Mini Cannoli Cups: A Delightful Twist on a Classic Italian Treat
Cannoli are a beloved Italian dessert known for their crispy shells and creamy, sweet fillings. But what if you could enjoy all that deliciousness in a bite-sized form? Enter Mini Cannoli Cups—a perfect fusion of traditional cannoli flavors with a modern, convenient twist. These petite delights are filled with a citrusy ricotta mixture and garnished with chocolate chips or pistachios, making them a show-stopping treat for any occasion. Whether you’re hosting a party, looking for a unique dessert, or simply craving something sweet, these Mini Cannoli Cups are sure to satisfy.
Ingredients
For the Filling:
- 15 oz whole-milk ricotta cheese
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
For the Cannoli Cups:
- 2 refrigerated pie crusts, softened
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
For the Garnish:
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Directions
1. Prepare the Cannoli Cups:
Preheat your oven to 425°F (220°C). Lightly flour a clean work surface, then unroll the softened pie crusts. Evenly sprinkle each crust with the turbinado sugar and ground cinnamon. Use a rolling pin to gently press the sugar and spice into the dough, ensuring an even distribution.
Using a 2½-inch round cookie cutter, cut out circles from the dough. Carefully press each round into a mini muffin cup, forming the base for your cannoli cups.
2. Bake the Cannoli Cups:
Place the muffin tin in the preheated oven and bake for about 10 minutes, or until the cannoli cups are golden brown and crisp. Once baked, allow the cups to cool in the muffin pan for about 15 minutes. Then, transfer them to a wire rack to cool completely.
3. Make the Ricotta Filling:
In a mixing bowl, combine the ricotta cheese, powdered sugar, granulated sugar, finely grated citrus zest (either orange or lemon, based on your preference), and vanilla extract. Beat the mixture until it becomes smooth and creamy. For a more authentic texture, you can also drain the ricotta in a cheesecloth overnight before mixing.
Once the filling is ready, transfer it to a zip-top bag and refrigerate until you’re ready to assemble the cannoli cups.
4. Assemble the Mini Cannoli Cups:
When you’re ready to serve, snip off a small corner of the zip-top bag and pipe the ricotta filling into the cooled pastry cups. Be generous with the filling, allowing it to mound slightly above the edges of the cups.
5. Garnish and Serve:
Finish each cannoli cup by garnishing with miniature semisweet chocolate chips or finely chopped pistachios. For an elegant touch, lightly dust the tops with additional powdered sugar.
Serving Suggestions
These Mini Cannoli Cups are best served fresh, but you can also prepare the components ahead of time and assemble them just before serving. They make an excellent addition to dessert tables, holiday gatherings, or any event where bite-sized treats are appreciated.
Final Thoughts
These Mini Cannoli Cups capture the essence of classic cannoli in a fun, easy-to-eat format. The crisp pastry cups, creamy citrus ricotta filling, and choice of chocolate or pistachio garnish create a perfect balance of flavors and textures. Plus, they’re incredibly simple to make, with a total prep and cooking time of just 30 minutes. Give them a try for your next special occasion, or simply treat yourself to a little taste of Italy!
Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 24 cups
Calories: 180 kcal per serving
Did you enjoy these Mini Cannoli Cups? Share your thoughts in the comments below, and don’t forget to tag your photos with #MyCannoliCreations if you share them on social media!
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Mini Cannoli Cups
- Total Time: 30 minutes
- Yield: 24 1x
Description
Introducing the Mini Cannoli Cups, a delightful twist on the classic Italian dessert that fits perfectly in the palm of your hand. These tiny treats pack a punch of creamy ricotta filling, touched with a hint of citrus zest, encased in a crisp cinnamon-sugar dusted crust. Ideal for parties or as a sweet little pick-me-up, these cannoli cups are as fun to make as they are to eat.
Ingredients
For the Filling:
15 oz whole-milk ricotta cheese
½ cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
½ teaspoon vanilla extract
For the Cannoli Cups:
2 refrigerated pie crusts, softened
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
For the Garnish:
¼ cup miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar for dusting
Instructions
Preheat the oven to 425°F.
Lightly flour a work surface, unroll the pie crusts, and sprinkle each with turbinado sugar and cinnamon. Roll gently to embed the sugar and spice into the dough. Cut into 2½-inch rounds with a cookie cutter and press into mini muffin cups.
Bake for 10 minutes or until golden. Let cool in pans for 15 minutes, then transfer to a wire rack to cool completely.
For the filling, beat ricotta, sugars, zest, and vanilla until creamy. Transfer to a zip-top bag and refrigerate until ready to use.
When ready to serve, snip a corner of the bag and pipe the filling into the pastry cups. Garnish with chocolate chips or pistachios and dust with powdered sugar.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Calories: 180