RecipeCastle

Mini Cannoli Cups Recipe

Mini Cannoli Cups Recipe
Prep
15 min
Cook
10 min
Serves
24

Ingredients

  • —Ricotta Cheese (15 oz: The base for the creamy filling.)
  • —Powdered Sugar (½ cup: Adds sweetness and smooth texture.)
  • —Granulated Sugar (2 tbsp: Enhances sweetness and texture.)
  • —Orange or Lemon Zest (1 tsp: Provides a hint of citrus flavor.)
  • —Vanilla Extract (½ tsp: Adds depth and aroma to the filling.)
  • —Refrigerated Pie Crusts (2 count: Forms the crispy pastry shells.)
  • —Turbinado Sugar (3 tbsp: Adds a crunchy, sweet layer to the crusts.)
  • —Ground Cinnamon (1 tsp: Infuses warmth and spice into the crusts.)
  • —Miniature Semisweet Chocolate Chips or Finely Chopped Pistachios (¼ cup: Used for garnishing.)
  • —Additional Powdered Sugar: For dusting the finished cannoli cups.

Instructions

  1. 1

    Preheat the Oven: Set your oven to 425°F.

  2. 2

    Prepare the Pie Crusts: Lightly flour a work surface and unroll the pie crusts. Sprinkle with turbinado sugar and cinnamon, then gently roll with a rolling pin to press in the toppings.

  3. 3

    Cut and Shape: Use a 2.5-inch cookie cutter to cut out pastry rounds. Press each round into an ungreased mini muffin cup.

  4. 4

    Bake the Crusts: Bake for 10 minutes until golden brown. Cool in the pans for 15 minutes, then transfer to a wire rack to cool completely.

  5. 5

    Prepare the Filling: Beat ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract until creamy. Place the filling in a zip-top bag and refrigerate.

  6. 6

    Assemble the Cannoli Cups: Just before serving, snip the corner of the bag and pipe the filling into the cooled pastry cups. Garnish with chocolate chips or pistachios and dust with powdered sugar. Serve immediately.