Mini Cannoli Cups

Mini Cannoli Cups

Mini Cannoli Cups are a delicious and fun twist on the classic Italian dessert, cannoli. They offer all the creamy goodness of the traditional filling but in a bite-sized, easy-to-eat form. Perfect for parties, holidays, or just a sweet treat, these mini desserts will impress your guests and satisfy your cravings.

Why Make This Recipe

Making Mini Cannoli Cups is not only simple but also rewarding. They are easy to prepare, and you can customize them with your favorite toppings. This recipe requires minimal time and effort, making it perfect for both novice and experienced bakers alike. Plus, who can resist crispy pastry filled with creamy ricotta?

How to Make Mini Cannoli Cups

Follow these straightforward steps to create your own Mini Cannoli Cups at home.

Ingredients:

• 1 container whole-milk ricotta cheese (15 oz)
• 2 tablespoons granulated sugar
• 1 cup powdered sugar
• 1 teaspoon finely grated orange or lemon zest
• 1 teaspoon vanilla extract
• 1 box refrigerated pie crusts
• 3 tablespoons turbinado sugar
• 1 teaspoon ground cinnamon
• 1 cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar for dusting

Directions:

1. Preheat the oven to 425°F. Lightly flour a work surface and unroll the pie crusts. Sprinkle both pie crusts with turbinado sugar and cinnamon, then gently roll with a rolling pin to press the sugar and cinnamon into the dough.

2. Cut out 2-inch rounds with a cookie or biscuit cutter and press each round into ungreased mini muffin cups. You may need to re-roll for more circles until you have 48.

3. Bake the crusts for 10 minutes or until golden brown. Cool in the pans for about 15 minutes before transferring to a wire rack.

4. Meanwhile, prepare the filling by beating the ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.

5. Place the filling in a resealable bag, seal it, and refrigerate until ready to use.

6. Before serving, snip one corner of the bag and pipe about 1 tablespoon of filling into each pastry cup. Sprinkle with chocolate chips or pistachios and dust with powdered sugar. Serve immediately.

How to Serve Mini Cannoli Cups

Mini Cannoli Cups are best served right after filling them. This keeps the pastry shell crispy and the filling fresh. You can arrange them on a pretty platter for a beautiful presentation, making them perfect for any gathering.

How to Store Mini Cannoli Cups

To store Mini Cannoli Cups, keep the unfilled pastry shells in an airtight container at room temperature. The filling can be stored in the refrigerator for up to 3 days. Fill the cups just before serving to maintain their crunchiness.

Tips to Make Mini Cannoli Cups

• Make sure to roll the pie crusts thin enough for a crispy texture.
• Experiment with different flavors by adding spices to the filling or using different toppings.
• If you don’t have turbinado sugar, regular granulated sugar will work too.

Variation

You can easily change the filling by adding cocoa powder for a chocolate version or using different extracts like almond for a unique taste.

FAQs

1. Can I use homemade pastry dough instead of pie crusts?
Yes! Homemade pastry dough can be used, but make sure it’s rolled thin enough for a good crunch.

2. How long can I keep the filling in the fridge?
The filling can be stored in the refrigerator for up to 3 days before filling the cups.

3. Can I make these ahead of time?
Yes, you can prepare the pastry cups ahead of time and fill them just before serving for the best texture.

Enjoy your time making and sharing these delightful Mini Cannoli Cups!

Mini Cannoli Cups

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• Author: hamidkom
• Total Time: 25 minutes
• Yield: 48 servings
• Diet: Vegetarian

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Description

Mini Cannoli Cups are a delicious bite-sized version of the classic Italian dessert, featuring a crispy pastry filled with a creamy ricotta mixture.

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Ingredients

• 1 container whole-milk ricotta cheese (15 oz)
• 2 tablespoons granulated sugar
• 1 cup powdered sugar
• 1 teaspoon finely grated orange or lemon zest
• 1 teaspoon vanilla extract
• 1 box refrigerated pie crusts
• 3 tablespoons turbinado sugar
• 1 teaspoon ground cinnamon
• 1 cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar for dusting

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Instructions

1. Preheat the oven to 425°F. Lightly flour a work surface and unroll the pie crusts. Sprinkle with turbinado sugar and cinnamon, then roll gently to press into the dough.
2. Cut out 2-inch rounds with a cookie cutter and press each round into ungreased mini muffin cups. Re-roll as necessary until you have 48 rounds.
3. Bake the crusts for 10 minutes or until golden brown. Cool in the pans for 15 minutes before transferring to a wire rack.
4. Meanwhile, prepare the filling by beating ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.
5. Place the filling in a resealable bag, seal, and refrigerate until ready to use.
6. Before serving, snip one corner of the bag and pipe about 1 tablespoon of filling into each pastry cup. Sprinkle with chocolate chips or pistachios and dust with powdered sugar. Serve immediately.

Notes

For the best texture, fill the pastry cups just before serving. You can use homemade pastry dough for a personal touch.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Italian