Description
Indulge in these delightful Mini Cannoli Cups that offer a bite-sized taste of classic cannoli flavors. These easy-to-make treats feature a flaky crust filled with a creamy, sweet ricotta mixture, and are topped with mini chocolate chips or pistachios.
Ingredients
Scale
For the Crust:
- 1 package (15 oz) refrigerated pie crusts (2 crusts)
For the 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)
For Garnish:
- powdered sugar (for dusting)
- mini chocolate chips or chopped pistachios (for garnish)
Instructions
- Preheat Oven: Preheat oven to 425°F.
- Prepare Crusts: Unroll pie crusts and cut out circles using a 2½-inch round cookie cutter. Press each circle into a mini muffin tin and bake for 8–10 minutes until golden brown. Let cool.
- Make Filling: Mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Fold in mini chocolate chips. Refrigerate for at least 30 minutes.
- Fill Cups: Spoon or pipe the filling into each shell. Garnish with extra chocolate chips or pistachios, and dust with powdered sugar.
Notes
- For best results, drain ricotta in a fine mesh strainer or cheesecloth before using.
- The filling can be made a day ahead and filled 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
