Name: Mini Cannoli Cups Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian
Ingredients: 1 container whole-milk ricotta cheese (15 oz., drained); 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1 teaspoon finely grated orange or lemon zest; 1/2 teaspoon vanilla extract; 1 box refrigerated pie crusts, softened as directed on box (2 count); 3 tablespoons turbinado sugar (raw sugar); 1 teaspoon ground cinnamon; 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios; Additional powdered sugar, for dusting

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Introduction

Mini Cannoli Cups offer all the creamy, sweet flavors of traditional cannoli in a convenient bite-sized form. These delightful treats combine crisp pastry shells with a luscious ricotta filling, making them perfect for parties or an elegant dessert.

A white plate holds eight small tartlets arranged in a circle, each tartlet with a golden-brown, crinkled crust forming the first layer. Inside the crust, a creamy off-white filling forms the second layer, topped with scattered small dark brown chocolate chips as the third layer. Powdered sugar dusts the edges of the crusts lightly. In the background, more tartlets rest on a metal cooling rack placed on a white marbled surface. The colors focus on warm golden crust, light cream filling, and dark chocolate chips. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 container whole-milk ricotta cheese (15 oz., drained)
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
1/2 teaspoon vanilla extract
1 box refrigerated pie crusts, softened as directed on box (2 count)
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
additional powdered sugar, for dusting

Instructions

Step 1: Preheat the oven to 425°F.
Step 2: Lightly flour a work surface and unroll the pie crusts. Sprinkle both crusts evenly with turbinado sugar and cinnamon. Gently roll a rolling pin over the crusts to press the sugar and cinnamon into the dough. Using a 2½-inch round cookie or biscuit cutter, cut out pastry rounds. Press each round gently into ungreased mini muffin cups. Re-roll scraps as needed to cut out about 48 circles.
Step 3: Bake the crusts for 10 minutes, or until golden brown. Let the cannoli cups cool completely in the pans for about 15 minutes before transferring them to a wire rack to cool fully.
Step 4: While the cups cool, prepare the filling. In a large mixing bowl, beat the ricotta, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract with an electric mixer on medium speed until creamy. Transfer the filling to a 1-gallon zip-top bag and refrigerate until ready to use.
Step 5: Just before serving, remove the filling from the refrigerator. Snip one corner off the bag and pipe about 1 tablespoon of filling into each cooled pastry cup. Sprinkle the tops with mini chocolate chips or chopped pistachios, then dust lightly with powdered sugar.
Step 6: Serve the mini cannoli cups immediately for the best texture and flavor.

Tips & Variations

Drain the ricotta thoroughly by placing it in a fine mesh strainer lined with cheesecloth for at least an hour to avoid a watery filling.
Try swapping lemon zest for orange zest to vary the citrus flavor.
Use crushed toasted pistachios instead of chocolate chips for a nutty crunch.
If you prefer a sweeter filling, add an extra tablespoon of powdered sugar.

Storage

Store the unfilled pastry cups in an airtight container at room temperature for up to 2 days to maintain their crispness. Keep the ricotta filling refrigerated for up to 2 days. Assemble the cannoli cups just before serving to prevent the shells from becoming soggy. If needed, leftover assembled cups can be refrigerated for a few hours but may soften.

How to Serve

The image shows a white plate holding eight small tartlets made with a golden brown, slightly crispy crust. Each tartlet has two layers: a bottom crust layer with a slightly rough texture and a creamy pale yellow filling on top. The creamy filling is smooth and thick, crowned with multiple dark brown mini chocolate chips scattered unevenly over each tartlet. The edges of the crust are lightly dusted with white powdered sugar, adding a delicate contrast to the rich colors. The plate is placed on a white marbled surface, and in the background, a cooling rack with more tartlets is partially visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pastry cups ahead of time?

Yes, the pastry cups can be baked and stored at room temperature for a couple of days. Just be sure to fill them right before serving to keep them crisp.

What can I use if I don’t have turbinado sugar?

If you don’t have turbinado sugar, you can substitute with regular granulated sugar for the crust’s coating, though it may be less coarse and crunchy.