Mini Cannoli Cups
Mini cannoli cups are made with a flaky pie crust filled with a ricotta cannoli filling and topped with mini chocolate chips and a dusting of powdered sugar.
Servings: 30 mini cups
Ingredients
Cups
- 2 store-bought pie crusts room temperature
- ¼ cup raw turbinado sugar divided (granulated sugar will work)
- 1 teaspoon ground cinnamon
Filling
- 15 ounces whole ricotta cheese drained in a fine mesh strainer overnight
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 1 tablespoon orange zest
- 1 teaspoon vanilla extract
Topping
- ¼ cup mini chocolate chips
- powdered sugar for dusting the top
Instructions
Crust
- Preheat the oven to 425 degrees F. Spray the bottom side of a mini muffin pan with nonstick cooking spray and set aside.
- Unroll the 2 store-bought pie crusts on a lightly floured surface. If the pie crust cracks, pinch it back together.
- Sprinkle the ¼ cup raw turbinado sugar and 1 teaspoon ground cinnamon on the pie crusts and gently rub until they’re evenly coated with the cinnamon and sugar.
- Using a 2 ½ or 3 inch round cookie cutter, cut out as many rounds as you can get. Save the scraps and reroll to get as many as possible.
- Carefully shape the crust circles around the underside of each mini muffin cup.
- Place in the preheated oven and bake for 8 to 10 minutes or until just slightly golden brown.
- Allow the cups to cool completely before filling.
Filling
- In a large mixing bowl, add the 15 ounces whole ricotta cheese½ cup powdered sugar, 2 tablespoons granulated sugar, 1 tablespoon orange zest, and 1 teaspoon vanilla extract. Mix just until combined using a hand mixer or a whisk.
- Once the cups are completely cooled, spoon the filling into each of the cups. You can also add the filling to a disposable piping bag or storage bag and cut a large hole in the tip to pipe it into the cups.
Topping
- Sprinkle a few mini chocolate chips over each cannoli cup.
- Dust with a light layer of additional powdered sugar, if desired.
- Store in an airtight container in the fridge.
Notes
Runny Cannoli Filling: Be sure to plan ahead! Drain the ricotta for at least a day in a fine mesh strainer. Cover the ricotta cheese with a piece of plastic wrap and use a bowl to help force as much liquid out of the ricotta as possible.
Storage: Cannoli cups are best enjoyed fresh. The moisture from the filling will begin to seep into the crust. They can be stored in an airtight container in the fridge for up to 12 hours. You could make the crusts and filling beforehand and then assemble just prior to serving, if desired.
Nutrition
Calories: 72kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 0.2mg | Sodium: 48mg | Potassium: 17mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 5IU | Vitamin C: 0.3mg | Calcium: 5mg | Iron: 0.3mg
