Baked Cannoli Cups with Ricotta and Chocolate Chips
Mini baked cannoli shells filled with sweetened ricotta and mini chocolate chips, offering a delightful handheld dessert with a crisp shell and creamy filling. This italian-inspired desserts ready in about 40 minutes layers all-purpose flour, granulated sugar, cold, diced unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 180 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 3 tbsp, cold, diced unsalted butter
- 1 egg yolk
- 1 tbsp white wine vinegar
- 3 tbsp, ice cold water
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1/3 cup mini chocolate chips
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Step 1: Preheat oven to 375°F. In a bowl, combine 1 1/2 cups all-purpose flour, 2 tbsp granulated sugar, and 1/4 tsp salt. Cut in 3 tbsp cold, diced unsalted butter using a pastry cutter until mixture resembles coarse crumbs.
- Step 2: Whisk 1 egg yolk, 1 tbsp white wine vinegar, and 3 tbsp ice cold water together. Add liquid to flour mixture and stir until a dough forms. Knead briefly on floured surface until smooth.
- Step 3: Roll dough to 1/8-inch thickness and cut into 3-inch circles. Press dough into mini muffin tins to form cups and bake for 12-15 minutes until edges are lightly golden and crisp. Cool completely.
- Step 4: In a bowl, mix 1 cup ricotta cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, and 1/3 cup mini chocolate chips until smooth and creamy.
- Step 5: Spoon the ricotta filling into cooled cannoli cups just before serving to keep shells crisp.
Frequently asked questions
How long does Baked Cannoli Cups with Ricotta and Chocolate Chips take to make?
Total time is about 40 minutes (25 min prep + 15 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baked Cannoli Cups with Ricotta and Chocolate Chips?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baked Cannoli Cups with Ricotta and Chocolate Chips?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cannoli Cups with Ricotta and Chocolate Chips for a different number of people?
The recipe is written for 12 servings. Multiply each ingredient by (your serving target / 12). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cannoli Cups with Ricotta and Chocolate Chips?
Italian desserts like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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