MINI CANNOLI CUPS

Reimagine the classic Italian treat with these delightful Mini Cannoli Cups! Crispy cinnamon-sugar crust cups cradle a luscious, zesty ricotta filling, making them the perfect bite-sized dessert for any gathering. Whether you top them with mini chocolate chips or finely chopped pistachios, the light dusting of powdered sugar elevates their look and taste to pure perfection.

SERVINGS: 48 cups
PREP TIME: 15 MINS
COOK TIME: 30 MINS
TOTAL TIME: 45 MINS

Ingredients:

For the Filling:

15 oz whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon orange or lemon zest, finely grated
1/2 teaspoon vanilla extract

For the Cannoli Cups:

2 refrigerated pie crusts (from a box)
3 tablespoons turbinado sugar (also known as raw sugar)
1 teaspoon ground cinnamon

For the Garnish:

1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar for dusting

Instructions:

Preparation: Preheat your oven to 425°F.

Crust Preparation: On a lightly floured surface, unroll the pie crusts. Evenly sprinkle turbinado sugar and cinnamon across both crusts. Use a rolling pin to gently press the sugar and cinnamon into the dough. Using a 2½-inch round cookie cutter, cut out pastry rounds. Press each pastry round into mini muffin cups (ungreased). If needed, gently re-roll the pie crust remnants and cut more circles until you achieve 48 total.

Baking the Cups: Place the muffin pans in the oven and bake the crusts for 10 minutes or until they attain a golden-brown hue. Post baking, let the cannoli cups cool in the pans for around 15 minutes, then transfer to a wire rack for complete cooling.

Filling Preparation: As the cups cool, whisk together all filling ingredients using an electric mixer at medium speed until the mixture is creamy. Transfer the filling to a 1-gallon resealable bag and chill until you’re ready to serve.

Serving the Cannoli: Before serving, take the filling from the fridge and cut a small corner off the bag. Pipe roughly 1 tablespoon of the filling into each cooled pastry cup. Embellish the tops with either mini chocolate chips or finely chopped pistachios. Finish with a gentle dusting of powdered sugar.

Present your Mini Cannoli Cups immediately for the best taste and texture experience!