Description
A delightful mini dessert that features a creamy filling in a crispy shell, perfect for impressing your guests.
Ingredients
Scale
- 425 g whole-milk ricotta cheese, drained
- 60 g powdered sugar
- 25 g granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 0.5 teaspoon vanilla extract
- 2 pieces refrigerated pie crusts, softened
- 36 g turbinado sugar
- 1 teaspoon ground cinnamon
- 32 g miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar, for dusting
Instructions
- Preheat the oven to 220°C. Dust a work surface lightly with flour.
- Unroll the pie crusts and sprinkle evenly with turbinado sugar and ground cinnamon. Roll gently with a rolling pin to adhere the sugar mixture to the dough.
- Using a 6.5 cm round cookie or biscuit cutter, cut circles from the prepared dough. Re-roll dough scraps as needed to yield approximately 48 circles.
- Nestle each round into an ungreased mini muffin tin, pressing gently to form a cup shape.
- Bake in the preheated oven for 10 minutes, or until golden brown. Let the pastry cups cool in the pan for 15 minutes, then remove to a wire rack to cool completely.
- In a large mixing bowl, beat drained ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract on medium speed until creamy and smooth.
- Transfer the filling to a large zip-top bag, seal, and refrigerate until required.
- When ready to serve, snip one corner of the bag and pipe about 1 tablespoon of filling into each cooled pastry cup.
- Sprinkle with mini chocolate chips or chopped pistachios and dust lightly with additional powdered sugar.
- Serve mini cannoli cups immediately for optimal texture.
Notes
- Make sure the ricotta is well-drained to avoid a watery filling.
- These can be prepared ahead of time, just fill them right before serving to maintain the crispiness of the cups.
- Feel free to customize the garnish with your favorite toppings.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cannoli cup
- Calories: 90
- Sugar: 6 g
- Sodium: 30 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 8 mg