be too soft. If you want to make them that way make the little cups and keep everything seperate until you are ready to serve them. Then pipe in the cream. It won’t be like a connoli but it will be good. Enjoy!

Jenae Pruett says:

Instead of the pie crust………….
Could you use Philo dough??? that flaky crust
Hope I spelled it right.

Thanks,
Jenae

Audrey says:

Tried this yesterday for a playoffs party (go Broncos..?)! I only had an hour until I had to leave, so I was worried that these might take too long but I went ahead and made them anyway. Wow! I couldn’t believe how fast and simple they were to make… I appreciate how few ingredients it took. I made a double recipe and could not resist trying one. Holy cow! These are delicious. At the party, they went so fast. So many people told me how addicting they were. Thank you so much for this recipe – I found it on pinterest. It was amazing! They really did have the texture and taste of cannolis. I will definitely be using other recipes from you in the future!

Sugar says:

So happy to hear they were such a big hit. I do love them. Be sure and share my site with family and friends and try some of my other recipes. I think you will love them too. :)

Ida says:

Made these tonight…and they were soooo good! I couldn’t believe how easy this was! I’ve made cannoli before, and this was way more simple and just as tasty! Thanks for a great recipe! This is definitely a keeper!

Sugar says:

I’m so happy to hear that. Thank you for the comment and do be sure to share my site on Facebook and Pintrest with your family and friends. It’s the best way to spread some kitchen love. XXOO :)

Wanda says:

Hi…..I just tried to make the filling….but my husband had picked up “part skim” ricotta….I didn’t know if this would prevent the filling from being smooth? I mixed it for about 2 min. And it got sort of thin with very tiny chunks of the ricotta….will this smooth out in fridge?…or do I need to try again with reg ricotta? I absolutely love cannolis, and really want to be able to master this….thanks!

Sugar says:

You need to use whole milk and If you want a smooth texture. Use some cheese cloth to squeeze out the extra moisture in the cheese. Then mix everything in the blender instead of using a mixer. It will be nice and smooth. Enjoy!

Sandra says:

Does anyone else’s come out kind of gritty? I’m looking for a creamier texture in the filling. Any tips? Thanks!

Sugar says:

If you want a smooth texture. Use some cheese cloth to squeeze out the extra moisture. Then mix everything in the blender instead of using a mixer. It will be nice and smooth. Enjoy!

Calien Laure says:

Found your recipe posted on another blog… http://lexbake.wordpress.com/2012/04/09/mini-canoli-cups/

Assumed yours was the original, since hers was posted much later. You didn’t even get a shout out from her. :(

Sugar says:

Thanks for letting me know. Yes that is my recipe. She has since given me credit for it. I do appreciate you pointing this out to me. XXOO

Heather says:

Sugar..
My Son had a school project to bring a food item from a country they chose
to research about Christmas traditions and culture. He chose Italy because
he wanted to learn more about our Italian culture.
We decided that the most iconic food item we could bring are cannolis but
we had to make at least 60 to share w/ two classes!
We made three trays of these mini cannolis from your recipe for the first time and
everyone LOVED them! I have to add that using the Sorrento brand of Ricotta
was a dream to work with. It gave the filling a very smooth pudding like consistency ..
no lumps or clumps! And the experience of cooking with my Son creates warm & wonderful memories we will not forget.. thanks for such a FABULOUS website!
We plan to try other recipes… Merry Christmas! & Salute’!

Sugar says:

Oh Heather you made my day with this post. I can’t tell you how happy it makes me to hear you were cooking with your son and it turned out so well. I was just in Italy again this summer and had some real cannoli’s and they are wonderful but this recipe is so much easier and it’s pretty darn close to the real thing without all the work. Prego! XXXOOO

Sugar

Heather says:

:-) Sugar…

One quick question..how many days can you store a batch of the cannoli cream in the fridge for use? I had extra but want to be sure it’s safe to use to make some more..

Sugar says:

It can keep for several days so I’m sure you will be able to use it. Just taste it before you do. It will be sour if it isn’t good. Enjoy!

Heather says:

YAY! Thanks again!! Happy Holidays!!

Theresa Dragna says:

Can i use regular size muffin pan and make larger ones?

Sugar says:

You can but I think they will be too big and too much for one person to eat. :)

Judy says:

I would like to make this filling for cannolli shells I buy at a baking warehouse. I want to make them for a wedding. Can they be filled and kept refrigerated for a day or two?

Sugar says:

Judy, you can use my filling recipe for it but it’s best not to make them too far in advance because they get soggy. You can make them the day you are going to serve them but I wouldn’t make them before that. They will still be yummy but they won’t have a crunch. Enjoy!

Jennifer says:

Sugar,
So enjoyed your video that I decided to try this recipe. My husband is Italian but did not enjoy many of the Italian foods growing up…but…his cousin that lived in New Jersey later moving to Ohio spent time with their Italian grandparents. We have been hearing about Cannoli’s for years from him but I never really had one! So after seeing this video decided to try them out BUT just in case they did not taste like the cannoli’s from his childhood I thought I would give them a FAKE name…. Thanksgiving tarts!! When he first got a close look at them he announced that it looked JUST LIKE Cannoli filling….THEN …he tried them and didn’t stop till they had disappeared. His ALSO Italian friend said he thought that I made his day….maybe his year by making them. I am glad that they are easy to make …I have a feeling that I will be making a lot more of them…THANKS SUGAR!!!!

Sugar says:

Oh you made my day honey. I am so happy to hear that story. Thanks for sharing. XXOO :)

Megan says:

Hi Sugar,

I was wondering if I can freeze the cannoli cups? I want to make them today and freeze them until Thanksgiving on Thursday. Thanks for the great recipe!

Sugar says:

I’ve never tried freezing the cups but I have made them two days ahead of time and put them in a plastic container. I have even made the cream a day or two ahead of time and then the day I served them put them together. My fear with freezing them is that they would get to soft but it might work. I just can’t say for sure.

Megan says:

Thanks for the advice Sugar. I’m going to start them today for Thanksgiving!
Megan

Sugar says:

Oh great. Enjoy! :)

vee says:

Cannoli is my husband’s favorite dessert. “FANTASTICO!” is what he said after the 8th one, then continue on the rest. lol. Thank you. You’re awesome!

