Description
These Mini Cannoli Cups are a fun, bite-sized twist on the classic Italian dessert. Filled with a sweet, creamy ricotta mixture and topped with chocolate chips or pistachios, these mini treats are perfect for parties, gatherings, or as a special treat for any occasion.
Ingredients
Scale
Filling:
- 1 container (15 oz) whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
Cannoli Cups:
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
Garnish:
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar (for dusting)
Instructions
- Prepare the Cannoli Cups:
- Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin.
- Roll out the refrigerated pie crusts on a flat surface. Using a round cutter (about 3 inches in diameter), cut out circles of dough.
- Gently press each dough circle into the mini muffin tin, forming little cups. Use a fork to prick the bottoms to prevent puffing up.
- In a small bowl, mix the turbinado sugar and ground cinnamon. Sprinkle this mixture over the dough cups for added flavor.
- Bake for 8-10 minutes or until golden brown and crisp. Remove from the oven and let them cool completely in the tin.
- Make the Filling:
- In a medium bowl, combine the ricotta cheese, powdered sugar, granulated sugar, grated orange or lemon zest, and vanilla extract.
- Stir until smooth and well combined. If the mixture seems too thick, you can add a tablespoon or two of heavy cream to reach the desired consistency.
- Assemble the Mini Cannoli Cups:
- Once the cannoli cups have cooled, fill each with the ricotta mixture using a spoon or pastry bag.
- Sprinkle the tops with either miniature chocolate chips or finely chopped pistachios for garnish.
- Dust the finished cannoli cups with additional powdered sugar before serving.
- Serve and Enjoy:
- Serve immediately, or refrigerate for up to 2 hours before serving to allow the filling to set.
Notes
- For a variation, you can add mini chocolate chips to the ricotta filling for extra texture and flavor.
- You can substitute the citrus zest with a splash of vanilla extract or almond extract if you prefer a different flavor profile.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian