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Mini Cannoli Cups Delight

Enjoy the rich, creamy filling of classic cannolis in a simplified way with these easy and elegant mini cannoli cups.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert, Snack
Cuisine Italian
Servings 24 pieces
Calories 150 kcal

Ingredients
  

For the Filling

  • 425 g whole-milk ricotta cheese, drained Opt for high-quality ricotta for the creamiest filling.
  • 60 g powdered sugar Additional powdered sugar for dusting.
  • 25 g granulated sugar Can be substituted with a sugar alternative.
  • 1 teaspoon finely grated orange or lemon zest Use citrus of your choice.
  • 0.5 teaspoon vanilla extract

For the Cups

  • 2 pieces refrigerated pie crusts, softened Use gluten-free pie crusts for a gluten-free option.
  • 36 g turbinado sugar
  • 1 teaspoon ground cinnamon
  • 32 g miniature semisweet chocolate chips or finely chopped pistachios Optional toppings.

Instructions
 

Preparation

  • Gather all your ingredients. Make sure your ricotta cheese is properly drained to avoid a watery filling.
  • Preheat your oven to 220°C.

Baking the Cups

  • Lightly dust your work surface with flour. Unroll the refrigerated pie crusts and sprinkle them evenly with turbinado sugar and ground cinnamon.
  • Use a rolling pin to gently roll the dough, ensuring the sugar mixture adheres well.
  • Using a 6.5 cm round cookie cutter, cut circles from the prepared dough, aiming for around 48 circles.
  • Gently nestle each circle into an ungreased mini muffin tin and press gently to form a cup shape.
  • Place the muffin tin in the preheated oven and bake for about 10 minutes, or until the pastry is golden brown.
  • Once baked, let the pastry cups cool in the tin for about 15 minutes and then transfer them to a wire rack to cool completely.

Making the Filling

  • In a large mixing bowl, combine the drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract.
  • Beat the mixture on medium speed until it’s creamy and smooth.
  • Transfer the filling into a large zip-top bag, seal it tightly, and refrigerate until ready to use.

Final Assembly

  • When ready to serve, snip off one corner of the zip-top bag and pipe about 1 tablespoon of the creamy filling into each cooled pastry cup.
  • Sprinkle with miniature chocolate chips or finely chopped pistachios, and dust lightly with additional powdered sugar just before serving.

Notes

For best results, fill the pastry cups just before serving to avoid sogginess.
Keyword Baking, cannoli cups, Easy Dessert, mini cannoli, Sweet Treats