Sugar says:

Oh I am so happy to hear it. Thanks for the lovely feedback. :)

Moe Arnold says:

Hi Sugar, I saw this cannoli receipe yesterday and made them today.
I have one question when they were baking it seem to me that I should of pricked the dough. They seem to have puffed up a little, so I ended up just pulling them out of oven and pressed down lightly to make them even at bottom. Do you have any suggestions. Yours seem to have not done that.

Thanks

moe

Sugar says:

That can happen at times. You can just poke it with a fork and that should solve the problem. You may have also made the dough too thick.

Hope this helps. Enjoy!

Megan says:

Hello, I’m planning on making these but my local grocery store only has low fat ricotta cheese and your recipe calls for whole milk ricotta cheese. If I use the low fat, will it make a big difference or any difference at all? Thank you (and im really anxious to try them, they look delicious!)

Sugar says:

Megan,

Like most things the low fat just isn’t as creamy but they should be fine. Do make sure you strain it first. The low fat tends to be wetter than the whole milk version.

Enjoy!

Veronica says:

Thanks for the great recipe. I was wondering if I could use the Keebler Ready Crust Mini Graham Cracker Pie crust for these seen here at the bottom of the page: http://www.readycrust.com/pantry.aspx. I am making these for an Italian night at our church and I don’t really know what cannoli should taste like and wondered if these graham cracker crusts would give the right taste. They are larger and would take more filling but it would be so easy just to make the filling and put it in these ready to go crusts.

Sugar says:

Hi,

I think those would work if they were smaller. Even the small ones may be a little too big to serve but I think it will taste yummy. It won’t be like a cannoli more of a cannoli pie or something like that. This recipe is easy to make and you can make the little cups a day or two ahead of time and store them in a zip lock. Enjoy!

Veronica says:

Thanks so much for the quick response. I think I’ll just stick with your cups for the church and make them in advance. Maybe I’ll experiment with the graham cracker crusts on my own family some time. Thanks!

Valeire says:

These were AMAZING! I grew up on homemade cannoli and these were pretty darn close what momma used to make! Thanks a bunch for sharing!
[IMG]http://img.photobucket.com/albums/v157/faerylivana/IMG_4412.jpg[/IMG]

Sugar says:

Thanks for the feedback. :)

Lori says:

Can you please tell me the name brand of your mini cupcake pan? Looks so much different than any I have seen. Thanks..

Sugar says:

The one I used was a commercial pan but any mini cup cake pan will work fine. No worries. :)

Alyssa says:

Thank you so much! I would much rather make these than buy them for eight and nine dollars a piece. Thank you so much and these are perfect snacking size so as to not feel so guilty when on a diet. Thank you so much!!

Sugar says:

Thanks for the great feedback and enjoy them. :)

Joyce says:

Just made these and they are delicious. I lined each cup with melted chocolate just like our local Italian restaurant. So good! Thank you for sharing!

Sugar says:

So glad you liked it. Thanks for the feedback.

JodyGirl says:

Thank you for this awesome and easy recipe. I’m always looking for something new and unique to try and this was awesome. Also, I don’t believe I have never had a Cannoli before. So far my campground family have loved these and they will probably ask me to make them again…lol. Straining the ricotta in the cheesecloth definitely was a great idea too.

Thanks again and take care.

Sugar says:

Oh I’m so happy to hear that. Thanks for the feedback. :)

Sara says:

I live in southern Oregon and can’t find Cannolis anywhere! I’m 5 months pregnant and have a massive cannoli craving! Your awesome recipe just might be a lifesaver! We’ll see tomorrow. Ingenious take on cannolis.

Sugar says:

I think that little bun in the oven is going to love these. Enjoy and God Bless.

So cute! I love cannolis. I can’t wait to try these.

Sugar says:

Thanks for the feedback. Hope you Enjoy them. :)

Jena Salvetti says:

Thank you, thank you! These are DELICIOUS! Made them for some friends last night and they were super quick and easy, and impressed everyone! I ate about 6 myself :) I also like that they are baked; not fried which limited my guilt over eating 6. Heh heh.

Sugar says:

I’m so glad you liked these. Thanks for the sweet feedback. :)

Deanna says:

I am making these for my rehearsal dinner the night before my wedding. I am SUPER excited to try making these! I am thinking about adding a bit of fresh fruit to these. I am having almost 40 people over so I’m going to be making about 3 batches of these! SO EXCITED!

Sugar says:

Congratulations! Be sure to read my tips about staining the cheese to make the cream thicker. Enjoy

Deanna says:

I did see that. i think this time I’m going to go ahead with the original instructions you have. I got some raspberry extract to try instead of the orange. it should turn out interesting I think :)

Sugar says:

Oh I can’t wait to hear how it turns out. Sounds yummy!
:)

lauren says:

I made these for a work birthday party. they came out AMAZING!! I never knew making a cannoli could be so EASY and FUN! Thank you for the tutorial, especially with the photos. I had to use a smaller cookie cutter (about 2 inches) because for some reason, my “mini muffin pan” seems like it may be a tad smaller than yours! Next time I am going to try your tip for it to be thicker by draining the ricotta. Great recipe! Loved it :) – Lauren

Sugar says:

Lauren, I am so happy to hear that. Thanks so much for taking the time to write me. Do be sure to share my site with your friends and family so that we can continue to spread some kitchen love.

Sugar :)

Denise says:

Hi Arlene,

I wanted to know if you are familiar with green peanuts that are sprinkled on Cannolis. Do you know what they are called and where I can find them? There is a local bakery near my home and when I order Cannolis they have sprinkled green peanuts on them but I have never seen them at my local grocery store. Thanks!!

Sugar says:

Hi,
They are usually crushed pistachios. Not green peanuts. They are called pistachio nuts and you can usually find them in most grocery stores. Enjoy! :)

Denise says:

Oh, wow! I thought it was something that only bakeries carry! Your awesome and thank you so much for replying. I look forward to your new recipes!

stephanie says:

hi…. i am currently hosting a baby shower for my sister and she is having a desert table with mini pastires . i was curious is it possible to add a certain flavor to it and if so what would you recommend and how can i add the flavor ?…. hope to hear from you soon . thanx =)

Sugar says:

Hi,

I buy edible flowers at whole foods and use them in desserts and salads. Check with your local store. I find them in the produce section near the fresh herbs. Enjoy!

Josie DiFalco says:

So easy and so delicious!! Thank you for this fab recepie!!

