RecipeCastle

Mini Cannoli Cups

Mini Cannoli Cups

Ingredients

  • 15 ozricotta: The star ingredient that provides the creamy base for our filling. Using high-quality ricotta ensures a smooth texture and a rich flavor.
  • 1/2 cuppowdered sugar: Adds sweetness to the filling and helps balance the mild flavor of the ricotta.
  • 2 tbspgranulated sugar: Enhances sweetness and improves the filling's structure.
  • —Zest of 1 orange or lemon: Imparts a fresh (zesty flavor that brightens the richness of the filling.)
  • 1/2 tspvanilla: Introduces warmth and depth of flavor (complementing the other sweet components in the filling.)
  • 2refrigerated pie crusts: These form the delicate cups that hold the filling. You can make your own if preferred (but store-bought saves time.)
  • 3 tbspturbinado sugar: Used to coat the pie crust rounds before baking (providing a nice crunch and a hint of caramel flavor.)
  • 1 tspcinnamon: Adds warmth and spice (enhancing the overall flavor of the cups.)
  • 1/4 cupchocolate chips or chopped pistachios: These serve as toppings that bring extra texture and flavor. Chocolate adds a rich sweetness (while pistachios bring a nutty crunch.)
  • —Extra powdered sugar: To dust over the filled cannoli cups before serving (offering a decorative touch and added sweetness.)

Instructions

  1. 1

    Preheat your oven: Begin by preheating your oven to 425°F (220°C).

  2. 2

    Prepare the pie crust: Roll out the 2 refrigerated pie crusts on a clean surface. Sprinkle 3 tbsp turbinado sugar and 1 tsp cinnamon evenly over the surface. Gently roll the crust to incorporate the sugars and cinnamon.

  3. 3

    Cut out rounds: Use a circular cutter, about 3 inches in diameter, to cut the dough into rounds.

  4. 4

    Shape the cups: Press each round gently into the cups of a mini muffin tin, ensuring they fit snugly and hold their shape. Bake in the preheated oven for about 10 minutes or until they are golden brown.

  5. 5

    Make the filling: In a medium bowl, combine 15 oz ricotta, 1/2 cup powdered sugar, 2 tbsp granulated sugar, the zest of 1 orange or lemon, and 1/2 tsp vanilla. Beat the ingredients with an electric mixer until creamy and smooth.

  6. 6

    Chill the filling: Cover the bowl with plastic wrap and chill the filling in the refrigerator until you're ready to assemble the cannoli cups.

  7. 7

    Assemble the cannoli: Once the pie crust cups have cooled, use a piping bag to fill each mini cup with the ricotta filling until it overflows slightly.

  8. 8

    Add toppings: Sprinkle the tops with 1/4 cup chocolate chips or chopped pistachios based on your preference, and dust with extra powdered sugar for a finishing touch.