Description
Sicilian-inspired mini cannoli cups bring creamy ricotta and crisp pastry together in one delightful bite. Chocolate-dipped edges and sweet filling create an irresistible dessert you can savor with friends and family.
Ingredients
Scale
- 1 container (15 oz or 425 g) whole-milk ricotta cheese
- 1 box (2 count) refrigerated pie crusts
- 3 tbsps turbinado sugar (raw sugar)
- 1/2 cup powdered sugar
- 2 tbsps granulated sugar
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- 1 tsp ground cinnamon
- 1 tsp finely grated orange or lemon zest
- 1/2 tsp vanilla extract
- Additional powdered sugar (as required)
Instructions
- Preheat the oven to 425°F, creating an ideal environment for transforming delicate pie crusts into crisp, golden vessels.
- Dust pie crusts with turbinado sugar and ground cinnamon, gently pressing the aromatic mixture into the dough using a rolling pin. Strategically cut 2½-inch rounds and carefully nestle each into ungreased mini muffin cups, repurposing dough scraps to maximize yield.
- Bake pastry rounds for 10 minutes until achieving a rich golden hue. Allow cups to cool completely in the muffin pan for 15 minutes, then transfer to a wire rack to ensure thorough cooling and maintain structural integrity.
- Create a luxurious filling by whipping ricotta cheese with powdered sugar, granulated sugar, citrus zest, and vanilla extract using an electric mixer. Blend until achieving a smooth, creamy consistency. Transfer mixture to a zip-top bag and refrigerate until serving time.
- Moments before presentation, pipe approximately 1 tablespoon of chilled filling into each crisp pastry cup. Embellish with mini chocolate chips or chopped pistachios, then dust generously with powdered sugar for an elegant finishing touch.
- Serve immediately to experience the perfect harmony of crisp pastry and creamy filling, ensuring maximum flavor and textural enjoyment.
Notes
- Embrace the art of gentle rolling when embedding sugar and cinnamon into pie crusts to prevent tearing and ensure even distribution.
- Opt for whole-milk ricotta to achieve a richer, creamier filling that provides authentic Italian cannoli texture and depth of flavor.
- Chill the filling beforehand to help it set and maintain structural integrity when piping into delicate pastry cups.
- For gluten-free variations, substitute pie crusts with almond flour or gluten-free pastry dough to accommodate dietary restrictions without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 417 kcal
- Sugar: 33 g
- Sodium: 323 mg
- Fat: 23 g
- Saturated Fat: 12 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.2 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 65 mg