Piecrust Cannoli Cups

Enjoy this simple, delicious variation on classic cannoli by using premade piecrusts.

In the mood for cannoli but don’t want the trouble of going through the long process? Try this easy recipe using premade piecrusts for a quick-and-easy alternative!

Pie Crust Cannoli Cups
Serves: 6-8
Prep time: About 25 minutes
Cook time: 10 minutes
Difficulty: Medium


For Cups:
Flour for dusting surface
2 refrigerated piecrusts
125 mL (1/2 cup) white sugar
15 mL (1 tbsp) cinnamon

For Filling:
2 (455 gram) (16oz) containers ricotta cheese
500 mL (2 cups) prepared whipped cream
250 mL (1 cup) confectioners’ sugar
125 mL (1/2 cup) white sugar
22 mL (1 1/2 tbsp) almond extract
Juice of 2 lemons
250 mL (1 cup) of toppings (small chocolate chips, toasted nuts, sprinkles, etc.)


  1. Preheat oven to 220 C (425 F)
  2. In a large bowl, cream all filling ingredients except the toppings
  3. Fill a large plastic baggie and refrigerate while you prepare the shells
  4. Place the unrolled piecrusts onto a floured surface. Sprinkle sugar and cinnamon on top, lightly patting it down into the shells
  5. Cut out circles with a 5 or 7 1/2 centimetre 2 or 3-inch cookie cutter (depending on the size of your muffin tins), set aside
  6. Press pie rounds into greased muffin tips
  7. Bake for 10 minutes until cups are golden brown. Remove and allow to cool
  8. Cut a bottom corner from the filling bag and fill the cannoli shells with filling
  9. Sprinkle with toppings and serve immediately so they don’t get soggy

Tip: Keep the filling and cups separate until you’re ready to serve.


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