If you love the traditional flavors of cannoli but are looking for a fun, bite-sized treat, these Mini Cannoli Cups are just what you need. Perfect for any occasion, these delightful morsels combine a rich, creamy ricotta filling with a crispy, cinnamon-sugar pie crust. They’re easy to make, visually stunning, and bursting with flavor.
Ingredients:
For the Filling:
15 oz whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
1/2 teaspoon vanilla extract
For the Cannoli Cups:
1 box (2 count) refrigerated pie crusts, softened
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
For Garnish:
1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar
Instructions:
Preheat Your Oven: Start by preheating your oven to 425°F.
Prepare the Pie Crusts: Lightly flour your work surface and unroll the pie crusts. Sprinkle them with turbinado sugar and cinnamon. Using a rolling pin, gently press the sugar and cinnamon into the dough.
Cut Out Pastry Rounds: With a 2½-inch round cookie cutter, cut out circles from the pie crusts. Press each round into ungreased mini muffin cups.
Bake the Cannoli Cups: Bake the crusts for about 10 minutes, or until they’re golden brown. Allow them to cool completely in the pans before transferring them to a wire rack.
Prepare the Filling: While the cups are cooling, beat all the filling ingredients together with an electric mixer until creamy. Transfer the filling to a zip-top bag and refrigerate until ready to use.
Assemble the Cannoli Cups: Just before serving, pipe the ricotta filling into the cooled pastry cups. Garnish with mini chocolate chips or chopped pistachios and a dusting of powdered sugar.
Serve Immediately: These are best enjoyed fresh, so serve them right away!
Serving Tips:
Serve Fresh: Mini Cannoli Cups are best served immediately after filling to maintain the crispiness of the pie crust. The fresh, creamy ricotta filling paired with the crunchy crust makes for a delightful treat.
Garnish Just Before Serving: For the best presentation and taste, garnish with mini chocolate chips or chopped pistachios, and dust with powdered sugar right before serving. This ensures that the toppings remain crisp and visually appealing.
Chill the Filling: To make filling the cups easier and neater, refrigerate the ricotta filling in a zip-top bag until you’re ready to use it. This helps the filling hold its shape when piped into the cups.
Use a Piping Bag: For a clean and precise application, use a piping bag or a zip-top bag with a corner snipped off to pipe the filling into the cooled pastry cups.
Storage Tips:
Store Unfilled Cups: If you need to prepare ahead of time, store the baked and cooled pie crust cups in an airtight container at room temperature. They will stay crisp for up to 2 days.
Refrigerate the Filling: Keep the ricotta filling in a sealed container in the refrigerator for up to 2 days. Avoid freezing the filling as it may affect the texture.
Assemble Before Serving: To prevent the pie crusts from becoming soggy, assemble the Mini Cannoli Cups with the filling just before serving. The moisture from the filling can soften the crust if left in contact for too long.
Avoid Freezing: While the unfilled cups can be stored at room temperature, the filled cannoli cups are not suitable for freezing. The texture of both the crust and filling can deteriorate when frozen and thawed.
Related Recipes:
FAQs:
Can I use a different type of cheese for the filling?
Yes, you can substitute ricotta cheese with mascarpone cheese or a combination of ricotta and mascarpone for a richer filling. However, ricotta provides the classic texture and flavor that defines traditional cannoli.
How can I make Mini Cannoli Cups in advance?
You can prepare the pie crust cups and the ricotta filling separately in advance. Store the cooled, unfilled pie crust cups in an airtight container at room temperature for up to 2 days. Keep the filling refrigerated in a sealed container. Assemble the Mini Cannoli Cups with the filling just before serving to maintain the crispiness of the crust.
Can I freeze Mini Cannoli Cups?
It’s not recommended to freeze filled Mini Cannoli Cups as the filling can cause the crust to become soggy upon thawing. However, you can freeze the unfilled pie crust cups for up to 1 month. Thaw them at room temperature before filling and serving.
What can I use as an alternative to turbinado sugar for the pie crust?
If you don’t have turbinado sugar, you can use granulated sugar or light brown sugar as an alternative. While it won’t provide the same crunchy texture, it will still add a touch of sweetness and flavor to the crust.
Conclusion:
Mini Cannoli Cups offer a creative and convenient way to enjoy the classic flavors of cannoli. With their irresistible combination of creamy ricotta filling and crisp, cinnamon-sugar crust, these bite-sized desserts are sure to be a hit. Try them out at your next gathering, and watch them disappear in no time!
📖 Recipe:
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Mini Cannoli Cups
- Total Time: 30 minutes
- Yield: 48 servings
- Diet: Vegetarian
Description
These Mini Cannoli Cups offer a delectable twist on the traditional Italian cannoli. Filled with a creamy ricotta mixture and nestled in a crisp, cinnamon-sugar pie crust, these bite-sized treats are perfect for any occasion, from elegant parties to casual get-togethers. Their easy preparation and impressive presentation make them a crowd-pleaser every time.
Ingredients
Filling:
1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
1/2 teaspoon vanilla extract
Cannoli Cups:
1 box (2 count) refrigerated pie crusts, softened as directed on box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
Garnish:
1/4 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 with turbinado sugar and cinnamon. Gently roll with a rolling pin to press the sugar and cinnamon into the dough.
- Cut out 2½-inch rounds with a cookie cutter. Press each round into ungreased mini muffin cups. You may need to re-roll and cut additional circles to make 48.
- Bake for 10 minutes, or until golden brown. Cool completely in the pans before transferring to a wire rack.
- While cooling, beat all filling ingredients in a large bowl until creamy. Transfer to a zip-top bag and refrigerate.
- Before serving, pipe filling into cooled pastry cups. Garnish with mini chocolate chips or chopped pistachios and dust with powdered sugar.
Notes
Use whole-milk ricotta for the best texture.
Garnish with toppings just before serving to keep them crisp.
Fill the cups right before serving to avoid sogginess.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 48 servings
- Calories: 150 kcal
