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Mini Cannoli Cups Recipe

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3.9 from 2 reviews

Mini Cannoli Cups are a delightful twist on the classic Italian dessert, featuring crisp, cinnamon-sugar coated pie crusts baked in mini muffin cups and filled with a creamy, sweet ricotta filling. Garnished with chocolate chips or pistachios and a dusting of powdered sugar, these bite-sized treats are perfect for parties and gatherings.

  • Total Time: 45 minutes
  • Yield: 48 servings

Ingredients

Crust

  • 1 box refrigerated pie crusts (2 count), softened as directed on box
  • 3 tablespoons turbinado sugar (raw sugar)
  • 1 teaspoon ground cinnamon

Filling

  • 1 container whole-milk ricotta cheese (15 oz., drained)
  • 1/2 cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated orange or lemon zest
  • 1/2 teaspoon vanilla extract

Garnish

  • 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
  • additional powdered sugar for dusting

Instructions

  1. Preheat Oven: Preheat your oven to 425°F (218°C) to prepare for baking the cannoli cups.
  2. Prepare Pie Crusts: Lightly flour a work surface and unroll the softened pie crusts. Sprinkle the crusts evenly with turbinado sugar and ground cinnamon. Using a rolling pin, gently roll over the crusts to press the sugar and cinnamon mixture into the dough. Using a 2½-inch round cookie or biscuit cutter, cut out circles. Gently press each round into the ungreased mini muffin cups. You may need to re-roll scraps to get a total of 48 circles.
  3. Bake Cups: Bake the prepared pastry cups for about 10 minutes or until they are golden brown. Once baked, let them cool in the muffin pans for about 15 minutes, then transfer to a wire rack to cool completely.
  4. Make Filling: While the cups cool, combine the ricotta cheese, powdered sugar, granulated sugar, grated citrus zest, and vanilla extract in a large mixing bowl. Use an electric mixer on medium speed to beat the mixture until creamy and smooth. Transfer the filling into a 1-gallon zip-top resealable bag and refrigerate until ready to fill the cups.
  5. Fill Cups: Just before serving, remove the filled bag from the refrigerator, snip off one corner, and pipe about 1 tablespoon of the ricotta filling into each cooled pastry cup. Sprinkle the tops with miniature chocolate chips or chopped pistachios, then dust with additional powdered sugar.
  6. Serve: Serve the mini cannoli cups immediately for the best texture and flavor.

Notes

  • Ensure the ricotta cheese is well-drained to avoid soggy filling.
  • Use fresh citrus zest for best flavor in the filling.
  • Filling can be prepared a few hours ahead and refrigerated to save time.
  • These mini cannoli cups are best served the same day they are assembled to maintain crispness.
  • You can substitute pistachios with chopped walnuts or almonds for variation.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/mini-cannoli-cups-recipe/