These delightful Mini Cannoli Cups offer all the classic indulgence of traditional cannoli in a perfectly portioned, easy-to-make treat. They are a fantastic way to enjoy the iconic Italian dessert without the fuss of rolling and frying dough, making them a crowd-pleasing option for any occasion.
Key Ingredients for Mini Cannoli Cups:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, softened
- 1 large egg yolk
- 2-3 tablespoons ice water
- 1 cup ricotta cheese, well-drained
- 1/4 cup powdered sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
- 2 tablespoons mini chocolate chips (optional)
- Zest of 1/2 orange (optional)
- Pistachios, finely chopped, for garnish (optional)
How to Make Mini Cannoli Cups:
Prepare to be impressed by how incredibly easy and satisfying these Mini Cannoli Cups are to create. This recipe prioritizes simplicity without sacrificing flavor, delivering a rich, creamy filling nestled in a delicate, crisp shell. With a preparation time of approximately 30 minutes, you can whip up these delectable treats for a quick dessert or impressive party appetizer.
Step-by-Step Instructions:
For the Cannoli Cups:
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Cut in the softened unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water.
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough just comes together. If the dough seems too dry, add the remaining tablespoon of ice water, a teaspoon at a time.
- Turn the dough out onto a lightly floured surface and knead gently until smooth, about 1-2 minutes. Do not overwork the dough.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust and easier handling.
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles of dough.
- Gently press each dough circle into the cups of the mini muffin tin, forming a cup shape. You can press the edges up slightly to create a higher rim.
- Prick the bottom of each dough cup a few times with a fork to prevent puffing.
- Bake for 10-12 minutes, or until the edges are golden brown and lightly crisp.
- Let the cups cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
For the Ricotta Filling:
- In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, and vanilla extract.
- Beat with an electric mixer or whisk vigorously until smooth and creamy.
- Gently fold in the mini chocolate chips and orange zest, if using.
Assembly:
- Once the cannoli cups are completely cooled and firm, carefully spoon or pipe the ricotta filling into each cup.
- Dust lightly with powdered sugar.
- Garnish with finely chopped pistachios, if desired.
Why You’ll Love This Mini Cannoli Cups:
You’ll absolutely adore these Mini Cannoli Cups for their irresistible combination of creamy, sweet filling and wonderfully crisp, delicate pastry. They capture the essence of traditional cannoli, offering that signature Sicilian flavor profile in a convenient, bite-sized format that is so much easier to manage than their larger counterparts. Plus, crafting these at home is not only a rewarding culinary adventure but also a significant cost saver compared to purchasing pre-made or restaurant-style cannoli, allowing you to entertain generously without breaking the bank.
The delightful textures and flavors, from the smooth, luscious ricotta to the satisfying crunch of the shell, make each bite a pure moment of joy. Imagine a mini version of your favorite Italian dessert, perfect for snacking, parties, or just a little sweet escape. Don’t wait to bring a taste of Italy to your kitchen; try making these charming Mini Cannoli Cups today!
Storing and Reheating Tips:
To keep your Mini Cannoli Cups at their best, it’s essential to store them properly. If you plan to enjoy them within 1-2 days, store the unfilled cannoli shells in an airtight container at room temperature. This prevents them from becoming soggy. The ricotta filling should be stored separately in an airtight container in the refrigerator for up to 3 days.
For assembly, fill the shells just before serving to maintain their crispness. If you wish to prepare components ahead of time for immediate enjoyment, you can refrigerate the filled cannoli cups for a few hours, but they are best enjoyed fresh. Freezing is generally not recommended for the filled cannoli as the texture of both the shell and the filling can be compromised upon thawing.
Final Thoughts:
These Mini Cannoli Cups are an absolute delight, offering a classic Italian dessert in an easy-to-manage, adorable package. They are a testament to how simple ingredients can create something truly special, and we wholeheartedly encourage you to give them a try for your next gathering or sweet craving!
Mini Cannoli Cups
Ingredients
Equipment
Method
- In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.2 cups all-purpose flour, 2 tablespoons granulated sugar, 1/4 teaspoon salt
- Cut in the softened unsalted butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.1/3 cup unsalted butter, softened
- In a small bowl, whisk together the egg yolk and 2 tablespoons of ice water.1 large egg yolk, 2-3 tablespoons ice water
- Gradually add the wet ingredients to the dry ingredients, mixing until a dough just comes together. If the dough seems too dry, add the remaining tablespoon of ice water, a teaspoon at a time.
- Turn the dough out onto a lightly floured surface and knead gently until smooth, about 1-2 minutes. Do not overwork the dough.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes. This chilling step is crucial for a tender crust and easier handling.
- Preheat your oven to 375°F (190°C). Lightly grease a mini muffin tin.
- On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness.
- Using a round cookie cutter (about 2.5-3 inches in diameter), cut out circles of dough.
- Gently press each dough circle into the cups of the mini muffin tin, forming a cup shape. You can press the edges up slightly to create a higher rim.
- Prick the bottom of each dough cup a few times with a fork to prevent puffing.
- Bake for 10-12 minutes, or until the edges are golden brown and lightly crisp.
- Let the cups cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
- In a medium bowl, combine the well-drained ricotta cheese, powdered sugar, and vanilla extract.1 cup ricotta cheese, well-drained, 1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Beat with an electric mixer or whisk vigorously until smooth and creamy.
- Gently fold in the mini chocolate chips and orange zest, if using.2 tablespoons mini chocolate chips, 1/2 zest of orange
- Once the cannoli cups are completely cooled and firm, carefully spoon or pipe the ricotta filling into each cup.
- Dust lightly with powdered sugar.1/4 cup powdered sugar
- Garnish with finely chopped pistachios, if desired.pistachios, finely chopped