Sugar says:

So glad you liked it. Thank you for taking the time to write to me. :)

Samantha says:

I followed the recipe exact, and it was so delicious:) I just tried a canoli for the first time a couple weeks ago, and today I was craving more. I am so glad that I stumbled on this website. Definitly satisfied my craving:)

Sugar says:

So glad you liked it and thanks for the feedback. :)

Jules says:

I have had cannoli a couple of times and so loved it… but I bought it at an Italian Fest and they made it from scratch with the red wine in the shells, pistachios and more time and experience than I would ever have available. I have watched your video and printed out your instructions… I am so looking forward to trying to make these! I have some of those Pampered Chef mini muffin tins that I think I will try with this; if it works out well, I may have a new recipe that I will be known for in my family and friends circle? :-)

Sugar says:

Jules,

Sounds great. Happy cooking and keep me posted. :)

Dianne Falcone says:

Being a Sicilian girl myself, I grew up eating cannolis. I’ve been a little scared to attempt to make cannoli shells myself but this looks like the perfect recipe! Can’t wait to try it.

Sugar says:

Oh good. Do try it and let me know what you think. Enjoy!

Virginia says:

I made these yesterday and was a little skeptical because I’m a cannoli girl from way back. I have to tell you, they were DELICIOUS!!!! and the easiest dessert I’ve ever made. I used Maggio whole milk ricotta and my cream wasn’t grainy at all and I didn’t strain it. I love that the sugar/cinnamon made the shells nice and crispy like a fried cannoli shell. Such a great recipe, thank you, it’s a definite keeper.

Sugar says:

Oh Virginia you made my day honey. I love hearing good feedback and knowing that someone ejoyed one of my recipes.

Please be sure to share my site with your family and friends. :)

Sugar

Angela says:

These are so easy! I doubled the cream filling, and overstuffed them! The kids are in heaven!!!

Sugar says:

I’m so glad you liked them. Thanks for taking the time to post feedback.

Invited to a HUGE pig roast bbq with lots of attendees. Most are foodies and from Italian families…. Decided to make this and what a huge hit. They were gone in seconds and I had quite a few asking me for the recipe. Thank you for sharing this and I look forward to keeping this in my go-to stack of recipes!

Sugar says:

Oh I am so happy to hear that. You made my day. Be sure to pass on my site and try some of my other yummy treats. :)

Donna Krstec says:

Can’t wait to make these — thanks for the quick and EZ idea for cannolis, I was always looking for something like this!

Sugar says:

Glad you like it Donna. Be sure to see my tips about making the cream thick.

Enjoy!

Annie says:

I was very excited about this recipe but when I made the filling the texture was very gritty and I just couldn’t eat it. I saw the tip about draining the ricotta and wish I would have seen that earlier :/

Sugar says:

Annie, Some people like the grit. I’m one of them but if you don’t do it with the cheesecloth and the blender next time.

Enjoy!

Stella says:

I mix a small container of marscapone cheese into it. It solves the gritty problem and the thinness of the cream.

Sugar says:

What a great tip. Thanks so much. I will add that.

Stephanie says:

Sugar,

We made these last night and we were disappointed with the texture. Our filling was extremely grainy. Do you have a favorite brand of Ricotta that you use? That was the only thing I could think of. Help?

Thanks

Sugar says:

Hi,

Here are some tips for a smoother texture and thicker cream. I like to use only Whole Milk Ricotta, strain it over night in some cheese cloth to get out any extra water. Then mix it in the blender instead of the mixer. The blender will remove any grit that the cheese has.
Some people like the grit and some don’t, but this should do the trick.

Enjoy!

Sugar

Ann says:

IWould you be willing to share your mom’s recipie for the fried cannoli shells? I’ve tried to make cannoli shells twice with disasterous results. Recipies vary widely, I’ve found; and thus far haven’t hit a winner. For all the work, next time I do it I’d like to start with a version known to be delicious!

Thank you. Ann

Sugar says:

Ann,

I will get type up the recipe as soon as I get a chance. I’m recovering from a hysterectomy so I’m taking some time off but I will get to it soon. :)

Mary hall says:

these are so easy to make and delicious! I mix in the mini-chocolate chips (and bump it up to 1/2 cup) and I add a bit of chopped candied lemon (or orange) peel. I like the thicker consistency, so I drain the ricotta cheese over night.

Wonderful!

Sugar says:

YUM!! YUM!! YUM!! I love it. Thanks for the feedback :)

Michelle says:

Did anyone besides me have issues with using ungreased muffin tins? About half of my shells broke when I tried to get them out and they were completely cooled.

Help?

Sugar says:

Michelle, there should be plenty of fat in the pie crust for it not to stick. You may have rolled the crust too thin. I’m not sure.

Lori says:

I recently made a triple batch of these for my daughter’s graduation party (Italian themed) Huge hit! Everyone wants the recipe! Thank you so much!

Sugar says:

Oh I am so glad that they liked them. I do hope you told them about my site. Gotta spread some kitchen love! :)

Mary Ellen says:

I made these for a party and they were the easiest thing in the world to make. the only problem I had was the pie crust bubbling up in the middle while baking, kept having to push it down, but other than that they were a success.

Sugar says:

Hmm I have never had that problem but if it does happen again give the dough a poke with a fork before baking and they should stay down. :)

Anna says:

Wow! made these for father’s day and my husbands dinner at the fire station. Hes gonna love them! i’ve never made them but i dont buy them because they’re so bad for us, but this is a yummy/cheap alternative, thank you thank you!!

Sugar says:

Thanks so much for your feedback! :)

Shyler says:

These look soooo yummy, got to try, but can u plz make a printer friendly version? thx

Sugar says:

If you go to the bottom of the recipe where is says sharing is caring there is a print icon there. It’s super easy. :)

Thanks for the feedback.

I just stumbled upon these and it made my night! I cannot wait to make them. I just *love* cannolis! I’ll let you know how they turn out. :)

Sugar says:

Hi, So glad you like these. If you want the cream to be thick be sure to strain it first. Enjoy!

Sugar :)

Rachel says:

I really love this recipe, and I tried it before.. it was delicious. I’m going to make it again for a dessert auction, and I was wondering if you could help me. My friend and I are doing mini cannoli cups and mini cupcakes.. We don’t know what the flavor of the cupcake should be or even a theme for a dessert! Please help!! The auction is this Sunday!

