Description
These Mini Cannoli Cups are a delightful twist on classic cannoli, featuring a crispy pie crust shell filled with a creamy blend of ricotta, mascarpone, and chocolate chips. Perfect for a sweet bite-sized treat!
Ingredients
Scale
Pie Crust Cups:
- 1 package (15 oz) refrigerated pie crusts (2 crusts)
Cannoli Filling:
- 1 cup ricotta cheese (drained)
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ cup mini chocolate chips
- 1 tablespoon orange zest (optional)
Garnish:
- Powdered sugar (for dusting)
- Mini chocolate chips or chopped pistachios (for garnish)
Instructions
- Preheat oven: Preheat oven to 425°F.
- Prepare pie crust cups: Unroll pie crusts and cut out circles using a 2½-inch round cookie cutter. Gently press each circle into a mini muffin tin to form a cup. Prick the bottoms with a fork. Bake for 8–10 minutes, or until golden brown. Remove and let cool completely in the pan.
- Make the filling: In a medium bowl, mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Fold in mini chocolate chips. Refrigerate for at least 30 minutes to firm up.
- Fill the cups: Once the cups are cool, spoon or pipe the filling into each shell. Garnish with extra mini chocolate chips or chopped pistachios, and dust with powdered sugar before serving.
Notes
- For best results, drain ricotta in a fine mesh strainer or cheesecloth for a few hours before using.
- The filling can be made a day ahead. Fill cups just before serving to keep the shells crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cup
- Calories: 110
- Sugar: 6g
- Sodium: 65mg
- Fat: 7g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg