Introduction
Get ready to indulge in a delightful treat that combines the crispness of pastry with the rich flavors of a classic cannoli filling. These mini cannoli cups are perfect for any occasion, bringing a touch of Italian sweetness to your dessert table. Easy to assemble and irresistibly delicious, they are sure to impress your friends and family.
Detailed Ingredients with measures
Pie Crusts:
– 1 package of refrigerated pie crusts (usually contains 2 crusts)
Filling:
– 1 cup ricotta cheese
– 1 cup mascarpone cheese
– 1 cup powdered sugar
– 1 teaspoon vanilla extract
– 1/2 cup mini chocolate chips or chopped pistachios (for topping)
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes (plus cooling time)
Yield
48 mini cannoli cups
To create these scrumptious mini cannoli cups, begin by preheating your oven and preparing the pastry. Roll out the pie crusts and use a 2½-inch round cookie cutter to cut out rounds. Gently press each round into ungreased mini muffin cups, re-rolling the dough as necessary until you have enough rounds. Bake for about 10 minutes until golden brown, allowing them to cool before removing from the pans.
While the pastry cups cool, whip together the filling ingredients until creamy. Transfer the filling to a resealable bag and refrigerate until you are ready to serve. When it’s time to present your delightful treat, pipe the filling into each pastry cup, top with chocolate chips or pistachios, and dust with powdered sugar for an elegant finishing touch. Serve immediately for the best experience!
