Description
Mini Cannoli Cups are delightful bite-sized desserts featuring a crispy, cinnamon-sugar coated pie crust shell filled with a creamy, ricotta-based filling infused with citrus zest and vanilla. Topped with miniature chocolate chips or chopped pistachios and a dusting of powdered sugar, these treats are perfect for parties or elegant gatherings.
Ingredients
Scale
For the 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
For the Cups
- 1 box (2 count) refrigerated pie crusts, softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
For Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to prepare for baking the mini crust cups.
- Prepare the dough: Lightly flour a work surface. Unroll the refrigerated pie crusts and sprinkle them evenly with the turbinado sugar and ground cinnamon. Use a rolling pin to gently press the sugar and cinnamon mixture into the dough for extra flavor and slight crunchy texture.
- Cut and form cups: Using a 2½-inch round cookie cutter, cut out circles from the dough. Press each round firmly into the cups of an ungreased mini muffin tin to shape the cups. If needed, re-roll scraps to make enough rounds to fill 48 cups.
- Bake the cups: Bake the dough-lined muffin cups in the preheated oven for 10 minutes, or until they turn golden brown. Remove from the oven and let them cool completely in the pans before carefully transferring to a wire rack to cool further.
- Make the filling: While the cups cool, combine the ricotta cheese, powdered sugar, granulated sugar, finely grated citrus zest, and vanilla extract in a large bowl. Beat these ingredients together until creamy and smooth. Transfer the filling to a zip-top bag and refrigerate until ready to use.
- Fill and garnish: Once the pastry cups are completely cooled, cut the tip off the corner of the zip-top bag and pipe the ricotta filling into each cup. Garnish the filled cups with miniature chocolate chips or finely chopped pistachios. Finally, dust the tops lightly with additional powdered sugar for a festive touch.
Notes
- Ensure the pie crust is well chilled and soft enough to roll easily without cracking.
- Use either orange or lemon zest based on your flavor preference.
- Alternative garnishes like chopped nuts or dried fruit can be used as toppings.
- For best texture, fill the cups just before serving to keep shells crisp.
- These cups can be prepared a few hours in advance and refrigerated until serving.
