Description

Capture the beloved cannoli experience in a bite-sized, incredibly easy, no-fry format! We use a clever shortcut with refrigerated pie crusts baked in a mini muffin tin to create perfectly crisp shells. Filled with a simple, luscious ricotta cream flavored with citrus zest and vanilla, these cannoli cups deliver all the delightful flavors and textures you love, minus the fuss. Perfect for parties or any time you need a quick and elegant dessert!

Ingredients

Units Scale

For the Cannoli Cups

1 box (2 count) Refrigerated Pie Crusts, softened
3 tablespoons Turbinado Sugar (Raw Sugar)
1 teaspoon Ground Cinnamon

For the Creamy Ricotta Filling

1 container (15 oz) Whole-Milk Ricotta Cheese
1/2 cup Powdered Sugar, sifted
2 tablespoons Granulated Sugar
1 teaspoon Finely Grated Orange or Lemon Zest
1/2 teaspoon Pure Vanilla Extract

For Garnish (Choose Your Favorites)

1/4 cup Miniature Semisweet Chocolate Chips
1/4 cup Finely Chopped Pistachios
Additional Powdered Sugar, for dusting

Cook Mode Prevent your screen from going dark

Instructions

Preheat Oven & Prep Crusts: Preheat oven to 425°F (220°C). Have a 24-cup mini muffin tin ready. Lightly flour your work surface and unroll the softened pie crusts. In a small bowl, mix turbinado sugar and cinnamon; sprinkle evenly over both crusts. Gently roll a rolling pin over the crusts once or twice to press the sugar in lightly.
Cut and Shape Cups: Using a 2½-inch round cutter, cut out circles from the crusts. Gently press each circle into a mini muffin cup. Gather scraps, re-roll gently, and cut more circles until you have 48.
Bake and Cool Cups: Bake for 10 minutes, or until the pastry cups are puffed and golden brown. Let the cups cool completely in the tin(s) on a wire rack (about 15-20 minutes). Once cool, gently remove them from the tin.
Prepare the Filling: While cups cool, combine the ricotta, powdered sugar, granulated sugar, citrus zest, and vanilla extract in a large bowl. Beat with an electric mixer on medium speed for 1-2 minutes until smooth and creamy.
Chill the Filling: Transfer the ricotta filling into a zip-top bag or piping bag. Refrigerate for at least 30 minutes to firm up slightly.
Fill and Garnish (Just Before Serving): Snip a corner off the zip-top bag (or use piping bag). Pipe about 1 tablespoon of filling into each completely cooled pastry cup. Immediately sprinkle with mini chocolate chips or pistachios. Dust with powdered sugar, if desired. Serve immediately.

Notes

Press Sugar Gently: When rolling over the cinnamon sugar, don’t press too hard; you just want it to adhere without thinning the crust.
Cool Cups Fully: Allowing the cups to cool completely in the pan helps them set their shape and prevents breakage. They must be completely cool before filling.
Drain Ricotta if Needed: For the smoothest filling, ensure your ricotta isn’t overly watery. If it seems very wet, let it drain in a fine-mesh sieve lined with cheesecloth for 30 minutes before using.
Fill Just Before Serving: This is crucial! To keep the pastry cups delightfully crisp, fill them only right before you plan to serve them. Filling too far in advance will make the cups soggy.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert, Appetizer, No-Fry
Method: Baking, Filling
Cuisine: Italian-American

Nutrition

Serving Size: 1 mini cup
Calories: 85 kcal
Sugar: 5 g
Sodium: 65 mg
Fat: 5.5 g
Saturated Fat: 3.2 g
Unsaturated Fat: 2.3 g
Trans Fat: 0 g
Carbohydrates: 8.5 g
Fiber: 0.3 g
Protein: 1.5 g
Cholesterol: 10 mg