Mini Cannoli Cups Delight (Printer-Friendly)
Delicate golden pastry cups filled with smooth ricotta cream and citrus zest, finished with a sweet chocolate or nut topping.
# The Ingredients You'll Need:
→ Filling
01 -
15 oz whole-milk ricotta cheese, well drained
02 -
½ cup powdered sugar
03 -
2 tbsp granulated sugar
04 -
1 teaspoon finely grated orange or lemon zest
05 -
½ teaspoon vanilla extract
→ Shells
06 -
2 refrigerated pie crusts, softened
07 -
¼ cup turbinado sugar
08 -
1 teaspoon ground cinnamon
→ Garnish
09 -
1 oz miniature semisweet chocolate chips or finely chopped pistachios
10 -
Additional powdered sugar for dusting
# Step-by-Step Instructions:
01 -
Preheat oven to 430°F. Lightly dust a work surface with flour.
02 -
Unroll pie crusts and evenly sprinkle with turbinado sugar and ground cinnamon. Gently roll with a rolling pin to adhere the sugar mixture to the dough.
03 -
Using a 2.5-inch round cookie cutter, cut circles from dough. Re-roll scraps as needed to yield approximately 48 circles.
04 -
Nestle each circle into an ungreased mini muffin tin, pressing gently to form a cup shape.
05 -
Bake for 10 minutes or until golden brown. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
06 -
In a large bowl, beat drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract on medium speed until smooth and creamy.
07 -
Transfer filling to a resealable bag, seal, and refrigerate until needed.
08 -
Snip one corner of bag and pipe about 1 tablespoon of filling into each cooled shell. Sprinkle with chocolate chips or chopped pistachios and dust lightly with powdered sugar.
09 -
Serve immediately to preserve crispiness of cups.
# Extra Tips:
01 -
Ensure ricotta is well drained to avoid watery filling. Prepare shells in advance and fill just before serving to maintain texture. Customize toppings as desired.