Mini Cannoli Cups with Lemon Ricotta and Chocolate Chips Recipe
These Mini Cannoli Cups are a delightful twist on the classic Italian dessert, featuring a crispy baked pie crust cup filled with a creamy ricotta and cream cheese mixture, infused with lemon zest and chocolate chips. Perfect for parties or a sweet treat, these bite-sized cannoli cups are easy to prepare and sure to impress.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Ingredients
Filling
- 8 oz ricotta cheese
- 4 oz cream cheese (softened to room temperature)
- 1 cup powdered sugar (whisked to remove any lumps)
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 2 tsp lemon juice (fresh is best)
- 1/2 cup mini chocolate chips
Cups
- 2 store-bought pie crusts
- 1 large egg (beaten)
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
Garnish
- Additional mini chocolate chips
- Additional powdered sugar for dusting
Instructions
- Prepare: Preheat your oven to 375°F and lightly spray two 24-cup mini muffin pans with cooking spray to prevent sticking. Set them aside while you prepare the other components.
- Drain ricotta: Place the ricotta cheese in a cheesecloth or a fine mesh sieve. Squeeze or press gently to remove excess moisture to prevent a watery filling and ensure better texture.
- Make filling: In a mixing bowl, combine the drained ricotta, softened cream cheese, powdered sugar, vanilla extract, lemon zest, and lemon juice. Use a hand mixer to beat everything together until smooth and creamy. Fold in the mini chocolate chips gently with a rubber spatula. Cover the bowl and refrigerate the filling while you prepare the cups.
- Make cups: On a lightly floured surface, roll out the store-bought pie crusts. Use a 2-inch round cutter to cut out circles. Press each circle gently into the mini muffin pan cups to form little crust cups.
- Brush and sugar: Using a pastry brush, coat the inside of each crust cup with the beaten egg. Combine granulated sugar and ground cinnamon, then sprinkle this mixture over the egg-coated cups to add sweetness and a lovely cinnamon flavor.
- Bake cups: Bake the crust cups in the preheated oven for 10-12 minutes, or until they turn golden brown and crispy. Remove from the oven and allow them to cool completely in the pan before removing to keep their shape intact.
- Assemble: Once cooled, fill each crust cup with the chilled ricotta filling using a piping bag or small spoon, ensuring an even and generous filling.
- Garnish and serve: Top each filled cannoli cup with additional mini chocolate chips and dust lightly with powdered sugar. Serve immediately and enjoy these delightful mini desserts!
Notes
- Draining the ricotta is essential to avoid a runny filling.
- Softening the cream cheese to room temperature will help achieve a smooth filling.
- Use fresh lemon juice for the best flavor impact.
- Make sure the pie crust cups cool completely before filling to maintain crispiness.
- These cups can be assembled a few hours ahead and refrigerated, but add chocolate chips and powdered sugar just before serving for best presentation.
