Cannoli Cups

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  • 1 Package Refrigerated Pie Dough
  • 3 Tbsp Raw Sugar
  • 2 Tbsp Cinnamon
  • 1 15oz Container Whole Milk Ricotta Cheese
  • 4 oz Cream Cheese
  • 1 Tbsp Fresh Orange Zest
  • 1 Cup Powdered Sugar
  • 1/2 Cup Granulated Sugar
  • 1 Tsp Vanilla
  • 1/4 Cup Mini Choc Chips


Flour your work surface and rolling pin and layout the pie dough. Sprinkle each with the raw sugar and cinnamon. Press the topping in with the rolling pin, gently rolling out the dough a little. Cut out circles using a 2 inch cookie cutter. Spray a mini muffin pan and press the dough into the cups. Place in the freezer for 10 minutes then bake at 425 degrees for about 10-12 minutes. Allow to cool on a wire rack.

To make the filling, cream together the cheeses, zest and sugars until smooth. Add in vanilla and choc chips then scoop or pour into the cups. Dust with powdered sugar and sprinkle with additional mini choc chips. Refrigerate for one hour before serving.

Makes 24 cups

Serve and enjoy!