Description
Mini Cannoli Cups are a delightful twist on the classic Italian dessert, featuring crispy baked mini pie crust cups filled with a creamy, sweetened ricotta mixture flavored with citrus zest and vanilla. Topped with chocolate chips or pistachios and dusted with powdered sugar, these bite-sized treats are perfect for parties or special occasions.
Ingredients
Scale
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
Crust
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
Toppings
- 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 (220°C) to ensure it is hot enough for baking the mini crust cups to golden perfection.
- Prepare Pie Crusts: Lightly flour a clean work surface and unroll the softened pie crusts. Evenly sprinkle the surface of the dough with turbinado sugar and ground cinnamon. Gently roll over the dough with a rolling pin to press the sugar and cinnamon mixture into the crust, enhancing flavor and texture.
- Cut and Shape Cups: Using a 2½-inch round cookie cutter, cut circles out of the dough. Press each round gently into the cavities of ungreased mini muffin pans to form cups. Re-roll scraps as needed to make approximately 48 cups.
- Bake Crust Cups: Place the muffin pans in the preheated oven and bake for 10 minutes or until the crusts are golden brown and crisp. Remove from oven and cool completely in the pans before transferring the cups to a wire rack to finish cooling.
- Prepare Filling: While the crust cups cool, combine the ricotta cheese, powdered sugar, granulated sugar, finely grated orange or lemon zest, and vanilla extract in a large mixing bowl. Beat the mixture until smooth, creamy, and well blended. Transfer the filling to a zip-top plastic bag and refrigerate until ready to use.
- Fill and Garnish Cups: Once the crust cups are completely cooled, cut a small corner off the tip of the filling bag and pipe the ricotta mixture into each cup. Garnish the filled cups with miniature chocolate chips or finely chopped pistachios according to your preference. Dust lightly with additional powdered sugar before serving to add a pretty finishing touch.
Notes
- You can substitute lemon zest for orange zest depending on your flavor preference.
- Ensure the pie crusts are completely cooled before filling to prevent sogginess.
- For a nut-free version, omit pistachios and use only chocolate chips.
- Use fresh ricotta for the best taste and texture.
- These cups can be made a few hours ahead and kept refrigerated until serving.
