Description
Indulge in these delightful Mini Cannoli Cups that offer all the flavors of traditional cannoli in a convenient bite-sized form. Crispy pie crust cups filled with a creamy ricotta and mascarpone cheese mixture, studded with chocolate chips and topped with pistachios.
Ingredients
Scale
Pie Crust Cups:
- 1 package (15 ounces) refrigerated pie crusts
Cannoli Filling:
- 1 cup well-drained ricotta cheese
- 1/2 cup mascarpone cheese
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/4 cup mini chocolate chips
- 1/4 cup chopped pistachios (optional)
For Dusting:
- Powdered sugar
Instructions
- Prepare Pie Crust Cups: Preheat oven to 425°F (220°C). Roll out pie crusts and cut into 3-inch circles. Press into mini muffin tin, prick bottoms with a fork, and bake until golden brown.
- Make Cannoli Filling: Beat ricotta, mascarpone, powdered sugar, vanilla, and cinnamon until smooth. Stir in chocolate chips.
- Fill Cups: Pipe filling into cooled pie crust cups. Garnish with pistachios and powdered sugar.
Notes
- Fill cups just before serving for best texture.
- Drizzle with melted chocolate for an extra touch.
- Store leftover filling in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini cup
- Calories: 120
- Sugar: 7 g
- Sodium: 70 mg
- Fat: 7 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 10 mg
