Description

These adorable mini cannoli cups are a delightful twist on the classic Italian dessert. Crispy pie crust cups filled with a creamy, sweet ricotta and mascarpone mixture, studded with mini chocolate chips and a hint of cinnamon.

Ingredients

Pie Crust Cups:

1 package (15 oz) refrigerated pie crusts (2 crusts)

Filling:

1 cup ricotta cheese (drained)
1/2 cup mascarpone cheese
1/2 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 cup mini chocolate chips
1 tablespoon orange zest (optional)

For Garnish:

Powdered sugar (for dusting)
Mini chocolate chips or chopped pistachios (for garnish)

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Instructions

Preheat oven and prepare pie crust cups: Preheat oven to 425°F. Unroll pie crusts and cut out circles. Press each circle into a mini muffin tin and bake until golden brown.
Prepare the filling: Mix ricotta, mascarpone, powdered sugar, vanilla, cinnamon, and orange zest until smooth. Fold in mini chocolate chips and refrigerate.
Fill the cups: Once cooled, spoon or pipe the filling into each shell. Garnish with additional chocolate chips or pistachios and dust with powdered sugar.

Notes

For best results, drain ricotta in a fine mesh strainer before using.
The filling can be made a day ahead, but fill cups just before serving to keep them crispy.