Description
These Mini Cannoli Cups are a delightful twist on traditional cannoli, with a flaky crust and creamy, sweet filling. Perfect for parties or as a special treat.
Ingredients
Scale
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
Crust:
- 1 box refrigerated pie crusts, softened as directed on box (2 count)
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
Topping:
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar for dusting
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare crust: Lightly flour a work surface and unroll the pie crusts. Sprinkle with turbinado sugar and cinnamon. Cut out pastry rounds and press into mini muffin cups. Bake for 10 minutes until golden brown.
- Make filling: Beat all filling ingredients until creamy. Chill in a zip-top bag.
- Fill cups: Pipe filling into cooled pastry cups. Top with chocolate chips or pistachios. Dust with powdered sugar.
- Serve: Serve immediately.
Notes
- For a citrusy twist, use orange zest in the filling.
- Ensure the pastry cups are completely cooled before filling to prevent the filling from melting.
Nutrition
- Serving Size: 1 mini cannoli cup
- Calories: 110
- Sugar: 6g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 15mg