why make this recipe
Mini Cannoli Cups are a delightful twist on the classic Italian dessert. They are small, cute, and perfect for any occasion. These bite-sized treats are filled with a creamy and sweet ricotta mixture, making them a favorite for gatherings, celebrations, or simply a sweet family treat. Since they are made with easy-to-find ingredients and can be prepared ahead of time, they are great for effortless entertaining!
how to make Mini Cannoli Cups
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
Directions:
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts.
- Sprinkle both pie crusts with turbinado sugar and cinnamon.
- Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough.
- With a 2½-inch round cookie or biscuit cutter, cut out pastry rounds.
- Gently press each pastry round into ungreased mini muffin cups. (Note: You may need to re-roll the pie crusts to cut out more circles until you have 48).
- Bake the crusts for 10 minutes, or until they are golden brown.
- Allow the cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
- While the cups are cooling, prepare the filling. Beat all filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy.
- Place the filling in a 1-gallon zip-top resealable bag. Seal the bag and refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle the cups with mini chocolate chips or chopped pistachios, and dust them with powdered sugar.
- Serve immediately and enjoy!
how to serve Mini Cannoli Cups
Serve Mini Cannoli Cups on a nice platter for a visually appealing treat. They are perfect as finger foods at parties or as a delightful dessert after a meal. Pair them with coffee or tea for an extra touch.
how to store Mini Cannoli Cups
You can store the unfilled pastry cups in an airtight container at room temperature for up to two days. If you have leftover filled cups, keep them in the refrigerator for up to one day. However, it’s best to fill them just before serving to maintain their crunchiness.
tips to make Mini Cannoli Cups
- Make sure to drain the ricotta well to prevent a watery filling.
- Feel free to customize the filling with different flavors or add-ins, such as chopped nuts or dried fruits.
- Keep an eye on the pastry cups while they bake; oven times can vary, and you don’t want them to burn.
variation
For a different twist, consider adding a splash of coffee or liqueur to the filling for an adult version. You can also make chocolate pastry cups by using a chocolate pie crust instead of plain.
FAQs
1. Can I use store-bought filling instead of making my own?
Yes, you can use ready-made cannoli filling if you’re short on time. Just pipe it into the cups as you would the homemade filling.
2. Can I freeze Mini Cannoli Cups?
It’s best to freeze the pastry cups unfilled. Wrap them in plastic wrap and place them in an airtight container for up to 3 months. Fill them when you’re ready to serve.
3. Can I make Mini Cannoli Cups ahead of time?
Absolutely! You can prepare the pastry cups a day in advance and keep them in an airtight container. Make the filling the same day you plan to serve, and fill the cups just before serving for the best texture.
Mini Cannoli Cups
Ingredients
Method
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts.
- Sprinkle both pie crusts with turbinado sugar and cinnamon.
- Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough.
- With a 2½-inch round cookie or biscuit cutter, cut out pastry rounds.
- Gently press each pastry round into ungreased mini muffin cups. You may need to re-roll the pie crusts to cut out more circles until you have 48.
- Bake the crusts for 10 minutes, or until they are golden brown.
- Allow the cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
- While the cups are cooling, prepare the filling. Beat all filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy.
- Place the filling in a 1-gallon zip-top resealable bag. Seal the bag and refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle the cups with mini chocolate chips or chopped pistachios, and dust them with powdered sugar.
- Serve immediately and enjoy!