There is something undeniably delightful about a bite-sized dessert that perfectly balances creamy, crunchy, and sweet all at once. The Mini Cannoli Cups Recipe offers a fresh spin on the classic Italian treat by transforming traditional cannoli filling into easy-to-enjoy, crispy little cups made from buttery pie crust. Perfect for any gathering or an elegant after-dinner indulgence, these mini treats bring a joyful explosion of flavor enriched with hints of citrus zest and chocolate or pistachio crunch. Once you try this Mini Cannoli Cups Recipe, they just might become your new favorite go-to dessert for impressing friends and family alike.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential, each bringing something special to the Mini Cannoli Cups Recipe—from the creamy richness of ricotta to the sweet cinnamon-spiced crunch of the pie crust cups.
- Whole-milk ricotta cheese (15 oz., drained): The luscious, creamy base for the filling, providing authentic cannoli texture.
- Powdered sugar (1/2 cup): Sweetens the ricotta filling smoothly without graininess.
- Granulated sugar (2 tablespoons): Adds subtle sweetness and balances flavors in the filling.
- Finely grated orange or lemon zest (1 teaspoon): Brightens and freshens the overall flavor profile with citrus notes.
- Vanilla extract (1/2 teaspoon): Enhances the richness and depth of the filling’s flavor.
- Refrigerated pie crusts (2 count): The crispy, buttery vessel shaped into cups for holding the delicious filling.
- Turbinado sugar (3 tablespoons): Sprinkled on the crust for a crunchy, caramelized topping after baking.
- Ground cinnamon (1 teaspoon): Warm spice blended with sugar to add complexity to the crust.
- Miniature semisweet chocolate chips or finely chopped pistachios (1/4 cup): Offers delightful texture and flavor contrast as a garnish.
- Additional powdered sugar: For final dusting, adding a pretty, sweet finish to each tiny cup.
How to Make Mini Cannoli Cups Recipe
Step 1: Prepare the Pie Crust Cups
Start by preheating your oven to 425 degrees Fahrenheit to get things cooking. Once heated, lightly flour your work surface and unroll your softened refrigerated pie crusts. This softening step makes cutting and shaping much easier and prevents cracking.
Step 2: Add Sugar and Spice
Sprinkle the pie crusts generously with turbinado sugar and ground cinnamon, then gently roll over the crust with a rolling pin. This step presses the sugar and spice perfectly into the dough, ensuring every bite has a sweet, warm crunch.
Step 3: Cut and Shape the Cups
Use a 2½-inch round cookie cutter to cut circles from the crust dough. Gently press each circle into an ungreased mini muffin tin to create cups. Don’t worry if you need to re-roll scraps; keep cutting until you have 48 little circles ready to bake.
Step 4: Bake and Cool
Bake the crust cups for about 10 minutes, or until they turn a gorgeous golden brown. Once out of the oven, cool them in the pans for 15 minutes before transferring to a wire rack to cool completely. This crucial step helps the cups firm up and get crisp.
Step 5: Make the Filling
While the crust cups cool, whip together the ricotta cheese, powdered sugar, granulated sugar, citrus zest, and vanilla extract using an electric mixer on medium speed. Beat until the filling is smooth and creamy, then transfer into a resealable bag and refrigerate until you’re ready to fill the cups.
Step 6: Assemble Your Mini Cannoli Cups
Just before serving, snip a corner off the chilled filling bag and pipe about a tablespoon of that luscious ricotta cream into each cooled crust cup. Top with a sprinkle of mini chocolate chips or finely chopped pistachios, then dust with extra powdered sugar for that classic cannoli look.
How to Serve Mini Cannoli Cups Recipe
Garnishes
Garnishes elevate your Mini Cannoli Cups Recipe by adding color, texture, and flavor pops. Consider finely chopped pistachios for a lovely green crunch or miniature semisweet chocolate chips for decadent bursts of bittersweet richness. A light dusting of powdered sugar finishes off each cup beautifully, making them look as good as they taste.
Side Dishes
These mini treats shine as a delightful dessert bite after a rich meal, so pair them with light, refreshing sides like fresh berries or a citrus sorbet. A cup of robust espresso or a glass of sweet dessert wine can complement the creamy ricotta and cinnamon-sugared crust perfectly, creating a festive experience.
Creative Ways to Present
Turn your Mini Cannoli Cups Recipe into a showstopper by arranging the cups on a decorative platter lined with colorful fresh mint leaves or edible flowers. You can also serve them inside individual martini glasses or small bowls with a drizzle of chocolate sauce for a fancy touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed your Mini Cannoli Cups Recipe, keep any leftovers in an airtight container in the refrigerator. The filling and crust cups hold well for up to 3 days, but assembling just before serving keeps the cups crisp and fresh.