Sugar says:

Try my lemonade cupcakes they are awesome. Or how about making a cupcake with my pink champagne buttercream. Enjoy!

Anthony says:

Thank you for the cannoli cream cups,i will try them soon,great idea!

Neeniejan says:

Found these on someone else’s Pinterest board & checked them out…omg, so simple compared to traditional way!! Thank you so much!! I’m doing cookies for a wedding in July and would love including these, but not going to have time to do them right before serving…guess they miss out, but I’m going to make them here anyhow!!
Kudos to you for all your fabulous recipes and your easy-going demonstrations…I’d be nervous as a cat!!

Sugar says:

Thanks for the feedback and best of luck for your wedding. God Bless.

Sugar :)

Patty says:

Hi. I made this for my son’s first communion. The mini cannoli’s were a success!! Everyone loved them. They were easy to make and bites size and flew off the desert table as soon as I put them out. Thanks so much for sharing this recipe. It was DELISH!!! YUMMY!!!
Mommy of 3, Patty

Sugar says:

Patty,

I am so glad that they worked out for you. Thank you for the feedback. Be sure to try some of my other recipes too.

Sugar

Caylin lee says:

im doing an itailan project for school and i would really like to make these but im not the best cook do you think i would be able to sucessfully make these or should i have a back up plan?

Sugar says:

Hi,

No these are so easy. They will come out great. To make sure you don’t have trouble with the cream. Place the ricotta in some cheese cloth (You can find it in the grocery store) in a bowl. You want to tie the top of the cloth with a garbage tie so it gets nice and tight like a ball. This will let the excess water drain out of the cheese. The next day you can squeeze out the rest of it and follow the recipe. If you don’t drain the cheese make sure you just mix it and refrigerate it well before you use it. That will help it firm up.

Enjoy and keep me posted.

Sugar :)

Diane says:

Can you use mini phyllo cups for this?

Sugar says:

Sure you can but you won’t have the same crunch as the cups in the recipe but they will be yummy.

Maggie says:

Hi! First off just wanted to say that I loved the recipe! My family is very health conscious though and so I made a few changes. I used low fat ricotta cheese and I know it makes it a little thinner so I kept it in the fridge a little longer so it could stiffen up more. I also replaced the sugar in the cream with honey because I’ve heard that its a little better for you. And the only other change I made was I mixed the cinniamon with Splenda to rub into the pie crust. It still tastes just as wonderful as traditional cannoli but we can feel a little better about eating them! Lol thanks for sharing your wonderful recipe!

Sugar says:

Maggie, Awesome! I love what you have done with the recipe. Thanks so much for your feedback. I will have to try it.

Sugar :)

Kim says:

Can the canoli’s be made in advance and frozen? I have a family reunion to go to in a couple weeks and wanted to make up a bunch of these, but didn’t want to wait till last minute. Thanks for a great recipe!

Sugar says:

No they can’t be frozen. You can make the shells and the cream ahead of time and put them together before the party. It only takes a few minutes to fill them. See my tips and other responces in the threads below. Good luck.

Kim says:

Thanks!

Made these last night. Wow, they’re ADDICTING!!!! Thanks for the recipe!

Sugar says:

Glad you like them. :)

Skye W says:

Hi! I’m making theses for dinner today with my soon to be in laws. I made the filling last night but this morning it still seems really runny. And it is really gritty and chunky when taste tested. It all tastes good. It’s just the texture! GAG!!! Did I do something wrong or is this how canollis usually are? I’ve never had one so…

Thanks

Sugar says:

No it can be that way if you don’t drain it. Some people like the lumps some don’t. Use my tips next time for draining it and if you don’t want the gritty texture you can do it in the blender or food processor after you drain out the liquid.

Elise says:

This might sound stupid, but what is a cheesecloth? and how do i use it? and does it matter if i spray the mini cupcake pan with cooking oil first? thanks!

Sugar says:

Hi,
Cheesecloth is a loosewoven gauze-like cotton cloth used primarily in cheese making and cooking. It can be found in most large markets or cooking stores like William Sinoma. You open the cloth place it in a bowl, place the cheese in the center of the cloth, pull the cloth up around the cheese and secure it with a piece of string or garbage tie and let it drain in the bowl over night. This will remove most of the liquid. The next day you can give it a squeeze to remove any of the excess. Hope this helps.

kaylee says:

I am making these for my class heritage project, if i make them a day early and put them in the fridge will the crust get soggy?

Sugar says:

Hi Kaylee. The crust will get a Little soggy so you may want to keep them unfilled until the last minute if you can or at least right before you leave. You can store the cups in a container at room temperature and the cream in a pastry bag or plastic baggie in the fridge. So right before you leave you can fill them and decorate. It’s the best way to serve them.

Enjoy!

Kristen says:

Hi- I plan to make these for a party Saturday and I’m confused about a few things. It says mini cups but it looks like you used a regular muffin or cupcake tray not mini. Also, it says it makes 16 mini cups but in the video you made 20. Do you use both the pie crusts that come in a package or only one? Sorry for all the questions just want to make sure I do this right!

Thanks!
Kristen

Sugar says:

Hi,

Yes you use the mini size. You can see how small they are in the photos and when I eat one. It depends how you roll the dough so you can get about 16-20. I only use one crust but you can just double the cream recipe and use both. If you want the cream to be thick take my tip and drain it in cheese cloth over night in a bowl.

Enjoy!

Sugar

Annie says:

me again!I didn’t make another batch but a batch of my cups burnt(doing to much at once)still had enough for my party:)but I did have a bunch of filling left didn’t feel like making more cups so i put the filling on a ritz cracker&put another ritz cracker on top!it was delicious!thanks so much for sharing this recipe!

Sugar says:

Ritz yum! Thanks for the update. I know what you mean about doing too much.

Mandy says:

I’m so excited! I’m catering a meal for my husband’s office and about 40 clients and thought these would be perfect to whip up as a desert! I can’t wait to see how everyone will drool over them! THANK YOU!

Sugar says:

Great! Be sure to let me know how it goes. Sugar

Annie says:

OMW I just made these they are delicios!I think I’m gonna send my hubby to store for more rocotti cheese to make another batch!

Sugar says:

Annie,

I’m so glad you liked them. Thanks for the feedback.

