Description
These Cannoli Cups offer a delightful twist on the classic Italian dessert by using crispy pie crusts shaped into cups and filled with a creamy ricotta mixture. Topped with mini chocolate chips and a dusting of powdered sugar, this easy-to-make treat is perfect for parties or a sweet indulgence any time.
Ingredients
Scale
Ricotta Filling
- 1 (15 oz) container 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
Pie Crust Cups
- 2 Pillsbury refrigerated pie crusts
- 3 tablespoons sugar
- 1 teaspoon cinnamon
- Flour for dusting surface
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie crust cups.
- Prepare ricotta filling: In a mixing bowl, combine the ricotta cheese, confectioners’ sugar, white sugar, and vanilla extract. Use an electric mixer to blend until smooth. Transfer the mixture into a one-gallon freezer bag and refrigerate to chill and thicken.
- Prepare pie crusts: Lightly dust your working surface with flour. Roll out the refrigerated pie crusts. Sprinkle one side of each crust evenly with sugar and cinnamon, then gently press this mixture into the dough with a rolling pin to ensure it sticks.
- Cut and shape cups: Use a biscuit cutter to cut circles from the dough. Press each circle lightly into the cups of an ungreased cupcake pan, forming cup shapes that will hold the filling.
- Prick dough bottoms: To prevent excessive rising, gently prick the bottom of each pastry cup with a fork.
- Bake cups: Bake the prepared cups in the oven for 8-10 minutes, or until they turn golden brown. Remove and allow them to cool completely in the pan.
- Fill cups: Once the cups are cool, cut off a small corner of the chilled ricotta mixture bag and pipe the filling neatly into each pastry cup.
- Add toppings: Sprinkle mini semisweet chocolate chips over each filled cup and lightly dust with powdered sugar for added sweetness and decoration.
- Storage and serving tips: The ricotta filling can be refrigerated for up to 3 days before filling the cups. For best texture and flavor, fill the cups about 1 hour before serving. For a thicker cream, strain the ricotta through cheesecloth overnight to remove excess liquid.
Notes
- You can substitute white sugar with Stevia for a lower sugar option.
- Make sure to prick the bottoms of the crusts well to avoid puffing up during baking.
- Filling the cups shortly before serving helps keep the crust crisp.
- For an even richer filling, strain ricotta overnight to remove extra moisture.
- These cups can be served chilled or at room temperature, depending on preference.
