Description
| These Mini Cannoli Cups are bite-sized versions of the classic Italian dessert. Made with crispy pie crust shells and filled with a creamy ricotta-mascarpone mixture, they’re the perfect easy treat for parties, holidays, or anytime you want a sweet snack without the mess of frying. |
Ingredients
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1 premade pie crust (store-bought or homemade)
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½ cup whole milk ricotta (strained well)
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¼ cup mascarpone cheese
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⅓ cup powdered sugar (plus more to taste)
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½ tsp pure vanilla extract
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⅓ cup mini chocolate chips (plus more for garnish)
Instructions
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Preheat oven to 400°F (200°C).
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Roll out pie crust and cut into 2.5-inch circles. Press into mini muffin tins.
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Bake for 10–12 minutes or until golden brown. Cool completely.
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In a mixing bowl, combine strained ricotta, mascarpone, powdered sugar, and vanilla. Mix until smooth.
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Fold in chocolate chips. Chill filling for 20–30 minutes.
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Spoon or pipe filling into cooled cups.
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Garnish with more mini chocolate chips and a dusting of powdered sugar.
Notes
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Strain ricotta thoroughly to avoid watery filling.
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Add orange zest, almond extract, or chopped pistachios for extra flavor.
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Assemble cups just before serving to avoid soggy shells.
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Store unfilled components separately in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Calories: 145 kcal
- Sugar: 8g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 18mg