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Mini Cannoli Cups

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These Mini Cannoli Cups transform the classic flavors of traditional Sicilian cannoli into an easy-to-make, bite-sized dessert. With crisp, cinnamon-sugar pastry shells and a creamy ricotta filling, they are the perfect treat for parties, holidays, or a sweet indulgence anytime!

Ingredients

For the Pastry Cups:

  • 1 package (2-count) refrigerated pie crusts
  • 3 tablespoons turbinado sugar (raw sugar)
  • 1 teaspoon ground cinnamon

For the Filling:

  • 1 container (15 oz) whole-milk ricotta cheese
  • ½ cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated orange or lemon zest
  • ½ teaspoon vanilla extract

For Garnish:

  • ¼ cup mini semisweet chocolate chips or finely chopped pistachios
  • Additional powdered sugar for dusting

Instructions

Prepare the Pastry Cups:

  1. Preheat the Oven: Set oven to 425°F (218°C).
  2. Roll and Cut: On a lightly floured surface, unroll the pie crusts. Sprinkle with turbinado sugar and ground cinnamon, then gently roll with a rolling pin to press the toppings into the dough.
  3. Form the Cups: Using a 2.5-inch round cookie cutter, cut out circles and press each into an ungreased mini muffin tin to form small cups.
  4. Bake: Bake for 10 minutes, or until golden brown.
  5. Cool: Let the cups cool completely in the pan before removing.

Prepare the Filling:

  1. Mix the Filling: In a large bowl, combine ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract.
  2. Whip Until Smooth: Beat with an electric mixer on medium speed until creamy and well blended.
  3. Chill: Transfer the filling to a piping bag or resealable plastic bag and refrigerate until ready to use.

Assemble the Cannoli Cups:

  1. Fill the Cups: Just before serving, snip the corner of the piping bag and pipe about 1 tablespoon of filling into each pastry cup.
  2. Garnish: Sprinkle with mini chocolate chips or chopped pistachios, then dust with powdered sugar.

Notes

  • Storage: Keep unfilled pastry cups in an airtight container at room temperature for up to 3 days. Store the ricotta filling separately in the refrigerator for up to 2 days.
  • Best Assembly Tip: Fill the pastry cups just before serving to prevent sogginess.
  • Variations:
    • Mix in mascarpone cheese with ricotta for a richer texture.
    • Use phyllo dough or puff pastry instead of pie crust for a different crunch.
    • Replace chocolate chips with candied orange peels or a drizzle of caramel.

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