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
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.
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!
{ 121 comments… read them below or add one }
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
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
This was one of the best ideas ! They are so good & so easy. Love it
So glad you liked it mom. Not as good as your homemade fried ones but they are yummy.
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
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
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.
Sandy,
Yum! You have to share that recipe. It sounds amazing.
Great idea,I’ve always wanted to make cannoli but was put off by the difficult process.
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
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
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
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.
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
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
Angelixa, I am so glad you liked them. Thanks for the feedback. I love hearing from readers.
Sugar
im going to try this cannoli recipe it looks easy and delicious!, wish me luck!
Cathy,
They are so easy I am sure they will be great. Let me know how it turns out.
Sugar
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 =)
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
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
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
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!
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
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.
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
Hi Sugar,
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.
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
Blessings and Merry Christmas,
Sandy
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
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
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!!!
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
Yes Bee I love that idea. YUMMY! Let me know how it works out. I am sure they will be great.
Hugs,
Sugar
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
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
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,
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
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!!!
Thanks for that tip.
Sugar
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.
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!
Do you have to use the pie crust for the cups. Or could you use a traditional connoli crust for the cups instead?
Do the cups need to be made with pie crust or could they be made with a traditional cannoli crust dough instead?
Thanks
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
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
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.
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
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
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.:)
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
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
Ok I found the Whole Milk Ricotta at a store and will try again.
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
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.
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
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.
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!!
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
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.
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
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
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
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!
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
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?
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
Thank you so very much, our church Mission Food is this Saturday Feb 4th and yes I will let you know.
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.
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
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?
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
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.
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
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
Sandy,
The cream should be fine after you refrigerate it. I love the pumpkin idea. Yum. I will try that too.
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.
Laurie,
I’m so glad you like it. I love the idea of one with Tiramisu. I will have to try that.
Sugar
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
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
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!
I’m so glad you liked them. Thanks for the feedback.
when i make the cups do i have to put the turbinado sugar or is there a subsitute?
Kathy,
You can use regular sugar but I like the turbinado because the grains are larger and easier to roll into the dough.
Enjoy!
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
Patsy,
I’m so glad you like them. Please be sure to let me know how they turn out.
Sugar
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!!!
Cathy,
Sure that is the size I use. My mini pan is only about 2 inches wide.
Enjoy!
Sugar
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!
Morgan,
I’m sure they will love them. Thank you so much for your feedback. Keep me posted.
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!
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
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!
Annie,
I’m so glad you liked them. Thanks for the feedback.
Sugar
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!
Great! Be sure to let me know how it goes. Sugar
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!
Ritz yum! Thanks for the update. I know what you mean about doing too much.
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
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
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?
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!
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!
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.
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
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.
Made these last night. Wow, they’re ADDICTING!!!! Thanks for the recipe!
Glad you like them.
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!
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.
Thanks!
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!
Maggie, Awesome! I love what you have done with the recipe. Thanks so much for your feedback. I will have to try it.
Sugar
Can you use mini phyllo cups for this?
Sure you can but you won’t have the same crunch as the cups in the recipe but they will be yummy.
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?
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
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
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
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!!
Thanks for the feedback and best of luck for your wedding. God Bless.
Sugar
Thank you for the cannoli cream cups,i will try them soon,great idea!
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.
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