MINI CANNOLI CUPS
Mini cannoli cups are a fun twist on the classic Italian dessert. With crispy pastry shells filled with creamy ricotta filling, these bite-sized treats are perfect for parties, holidays, or anytime you crave a sweet indulgence.
Ingredients
For the Cups:
- 2 refrigerated pie crusts or phyllo shells
- 2 tablespoons sugar
- 1 teaspoon cinnamon
For the Filling:
- 1 ½ cups ricotta cheese well-drained
- ½ cup mascarpone cheese
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ½ cup mini chocolate chips
- Optional: chopped pistachios or candied fruit for garnish
Instructions
- Prepare Cups: Preheat oven to 375°F (190°C). Cut pie crusts into small circles and press into mini muffin tins. Sprinkle with cinnamon-sugar. Bake 10–12 minutes until golden. Cool completely.
- Make Filling: In a bowl, mix ricotta, mascarpone, powdered sugar, and vanilla until smooth. Fold in chocolate chips.
- Fill Cups: Spoon or pipe filling into cooled cups.
- Garnish: Top with pistachios, extra chocolate chips, or candied fruit if desired. Serve immediately or chill briefly before serving.
Notes
- Make Ahead: Prepare cups and filling separately; assemble just before serving for best crispness.
- Flavor Variations: Add orange zest, almond extract, or swap chocolate chips for crushed nuts.
- Serving Suggestions: Perfect for dessert buffets, parties, or holiday gatherings.
- Storage Tips: Store filled cups in the fridge for up to 1 day; unfilled cups can be stored in an airtight container for 3 days.