MINI CANNOLI CUPS

Mini Cannoli Cups. Think overly crispy pie crusts covered in cinnamon and sugar hugging a gooey center of sweetened ricotta cheese and topped with chocolate chips or pistachios. Not just desserts, these bite-sized wonders are a celebration of flavors, a dance of textures and a journey to the heart of Italian culinary charm.

Procrastination Payout: Make like the streets of Sicily and serve these Mini Cannoli Cups with crisp pastry and creamy ricotta filling. The golden cups, dusted with cinnamon and raw sugar, hold a filling of whole-milk ricotta, powdered sugar and citrusy zest. Mini Cannoli Cups Topped with Miniature Chocolate Chips or Pistachios You can really lose yourself in these mini cannoli cups, which manage to combine the standard buttery, chocolate-covered shells of Italian sweets into one bite.

Ingredients List:

Filling:

1 container (15 oz) whole-milk ricotta

1/2 cup powdered sugar

2 tablespoons of granulated sugar

1 tsp finely grated orange or lemon zest

1/2 teaspoon vanilla extract

Cannoli Cups:

1 box (2 count) MRS. SMITH’S® refrigerated pie crusts, softened as directed on box

3 T turbinado sugar (raw sugar)

1 teaspoon ground cinnamon

Garnish:

1/4 cup mini semisweet chocolate chips or finely chopped pistachios

Additional powdered sugar

Instructions :

Cue the sweet smells wafting out of your kitchen, preheat to golden 425°F, sprinkle ground cinnamon and raw sugar all over two unrolled pie crusts to prep for the Mini Cannoli Cups that await in each delicate round.

The sugar and cinnamon meld into the dough with a gentle roll from the rolling pin. These pastry rounds, kissed with that sugary affection, are nestled in the arms of mini muffin cups, a delightful convergence of textures and flavors.

While the cups bake, the kitchen becomes a theater of golden perfection. After just 10 minutes, the cannoli cups are here, golden brown and poised to hold the magic inside.

As the cups cool, you make the filling — a creamy mixture of whole-milk ricotta, powdered sugar, zesty citrus (I like lemon and/or orange), and spicy vanilla extract. And this heavenly mixture gets placed inside a zip-lock bag and becomes swirls of joy.

At the last minute, pipe in the filling of choice into the cooled pastry cups, each one a vessel of pure sugar ecstasy. Frost them with mini chocolate chips or pistachios, and provide the finishing touch with a flurry of powdered sugar.

Tips and Notes:

For an added dose of decadence, dip the edges at the top of the cups in melted chocolate before you fill.

Fill only once the cups are completely cooled so their lovely crispness is preserved.

Keep any leftover pastry cups at room temperature and the filling in the fridge until ready to serve.

Substitutions and Variations:

Try flavored ricotta, such as chocolate or citrused, for a new choicest choice.

You can switch out the pecans for other nuts, such as almonds or hazelnuts, for a customized garnish.

Notes:

To keep them crunchy, fill the cups right before serving.

Satisfy your carnal appetites with these Mini Cannoli Cups – a texture and flavor combination with the spirit of Italy in each bite. Serve them at your next get-together, and transport your guests to an Adriatic seaside café in Sicily.

MINI CANNOLI CUPS

Olivia

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

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

 

• As your kitchen transforms into a haven of sweet aromas, preheat the oven to a golden 425°F. Picture the dance of cinnamon and raw sugar over unrolled pie crusts, each delicate round becoming a canvas for the Mini Cannoli Cups.
• With a gentle roll of the rolling pin, the sugar and cinnamon become one with the dough. The pastry rounds, adorned with this sweet embrace, find their place in the embrace of mini muffin cups, creating a symphony of textures and flavors.
• As the cups bake, the kitchen becomes a stage for golden perfection. After a mere 10 minutes, the cannoli cups emerge, golden brown and ready to cradle the magic within.
• While the cups cool, prepare the filling – a creamy blend of whole-milk ricotta, powdered sugar, citrusy zest, and the warmth of vanilla extract. This heavenly mixture finds its place in a zip-top bag, ready to transform into swirls of delight.
• Just before the grand unveiling, pipe the filling into the cooled pastry cups, each one becoming a vessel of sweet ecstasy. Top them with miniature chocolate chips or pistachios, and let a snowfall of powdered sugar complete the masterpiece.

Notes

For an extra touch of decadence, dip the top edges of the cups into melted chocolate before filling.Ensure the cups are completely cooled before filling to maintain their delightful crispness.Store any remaining pastry cups at room temperature and keep the filling in the refrigerator until serving.

6. Substitutions and Variations

Experiment with flavored ricotta, such as chocolate or citrus-infused, for a unique twist.Try different nuts like almonds or hazelnuts for a personalized garnish.

Nutrition

Serving: 1grams

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