Description
Sicilian-inspired mini cannoli cups deliver delightful dessert magic in bite-sized portions. Sweet ricotta filling and crisp pastry shells create an irresistible Italian treat you’ll want to share with friends and family.
Ingredients
Scale
- 15 oz / 425 g ricotta cheese
- ½ cup / 100 g powdered sugar
- 2 tbsps / 30 g granulated sugar
- 3 tbsps / 45 g turbinado sugar
- 1 box pie crusts (softened)
- 1 tsp ground cinnamon
- 1 tsp orange or lemon zest
- ½ tsp vanilla extract
- ¼ cup / 40 g mini chocolate chips or chopped pistachios
- Extra powdered sugar
Instructions
- Preheat: Position oven rack to 425°F (218°C). Unfold pie crusts and generously coat with turbinado sugar and ground cinnamon, gently rolling to embed the sweet mixture into the dough.
- Prepare Shells: Cut rounds from seasoned pie crusts using a circular cookie cutter, pressing them smoothly into mini muffin tin cavities. Ensure even placement and crisp edges.
- Bake Pastry: Roast pastry shells for 10-12 minutes until achieving a rich golden-brown color. Allow shells to cool completely at room temperature, creating a crisp foundation for the filling.
- Create Filling: Whisk ricotta cheese, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract in a medium bowl until achieving a uniform, creamy consistency with vibrant citrus undertones.
- Assemble Cups: Fill a piping bag with the ricotta cream, carefully piping the mixture into each cooled pastry shell. Ensure a generous, smooth filling that reaches the shell’s rim.
- Garnish and Finish: Embellish the cannoli cups with a sprinkle of chocolate chips or chopped pistachios. Dust lightly with powdered sugar for an elegant, professional presentation. Serve immediately to savor the delicate textures and flavors.
Notes
- Crust Tip: Use cold pie crusts for flakier, more delicate pastry shells that hold their shape perfectly.
- Sugar Secret: Rolling sugar and cinnamon into the dough creates a caramelized, aromatic crust with extra crunch and flavor.
- Filling Freshness: Drain ricotta cheese overnight in cheesecloth to remove excess moisture, ensuring a thick, creamy filling that won’t become watery.
- Storage Strategy: Assemble these mini cannoli cups just before serving to maintain the crisp texture of the pastry shells and prevent soggy bottoms.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 21
- Calories: 150
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 10 mg