Description
These mini cannoli cups are a delightful bite-sized dessert featuring a creamy ricotta and mascarpone filling with hints of vanilla and cinnamon, all nestled in a flaky pie crust cup. Topped with mini chocolate chips and a dusting of powdered sugar, these treats are perfect for parties or a sweet indulgence.
Ingredients
Pie Crust Cups:
1 package (15 oz) refrigerated pie crusts (2 crusts)
Cannoli Filling:
1 cup whole milk ricotta cheese, drained; 1/2 cup mascarpone cheese; 1/2 cup powdered sugar; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/3 cup mini chocolate chips; powdered sugar, for dusting; optional: chopped pistachios or extra chocolate chips for garnish
Instructions
- Preheat and Prepare: Preheat oven to 400°F (200°C). Grease a mini muffin tin. Roll out pie crusts, cut circles, and press into muffin tin. Bake until golden brown.
- Make Filling: Combine ricotta, mascarpone, sugar, vanilla, and cinnamon. Fold in chocolate chips. Chill.
- Fill Cups: Spoon or pipe filling into cooled crust cups. Garnish and serve.
Notes
- Ensure ricotta is well-drained for a thick filling.
- Prepare cups and filling ahead, but fill just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 mini cup
- Calories: 110
- Sugar: 6g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
