Ingredients
Scale
Filling
- 1 container whole-milk ricotta cheese, 15 oz., drained
- 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 refrigerated pie crusts, softened as directed on box (2 count)
- 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
Instructions
- Preheat the oven to 425°F.
- Lightly flour a work surface and unroll the pie crusts. Sprinkle with turbinado sugar and cinnamon, then gently roll with a rolling pin to press into the dough.
- Use a 2 1/2-inch round cutter to cut pastry rounds. Press each round into ungreased mini muffin cups. Re-roll scraps as needed until you have 48 rounds.
- Bake for 10 minutes, or until golden brown. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- For the filling, beat all filling ingredients until creamy. Transfer to a zip-top bag and refrigerate until ready to serve.
- Just before serving, snip a corner of the bag and pipe about 1 tablespoon of filling into each pastry cup.
- Top with mini chocolate chips or pistachios and dust with powdered sugar. Serve immediately.
Notes
- Drain ricotta in a fine mesh sieve or cheesecloth-lined colander for several hours or overnight.
- Store unfilled pastry cups at room temperature; keep filling refrigerated. Fill just before serving to avoid sogginess.
- Optional: dip the edges of the baked cups into melted chocolate and let it harden before filling.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Italian
- Diet: Vegetarian