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Mini Cannoli Cups

Delight in the flavors of Italy with these crunchy and creamy Mini Cannoli Cups, perfect for parties or as an impressive dessert.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 12 cups
Course: Dessert, Snack
Cuisine: Italian
Calories: 150
Ingredients Method Notes

Ingredients
  

For the filling
  • 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
For the pastry cups
  • 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 For topping
  • Additional powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 425°F.
  2. Lightly flour your work surface and unroll the pie crusts.
  3. Sprinkle both crusts with turbinado sugar and ground cinnamon.
  4. Roll a rolling pin over the crusts to press the sugars into the dough.
  5. Cut out 2½-inch rounds with a cookie cutter and press them into ungreased mini muffin cups.
  6. Bake the crusts for 10 minutes and cool for 15 minutes before transferring to a wire rack.
Filling
  1. In a large mixing bowl, beat together all the filling ingredients until creamy.
  2. Place the filling in a resealable bag, seal, and chill in the refrigerator.
Assembly
  1. Remove the filling from the fridge and pipe approximately 1 tablespoon into each cooled pastry cup.
  2. Top with mini chocolate chips or chopped pistachios and dust with powdered sugar.

Notes

Serve with espresso or Italian coffee. Leftovers can be stored in an airtight container in the fridge for up to 2 days.