Freezing
For freezing, bake and cool the pie crust cups alone and then freeze them in a sealed container for up to 2 months. The filling is best kept refrigerated fresh due to its creamy texture, so pipe the filling on only when you plan to serve.
Reheating
If you want to enjoy the mini cups warm, reheat the baked crust cups briefly in the oven at 350 degrees Fahrenheit for 3 to 5 minutes before filling. Avoid reheating after assembling to preserve the filling’s fresh, creamy consistency.
FAQs
Can I use part-skim ricotta in the Mini Cannoli Cups Recipe?
While whole-milk ricotta provides the creamiest texture, part-skim ricotta can be used as a lighter alternative. Just be aware it may be slightly less rich but still delicious.
What can I substitute if I don’t have turbinado sugar?
If turbinado sugar is unavailable, you can use regular granulated sugar, but it won’t create the same crunchy topping. Coarse sanding sugar is another great option to mimic the texture.
How best to prevent pie crust cups from becoming soggy?
Make sure to bake the crust thoroughly until golden and allow them to cool completely before filling. Also, fill the cups just before serving to keep them crisp and avoid moisture softening the crust.
Can I make these mini cannoli cups gluten-free?
Absolutely! Use a gluten-free pie crust dough in place of the regular refrigerated crusts. Just ensure it can hold shape when shaped into mini cups and baked.
How long can I prepare the filling ahead of time?
The ricotta filling can be made and refrigerated up to one day in advance. Keep it tightly covered to maintain freshness and mix lightly with a spoon before piping.
Final Thoughts
With their crisp, cinnamon-sugared shells and irresistibly creamy ricotta filling, these Mini Cannoli Cups Recipe treats are pure joy in every bite. They’re easy to make, perfect for sharing, and absolutely guaranteed to impress anyone lucky enough to get a taste. Go ahead and whip up a batch—you’ll be glad you did, and your friends will be asking for the recipe in no time!
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Mini Cannoli Cups Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 45 minutes
- Yield: 48 mini cups
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Description
Delight in these Mini Cannoli Cups, a charming twist on the classic Italian dessert. Crisp baked pie crust shells are filled with a creamy, sweet ricotta mixture flavored with citrus zest and vanilla, then topped with miniature chocolate chips or chopped pistachios and a dusting of powdered sugar. Perfect as bite-sized treats for parties or gatherings.
Ingredients
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
Pastry Cups
- 1 box refrigerated pie crusts, softened as directed on box (2 count)
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
Garnish
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar, for dusting
Instructions
- Preheat Oven: Preheat the oven to 425°F to prepare for baking the pastry cups.
- Prepare Pie Crusts: Lightly flour a work surface and unroll the softened pie crusts. Sprinkle each crust evenly with turbinado sugar and ground cinnamon. Use a rolling pin to gently press the sugar and cinnamon into the dough for better flavor adherence. Using a 2½-inch round cookie or biscuit cutter, cut out approximately 48 pastry rounds by re-rolling scraps as needed.
- Form Cups: Gently press each pastry round into ungreased mini muffin cups, molding them to fit snugly into the cavities to create cannoli cups.
- Bake Pastry Cups: Bake the shaped crusts in the preheated oven for 10 minutes or until they are golden brown and crisp. Remove from oven and allow them to cool completely in the muffin pans for about 15 minutes before carefully transferring them to a wire rack to cool fully.
- Make Filling: While cups cool, combine drained ricotta cheese, powdered sugar, granulated sugar, grated orange or lemon zest, and vanilla extract in a large mixing bowl. Beat with an electric mixer on medium speed until the filling is smooth and creamy. Transfer the filling to a 1-gallon zip-top resealable bag, seal, and refrigerate until ready to use.
- Fill Pastry Cups: Just before serving, remove the filling from the refrigerator. Snip one corner off the bag and pipe about 1 tablespoon of filling into each cooled pastry cup evenly.
- Garnish and Serve: Sprinkle the filled cups with miniature semisweet chocolate chips or finely chopped pistachios. Dust lightly with additional powdered sugar for an elegant finish. Serve immediately for the best texture and flavor.
Notes
- Drain the ricotta cheese well before using to prevent soggy pastry cups.
- Use either orange or lemon zest depending on your flavor preference for a fresh citrus note.
- Ribbon leftover pie crust dough tightly, refrigerate or freeze for another baking project.
- To make ahead, prepare and bake the cups, refrigerate the filling separately, then assemble just before serving.
- For a nut-free option, use only chocolate chips as garnish.
