Description
Sicilian mini cannoli cups bring classic Italian dessert magic into bite-sized perfection. Crisp pastry shells cradle rich ricotta cream, offering sweet indulgence that transports you straight to Naples with each delightful spoonful.
Ingredients
Scale
Main Ingredients:
- 15 ounces (425 grams) whole-milk ricotta cheese
- 2 refrigerated pie crusts
Sugars and Spices:
- ½ cup powdered sugar
- 2 tablespoons granulated sugar
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
Flavor Enhancers:
- 1 teaspoon finely grated orange or lemon zest
- ½ teaspoon vanilla extract
- Additional powdered sugar for dusting
Instructions
- Prepare a clean, flat surface by lightly dusting with flour for dough manipulation.
- Carefully unroll pie crusts and generously sprinkle with turbinado sugar and ground cinnamon, gently pressing the granules into the pastry to ensure even distribution.
- Using a precise 2½-inch circular cookie cutter, cut uniform rounds from the seasoned dough.
- Delicately press each dough circle into the cavities of a mini muffin tin, ensuring smooth, even placement.
- Heat the oven to a precise 425°F for optimal pastry crispness.
- Position the filled muffin tin in the preheated oven and bake until the pastry reaches a golden, crisp texture, approximately 10 minutes.
- Remove from oven and allow the pastry cups to rest within the tin for 15 minutes, facilitating gentle cooling and structural setting.
- Carefully transfer the cups to a wire cooling rack, permitting complete cooling and maintaining their delicate structure.
- In a mixing bowl, combine ricotta cheese, sugars, citrus zest, and vanilla extract, whipping until the mixture achieves a smooth, creamy consistency.
- Transfer the rich filling into a zip-top pastry bag and refrigerate to maintain optimal temperature and texture.
- When ready to serve, snip a small corner of the bag and elegantly pipe the chilled filling into each cooled pastry cup.
- Embellish the filled cups with a sprinkle of chocolate chips or chopped pistachios.
- Finish by dusting the decorated cannoli cups with a delicate veil of powdered sugar.
Notes
- Prep this delightful dessert in advance by making the pastry cups and filling separately, storing them in the refrigerator until serving time.
- Ensure your pie crusts are at room temperature for easier rolling and cutting, preventing cracks and tears in the delicate dough.
- Create a crisp, caramelized texture by gently pressing turbinado sugar and cinnamon into the pie crust before baking.
- Use a zip-top bag as a convenient piping tool for a mess-free and professional-looking filling application.
- Experiment with different garnishes like chopped nuts, mini chocolate chips, or a light dusting of powdered sugar to personalize these bite-sized treats.
- For best results, chill the ricotta filling before piping to maintain a firm, creamy consistency that holds its shape beautifully.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 8 g
- Sodium: 160 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 15 mg