Go Back Email Link
+ servings
Cannoli Cups

Cannoli Cups

Servings 30 -35 cups


  • 1 pkg 16 oz wonton wrappers
  • 1 container 15 oz ricotta cheese
  • 1/4 cup cornstarch
  • 1 1/3 cups whole milk I used whipping cream since that's what I had available
  • 1/2 cup icing sugar
  • 1/2 tsp almond extract
  • 1/2 tsp vanilla extract
  • 1/4 tsp cinnamon optional
  • 2 cups mini semi-sweet chocolate chips


  • In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit for about 20 minutes.
  • Meanwhile, preheat the oven to 325 degrees. Using a mini cupcake tin (mine happens to be silicon) press 30-35 of the wontons into the pan to form cups. *I use a little pie tart press tool to make sure the wontons are nice and flat on the bottom. This will likely need to be done in several batches.
  • Bake the cups for 10-15 minutes or until golden brown. Remove and let cool.
  • Once your milk and cornstarch mixture has been sitting for 20 minutes ( it's fine to leave it a bit longer), transfer the mixture into a saucepan and add remaining milk and sugar. Heat on medium-low heat, stirring constantly until it becomes very thick and smooth (about 7-10 minutes).
  • Remove from heat. Stir in almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to prevent "skin" from forming and let cool until the mixture reaches room temperature.
  • After the milk has reached room temperature, whisk in the ricotta and cinnamon until smooth (you can use an electric mixture on low).
  • Use a pastry bag fitted with your choice of tip, pipe the mixture into the baked wonton cups. Sprinkle with chocolate chips. Serve immediately, or refrigerate. **They will get soggy after a few hours.