Description
These Mini Cannoli Cups offer all the delicious flavors of a classic Italian cannoli—crispy pastry shells filled with creamy, sweet ricotta—without the fuss of frying. Perfect for parties, holidays, or anytime you crave a bite-sized indulgence!
Ingredients
- 1 package refrigerated pie crusts (or phyllo dough or wonton wrappers)
- 1 1/2 cups whole milk ricotta cheese, drained
- 3/4 cup powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 1/3 cup mini chocolate chips
- Optional: orange zest, cinnamon, chopped nuts for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Roll out the pie crust and cut into circles to fit a mini muffin tin (or prepare phyllo/wonton wrappers).
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Press the circles or wrappers into the wells of the mini muffin tin to form cup shapes.
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Bake for 8 to 10 minutes or until golden and crisp. Remove and cool completely.
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In a bowl, mix the drained ricotta, powdered sugar, and vanilla extract until smooth.
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Transfer the filling to a piping bag.
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Pipe filling into each cooled shell.
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Top with mini chocolate chips and dust with powdered sugar.
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Serve immediately, or refrigerate for up to 4 hours.
- Prep Time: 20 minutes
- Cook Time: 8 minutes