There’s a whisper of Italy in every bite of these Mini Cannoli Cups, as if each delicious morsel is ushering you through a sun-dappled Venetian street, with gelato stands and laughter wafting in the air. With a crisp pastry shell and a creamy filling that dances with zest, these delightful treats promise a magical escapade in flavor. Pack your taste buds for a trip to the bustling markets of Rome—without the plane ticket!
Why make this recipe?
Why dive into the deliciousness of Mini Cannoli Cups, you ask? For starters, they’re the perfect fusion of crunchy and creamy, for those who believe that life is one big platter of flavor waiting to be devoured. Plus, they are cheeky little bites that can be whipped up in a flash and serve as killer party food or an impressive dessert to wow your friends. Gather ‘round, because culinary adventures are best shared!
How to make Mini Cannoli Cups
Ingredients:
- 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)
Directions:
- Preheat the oven to 425°F. As the warmth envelops your kitchen, a world of aroma is about to come alive.
- Lightly flour your work surface and unroll the pie crusts, spreading them like a canvas awaiting art. Sprinkle both crusts with that lovely turbinado sugar and a dusting of cinnamon—it’s like adding a sprinkle of magic!
- With the grace of a maestro, gently roll a rolling pin over the crusts to press these sweet crystals into the dough. Isn’t that satisfying?
- Now, grab your 2½-inch round cookie cutter and cut out pastry rounds like they’re mini art pieces. Gently press each round into ungreased mini muffin cups—what a sight! (You might need to roll the dough again and cut more circles until you have 48—count ‘em!)
- Bake the crusts for 10 minutes, letting your oven transform them into golden-brown beauties. Once they’re cool in their pans, allow them 15 minutes before transferring them to a wire rack for complete coolness (we all need it!).
- Meanwhile, let’s prepare that delectable filling! In a large mixing bowl, beat together all the filling ingredients until creamy magic happens.
- Place the filling in a 1-gallon zip-top resealable bag, seal it tight, and let it chill in the refrigerator until you’re ready to serve—it’s like a little flavor bomb waiting to explode!
- Just before serving, remove that glorious filling from the fridge, snipping one corner of the bag. Pipe approximately 1 tablespoon of that ambrosial filling into the cooled pastry cups.
- For the grand finale, sprinkle the cups with mini chocolate chips or finely chopped pistachios, then dust them with powdered sugar like the fairy godmother of desserts!
How to serve Mini Cannoli Cups
Serve these adorably tempting Mini Cannoli Cups on a vibrant platter—the colors and textures will invite friendly chatter and spontaneous applause. They pair beautifully with espresso or a robust cup of Italian coffee, so your guests can double their delight!
How to store Mini Cannoli Cups
If, by some miracle, you have leftovers (and let’s be honest, that’s highly unlikely), pop them in an airtight container in the fridge for up to 2 days. Just remember, the crispiness of the cups might soften a bit—though flavor never fades!
Tips to make Mini Cannoli Cups
- For that extra flair, try experimenting with different zests—lemon, orange, or even lime—to elevate your filling to iconic status!
- If you feel adventurous, add a splash of your favorite liqueur to the filling for a lively twist. Remember, cooking is as much about improvisation as it is about following the rules!
- The dough can also be delicately brushed with an egg wash for an even shinier finish—after all, it’s all about that glam!
Variations
Feeling a little exotic? Consider filling these cups with flavored mascarpone instead or even a delightful pistachio cream for a nutty twist. Fruit-studded options such as strawberry or raspberry can bring a summer fiesta to your palate, too!
FAQs
1. Can I make the pastry cups ahead of time?
Absolutely! You can prepare the pastry cups ahead of time and fill them just before serving for that fresh crunch!
2. What’s a good substitute for ricotta cheese?
If ricotta isn’t in your pantry, mascarpone cheese can bring a luscious creaminess that’ll still sing of Italian flavors.
3. Can I bake these in larger muffin tins?
Of course! Just keep an eye on the baking time—larger cups may need a little extra love in the oven.
Embark on this culinary journey, and unleash the enchantment of Mini Cannoli Cups—your taste buds shall thank you as they explore the sweet streets of Italy from the comfort of your home!
Mini Cannoli Cups
Ingredients
Method
- Preheat the oven to 425°F.
- Lightly flour your work surface and unroll the pie crusts.
- Sprinkle both crusts with turbinado sugar and ground cinnamon.
- Roll a rolling pin over the crusts to press the sugars into the dough.
- Cut out 2½-inch rounds with a cookie cutter and press them into ungreased mini muffin cups.
- Bake the crusts for 10 minutes and cool for 15 minutes before transferring to a wire rack.
- In a large mixing bowl, beat together all the filling ingredients until creamy.
- Place the filling in a resealable bag, seal, and chill in the refrigerator.
- Remove the filling from the fridge and pipe approximately 1 tablespoon into each cooled pastry cup.
- Top with mini chocolate chips or chopped pistachios and dust with powdered sugar.