Mini Cannoli Cups
Delicious Mini Cannoli Cups filled with creamy ricotta and topped with chocolate chips or pistachios.
Equipment
- mixing bowl
- Rolling Pin
- cookie cutter
- mini muffin pan
- Electric Mixer
- zip-top resealable bag
Ingredients
Filling
- 15 oz whole-milk ricotta cheese drained
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
Cannoli Cups
- 1 box refrigerated pie crusts softened as directed on box, 2 count
- 3 tablespoons turbinado sugar raw sugar
- 1 teaspoon ground cinnamon
Garnish
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar
Instructions
Base Instructions
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
- Bake the crusts for 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
- While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups. Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar.
- Serve immediately.
Notes
Strain the ricotta. Place it in a fine mesh sieve or cheesecloth-lined colander over a bowl and let it drain in the fridge for several hours or overnight. Store any remaining pastry cups at room temperature and keep the filling in the refrigerator. It is best to fill your cups right before serving, so they don’t get soggy. Try dipping the top edge of the cup into melted chocolate and letting it harden before filling the cups with filling.
Nutrition
Serving: 1cupCalories: 71kcalCarbohydrates: 8gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 5mgSodium: 42mgPotassium: 25mgFiber: 0.3gSugar: 3gVitamin A: 40IUVitamin C: 0.1mgCalcium: 21mgIron: 0.3mg
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