Description
Sicilian cannoli get a modern twist with mini cannoli cups that pack authentic flavor into bite-sized treats. Crisp pastry shells cradle creamy ricotta filling, offering a delightful experience you’ll savor from first to last bite.
Ingredients
Scale
- 15 oz (425 g) whole-milk ricotta cheese
- 2 refrigerated pie crusts
- ½ cup powdered sugar
- 2 tbsps granulated sugar
- 3 tbsps turbinado sugar (raw sugar)
- 1 tsp ground cinnamon
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- 1 tsp finely grated orange or lemon zest
- ½ tsp vanilla extract
- Additional powdered sugar for dusting
Instructions
- Dough Preparation: Unroll pie crusts and lavishly coat with turbinado sugar and ground cinnamon, pressing spices gently into the pastry for maximum flavor infusion.
- Shaping Technique: Utilize a 2½-inch circular cutter to create uniform dough rounds, then meticulously press each circle into mini muffin tin cavities, ensuring seamless integration.
- Baking Process: Preheat oven to 425°F and bake pastry cups until achieving a lustrous golden-brown appearance, approximately 10 minutes, then allow to rest in the tin for 15 minutes for structural stabilization.
- Cooling Protocol: Transition pastry cups to a wire rack, permitting complete cooling while maintaining their delicate architectural integrity.
- Filling Creation: Blend ricotta cheese, sugars, citrus zest, and vanilla extract, whipping until the mixture transforms into a silky, luxurious cream.
- Filling Deployment: Refrigerate the prepared filling in a pastry bag, then pipe generously into cooled pastry cups with elegant precision.
- Finishing Touches: Adorn the filled cups with chocolate chips or chopped pistachios, and conclude by dusting with a gossamer layer of powdered sugar for a sophisticated presentation.
Notes
- Precision Matters: Use a 2½-inch circular cookie cutter for uniform dough rounds, ensuring consistent cup sizes and professional presentation.
- Sugar Secret: Press turbinado sugar and cinnamon gently into pie crust to maximize flavor infusion and create a delightful caramelized texture.
- Cooling Technique: Allow pastry cups to rest in the muffin tin for 15 minutes after baking, preventing structural collapse and maintaining delicate shape.
- Filling Finesse: Refrigerate ricotta mixture before piping to enhance flavor melding and maintain optimal cream consistency for smooth, elegant filling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 13
- Calories: 220
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 20 mg