Cannoli Cups: The Ultimate Cannoli Cups Recipe
Introduction to Cannoli Cups
Cannoli cups are a delightful twist on the classic Italian dessert. These miniature treats are perfect for gatherings or simply as a sweet indulgence at home. With their crispy pastry shells and creamy ricotta filling, these cups offer a burst of flavor and a satisfying crunch that will leave your taste buds wanting more. Whether you’re hosting a dinner party or enjoying a quiet evening, these cannoli cups are sure to impress!
A Personal Story Behind My Cannoli Cups Journey
Growing up, my family often celebrated special occasions with homemade Italian desserts. Cannoli were always a favorite, and I remember my grandmother teaching me how to make the filling. When I discovered the idea of cannoli cups, I knew I had to share this easy recipe with everyone. It combines the nostalgia of my childhood with a modern twist, making it a perfect dessert for all ages.
What Makes This Cannoli Cups Recipe Special?
What sets this cannoli cups recipe apart is its simplicity and the use of refrigerated pie crusts, making it accessible for everyone, even those with limited baking experience. The creamy filling made from whole-milk ricotta cheese, combined with the sweetness of powdered sugar and a hint of citrus zest, creates an irresistible flavor that complements the crispy pastry. Plus, these bite-sized treats are perfect for sharing, and their presentation is sure to wow your guests!
The Full Cannoli Cups Recipe
Ingredients
- 1 container (15 oz.) whole-milk ricotta cheese, drained
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
- 1 box refrigerated pie crusts (2 count), softened as directed on box
- 3 tablespoons turbinado sugar (raw sugar)
- 1 teaspoon ground cinnamon
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios (for garnish)
- Additional powdered sugar (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will ensure that your pastry cups turn out crispy and golden brown.
- Lightly flour a clean work surface and unroll the pie crusts. Sprinkle both crusts generously with turbinado sugar and ground cinnamon. Gently roll a rolling pin over them to press the sugar and cinnamon into the dough, enhancing the flavor of your cups.
- Using a 2½-inch round cookie or biscuit cutter, cut out pastry rounds. You’ll need about 48 circles, so don’t hesitate to re-roll the crusts as necessary.
- Press each round into ungreased mini muffin cups. This shapes them perfectly for the filling.
- Bake the crusts for approximately 10 minutes, until they are golden brown. Keep an eye on them to avoid burning. Let them cool completely in the pans for about 15 minutes, before transferring to a wire rack.
- In a large mixing bowl, beat together all the filling ingredients using an electric mixer on medium speed until the mixture is creamy and smooth. This will take about 2-3 minutes. Once mixed, place the filling in a 1-gallon zip-top bag, seal it tightly, and refrigerate until you are ready to serve.
- Just before serving, snip a corner off the bag and pipe about 1 tablespoon of the filling into each pastry cup. For a delightful finishing touch, sprinkle with chocolate chips or finely chopped pistachios and dust lightly with powdered sugar.
- Serve immediately and enjoy the delightful flavors of your homemade cannoli cups!
Serving Suggestions and Variations for Cannoli Cups
These cannoli cups are best enjoyed fresh, but if you want to prepare them ahead of time, you can bake the pastry cups and store them separately from the filling. Just fill them right before serving for the best texture. For variations, consider adding a dash of cinnamon or nutmeg to the filling for an extra flavor kick. You can also mix in some chopped candied fruit or even swap out the chocolate chips for crushed nuts to suit your preferences.
Frequently Asked Questions About Cannoli Cups
Can I make these ahead of time?
Yes! You can prepare the pastry cups and filling separately a day in advance. Just fill the cups right before serving to maintain their crispiness.
What can I use instead of ricotta cheese?
For a different flavor, you could try mascarpone cheese, but it may be richer. Be sure to adjust the sugar content to taste.
How should I store leftover cannoli cups?
Store any filled cannoli cups in an airtight container in the refrigerator. They are best enjoyed within a day or two for optimal freshness.
Cannoli Cups
Equipment
- Mixing bowl For mixing the filling.
- Rolling Pin For rolling the pie crusts.
- Mini muffin pan To shape the pastry cups.
Ingredients
Main Ingredients
- 1 container whole-milk ricotta cheese, drained
- 0.5 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 0.5 teaspoon vanilla extract
- 1 box refrigerated pie crusts, softened
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
- 0.25 cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar for garnish
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will ensure that your pastry cups turn out crispy and golden brown.
- Lightly flour a clean work surface and unroll the pie crusts. Sprinkle both crusts generously with turbinado sugar and ground cinnamon. Gently roll a rolling pin over them to press the sugar and cinnamon into the dough, enhancing the flavor of your cups.
- Using a 2½-inch round cookie or biscuit cutter, cut out pastry rounds. You’ll need about 48 circles, so don’t hesitate to re-roll the crusts as necessary.
- Press each round into ungreased mini muffin cups. This shapes them perfectly for the filling.
- Bake the crusts for approximately 10 minutes, until they are golden brown. Keep an eye on them to avoid burning. Let them cool completely in the pans for about 15 minutes, before transferring to a wire rack.
- In a large mixing bowl, beat together all the filling ingredients using an electric mixer on medium speed until the mixture is creamy and smooth. This will take about 2-3 minutes. Once mixed, place the filling in a 1-gallon zip-top bag, seal it tightly, and refrigerate until you are ready to serve.
- Just before serving, snip a corner off the bag and pipe about 1 tablespoon of the filling into each pastry cup. For a delightful finishing touch, sprinkle with chocolate chips or finely chopped pistachios and dust lightly with powdered sugar.
- Serve immediately and enjoy the delightful flavors of your homemade cannoli cups!