Mini Cannoli Cups
Crisp pie crust cups are filled with sweetened ricotta that's lightly flavored with vanilla and orange zest, then topped with mini chocolate chips and chopped pistachios.
Servings: 24 cups
Calories: 60kcal
Equipment
- Mini muffin tin
Ingredients
- 1 premade pie crust
- 2 tablespoons brown sugar
- 1/2 teaspoon ground cinnamon
- 8 ounces whole-milk ricotta cheese drained
- 1/4 cup powdered sugar
- 1 tablespoon granulated sugar
- 1/2 teaspoon orange zest finely grated
- ½ teaspoon vanilla extract
- Miniature semisweet chocolate chips and finely chopped pistachios for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- Unroll the pie crust onto a lightly floured work surface. Sprinkle on the brown sugar and cinnamon evenly. Using a rolling pin, gently roll the crust to adhere the sugar and cinnamon.
- Using a 2 ½” cookie cutter, cut out 24 rounds from the dough. Press them into the mini muffin tins.
- Bake for 10 minutes, until golden. Remove and let cool for 10 minutes before transferring to a wire rack to cool completely.
- While the cups are cooling, grab a large mixing bowl and add the ricotta, powdered sugar, granulated sugar, orange zest and vanilla. Beat with a hand mixer on medium speed until creamy. Place the filling in a 1-gallon resealable bag or a large piping bag. Refrigerate until ready to serve.
- Cannolis are best filled right before serving, so refrigerate the filling until ready to serve.
- Remove it from the refrigerator. Snip off a corner of the bag and squeeze about 1 tablespoon of filling into each cup. Top with mini chocolate chips and chopped pistachios. Serve immediately.
Video
Nutrition
Calories: 60kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 37mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 42IU | Vitamin C: 0.1mg | Calcium: 22mg | Iron: 0.2mg