Description
Mini Cannoli Cups: Crispy pastry cups filled with sweet ricotta cream, perfect for a quick and delightful dessert!
Ingredients
Scale
- 24 wonton wrappers (3-inch square)
- 2 tablespoons (28g) unsalted butter, melted
- 1 tablespoon (12.5g) granulated sugar
- ¼ teaspoon ground cinnamon
- 15 ounces (425g) whole milk ricotta cheese, drained overnight
- ½ cup (100g) granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ⅓ cup (60g) mini chocolate chips, plus extra for garnish
- 2 tablespoons (12g) finely chopped pistachios for garnish (optional)
- Powdered sugar for dusting
Instructions
- Step 1: Prepare the Cannoli Cups Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin. In a small bowl, mix the melted butter with cinnamon and sugar. Take each wonton wrapper and brush both sides lightly with the butter mixture. Gently press each wrapper into a mini muffin cup, creating pleats around the edges to help it fit. The wrappers will naturally form little cups as you press them in. Make sure to push them down to create a defined cup shape with enough room for filling.
- Step 2: Bake the Cups Place the muffin tin in the preheated oven and bake for 8-10 minutes until the wrappers turn golden brown and crisp. You’ll notice them bubbling slightly as they bake—this creates that authentic cannoli texture! Keep a close eye on them after the 7-minute mark, as they can quickly go from perfect to overbrowned. Once done, remove from the oven and let cool in the pan for about 5 minutes, then carefully transfer to a wire rack to cool completely.
- Step 3: Prepare the Cannoli Filling While the cups are cooling, prepare your filling. In a medium bowl, combine the drained ricotta cheese, granulated sugar, vanilla extract, cinnamon, and salt. Using an electric mixer, beat on medium speed until smooth and well combined, about 2 minutes. The mixture should be creamy but still hold its shape. Fold in the mini chocolate chips using a spatula, being careful not to overmix.
- Step 4: Fill and Garnish Transfer the filling to a piping bag fitted with a star tip, or simply use a zip-top bag with the corner snipped off. Pipe the filling generously into each cooled cannoli cup, creating a slight dome on top. Sprinkle with additional mini chocolate chips and chopped pistachios if desired. Finish with a light dusting of powdered sugar just before serving. Your Mini Cannoli Cups are now ready to impress!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cannoli cup
- Calories: 120 calories
- Sugar: 5 grams
- Sodium: 100 mg
- Fat: 7 grams
- Saturated Fat: 4 grams
- Unsaturated Fat: 2.5 grams
- Trans Fat: 0 grams
- Carbohydrates: 12 grams
- Fiber: 0.5 grams
- Protein: 3 grams
- Cholesterol: 15 mg