A delightful treat combining creamy ricotta filling and crispy cannoli cups, perfect for any occasion.
Author:Emma Rossi
Prep Time:30 minutes
Cook Time:10 minutes
Total Time:40 minutes
Yield:48 mini cannoli cups 1x
Category:Dessert
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
Filling
425 g whole-milk ricotta cheese, drained
60 g powdered sugar
25 g granulated sugar
1 teaspoon finely grated orange or lemon zest
0.5 teaspoon vanilla extract
Cannoli Cups
2 pieces refrigerated pie crusts, softened
36 g turbinado sugar
1 teaspoon ground cinnamon
Garnish
32 g miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar, for dusting
Instructions
Preheat the oven to 220°C. Dust a work surface lightly with flour.
Unroll the pie crusts and sprinkle evenly with turbinado sugar and ground cinnamon. Roll gently with a rolling pin to adhere the sugar mixture to the dough.
Using a 6.5 cm round cookie or biscuit cutter, cut circles from the prepared dough. Re-roll dough scraps as needed to yield approximately 48 circles.
Nestle each round into an ungreased mini muffin tin, pressing gently to form a cup shape.
Bake in the preheated oven for 10 minutes, or until golden brown. Let the pastry cups cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
In a large mixing bowl, beat drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract on medium speed until creamy and smooth.
Transfer the filling to a large zip-top bag, seal, and refrigerate until required.
When ready to serve, snip one corner of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
Sprinkle with mini chocolate chips or chopped pistachios and dust lightly with additional powdered sugar.
Serve mini cannoli cups immediately for optimal texture.
Notes
For best results, use whole-milk ricotta cheese that is well-drained.
These cannoli cups can be prepared ahead of time; fill them just before serving for crispness.