Mini Cannoli Cups – Step into the world of desserts, with our bite-sized Mini Cannoli Cups! These delectable treats are sure to satisfy your sweet tooth. They feature a ricotta filling infused with citrus and sweet sugars all nestled in a crispy pastry with a hint of cinnamon. Whether you’re a dessert lover or just looking for something to indulge in these mini delights are a must-try.
I still remember the first time I prepared these Mini Cannoli Cups for a family gathering. The anticipation on my husband’s face and the excitement in my child’s eyes as they eagerly awaited that first bite is a memory that warms my heart. When they finally tasted these cups their faces lit up with joy! Since then this recipe has become a favorite among our family often requested for special occasions and always bringing smiles to our table.
What makes these Mini Cannoli Cups truly stand out?
What makes these Mini Cannoli Cups truly stand out? For one their small size makes them perfect for parties or as an after-dinner treat. The combination of ricotta filling infused with citrus notes and encased in a cinnamon sugar crust creates a contrast of flavors and textures. The best part is that they are surprisingly easy to make while still giving off a vibe when presented on any dessert table.
What You Need To Make This Mini Cannoli Cups Recipe?
Whole Milk Ricotta Cheese: The real star here is our filling! When it comes to ricotta opt for the version. It’s all, about that texture that embraces your taste buds. It’s like a comforting blanket in the world of desserts. It brings comfort and pure satisfaction.
Powdered Sugar: This is our ingredient for a velvety filling. It’s like a sprinkle of fairy dust that seamlessly blends in without any graininess.
Granulated Sugar: Just a hint of sweetness because every outstanding dessert knows how to achieve balance. It perfectly complements the sugar providing the right amount of sweetness.
Citrus Zest: Whether you choose orange or lemon this is where the enchantment unfolds. This zesty twist adds a burst of sunshine introducing a freshness that cuts through the richness.
Vanilla Extract: A touch of vanilla acts as the harmony in an orchestra. Essential. It completes the flavors by adding that comforting aroma we all cherish.
Refrigerated Pie Crusts: Our foundation! These are our heroes that save us time without compromising on taste. We transform them into crispy cups. They serve as vessels, for our luscious filling.
Turbinado Sugar & Ground Cinnamon: These two ingredients give our crusts a texture and a comforting spicy flavor. It’s, like putting an aromatic coating on our cups.
Mini Chocolate Chips or Chopped Pistachios for Garnish: For a touch of elegance you can garnish with chocolate chips or chopped pistachios. They not only add texture. Also visually enhance each bite.
A Dusting of Additional Powdered Sugar: To complete the presentation sprinkle some sugar on top. It adds a finish to our mountain of deliciousness making them both irresistible to eat and visually pleasing.
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Steps To Make Mini Cannoli Cups:
Step 1: Start by preheating your oven to 425°F. Lightly sprinkle some flour on your countertop. Place the pie crusts on it. Sprinkle them with sugar and cinnamon then gently roll them to press the mixture into the crusts.
Step 2: Use a cutter to shape pastry rounds and fit them snugly into mini muffin tins.
Step 3: Bake until they turn a golden color. Allow these little shells to cool while you prepare the filling.
Step 4: Whisk together the ricotta cheese and sugars until smooth add in the zest and vanilla extract. Chill this mixture, in a zip-top bag.
Step 5: When you’re ready to serve pipe the ricotta mixture into the shells. Garnish, with chocolate or nuts followed by a sprinkle of sugar. They will not only taste amazing. Also look absolutely delightful!
Tip:
For achieving that signature crispiness, in your cannoli cups it’s important to pay attention to the thickness of your pie crusts when rolling them out. Avoid making the crusts too thick as they can end up being doughy instead of crispy. Aim for a thickness that strikes the balance. Not thin and brittle but also not too thick and soft. Another helpful tip is to prick the rounds with a fork before baking them. This simple trick prevents the pastry from puffing up in the oven resulting in beautifully even and crispy cups that can hold your delicious ricotta filling perfectly. Always remember a perfect cannoli cup is about creating that contrast, between the creamy filling and the crisp shell!
Frequently Asked Questions:
Can I make these in advance?
Of course! You can definitely make these ahead of time. Simply prepare the cups and filling a day in advance and then assemble them before serving.
What if I don’t have a pastry cutter?
No problem at all if you don’t have a pastry cutter. You can easily use the rim of a glass or cup it works just as effectively.
Can I substitute the ricotta?
If you’d like to try something you can substitute ricotta, with mascarpone cheese. It offers a different flavor but is equally delicious.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Mini Cannoli Cups
Ingredients
Filling:
- 1 container 15 ounces whole-milk ricotta cheese
- 1/2 c powdered sugar
- 2 tbsp granulated sugar
- 1 tsp finely grated orange or lemon zest
- 1/2 tsp vanilla extract
Cannoli Cups:
- 1 box 2 count refrigerated pie crusts, softened as directed on box
- 3 tbsp turbinado sugar raw sugar
- 1 tsp ground cinnamon
Garnish:
- 1/4 c miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Set your oven to 425°F (220°C).
Prepare the pie crusts:
- Take out the refrigerated pie crusts. Place them on a floured surface.
- Sprinkle turbinado sugar and ground cinnamon on each crust.
- Gently roll over the crusts to press the sugar and cinnamon into the dough.
- Using a 2½ inch cookie cutter cut out pastry rounds.
- Press each round into the cups of a mini muffin pan.
Bake the crusts:
- Put them in the oven. Bake for around 10 minutes or until they turn a lovely golden brown color.
- Allow them to cool in the pan for 15 minutes then transfer them to a wire rack to cool completely.
Prepare the filling:
- In a bowl mix ricotta cheese, powdered sugar, granulated sugar, citrus zest and vanilla extract until it becomes creamy.
- Transfer this delicious filling into a bag and put it in the refrigerator until you're ready to use it.
Assemble your cups:
- Cut off one corner of the bag containing your filling using scissors or snips.
- Squeeze 1 tablespoon of filling into each pastry cup using the cut corner of your plastic bag as a piping tool.
- Add chocolate chips or chopped pistachios as garnish, for flavor and appeal.
- Dust some sugar on top, for an added touch of sweetness if desired.
- Enjoy these Mini Cannoli Cups after assembling.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
