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.
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
Instructions
- 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.
- 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.
- Bake the crusts for 10 minutes or until golden brown. Cool in the pans for 15 minutes before transferring to a wire rack.
- Meanwhile, prepare the filling by beating ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.
- Place the filling in a resealable bag, seal, and refrigerate until ready to use.
- 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