Mini Cannoli Cups
Be the star of any party or get-together with these amazingly easy and delicious Mini Cannoli Cups! A real crowd-pleaser!
Servings: 48 cups
Equipment
Ingredients
Filling
- 1 container whole-milk ricotta cheese 15 oz., drained
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
Cannoli Cups
- 1 box refrigerated pie crusts, softened as directed on box 2 count
- 3 tablespoons turbinado sugar raw sugar
- 1 teaspoon ground cinnamon
Garnish
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar
Instructions
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
- Bake the crusts for 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
- While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups. Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar.
- Serve immediately.
Notes
- Strain the ricotta. Place it in a fine mesh sieve or cheesecloth-lined colander over a bowl and let it drain in the fridge for several hours or overnight.
- Store any remaining pastry cups at room temperature and keep the filling in the refrigerator. It is best to fill your cups right before serving, so they don't get soggy.
- Try dipping the top edge of the cup into melted chocolate and letting it harden before filling the cups with filling.
Nutrition
Serving: 1cup | Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 5mg | Sodium: 42mg | Potassium: 25mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 40IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 0.3mg
