Description
These delightful Cannoli Cups are a twist on the classic Italian dessert, featuring a creamy ricotta filling nestled in a crispy pie crust. Perfect for parties or a sweet treat at home!
Ingredients
Scale
Filling:
- 1 (15 oz) container of whole milk ricotta cheese
- 1/2 cup confectioners’ sugar
- 2 tablespoons white sugar (or substitute with Stevia)
- 1 teaspoon vanilla extract
- 1/4 cup mini semisweet chocolate chips
Crust:
- 2 Pillsbury refrigerated pie crusts
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Flour for dusting surface
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, combine the ricotta cheese, confectioners’ sugar, white sugar, and vanilla extract. Mix with an electric mixer until smooth. Place the mixture in a one-gallon freezer bag and refrigerate.
- Roll out the pie crusts and sprinkle one side of each with sugar and cinnamon. Use a rolling pin to gently press the sugar and cinnamon into the crust.
- Using a biscuit cutter, cut out circles in the dough. Lightly press the circles into un-greased cupcake pans to form pastry cups.
- Gently prick the bottoms of the cups with a fork to prevent them from rising too much while baking.
- Bake for 8-10 minutes, or until golden brown. Remove from the oven and let them cool.
- Once cool, fill the pastry cups with the ricotta mixture. Cut off a small part of the corner of the plastic bag to pipe the filling into the cups.
- Sprinkle mini chocolate chips on top and dust with powdered sugar.
- The filling can be kept in the fridge for up to 3 days before filling. It’s best to fill the cups about 1 hour before serving. For a thicker cream, run the ricotta through a cheesecloth overnight to remove excess water.
Notes
For best results, allow the filled cups to sit for a few minutes before serving to let the flavors meld.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 7g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg