Mini Cannoli Cups

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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
  

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

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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