Mini Cannoli Cups Delight

These mini cannoli cups combine the crispiness of a delicate pastry shell with a creamy, sweet ricotta filling. They are perfect for serving at parties or as a charming treat when you want to impress without hours of work. The petite size makes them irresistible and easy to enjoy in just a bite or two.

I first made these for a family gathering, and they disappeared so fast everyone asked for the recipe. The combination of cinnamon sugar on the crust and the smooth ricotta filling quickly became a crowd pleaser.

Ingredients

• Whole-milk ricotta cheese: use well-drained ricotta for a creamy but firm filling
• Powdered sugar: blends smoothly into the ricotta for sweetness without graininess
• Granulated sugar: adds a little texture and balances the filling’s flavor
• Finely grated orange or lemon zest: provides a fresh citrus note that lifts the dessert
• Vanilla extract: enhances the sweetness and aroma naturally
• Refrigerated pie crusts: convenient and flaky base for the cups, look for butter-based for best flavor
• Turbinado sugar: coarse sugar that adds crunch and caramelizes nicely on the crust
• Ground cinnamon: warms up the flavor and pairs beautifully with the citrus
• Miniature semisweet chocolate chips or finely chopped pistachios: adds texture and color as a garnish
• Additional powdered sugar for dusting: adds a pretty finishing touch and extra sweetness

Step-by-Step Instructions

Spreade the Sugar and Spice on the Dough:

Unroll the pie crusts onto a lightly floured surface. Evenly sprinkle the surface with turbinado sugar and ground cinnamon. Use a rolling pin to gently press the sugar and cinnamon into the dough so it sticks but avoid over-rolling to keep flakiness.

Cut and Form the Cups:

Using a 6.5 cm round cookie cutter, cut circles from the dough. Gather scraps and roll to get enough pieces for about 48 cups. Place each round inside an ungreased mini muffin tin and gently press down and around the edges to create a cup shape that will hold the filling.

Bake Until Golden:

Place the muffin tin in a preheated 220-degree Celsius oven for 10 minutes until the cups are golden brown and crisp. Allow them to cool in the pan for 15 minutes so they hold their shape, then transfer to a wire rack to cool completely.

Prepare the Ricotta Filling:

In a mixing bowl, beat the well-drained ricotta with powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract on medium speed. Beat until the mixture is smooth and creamy, ensuring no lumps remain.

Chill the Filling:

Transfer the creamy filling into a zip-top bag and refrigerate until you are ready to fill the pastry cups. This also helps the filling firm up slightly for easy piping.

Fill and Garnish:

When ready to serve, snip a small corner of the filling bag and pipe approximately one tablespoon of ricotta filling into each cooled pastry cup. Sprinkle with miniature chocolate chips or chopped pistachios for a delightful finishing touch. Lightly dust each cup with powdered sugar for extra presentation appeal.

Serve Immediately:

For the best texture contrast between the crispy shell and creamy filling, serve the mini cannoli cups soon after filling.

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I love the way the orange zest brings a bright note to the ricotta filling. It reminds me of sharing these little treats around the holidays when family stories and laughter fill the room.

Storage Tips

If you need to prepare ahead, bake the pastry cups and store them in an airtight container at room temperature. Fill with the ricotta mixture just before serving to keep the shells crisp. Leftover filling can be refrigerated for up to two days in a sealed container but should be stirred before use.

Ingredient Substitutions

If you cannot find turbinado sugar, a coarse raw sugar works well for sprinkling on the dough. You can swap semisweet chocolate chips with chopped dark chocolate or even white chocolate for a different flavor profile. Pistachios can be replaced with toasted almonds or walnuts if preferred.

Serving Suggestions

These bite-size cannoli cups pair wonderfully with a cup of espresso or a glass of sparkling wine. They make an elegant finish to any dinner party or a delightful sweet snack for afternoon tea. Experiment with garnishes like candied orange peel or a drizzle of honey for extra flair.

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Cultural Context

Cannoli originate from Sicilian cuisine where they are traditionally larger tubes of fried pastry filled with sweetened ricotta. These mini versions take inspiration from the classic but use a baked crust for ease and crispness. They capture the spirit of Italian desserts that celebrate simple, fresh ingredients.

Frequently Asked Questions

→ How do I ensure the filling is not watery?

Drain the ricotta cheese thoroughly before mixing. Placing it in a fine sieve or cheesecloth for a few hours removes excess moisture, resulting in a thicker, creamier filling.

→ Can I prepare the pastry cups in advance?

Yes, the cups can be baked and cooled ahead of time. Store them in an airtight container to keep them crisp, then fill just before serving.

→ What can I use instead of chocolate chips for topping?

Finely chopped pistachios or other nuts provide a lovely crunch and complement the creamy filling beautifully.

→ Is there a preferred citrus zest for the filling?

Both orange and lemon zest work well, imparting a fresh, aromatic note that balances the sweetness nicely.

→ What is the best way to shape the pastry cups?

Use a round cutter to cut dough circles, then gently press each into a mini muffin tin to form uniform cups that hold the filling well.