These delightful Mini Cannoli Cups are the perfect handheld treat! Made with a crunchy pie crust base and filled with a creamy ricotta mixture, they bring all the flavors of a classic cannoli in an easy-to-make mini version. Perfect for parties or a quick dessert fix!
Ingredients:
For the Filling:
1 container (15 oz) whole-milk ricotta cheese
½ cup powdered sugar
2 tablespoons granulated sugar
1 teaspoon finely grated orange or lemon zest
½ teaspoon vanilla extract
For the Cannoli Cups:
1 box (2-count) refrigerated pie crusts, softened as directed on the box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
For Garnish:
¼ cup miniature semisweet chocolate chips or finely chopped pistachios
Additional powdered sugar for dusting
Instructions:
Prepare the Crust:
Preheat your oven to 425°F.
Lightly flour your work surface and unroll the pie crusts. Sprinkle each with turbinado sugar and cinnamon. Roll a rolling pin over the pie crusts gently to press the sugar and cinnamon into the dough.
Use a 2-inch round cookie or biscuit cutter to cut out pastry rounds. Gently press each round into an ungreased mini muffin tin. Re-roll the dough as needed to get 48 rounds.
Bake the Cups:
Bake for 10 minutes, or until golden brown. Let the cannoli cups cool completely in the pans (about 15 minutes) before transferring them to a wire rack to cool fully.
Make the Filling:
In a large mixing bowl, beat the ricotta cheese, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract with an electric mixer on medium speed until creamy and smooth.
Place the filling into a large zip-top bag, seal, and refrigerate until ready to serve.
Assemble the Cannoli Cups:
Right before serving, remove the filling from the refrigerator. Snip a corner off the zip-top bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
Sprinkle the filled cups with mini chocolate chips or chopped pistachios, and dust with powdered sugar.
Serve:
Serve immediately and enjoy the crispy, creamy goodness of these mini cannoli cups!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 48 mini cannoli cups
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