Mini Cannoli Cups

These bite-sized desserts pack all the flavor of classic cannoli into a convenient and adorable form. With a crispy pastry cup as the base and a creamy ricotta filling, these cups are sure to be a hit at any gathering. 

Ingredients:

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

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 Garnish:

1/4 cup miniature semisweet chocolate chips or finely chopped pistachios

Additional powdered sugar for dusting

Directions:

Preheat the Oven: Preheat the oven to 425°F (220°C).

Prepare the Pie Crusts :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 to press the sugar and cinnamon into the dough. Using a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. You may need to re-roll the scraps and cut out more circles until you have 48 circles.

Bake: Bake the crusts for 10 minutes, or until they are golden brown. Allow the cannoli cups to cool completely in the pans (about 15 minutes) before removing them to a wire rack to cool completely.

Prepare the Filling: In a large mixing bowl, beat the ricotta, powdered sugar, granulated sugar, zest, and vanilla extract with an electric mixer on medium speed until creamy. Transfer the filling to a 1-gallon zip-top resealable bag and refrigerate until ready to serve.

Assemble the Cannoli Cups: Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup. Sprinkle the filled cups with mini chocolate chips or chopped pistachios and dust with powdered sugar.

Serve: Serve the cannoli cups immediately for best taste and texture 

Mini Cannoli Cups

These bite-sized desserts pack all the flavor of classic cannoli into a convenient and adorable form. With a crispy pastry cup as the base and a creamy ricotta filling, these cups are sure to be a hit at any gathering. 

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Course Dessert

Cuisine American, Italian

Servings 48 Dessert Cups

Ingredients

  

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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

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 Garnish:

• 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar for dusting

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Instructions

 

• Preheat the Oven: Preheat the oven to 425°F (220°C).

Prepare the Pie Crusts:

• 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 to press the sugar and cinnamon into the dough. Using a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. You may need to re-roll the scraps and cut out more circles until you have 48 circles.

Bake:

• Bake the crusts for 10 minutes, or until they are golden brown. Allow the cannoli cups to cool completely in the pans (about 15 minutes) before removing them to a wire rack to cool completely.

Prepare the Filling:

• In a large mixing bowl, beat the ricotta, powdered sugar, granulated sugar, zest, and vanilla extract with an electric mixer on medium speed until creamy. Transfer the filling to a 1-gallon zip-top resealable bag and refrigerate until ready to serve.

Assemble the Cannoli Cups:

• Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into each cooled pastry cup. Sprinkle the filled cups with mini chocolate chips or chopped pistachios and dust with powdered sugar.
• Serve: Serve the cannoli cups immediately for best taste and texture

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