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Mini Cannoli Cups Delight

Mini Cannoli Cups Delight – Crispy, Creamy & Irresistibly Fun!

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A delightful treat combining creamy ricotta filling and crispy cannoli cups, perfect for any occasion.

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

  1. Preheat the oven to 220°C. Dust a work surface lightly with flour.
  2. 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.
  3. 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.
  4. Nestle each round into an ungreased mini muffin tin, pressing gently to form a cup shape.
  5. 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.
  6. In a large mixing bowl, beat drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract on medium speed until creamy and smooth.
  7. Transfer the filling to a large zip-top bag, seal, and refrigerate until required.
  8. When ready to serve, snip one corner of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
  9. Sprinkle with mini chocolate chips or chopped pistachios and dust lightly with additional powdered sugar.
  10. 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.

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