Easy Mini Cannoli Cups Recipe – A Sweet Bite-Sized Delight!

Photo bythe handing dog

Easy Mini Cannoli Cups Recipe – A Sweet Bite-Sized Delight!

There’s nothing quite like the sweet crunch of a traditional cannoli, but if you’re looking for a fun, quick-to-make alternative, these Mini Cannoli Cups are perfect! Crispy, golden pastry cups filled with a creamy ricotta filling, kissed with citrus zest and topped with chocolate chips or pistachios – they’re a showstopper at any party.

I came across this delightful recipe while browsing a Facebook group called "The Handing Dog", where fellow food enthusiasts share their creative dishes. I'm thrilled to share this recipe with you today!

These bite-sized treats are not only easy to prepare, but they pack the same rich flavors of traditional cannoli, with the added bonus of being the perfect size for finger food. If you're hosting a party or simply want a sweet treat to enjoy at home, these mini cannoli cups are guaranteed to impress.

A Sweet Tradition with a Twist

Cannoli are a traditional Italian dessert that originated in Sicily. Typically, they feature a tube-shaped pastry shell filled with a sweetened ricotta mixture. This recipe simplifies the process by using refrigerated pie crusts to create a mini version that's quick to make and perfect for a crowd. Plus, the added hint of orange or lemon zest in the creamy ricotta filling brings a fresh, citrusy twist to this classic dessert!

Ingredients:

Filling:

• 1 container (15 oz) whole-milk ricotta cheese
• 1/2 cup powdered sugar
• 2 tablespoons granulated sugar
• 1 teaspoon finely grated orange or lemon zest
• 1/2 teaspoon vanilla extract

Cannoli Cups:

• 1 box (2 count) refrigerated pie crusts, softened as directed on box
• 3 tablespoons turbinado sugar (raw sugar)
• 1 teaspoon ground cinnamon

Garnish:

• 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
• Additional powdered sugar for dusting

Directions:

1. Preheat the oven to 425°F. Lightly flour your work surface and unroll the pie crusts.
2. Season the crusts by sprinkling them with turbinado sugar and cinnamon. Use a rolling pin to gently press the sugar and cinnamon into the dough. With a 2½-inch round cookie cutter, cut out pastry rounds. Gently press each round into ungreased mini muffin cups. Re-roll the dough as needed to make approximately 48 rounds.
3. Bake the crusts for 10 minutes, or until golden brown. Allow the cannoli cups to cool in the pans for 15 minutes before transferring to a wire rack to cool completely.
4. Prepare the filling by beating together the ricotta, powdered sugar, granulated sugar, orange or lemon zest, and vanilla extract with an electric mixer on medium speed. Once creamy, transfer the filling to a zip-top bag and refrigerate until ready to use.
5. Assemble the cannoli cups just before serving. Snip a corner off the bag of filling and pipe about 1 tablespoon into each cooled pastry cup.
6. Garnish with miniature chocolate chips or chopped pistachios and dust lightly with powdered sugar.

Serve these mini cannoli cups immediately for the ultimate crunchy, creamy indulgence!

Customization and Tips:

• Flavor Variation: You can switch up the citrus flavor in the filling by trying lime zest for a unique twist.
• Make it Nut-Free: For a nut-free option, stick with chocolate chips and avoid pistachios.
• Pairings: These mini cannoli cups are great paired with an espresso or a glass of sweet dessert wine for an authentic Italian touch.

Whether you’re making these for a celebration or just a sweet treat for yourself, they’re bound to be a hit. If you loved this recipe, be sure to check out the Handing Dog Facebook group for more creative inspirations!

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