Mini Cannoli Cups

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Alyssa

Enjoy Mini Cannoli Cups! These bite-sized desserts are filled with creamy ricotta and chocolate, making them perfect for any occasion.

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15 oz ricotta: 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 cup powdered sugar: Adds sweetness to the filling and helps balance the mild flavor of the ricotta.
2 tbsp granulated 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 tsp vanilla: Introduces warmth and depth of flavor complementing the other sweet components in the filling.
2 refrigerated pie crusts: These form the delicate cups that hold the filling. You can make your own if preferred but store-bought saves time.
3 tbsp turbinado sugar: Used to coat the pie crust rounds before baking providing a nice crunch and a hint of caramel flavor.
1 tsp cinnamon: Adds warmth and spice enhancing the overall flavor of the cups.
1/4 cup chocolate 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.

Preheat your oven: Begin by preheating your oven to 425°F (220°C).
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.
Cut out rounds: Use a circular cutter, about 3 inches in diameter, to cut the dough into rounds.
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.
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.
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.
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.
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.