Mini Cannoli Cups. Imagine the crispy perfection of cinnamon and sugar-kissed pie crusts cradling a luscious filling of sweetened ricotta cheese, adorned with the elegance of chocolate chips or the richness of pistachios. These bite-sized wonders are not just desserts; they are a celebration of flavors, a dance of textures, and a journey to the heart of Italy’s culinary charm.
Elevate your dessert game with these Mini Cannoli Cups – a fusion of crisp pastry and velvety ricotta filling that’s as charming as a stroll through the streets of Sicily. The golden cups, kissed with cinnamon and raw sugar, cradle a filling of whole-milk ricotta, powdered sugar, and citrusy zest. Topped with miniature chocolate chips or pistachios, these mini cannoli cups are a testament to the art of indulgence, capturing the essence of classic Italian sweets in every bite.
Ingredients List:
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.
Would you like to save this?
Just drop your email here and I'll send it right away!
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.
Tips and 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.
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.
Notes:
Fill the cups just before serving to maintain their delightful crunchiness.
Indulge in the charm of Italy with these Mini Cannoli Cups – a delightful fusion of textures and flavors that captures the essence of classic Italian sweets. Serve them at your next gathering and transport your guests to a sun-kissed Sicilian café.
MINI CANNOLI CUPS
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
Nutrition