Cannoli Cups

Delightful mini cannoli baked in muffin tins for an easy, mess-free dessert. These crisp cups are filled with a sweet, creamy ricotta filling and drizzled with chocolate.

Prep : 10 Total : 25 minutes

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Ingredients

For the Cannoli Cups:

2.5 cups all-purpose flour
0.25 cup granulated sugar
0.5 teaspoon salt
0.33 cup unsalted butter, cold and cubed
0.33 cup cold water

For the Ricotta Filling:

15 ounces whole milk ricotta cheese, drained
0.5 cup powdered sugar
1 teaspoon vanilla extract
0.25 cup mini chocolate chips

For Garnish (Optional):

melted chocolate for drizzling
candied orange peel chopped

Instructions

Prepare the Cannoli Cups:

Preheat oven to 375°F (190°C). Grease and flour 12 muffin cups.
In a large bowl, whisk together flour, sugar, and salt.
Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
Gradually add cold water, mixing until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently knead a few times until it just comes together.
Divide the dough into 12 equal pieces. Roll each piece into a ball.
On a lightly floured surface, roll out each ball into a thin circle, about 5-6 inches in diameter.
Carefully press each dough circle into a greased muffin cup, forming a shell.
Bake for 12-15 minutes, or until golden brown and crisp.
Let cool in the muffin tin for a few minutes, then carefully remove to a wire rack to cool completely.

Make the Ricotta Filling:

In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Stir until smooth and well combined.
Gently fold in the mini chocolate chips.

Assemble the Cannoli Cups:

Once the cannoli cups are completely cool, spoon or pipe the ricotta filling into each cup.
If desired, drizzle with melted chocolate and sprinkle with chopped candied orange peel.
Serve immediately or chill until ready to serve.

Notes

For best results, drain the ricotta cheese very well to avoid a watery filling. You can do this by placing it in a fine-mesh sieve lined with cheesecloth over a bowl in the refrigerator for at least a few hours, or overnight.