Mini Cannoli Cups: The Perfect Bite-Sized Dessert

Mini Cannoli Cups: Prepare to be transported to the sun-drenched shores of Sicily with a delightful twist on a classic Italian dessert! Imagine biting into a crisp, golden shell filled with a luxuriously creamy, sweet ricotta filling, all in a perfectly portioned, bite-sized treat. These aren't just desserts; they're miniature masterpieces of flavor and texture.

Cannoli, traditionally, are deep-fried pastry tubes originating from Palermo and Messina. Their history is rich, with some believing they were initially created as a fertility symbol during Carnevale celebrations. Over time, they've evolved into a beloved dessert enjoyed worldwide, representing the pinnacle of Italian pastry artistry. But let's be honest, sometimes we crave that incredible cannoli flavor without the fuss of deep-frying and the potential mess. That's where these Mini Cannoli Cups come in!

People adore cannoli for their irresistible combination of textures: the satisfying crunch of the shell against the smooth, rich filling. The sweetness is perfectly balanced by the slight tang of the ricotta, creating a symphony of flavors that dance on your palate. These mini versions capture all that magic in a convenient and adorable package. They're perfect for parties, potlucks, or simply a delightful afternoon treat. Plus, they're surprisingly easy to make, allowing you to enjoy the taste of Italy without spending hours in the kitchen. So, are you ready to create these delightful treats with me?

Ingredients:

• For the Cannoli Shells (Mini Cups):
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/4 cup granulated sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3 tablespoons cold unsalted butter, cut into small pieces
• 1/4 cup dry Marsala wine (or dry white wine)
• 1 large egg white, lightly beaten (for sealing)
• Vegetable oil, for frying
• For the Cannoli Filling:
• 15 ounces whole milk ricotta cheese, drained overnight in the refrigerator
• 1 cup powdered sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cinnamon
• 1/4 cup mini chocolate chips
• 1/4 cup candied orange peel, finely chopped (optional)
• For Garnish:
• Powdered sugar, for dusting
• Mini chocolate chips
• Chopped pistachios
• Candied orange peel, finely chopped

Preparing the Cannoli Shells:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt. This ensures that the spices are evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The smaller the butter pieces, the flakier the shells will be. Work quickly to prevent the butter from melting.
3. Add the Marsala Wine: Gradually add the Marsala wine (or dry white wine) to the flour mixture, mixing until a dough forms. The dough should come together easily and not be too sticky. If it's too dry, add a teaspoon of wine at a time until it reaches the right consistency.
4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic. This develops the gluten in the flour, which will give the shells their structure.
5. Rest the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.
6. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness. The thinner the dough, the crispier the shells will be. Keep the surface lightly floured to prevent sticking.
7. Cut Out Circles: Use a 3-inch round cookie cutter (or a glass with a 3-inch diameter) to cut out circles from the dough. Re-roll the scraps to cut out more circles.
8. Shape the Cups: Gently press each circle into a mini muffin tin. Make sure the dough reaches the top edge of each muffin cup. You can use your fingers to gently shape the dough to fit perfectly.
9. Seal the Edges (Optional): For a more secure cup, you can lightly brush the edges of the dough with the beaten egg white before pressing it into the muffin tin. This will help seal the dough and prevent it from shrinking during baking.
10. Bake the Cups: Preheat your oven to 375°F (190°C). Bake the mini cannoli cups for 12-15 minutes, or until they are golden brown. Keep a close eye on them to prevent burning.
11. Cool the Cups: Remove the muffin tin from the oven and let the cups cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.

Preparing the Cannoli Filling:

1. Drain the Ricotta: This is the most important step! Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth. Set the sieve over a bowl and refrigerate overnight (or for at least 8 hours). This removes excess moisture from the ricotta, resulting in a smoother and creamier filling.
2. Combine Ingredients: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon.
3. Mix Until Smooth: Using an electric mixer, beat the ingredients together until smooth and creamy. Be careful not to overmix, as this can make the filling too thin.
4. Fold in Add-Ins: Gently fold in the mini chocolate chips and candied orange peel (if using).
5. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.

Assembling the Mini Cannoli Cups:

1. Fill the Cups: Just before serving, spoon the cannoli filling into a piping bag fitted with a large round tip (or use a ziplock bag with a corner snipped off). Pipe the filling into each mini cannoli cup. You can also use a spoon to fill the cups, but piping will give you a cleaner and more professional look.
2. Garnish: Dust the filled cannoli cups with powdered sugar. Then, garnish with mini chocolate chips, chopped pistachios, and/or candied orange peel. Get creative with your garnishes!
3. Serve Immediately: Serve the mini cannoli cups immediately for the best texture. The shells will soften over time as they absorb moisture from the filling.

