Mini Cannoli Cups
These mini cannoli cups give you all the flavor and texture of the classic Italian dessert, without the extra work.
Equipment
- mini muffin cups
Ingredients
- 1 premade pie crust
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces whole-milk ricotta cheese drained
- 1/4 cup powdered sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon orange zest finely grated
- ½ teaspoon vanilla extract
- Garnish: Miniature semisweet chocolate chips and finely chopped pistachios
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the pie crust onto a lightly floured work surface. Sprinkle on the brown sugar and cinnamon evenly. Using a rolling pin, gently roll the crust to adhere the sugar and cinnamon.
- Using a 2 ½” cookie cutter, cut out 24 rounds from the dough. Press them into the mini muffin tins.
- Bake for 10 minutes, until golden. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
- While the cups are cooling, grab a large mixing bowl and add the ricotta, powdered sugar, granulated sugar, orange zest and vanilla. Beat with a hand mixer on medium speed until creamy. Place the filling in a 1-gallon resealable bag or a large piping bag. Refrigerate until ready to serve.
- Cannolis are best filled right before serving, so refrigerate the filling until ready to serve.
Nutrition
Calories: 55kcalCarbohydrates: 7gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 37mgPotassium: 19mgFiber: 0.2gSugar: 2gVitamin A: 42IUVitamin C: 0.1mgCalcium: 22mgIron: 0.2mg
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