Mini Cannoli Cups Recipe
Mini Cannoli Cups feature crispy cinnamon-sugar pastry shells.Filled with sweet ricotta cream and topped with chocolate chips.An easy Italian-inspired dessert perfect for parties and holidays.
Ingredients
Filling
- 1 container whole-milk ricotta cheese 15 oz., drained
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
Cannoli Cups
- 1 box refrigerated pie crusts softened as directed on package (2 count)
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
Garnish
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat oven to 425°F (220°C).
- Lightly flour a work surface and unroll both pie crusts.
- Sprinkle the pie crusts evenly with turbinado sugar and cinnamon.
- Gently roll over the dough with a rolling pin to press the sugar and cinnamon into the crust.
- Using a 2½-inch round cookie or biscuit cutter, cut circles from the dough.
- Press each circle into ungreased mini muffin tin cups.
- Re-roll scraps as needed until approximately 48 pastry circles are formed.
- Bake for 10 minutes or until golden brown.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Meanwhile, prepare the Mini Cannoli Cups filling by beating ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla until smooth and creamy.
- Transfer filling to a large zip-top bag and refrigerate until ready to serve.
- Just before serving, snip a corner from the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Garnish with mini chocolate chips or chopped pistachios.
- Dust lightly with powdered sugar and serve immediately.
Notes
- Substitute lemon zest for a brighter citrus flavor.
- Add a pinch of cinnamon to the filling for extra warmth.
- Serve on dessert platters for parties and celebrations.
- Pair with coffee, espresso, or hot chocolate.