Description
These Mini Cannoli Cups are a delightful twist on the classic Italian dessert. With a crispy pie crust shell filled with a creamy ricotta and mascarpone mixture, these bite-sized treats are perfect for any occasion.
Ingredients
Scale
Pie Crust Cups:
- 1 package (15 ounces) refrigerated pie crusts (2 crusts)
Filling:
- 1 1/2 cups whole milk ricotta cheese (drained)
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/4 cup mini chocolate chips
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- Pinch of salt
Optional Garnish:
- Powdered sugar for dusting
- Mini chocolate chips or chopped pistachios
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the pie crust cups: Unroll the pie crusts and cut out circles using a 2.5-inch round cutter. Press each circle into a greased mini muffin tin, prick the bottoms, and bake until golden brown.
- Make the filling: In a bowl, mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, salt, and mini chocolate chips until smooth.
- Fill the cups: Transfer the filling to a piping bag and pipe into the cooled pie crust cups. Chill before serving.
- Serve: Dust with powdered sugar and garnish with chocolate chips or pistachios if desired.
Notes
- Ensure ricotta is well-drained for a thick filling.
- Cups can be baked ahead and filled before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 6 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