Sugar

Heather says:

Stumbled upon this recipe this morning as i was drinking coffee. And decided it needed to be on the menu for tonights fundraising dinner. They were so quick and easy to put together. And are just delicious!! Next time I make these I will drain the ricotta over night though. The filling was a bit to runny for my taste. But the flavor was delish!! :) Thanks for this… Lemonade cupcakes will be in my near future as well!

Sugar says:

Heather,

Thanks so much for the feedback honey. So glad you liked it. Yes draining it does make the cream firmer.

Do try the cupcakes. I think you will love them.

Sugar :)

Morgan says:

Hi Sugar! I was actually looking for a quick recipe for my school’s cultural festival — I’m Sicilian — and finding this was an absolute godsend. The recipe itself looks like a snap! My mother, sister, and I made a few test cups to try out; they were just delicious!

Here’s to hoping everyone else enjoys them, too! :D

Sugar says:

Morgan,

I’m sure they will love them. Thank you so much for your feedback. Keep me posted. :)

Cathy says:

I just found this website and want to make these cannoli cream cakes for a party. Can I make them in mini cupcake pans? The pan I have looks to be about 1/2 the size cup that is show here. If so, how long will I leave the pie crust in the oven. This recipe sounds great and I can’t wait to try them. thanks!!!

Sugar says:

Cathy,

Sure that is the size I use. My mini pan is only about 2 inches wide.

Enjoy!

Sugar

Patsy says:

My family loves cannoli, but I don’t make them often because they are lobor intensive. This is a great idea! I love your blog, and am now following! Patsy

Sugar says:

Patsy,

I’m so glad you like them. Please be sure to let me know how they turn out.

Sugar :)

kathy says:

when i make the cups do i have to put the turbinado sugar or is there a subsitute?

Sugar says:

Kathy,

You can use regular sugar but I like the turbinado because the grains are larger and easier to roll into the dough.
Enjoy!

Adrienne says:

Thanks for such a yummy and easy recipe! I am making these for my book club meeting tonight and had to “test” one. So good!

Sugar says:

I’m so glad you liked them. Thanks for the feedback. :)

Cortney says:

I live cannolis and have been so excited to make these! My crust was spot on, but my filling not do much! It wasnt the thick consistancy that it should be? I went back and re-read the recipe and re-watched the video and I followed them both? What happened? Where did I go wrong? Has anyone else had this problem? My filling was seemed runny an wet any help would be appreciated :)

Sugar says:

Cortney,
Make sure you use whole milk ricotta and it should be fine if you refrigerate it. If you want firmer cream strain it like I sugest in my tips. Good luck and keep me posted.

Sugar

This is such a great idea! How about a muffin idea like this with Tiramisu? I have been wanting to make this for the hubby because it’s one of his favorites, but it looks so complicated.

Sugar says:

Laurie,

I’m so glad you like it. I love the idea of one with Tiramisu. I will have to try that.

Sugar

sandy says:

This sounded so good. And needed some sampler sized desserts for our Super Bowl party -so figured these would be great since everyone loves to try each dessert. I made the shells last night – turned out great. And just finished the filling. I purchased whole Ricotta at Sam’s – figured I should get a good brand. BUT it is so thin!!!!!!!!!!!!!!!!!

I have my day planned to the hill. Could I add some cream cheese to thicken it. Tried a little extra powdered sugar – didn’t help. Worst part is that I doubled the recipe and YES, I measured correctly. I’m a Home Economist so I think I know what I’m doing.

Any help would be greatly appreciated.
Thanks for the great recipes.

Sugar says:

Sandy,

Did you refrigerate it? It should be just fine in the fridge. If you aren’t using it until tomorrow you can always place it in some cheesecloth and let it sit over a bowl in the fridge tonight any excess liquid will drain out. Next time try draining the cheese first the night before then mixing the sugar. I usually skip that step and it fine but every cheese is different.

It should be fine. Keep me posted and enjoy. I’m also making these for Super Bowl tomorrow.

Sugar

sandy says:

Thanks for the fast reply Sugar,

I thought about trying to drain it but it was so thick, I didn’t think I would need to. No, I had not refridgerated them it yet. I also wondered if that would make a difference. Didn’t know I still could get liquid out of it. Will give it a few hours chilling and then I’ll check on it.

I tried the shells last week and coated the inside with chocolate and added a pumpkin cheesecake filling – they were wonderful.. This time I dipped the bottom of the shells into chocolate and tried some of the filling – very good. I’m going to gain a few pounds sampling before the party even starts.

Thanks again.
Sandy

Sugar says:

Sandy,

The cream should be fine after you refrigerate it. I love the pumpkin idea. Yum. I will try that too.

Sugar :)

Roxie says:

I made the cream but it is so soupy. I am not sure how to make it thicker so that it will stay in the cups. Any help with this?

Sugar says:

Roxie, If you used whole milk ricotta if should be fine if you just refrigerate it. If you want the cream to be very firm next time you can place it in some cheesecloth and let it sit in a bowl over night in the fridge before you mix it with the sugar. This will remove all the water.

As for now just try refrigerating it.

Good luck,

Sugar

BONNIE says:

I am going to make these for our Mission Finger Foods at church and I wonder if you would have any suggestions what I could do to them so they don’t leak through the bottom of the cups. I was thinking of maybe putting a small piece of chocolate in the bottom of the cups before I put them in the oven and then hopefully when they cool the chocolate will harden, what do you think?

Sugar says:

Bonnie,
What you might want to do is melt some chocolate in the microwave and drizzle or paint with a pastry brush the inside of the cups and let them harden. That will give you a barrier between the cup and the cream that should work. If you make them with the chocolate they may be too messy. I’m not sure but I have used the chocolate in the way I described for a cold pie like chocolate pudding. Good luck and keep me posted on how it works out.

Sugar

BONNIE says:

Thank you so very much, our church Mission Food is this Saturday Feb 4th and yes I will let you know.

Bonnie says:

Everyone loved them. I made 48 and there were only 4 left, but they still leaked. Maybe I should have made them far enough ahead so I could have refridgerated them for awhile to give the chocolate more time to set, but they were fantastic. Maybe next time I will let the cheese drain like you have recommended. Again thank you.

Sugar says:

Bonnie,

I’m so glad everyone loved them. They are so yummy. I made them for a party I went to yesterday as well and they were a hit. Thanks for your feedback. I do love hearing it.

