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Mini Cannoli Cups


  • Author: Emily
  • Total Time: 45 minutes
  • Yield: 48 mini cannoli cups 1x
  • Diet: Vegetarian

Description

This mini cannoli cups recipe is a quick and easy twist on classic Italian cannoli. Crispy pie crust pastry cups are filled with a creamy ricotta filling and topped with chocolate chips or pistachios. Perfect for parties, holidays, or anytime you’re craving a bite-sized dessert!


Ingredients

Scale

Filling:

  • 15 oz whole-milk ricotta cheese
  • ½ cup powdered sugar
  • 2 tablespoons granulated sugar
  • 1 teaspoon finely grated orange or lemon zest
  • ½ teaspoon vanilla extract

Cannoli Cups:

  • 2 refrigerated pie crusts (softened as directed)
  • 3 tablespoons turbinado sugar
  • 1 teaspoon ground cinnamon

Garnish:

  • ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
  • Additional powdered sugar for dusting

Instructions

  • Preheat the Oven: Preheat to 425°F. Lightly flour your work surface and unroll the pie crusts.
  • Season the Dough: Sprinkle each crust with turbinado sugar and cinnamon. Gently roll with a rolling pin to press the seasoning into the dough.
  • Cut Pastry Rounds: Use a 2½-inch cookie cutter to cut out pastry rounds. Re-roll scraps as needed until you have 48 rounds.
  • Shape the Cups: Press each pastry round into an ungreased mini muffin tin.
  • Bake: Bake for 10 minutes or until golden brown. Let the cups cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Filling: Beat ricotta, powdered sugar, granulated sugar, zest, and vanilla extract with an electric mixer until smooth. Transfer to a zip-top bag and refrigerate until ready to use.
  • Assemble: Snip one corner of the bag and pipe 1 tablespoon of filling into each pastry cup. Garnish with chocolate chips or pistachios and dust with powdered sugar.
  • Serve Immediately: Enjoy fresh for the best texture!

Notes

  • Store unfilled pastry cups at room temperature for up to 3 days.
  • Refrigerate leftover filling for up to 2 days.
  • Assemble cups just before serving to prevent sogginess.
  • For extra indulgence, dip the edges of the cups in melted chocolate before filling.
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: Italian

Nutrition

  • Serving Size: 1 mini cannoli cup
  • Calories: 120
  • Sugar: 8g
  • Sodium: 80mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 15mg