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Simple Mini Cannoli Cups
I whipped up these tiny treats when I was craving traditional cannoli flavor but wanted something easier for gatherings. The mix of smooth ricotta filling inside flaky pie shells creates something truly wonderful with each mouthful. They've become my favorite dessert to bring anywhere since they take no time to make but still look stunning on any dessert spread.
Fast and Tasty
The beauty of these goodies is how they pack all those classic cannoli tastes into bite-sized portions. I'm thrilled they only need minutes to prepare but taste like they took all day. From family get-togethers to random Tuesday nights, they always get everyone asking for seconds.
Ingredients You'll Want
- Mini Chocolate Chips: They make each bite extra special.
- Vanilla Extract: Just a bit adds amazing flavor.
- Powdered Sugar: Gives the perfect sweetness level.
- Mascarpone Cheese: Brings a wonderful creaminess.
- Ricotta Cheese: Grab whole milk type for best results.
- Pie Crust: Our shortcut for crispy shells.
Let's Get Cooking
- Assemble
- Put your yummy mixture in each cup and sprinkle on pretty toppings.
- Mix the Filling
- Combine all those creamy components until silky smooth.
- Bake
- Wait for them to turn nice and golden, then cool them down.
- Prepare the Pie Cups
- Use your cutter for rounds and push them into your mini muffin pan.
My Top Baking Secrets
Don't skimp on cheese quality - it's what makes the filling so good. Drain your ricotta well to keep everything nice and thick. Try mixing in toppings like crushed pistachios or dried cherries for extra pizzazz. They're best eaten right away when the shells still have that perfect crunch.
Prep Work Options
You can fix the shells and whip up the filling a few days before your event - just store them apart until you're ready to serve. The filling stays good in your fridge, and once they're put together, they'll last about 3 to 4 days, though expect the shells to get a bit softer.
Customizing Your Cups
I sometimes throw in a dash of cinnamon or grated orange peel to change things up. If you're cutting back on carbs, just enjoy the filling by itself - it's that good! Store-bought pastry shells can save you even more time when you're in a rush.
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Common Questions
- → Why do I need to strain ricotta?
Getting rid of the extra liquid makes the filling thick and smooth, which keeps it from being runny.
- → Can these be prepared beforehand?
Absolutely—make the shells and filling a day early, but only fill the shells when you're ready to serve so they stay crunchy.
- → What if I don’t have a piping bag?
No worries! Use a plastic bag and snip off one corner for an easy fix, or just spoon the mix into the shells.
- → Is freezing an option?
You can freeze the empty shells, but the filled ones are best fresh since the filling can ruin the texture after thawing.
- → Why is mascapone needed?
Mascapone makes the filling creamier and richer, giving it a taste closer to the traditional cannoli.