Description
These Mini Cannoli Cups are a delightful twist on traditional cannoli, combining crispy cinnamon-sugar crusts with a creamy, citrus-infused ricotta filling. Perfectly sized for parties or a sweet snack, these bite-sized treats are easy to make and bursting with flavor.
Ingredients
Scale
For the Filling
- 1 container (15 oz) whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
For the Cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
For Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the cannoli cups.
- Prepare Dough: Lightly flour a work surface and unroll the refrigerated pie crusts. Sprinkle the crust evenly with turbinado sugar and cinnamon, then gently roll over the dough with a rolling pin to press the sugar and cinnamon into it.
- Cut and Shape Cups: Use a 2½-inch round cookie cutter to cut circles from the dough. Press each round firmly into ungreased mini muffin cups to form small cups. Re-roll dough scraps as needed to make a total of 48 cups.
- Bake Cups: Place the muffin tin in the preheated oven and bake the cups for 10 minutes or until they turn golden brown. Allow them to cool completely in the pans before carefully transferring to a wire rack to cool further.
- Make Filling: While the cups cool, combine the whole-milk ricotta cheese, powdered sugar, granulated sugar, grated citrus zest, and vanilla extract in a large bowl. Beat the mixture until smooth and creamy, then transfer to a zip-top bag and refrigerate until ready to use.
- Pipe and Garnish: Just before serving, cut the tip off one corner of the bag and pipe the ricotta filling into each cooled pastry cup. Garnish each with miniature chocolate chips or chopped pistachios and dust lightly with additional powdered sugar for an elegant finish.
Notes
- Use whole-milk ricotta for the creamiest and richest filling.
- Ensure pie crusts are well chilled but not frozen before working with them to make cutting easier.
- You can substitute lemon zest if you prefer a brighter citrus flavor over orange.
- For a nut-free option, omit pistachios and use only chocolate chips.
- These cups are best served the same day but can be stored refrigerated for up to 24 hours.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