Hugs,

Sugar

Lori says:

Can’t wait to try these! My daughter is having a tea party for her 10th birthday in a couple of weeks. We were looking at Pinterest together, saw these mini cannoli cups, and KNEW we had to have them!!! She is so excited!

Sugar says:

Lori,

I’m so glad you found them. Thanks for the feedback and be sure to let me know how you like them. Enjoy!

Sugar

Teri says:

Hi Sugar,

I have been saving this recipe to make them for my daughter’s 32 BD. It is this weekend. I can’t wait! I know she will love them. Her auntie is Italian and we get her homemade cannoli every Christmas. She will be celebrating with us and I can’t wait to see what she thinks. My daughter loves to bake too and she comes up with awesome desserts. I hope she likes these :) I will let you know! Love your site!

Teri

Sugar says:

Teri,

Oh how sweet. I am sure she will love them. Wish her a happy birthday from me and let me know how it goes.

God Bless!

Sugar

alba dove says:

Having grown up in NYC on Sullivan St, I am very familiar with Italian Canolis. I now live in northern Ga and there are no canolis in these parts of the woods. So I made canolis this weekend. Your “cups” was a GREAT idea! My first batch were thick (not good) and the cream was not right. So, I made some changes. I drained the cheese for a few days in the frig, added 3 cups of powdered sugar, zest from 3 oranges and a pinch of salt along with the vanilla and mini choc chips. Also I made sure that the dough was very thin. It was a success, enjoyed by all specially my Italian husband.

Sugar says:

Alba,

I’m so glad you liked it. There is nothing like a real fried cannoli but these come pretty close. Thanks so much for the feedback and for sharing your tweaks. It’s important for any cook to get creative and not be afraid to try something.

Sugar

Crystal F says:

Hi Sugar!
I recently started culinary school because I plan on opening my own bakery. I was doing a search on cannoli because although I am not Italian I do love them dearly. Ill never forget when I ate my first one. I love this recipe it is sooo original and different but you still get the taste that you hoping for when you hear the word canolli. I would love to cook these for my Chef at school!!

Sugar says:

Crystal,

How fun. I have never gone to culinary school just trained by fire. LOL!! Yes this is my easy mock cannoli. I have fried many cannoli with my mom the old fashioned way and I love them but this is pretty close to the real thing and I love the tiny bite size. If you want the cream to be thick you can strain it the night before in cheesecloth and a bowl. Make sure you only use whole milk ricotta.

If you make them let me know what you think.

Enjoy!
Sugar

Redds says:

Ok I found the Whole Milk Ricotta at a store and will try again.

Sugar says:

Redds if you want it to be extra thick you can place it in some cheese cloth in a bowl over night so any of the liquid will drain out.

I’m sure it will be yummy. :) Keep me posted.

Sugar

Redds says:

Sugar Sugar Sugar Hope your New Year will be full of joy and more baking. Love the video’s. You and your family have a safe holiday. I bought the cheese from an Italian shop and it was much firmer then the last one I bought but the results were the same. I even added extra powder sugar and extra cheese and still not comming close the the texture as in your video. The taste is there but it just to runny. I hate not getting something right and I really want this recipe to turn out my daughter loves it. I will try the cheese cloth next time. Thank you.

Sugar says:

Oh no sweetie I am sorry about that. I have no idea why. My only guess is maybe over mixing. I have had so many people make this with no problem at all, so I am stumped on this one. If you stain it with the cheesecloth there is no way it can be too thin. You can also try not using the mixer and just doing it with a wooden spoon. Well this one is a pickle. LOL!!

I’m sure it tasted fine though.

Sugar

Redds says:

Good idea, I will try to mix by hand next time. Thanks for your help. Oh just saw your New Year Bloopers and that dress was something else.

Sugar says:

Thanks honey. That dress is so old but I pull it out of the closet now and then because my hubby loves it so much. :)

Redds says:

Maybe I didn’t whip it long enough. When wipping I was thinking whip cream and didn’t want to over do it. Who knows but I will keep trying until I get it right.
Thank you

Redds says:

I made this X-MAS eve and the filling was to runny. I even added an extra 1/4 cut of powered sugar. Do you think it might be because it wasn’t whole milk . I couldn’t find any of the cheese brands that said it was whole milk. What do you think? Have a great Holiday to you and your family.
Oh and my daughter liked it anyway.:)

Sugar says:

Redds,

Hi honey. I now get why it was too thin. You need to use Whole Milk Ricotta for the cream. The low fat or fat free are way too thin. I will have to add that to the recipe tips section. Thanks for the feedback and have a Happy New Year.

Sugar

Bre says:

Oh no I think my filling is to liquidy…I followed everything but it is so runny. HELP Sugar! :) Other than my little issue I am a HUGE fan of your site! I had to make 3 of those pumpkin rumble cakes and spread the recipe. But for now…what do I do with my cream

Sugar says:

Bre, Hi, just put it in the fridge and let it chill for a while and it should be fine. Thanks for the feedback and I am sure these will be yummy no matter what.

Sugar.

Bre says:

Oh it was the draining the cheese. Holy Cow your recipes are amazing thank you so much for putting great effort into your site. You have inspired me to love making meals and yummy desserts :) Have a fabulous Christmas with your family

Sugar says:

Bre,

I’m not sure if you used the Whole Milk but it has to be Whole Milk Ricotta. Thanks for the feedback and have Happy New Year.

Sugar

Kelly says:

Do the cups need to be made with pie crust or could they be made with a traditional cannoli crust dough instead?

Thanks

Sugar says:

Kelly,

I have never baked the cannoli dough so I’m not sure because I have only fried it. This method is just a short cut. You can try it with one or two and see how it works out. Let me know.

Sugar

Angel says:

Do you have to use the pie crust for the cups. Or could you use a traditional connoli crust for the cups instead?

Susan says:

When I make the filling it always is too liquidy. What am I doing wrong? Please help! I would love to make these for Christmas.

Sugar says:

Susan,

I never drain the cheese but if you think it’s too watery you can use a cheese cloth or colander and let it drain overnight then mix the sugar the next day. When I make it I don’t drain it I just refrigerate it after I add the sugar and it firms up just fine. Make sure you use the whole milk chesse when you make it.

Enjoy!

Beejene says:

Hi Sugar, so nice to hear back from you. I’m also going to make your snow ball cookies. I have my mom’s recipe but thought I would try something new!

