Mini Cannoli Cups




  • 1 Containter (150z) whole-elk ricotta cheese
  • 1/2 cup powdered sugar – maybe a tsp more if consistency is too wet
  • 2 tables granulated sugar
  • 1 Tsp finely grated organe or lemon zest
  • 1/2 tsp vanilla extract

Cannoli Cup

  • 2 box pie of refrigerated pie crusts
  • 3 tables turbinado (raw) sugar
  • 1 tsp ground cinnamon


  • 1/4 cup miniature semisweet chocolate chips
  • additional powdered sugar


  1. Preheat 425
  2. Lightly flower work surface.  Unroll pie crust and sprinkle turbinado sugar and cinnamon (I premixed mine together) over curst then use a rolling pin over the top of pie crust to press the sugar/cinnamon into the dough.  Use a 2 1/2 round cookie/bisquit cutter to cut out pastry rounds.  Press each pastry into ungreased mini muffin cups.
  3. Bake crust for 10 min.  Allow to cool.
  4. Prepare filling by beating all ingredients with an mixer until creamy.  Place into gallon zip lock bag.  Refrigerate until ready to serve
  5. When ready to service snip corner off of bag and fill cups.  Sprinkle with mini chocolate chips.  Dust with Powdered sugar.
  6. Another tip is dip tips of cups into melted chocolate!!