Description
Mini Cannoli Cups are crisp pastry shells filled with sweet ricotta cream, perfect for parties and easy desserts.
Ingredients
Scale
- 1 (15 oz) ricotta cheese, drained
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon citrus zest
- 1/2 teaspoon vanilla extract
- 1 box refrigerated pie crusts
- 3 tablespoons turbinado sugar
- 1 teaspoon cinnamon
- 1/4 cup chocolate chips or pistachios
- Powdered sugar for garnish
Instructions
- Preheat oven to 425°F
- Roll out pie crusts and sprinkle with sugar and cinnamon
- Cut circles and press into mini muffin pan
- Bake 10 minutes until golden
- Cool completely
- Mix filling ingredients until creamy
- Transfer filling to bag and refrigerate
- Pipe filling into cups before serving
- Top with chocolate chips or pistachios
- Dust with powdered sugar and serve
Notes
- Drain ricotta well for best texture
- Fill cups just before serving
- Chill filling for better flavor
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1
- Calories: 90
- Sugar: 6
- Sodium: 45
- Fat: 5
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 0
- Protein: 2
- Cholesterol: 10