I looked high and low this evening for the Pillsbury pie crust sheets that you used in your video. Am I correct that they are sheets? Which supermarket chain do you buy yours from? Maybe we have the same chain here. Some of your videos show palm trees so not sure if your still living in NJ or you went south!!

BTW, I “liked” you on Facebook. My fb name is Bonnie Cole. So my friends the that enjoy cooking and baking will definitely check out your site.
Best wishes for a very Merry Christmas!!
Bonnie

Sugar says:

Hi honey,

It’s just Pillsbury pie crust. You know the kind that you can roll out? Most stores sell a generic brand too and they always have it. They come two pie crusts in a box. I got mine at Publix down here in Florida. Yes I’m down south now and loving it. :)

I’m so glad you found my Facebook page too. Be sure to stay in touch with me and thank you for sending your friends my way too. I can’t wait to meet them.

Have a blessed Christmas.

Hugs,

Sugar :)

Beejene says:

Thanks so much Sugar. Yes, I’m very familiar with Publix as we have another home on the West Coast of Florida which is our vacation home. As you probably know, we don’t have PUblix here in NY so I will have to look into other supermarket chains. I also sent Pillsbury an email asking them which stores in my area carry it. I have already passed this recipe on to several of my friends and family members. I must say, you came up with a great idea making the cups out of the pie crust. Can’t wait to put the whole thing together and try it. Its going to be great.
Best wishes,

Sugar says:

Bonnie,

They should have rolled pie crust like this in Shop Rite, or A&P. I’m sure of it. If they don’t have Pillsbury they will have thie own brand.

Keep me posted. :)

Sugar

anthony maiello says:

Tip for finding it at Publix. It’s not where the frozen pie shells are. Its in the same aisle as the pillsbury rolls and breadsticks. In my publix its aisle 1.

Hope this helps!!!

Sugar says:

Thanks for that tip. :)

Sugar

Beejene says:

Sugar, I forgot to mention that I noticed someone mentioned that they buy the cannoli cream by the pound and dip things into it. Well, I live in New YOrk and some of our bakeries offer the same thing. They make the cannoli shells into large chips (size of large Tostitos). Some are even dipped half way into chocolate. OMG, its amazing and I often buy it for the holidays. I think, however, that this year I will make your recipe. I can always dip half the cannoli cup in chocolate, let it firm up then fill them!!!

Sugar says:

Bee,

It is so nice to meet you. I am glad you found me too. I wish I was going to share some of those cups with you. I just love them. Enjoy and be sure to send your friends over to my site for some love too.

Have a wnderful Holiday.

Sugar :)

Sugar says:

Yes Bee I love that idea. YUMMY! Let me know how it works out. I am sure they will be great.

Hugs,

Sugar :)

Beejene says:

Hi Sugar, I just found your website and I love it. This recipe is amazing. Like you, I’m Italian and my mom used to make home made cannolis. I have always wanted to make them but dreaded the thought of making the shells. You just solved my problem. Tonight I made the cannoli cream. Your recipe is one of the best I have ever tasted – yet so simple. Tomorrow I will run to the store and pick up the pie crust. I can’t wait to taste these when completed and you can bet that I’m putting the chocolate chips on top!!!! Thanks for the great idea and recipe! Best wishes, Bee

Hi Sugar,
I was looking online to find an easy recipe for Cannoli to serve as a dessert for Christmas dinner and was I surprised to find such a great answer to prayer :) I’m Italian and have lived in Charlotte a long time … I miss the Staten Island and New Jersey Italian bakeries. Thank you for your recipe and your video … can’t wait to try them.
Blessings and Merry Christmas,
Sandy

Sugar says:

Sandy,

I’m so happy to meet you and have you find my site. I too miss the NJ NYC bakeries. I live is south Florida now and it isn’t easy to get a good cannoli here. This method give you all of that flavor without all the mess and hassle of frying the shells. I think you will love it.

Enjoy,

Sugar :)

Kim says:

These look so good and your video was so helpful and well made. I can’t wait to make these for the holidays! Thanks for the recipe!

Sugar says:

Kim,

I’m so glad you like it. Thanks for the feedback and be sure to let me know how it goes. Have a great holiday.

Sugar

marianina says:

I was looking for a recipe to use with some leftover cannoli filling I bought at the bakery. Yes, some bakeries will sell you the cannoli filling by the pound. I serve it with cannoli chips they sell at my local grocery store and its like having cannoli nachos. Anyway, your recipe looks great and I think it is wonderful that you take the time to reply to each person’s comments. I will be checking out more of your recipes! Thanks.

Sugar says:

Oh how fun. I will have to try that idea. I just love it. I think you are on to something Marianina. I may have to make the pie crust into cinnamon strips and call it Cannoli Nachos. I will give you all the credit.

Thanks for the feedback and be sure to check out some of my videos and other recipes.

Happy Holidays,

Sugar

Angela says:

I LOVE cannoli and just came across your page via pintrest! I’m so excited to try making the shells like this :) I just learned how to make cannoli, my all time favorite dessert, this year: http://alohayinzmangia.blogspot.com/2011/05/leave-gun-take-cannoli.html

Keep up the good work!

Angela

Sugar says:

Angela,

I’m so glad you like them. My mom would always make her own dough anf fry it and it is so much work and time. This is just a fun fast way to get that flavor. You can make your filling or mine it doesn’t matter. I don’t strain my cheese but you can if you like it thick.

Enjoy!

Sugar :)

Bonnie says:

I just tried this recipe tonight for thanksgiving dinner. Everyone loves it! Although it was my first time making cannoli, it was so easy and so delicious. It was so beautiful too! I will never drive 30 minutes to this italian bakery anymore. Thanks for the recipe =)

Sugar says:

Bonnie,

I’m so glad you liked it. Thanks for the feedback and be sure to check out some of my other recipes.

Hugs,

Sugar

cathy says:

im going to try this cannoli recipe it looks easy and delicious!, wish me luck!

Sugar says:

Cathy,

They are so easy I am sure they will be great. Let me know how it turns out.

Sugar :)

Angelixa says:

Hi Sugar!!
I made these for a dinner party and they flew!! I didn’t have a mini muffin tin so I placed the cut outs into mini muffin baking cups on a cookie sheet. I will try the orange version next. Thanks for the videos and easy recipe, I had fun making them :)

Sugar says:

Angelixa, I am so glad you liked them. Thanks for the feedback. I love hearing from readers.

