Delightful Mini Cannoli Cups
These delightful mini cannoli cups are a simplified version of the classic Italian dessert, featuring a creamy ricotta filling nestled in a crispy cookie shell. Perfect for parties or a sweet treat, they are easy to make and sure to impress.
Equipment
- oven
- mini muffin tin
- fine-mesh sieve
- cheesecloth or coffee filter
- bowl
- electric mixer
- piping bag with star tip or Ziploc bag
- small spoon
Ingredients
Cookie Cups
- 18 pre-made mini shortbread cookies
- 1.5 cups graham cracker crumbs
- 4 tbsp melted butter
Cannoli Filling
- 15 oz whole milk ricotta cheese
- 0.5 cup powdered sugar
- 0.5 teaspoon vanilla extract
- 0.25 cup mini chocolate chips
Optional Garnish
- Chopped pistachios Optional
- candied orange peel Optional
- extra mini chocolate chips Optional
- cocoa powder Optional
Instructions
Prepare Cookie Cups
- Preheat oven to 350°F (175°C) and place cookies or graham cracker crumbs into a mini muffin tin.
- Bake for 5-7 minutes until golden, then gently press the center of each cookie to form a cup shape while warm, and let cool completely in the muffin tin.
Drain Ricotta
- Drain whole milk ricotta cheese in a fine-mesh sieve lined with cheesecloth or a coffee filter for at least 30 minutes in the refrigerator to remove excess moisture.
Make Cannoli Filling
- Combine drained ricotta, powdered sugar, and vanilla extract in a medium bowl and beat with an electric mixer until smooth and creamy for 2-3 minutes.
Fold in Chocolate Chips
- Gently fold in mini chocolate chips until just combined.
Fill and Garnish Cups
- Pipe or spoon the cannoli filling into each cooled cookie cup using a piping bag or a spoon.
- Sprinkle with your chosen garnishes such as chopped pistachios, candied orange peel, or extra chocolate chips.
Chill
- Refrigerate the filled cups for at least 30 minutes to allow the flavors to meld and the filling to set before serving.
Notes
For an extra touch of flavor, you can add a pinch of cinnamon or orange zest to the cannoli filling. Ensure the ricotta is well-drained to prevent a watery filling. These mini cannoli cups are best enjoyed the same day they are made but can be stored in an airtight container in the refrigerator for up to 2 days.