Mini Cannoli Cups
HB-4476 · Hand-built original · Italian
Baked pie crust cups filled with a lemon and ricotta cream cheese filling studded with mini chocolate chips.
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Ingredients
- 8 oz ricotta cheese
- 4 oz cream cheese, softened to room temperature
- 1 cup powdered sugar, whisked to remove lumps
- 1 tsp vanilla extract
- 1/2 tsp lemon zest
- 2 tsp lemon juice
- 1/2 cup mini chocolate chips
- 2 store-bought pie crusts
- 1 large egg, beaten
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
- mini chocolate chips, extra
- powdered sugar, for dusting
Method
- Heat the oven to 375°F and spray two 24-cup mini muffin pans with cooking spray.
- Drain the ricotta in cheesecloth or a fine mesh sieve, squeezing or pressing out the excess water.
- Beat the drained ricotta, cream cheese, powdered sugar, vanilla, lemon zest and lemon juice together until creamy, then fold in the mini chocolate chips. Cover and refrigerate.
- Roll out the pie crusts on a lightly floured surface and cut out 2-inch rounds.
- Press each round into a muffin cup to form a small cup, brush the insides with the beaten egg and sprinkle with the cinnamon sugar.
- Bake 10 to 12 minutes, until golden brown and crisp. Cool completely in the pan, then remove the cups.
- Fill each cup with the ricotta filling, using a piping bag or a small spoon.
- Top with extra chocolate chips, dust with powdered sugar and serve.
Prep: 35 min · Cook: 10 min · Total: 45 min