Name: Mini Cannoli Cups Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 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; 1 box refrigerated pie crusts, softened as directed on box (2 count); 3 tablespoons turbinado sugar (raw sugar); 1 teaspoon ground cinnamon; 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios; Additional powdered sugar for dusting

Ingredients

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

1 box refrigerated pie crusts, softened as directed on box (2 count)

3 tablespoons turbinado sugar (raw sugar)

1 teaspoon ground cinnamon

1/4 cup miniature semisweet chocolate chips or finely chopped pistachios

Additional powdered sugar for dusting

Instructions

Step 1: Preheat the oven to 425°F (220°C).

Step 2: Lightly flour a work surface and unroll the pie crusts. Sprinkle both crusts evenly with the turbinado sugar and cinnamon. Gently roll a rolling pin over the crusts to press the sugar and cinnamon into the dough.

Step 3: Using a 2½-inch round cookie or biscuit cutter, cut out pastry rounds. Carefully press each round into ungreased mini muffin cups. Re-roll any scraps to cut additional circles until you have about 48 rounds.

Step 4: Bake the crusts for 10 minutes, or until golden brown. Let the cups cool completely in the muffin pan, about 15 minutes, then transfer to a wire rack to cool fully.

Step 5: While the cups cool, prepare the filling. In a large bowl, beat the ricotta, powdered sugar, granulated sugar, grated zest, and vanilla extract with an electric mixer on medium speed until creamy and smooth.

Step 6: Spoon the filling into a 1-gallon zip-top bag, seal it, and refrigerate until ready to fill the cups.

Step 7: Just before serving, remove the filling from the refrigerator. Snip a small corner from the bag and pipe about 1 tablespoon of filling into each cooled crust cup.

Step 8: Sprinkle the filled cups with miniature chocolate chips or chopped pistachios and dust lightly with powdered sugar.

Step 9: Serve immediately for the best texture and taste.

Tips & Variations

Drain the ricotta thoroughly by placing it in a cheesecloth-lined strainer for at least an hour to avoid watery filling.

For a nutty variation, try mixing finely chopped pistachios into the filling or garnish the cups with nuts instead of chocolate chips.

If you prefer a citrus twist, swap orange zest for lemon zest or add a splash of almond extract to the filling.

To make the cups ahead, bake and cool the pastry shells, then store them in an airtight container. Fill just before serving to keep them crisp.

Storage

Store any leftover unfilled pastry cups in an airtight container at room temperature for up to 3 days. Once filled, keep the Mini Cannoli Cups refrigerated in a covered container and consume within 24 hours to preserve the crispness of the shells and freshness of the filling. Reheating is not recommended as it will soften the pastry.

FAQs

Can I use regular sugar instead of turbinado sugar?

Yes, you can substitute turbinado sugar with regular granulated sugar if needed, but turbinado sugar adds a pleasant crunch and subtle molasses flavor to the crust.

How do I prevent the ricotta filling from being watery?

Drain the ricotta well before using by placing it in a cheesecloth-lined strainer and letting it sit in the refrigerator for at least an hour. This removes excess moisture and results in a thicker, creamier filling.