Sugar :)

Grn Eyz says:

This recipe looks so good to try…. I haven’t ever had a cannoli before but sure looks and sounds good. You sure seem to enjoy them so I imagine I would love them too.

However I noticed a discrepancy in the amount of ingredients mentioned in the video versus the amount on this site page. In the video the amount for the regular white sugar you indicate is 2 teaspoons but on this page it is shown as 2 tablespoons. I figure that what you state in the video is probably the correct one but I don’t want to ruin my first attempt at making the filling for these so could you please clarify the correct amount for me.

Thanx so much. I look forward to making them soon.

Sugar says:

Hi,

No it’s not an exact science. I should have said in the video that it was 2 tablespoons but it really is all about personal taste. Use two teaspoons and see if it’s sweet enough. If not add a little more. I’m sure you will love it.

Sugar :)

Italian wife says:

I stumbled across your video in the Pillsbury website. My husbands family is Italian but they know nothing about Italy, the language or the food – its name only. Since my wedding I have been introducing my hubby to Italian food. I cant wait to try these. I have a strange feeling that I will need to keep a stock of pie crust in the frig. Thanks for the recipe – and the website. – The Paioni Family

Sugar says:

Thank you for taking the time to write me. I do think you will love these. Don’t be afraid to get creative with them. Happy cooking and be sure to let me know how he likes them. Enjoy!

Sugar :)

Irishbaker says:

Great idea,I’ve always wanted to make cannoli but was put off by the difficult process.

Sugar says:

Glad you like it. Nothing is like the real thing right out of the fryer but these come pretty close and are a lot less fattening. Give them a try and let me know how they turn out. I sometimes brush them with Marsala wine before I bake them too. Get creative!

Sugar :)

These look easy & delicious! I love cannoli! I think my mother gave them to me when I was in my baby carriage to shut me up.
I make cannoli cheese cake that’s sinful. I use ground up cannoli shells as the crust.

Sugar says:

Sandy,

Yum! You have to share that recipe. It sounds amazing. :)

Nancy says:

Hi Sugar,
I’m so excited to try this recipe! We love cannolis and being italian myself I know it’s a lot of work to make and fry the shells. I used to make the same ricotta filling minus the granulated sugar, but I will try this. I also used to take sugar (ice cream) cones and then fill them up with the ricotta filling and add sprinkles on top, they looked like ice cream cones and the kids loved them! For me that was the easiest way to make cannolis back then! I will definetly try this recipe. Thank you once again!!
Nancy

Sugar says:

Nancy,

I think you will love them. I was afraid for my mom to try them because I thought she wouldn’t like them because she makes the best cannoli, but she loved them so I know they are good. I love your idea with the ice cream cones. That is a good one too.

Let me know how it goes. Enjoy.

Sugar

Gloria says:

This was one of the best ideas ! They are so good & so easy. Love it

Sugar says:

So glad you liked it mom. Not as good as your homemade fried ones but they are yummy. :)

callie says:

what do u think is a good dinner would be for a get together

Sugar says:

It depends on what type of dinner. I like to make Chicken Parm with pasta and a salad for a big crowd.
http://www.cookingwithsugar.com/italian-chicken-parmesan-recipe-with-spaghetti-and-red-marinara-sauce/

Or I also like to make my pulled pork sandwiches with pasta or macaroni salad.

http://www.cookingwithsugar.com/crockpot-pulled-pork-sandwiches-for-bbq-anytime/

http://www.cookingwithsugar.com/simple-summer-macaroni-salad-recipe/

Or how can you go wrong with pasta and meatballs.
http://www.cookingwithsugar.com/marinara-sauce-and-meatballs-–-sugar’s-traditional-recipe-for-sunday-pasta/

Scan through some of my recipes. I have so many good ones. :)

Susie says:

I would love to make these for a ladies luncheon on October with an Italian theme. How far in advance could I bake the crusts? If we assembled the cannoli with the cream around 11 AM for the 12 noon luncheon would that be too early? Would a regular sized muffin tin make the cannoli too big/rich?
Along another recipe idea – my husband and I shared a dessert at Red Lobster that I would love to recreate here at home. It was a chocolate chip cookie muffin (might have been a little larger than a regular sized muffin but not much) that had a liquid chocolate center. It was served warm with a scoop of vanilla bean ice cream. We shared the dessert and it was divine! Do you have any ideas for me? Thanks so much I enjoy your videos and comments

Sugar says:

Susie,

Yes these will work out very well. You can make the cups and the cream a day or two before. Store the cups in a zip lock at room temperature and the cream in the refrigerator. Then 11 am that day fill them and decorate. Keep them refrigerated before you serve them. They will be great.

I love the cookie cup idea. I think I know just how to do that. I will give it a try and post it when I do.

Happy cooking.

Sugar :)

Cindi says:

Sugar,

Thank you for sharing a great recipe! I made the mini cannoli’s for the dessert portion of a progressive dinner this weekend and they were wonderful. Your step by step directions and video tutorial made it so easy. I made everything the night before and as soon as we arrived to our home, I was filling the shells, they were on the table in no time! Looking forward to making more of your fabulous recipes from your website.

Thanks!
Cindi

Sugar says:

Oh thank you for the sweet feedback. You made my night. :)

Melissa says:

Love this recipe and my family has me making it constantly now. The only variation that I made was that I found my crusts tended to expand inward as they cooked leaving the space for the filling lessened. I turned the muffin pans upside down and pressed the crusts around the outside of the muffin tins that way they did not expand in on themselves when they cook. I found this to be a great fix.
Thank You for this amazing recipe that has now become a family tradition

Sugar says:

I like that idea. Thanks for the great feedback. :) XXOO

Cindy says:

Could you please tell me which side you had facing down? The side with the topping?

Sugar says:

It’s a cup so the bottom is on the bottom and the filling is filling the cup.

Hope this helps.

Sugar

Colleen McCrabb says:

Love this idea. I so appreciate the video. I ‘m going to make these.

Sugar says:

Great be sure to let me know how they turn out.

Marsha H. says:

I’m going to make these for someone dear to my heart. But ofcourse I’m going to have to keep some for my family.

Sugar says:

I’m sure they will love it. Enjoy!

Sugar says:

Thanks for trying my recipe and writing about it. XXOO