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