Description
These Mini Cannoli Cups are a delightful twist on traditional cannoli, featuring a sweet and creamy filling nestled in a flaky pie crust cup. They are perfect for parties or as a special treat for any occasion.
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)
For Garnish:
- Powdered sugar (for dusting)
- Mini chocolate chips or chopped pistachios (for garnish)
Instructions
- Preheat oven: Preheat the oven to 425°F.
- Prepare pie crust cups: Unroll pie crusts and cut out circles using a 2½-inch round cookie cutter. Press each circle into a mini muffin tin to form a cup and prick the bottoms with a fork. 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 additional chocolate chips or pistachios, and dust with powdered sugar.
Notes
- For best results, drain ricotta before using.
- Filling can be made a day ahead. Fill cups just before serving.
- 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