Description
Indulge in these delightful Mini Cannoli Cups that marry the flavors of traditional cannoli in a bite-sized treat. Crispy pie crust cups filled with a creamy ricotta mixture and topped with chocolate chips or pistachios, these mini desserts are a joy to make and share.
Ingredients
Scale
Filling:
- 1 container 15 oz whole-milk ricotta cheese
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
Cannoli Cups:
- 1 box 2 count refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar raw sugar
- 1 teaspoon ground cinnamon
Garnish:
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar
Instructions
- Preheat and Prepare: Preheat the oven to 425°F. Roll out pie crusts and sprinkle with cinnamon and turbinado sugar. Cut rounds and press into mini muffin cups.
- Bake: Bake the cannoli cups for 10 minutes until golden brown. Let cool.
- Make Filling: Mix ricotta, powdered sugar, zest, and vanilla. Pipe into cooled cups.
- Garnish: Top with chocolate chips or pistachios and dust with powdered sugar.
Notes
- Ensure pie crusts are well softened for easy handling.
- Experiment with different garnishes like chopped nuts or fruit.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 mini cannoli cup
- Calories: 120
- Sugar: 8g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg
Keywords: Mini Cannoli Cups, Cannoli Cups Recipe, Bite-sized Cannoli, Mini Desserts
