Description
Delightful mini cannoli cups filled with a rich, creamy ricotta mixture and baked to perfection.
Ingredients
Scale
- 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 for dusting
Instructions
- 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/biscuit cutter, cut out pastry rounds.
- Gently press each pastry round into ungreased mini muffin cups. You may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.
- Bake the crusts for 10 minutes, or until 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.
Notes
For best results, fill the cannoli cups just before serving to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: mini cannoli, Italian dessert, pastries, ricotta, chocolate, celebration