Description
These Mini Cannoli Cups are a delightful twist on the traditional Italian dessert, featuring crispy baked pie crust cups filled with a creamy, sweet ricotta mixture flavored with citrus zest and vanilla. Topped with mini chocolate chips or pistachios and a dusting of powdered sugar, they’re perfect bite-sized treats for any occasion.
Ingredients
Scale
For the Cannoli Cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
- Additional powdered sugar (for dusting)
For the Ricotta 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
- Optional: 1-2 tablespoons heavy cream (for thinning filling, if needed)
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
Instructions
- Prepare the Cannoli Cups: Preheat your oven to 375°F (190°C) and lightly grease a mini muffin tin to prevent sticking.
- Cut Dough Circles: Roll out the refrigerated pie crusts on a flat surface. Use a 3-inch round cutter to cut out circles of dough.
- Form Cups: Gently press each dough circle into the mini muffin tin cavities to create small cups. Prick the bottom of each cup with a fork to prevent puffing up during baking.
- Add Sugar and Cinnamon: In a small bowl, combine the turbinado sugar and ground cinnamon. Sprinkle this mixture evenly over the dough cups for a sweet, spiced crust.
- Bake the Cups: Bake for 8-10 minutes, or until the cups are golden brown and crisp. Remove from the oven and allow them to cool completely in the tin before filling.
- Make the Filling: In a medium bowl, combine the whole-milk ricotta cheese, powdered sugar, granulated sugar, grated citrus zest, and vanilla extract. Stir well until smooth and creamy. If the filling is too thick, add 1-2 tablespoons of heavy cream to reach your preferred consistency.
- Fill the Cups: Once the cannoli cups have cooled, fill each cup with the ricotta mixture using a spoon or a pastry bag for neatness.
- Garnish: Sprinkle the tops of the filled cups with miniature semisweet chocolate chips or finely chopped pistachios for added texture and flavor.
- Dust with Powdered Sugar: Lightly dust the filled cannoli cups with additional powdered sugar for a beautiful finish.
- Serve and Enjoy: Serve the mini cannoli cups immediately, or refrigerate for up to 2 hours to allow the filling to set before serving.
Notes
- If the ricotta filling seems too thick, gently thin it with heavy cream for easier filling.
- You can substitute lemon zest for orange zest depending on your preferred flavor profile.
- These mini cannoli cups are best served fresh but can be refrigerated up to 2 hours prior to serving.
- Using a pastry bag to fill the cups helps achieve a cleaner presentation.
- You may use pistachios instead of chocolate chips for a nutty variation.
