Mini Cannoli Cups
Crispy, cinnamon-sugared pastry cups filled with a sweet, zesty ricotta cream and topped with chocolate or pistachios.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 45 min
- Yield: 48 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
- Diet: Vegetarian
Ingredients
Scale
15 oz whole-milk ricotta cheese (drained)
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
1/2 teaspoon vanilla extract
2 refrigerated pie crusts (softened)
3 tablespoons turbinado sugar
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips or chopped pistachios
Additional powdered sugar for dusting
Instructions
- Preheat oven to 425°F.
- Unroll pie crusts on a floured surface. Sprinkle with turbinado sugar and cinnamon. Press sugar into dough with a rolling pin.
- Cut 48 circles using a 2.5-inch round cutter, re-rolling dough as needed.
- Press rounds into mini muffin cups and bake for 10 minutes until golden. Cool completely.
- Beat ricotta, sugars, zest, and vanilla with an electric mixer until creamy.
- Transfer filling to a zip-top bag and refrigerate until serving.
- Snip bag corner and pipe 1 tablespoon into each cup. Top with chips or nuts and dust with powdered sugar.
Notes
- Always drain the ricotta cheese to ensure the filling stays thick.
- Pipe the filling immediately before serving to keep the crusts crunchy.
Nutrition
- Serving Size: 1 cup
- Calories: 71 kcal
- Sugar: 3 g
- Sodium: 42 mg
- Fat: 4 g
- Saturated Fat: 2 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.3 g
- Protein: 2 g
- Cholesterol: 10 mg
Find it online: https://bakingrecipeideas.com/mini-cannoli-cups/