Description
These Mini Cannoli Cups offer a delightful twist on traditional cannoli, featuring crispy pie crust cups filled with a sweet, creamy ricotta mixture flavored with citrus zest and vanilla. Topped with chocolate chips or pistachios and dusted with powdered sugar, they make for an elegant and easy-to-prepare dessert perfect for gatherings and special occasions.
Ingredients
Scale
For the Cannoli Cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
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
- 1-2 tablespoons heavy cream (optional, for consistency)
For Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar (for dusting)
Instructions
- Prepare the Cannoli Cups: Preheat the oven to 375°F (190°C). Lightly grease a mini muffin tin to prevent sticking.
- Cut Dough Circles: Roll out the refrigerated pie crusts on a flat surface. Using a round cutter approximately 3 inches in diameter, cut out dough circles.
- Form Cups: Gently press each dough circle into the mini muffin tin cavities, shaping them into small cups. Prick the bottoms with a fork to avoid puffing during baking.
- Add Cinnamon Sugar: In a small bowl, mix the turbinado sugar with ground cinnamon. Sprinkle this mixture evenly over the dough cups for extra flavor and a slight crunch.
- Bake the Cups: Bake the cups in the preheated oven for 8-10 minutes or until they turn golden brown and crisp. Remove from oven and allow them to cool completely in the tin.
- Prepare the Filling: In a medium bowl, combine the whole-milk ricotta cheese, powdered sugar, granulated sugar, grated orange or lemon zest, and vanilla extract.
- Mix Filling Smoothly: Stir the filling mixture until smooth and well combined. If it seems too thick for piping or spooning, add 1 to 2 tablespoons of heavy cream to reach the desired creamy consistency.
- Fill Cannoli Cups: Once the cups have cooled, fill each one with the ricotta mixture using a spoon or pastry bag for neatness.
- Garnish: Sprinkle each filled cup with miniature semisweet chocolate chips or finely chopped pistachios as a tasty garnish.
- Dust with Powdered Sugar: Lightly dust the assembled mini cannoli cups with additional powdered sugar for an elegant finish.
- Serve and Store: Serve the mini cannoli cups immediately or refrigerate them for up to 2 hours before serving to allow the filling to set and the flavors to meld.
Notes
- Ensure the pie crusts are properly softened before rolling to prevent cracking.
- Pricking the dough bottoms is crucial to keep the cups from puffing up during baking.
- Use freshly grated citrus zest for the best aroma and flavor.
- For a thinner filling, add the heavy cream gradually until you reach the desired texture.
- If not serving immediately, cover and refrigerate the assembled cups to maintain freshness.
- These cannoli cups are best enjoyed within 2 hours of filling to keep the crust crisp.