Tips for Success:

• Use Cold Ingredients: Cold butter and wine are essential for creating a flaky cannoli shell.
• Don't Overwork the Dough: Overworking the dough will result in tough shells. Knead just until smooth and elastic.
• Drain the Ricotta Thoroughly: This is crucial for a creamy and stable filling. Don't skip the overnight draining!
• Fill Just Before Serving: To prevent the shells from becoming soggy, fill the cannoli cups just before serving.
• Experiment with Flavors: Feel free to customize the filling with different extracts, spices, or add-ins. Lemon zest, almond extract, or different types of chocolate chips would all be delicious.
• Make Ahead: You can make the cannoli shells ahead of time and store them in an airtight container at room temperature for up to 3 days. The filling can also be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to fill the shells right before serving.
• Frying Option: While this recipe focuses on baking the shells, you can also fry them for a more traditional cannoli experience. Heat vegetable oil in a deep pot to 350°F (175°C). Carefully fry the dough circles until golden brown, about 1-2 minutes per side. Drain on paper towels and let cool completely before filling. You will need cannoli forms to fry them properly.

Variations:

• Chocolate Cannoli Cups: Add 1/4 cup of unsweetened cocoa powder to the dry ingredients for a chocolatey twist.
• Lemon Cannoli Filling: Add 1 tablespoon of lemon zest and 1 tablespoon of lemon juice to the ricotta filling for a bright and citrusy flavor.
• Pistachio Cannoli Filling: Add 1/4 cup of finely ground pistachios to the ricotta filling for a nutty and flavorful treat.
• Espresso Cannoli Filling: Add 1 teaspoon of instant espresso powder to the ricotta filling for a coffee-flavored delight.
• Spiced Cannoli Filling: Add a pinch of nutmeg or cardamom to the ricotta filling for a warm and aromatic flavor.

Troubleshooting:

• Shells are too tough: You may have over-kneaded the dough. Be sure to knead just until smooth and elastic.
• Shells are not crispy: The dough may have been too thick. Roll it out to about 1/8-inch thickness. Also, make sure your oven is hot enough.
• Filling is too runny: The ricotta cheese may not have been drained thoroughly enough. Be sure to drain it overnight in the refrigerator.
• Shells are soggy: You may have filled the shells too far in advance. Fill them just before serving.

Storage Instructions:

• Unfilled Shells: Store unfilled cannoli shells in an airtight container at room temperature for up to 3 days.
• Cannoli Filling: Store cannoli filling in an airtight container in the refrigerator for up to
  

  Conclusion:

  And there you have it! These Mini Cannoli Cups are truly a must-try recipe, and I'm confident they'll become a new favorite in your household, just like they have in mine. The combination of the crispy, buttery shells with the creamy, sweet ricotta filling is simply irresistible. They're the perfect bite-sized treat for any occasion, from casual gatherings to elegant dinner parties. But why are these little cups so special? Well, beyond the incredible flavor and satisfying texture, they're surprisingly easy to make. Forget about complicated cannoli-making techniques; this recipe simplifies the process without sacrificing any of the authentic taste. Plus, they're incredibly versatile! You can easily customize the filling with your favorite flavors and toppings to create a truly unique dessert. Think about serving these delightful Mini Cannoli Cups at your next brunch. They'd be a fantastic addition to a dessert table, offering a lighter and more manageable alternative to traditional cannoli. Or, imagine bringing a batch to a potluck – they're guaranteed to be a crowd-pleaser! Here are a few serving suggestions and variations to get your creative juices flowing: * Chocolate Lover's Dream: Add mini chocolate chips to the ricotta filling and drizzle melted dark chocolate over the finished cups. * Citrus Burst: Incorporate orange or lemon zest into the ricotta filling for a bright and refreshing twist. A candied orange peel garnish would complete the look. * Pistachio Perfection: Sprinkle chopped pistachios over the tops of the cups for added crunch and a beautiful green hue. * Coffee Infusion: Add a teaspoon of instant espresso powder to the ricotta filling for a subtle coffee flavor that pairs perfectly with the sweetness. * Berry Bliss: Top the filled cups with fresh raspberries, blueberries, or strawberries for a burst of fruity flavor and vibrant color. * Savory Surprise: While traditionally sweet, you could even experiment with a savory filling! Think a whipped goat cheese with herbs and a drizzle of honey. This would be a unique and unexpected appetizer. Don't be afraid to get creative and experiment with different flavors and toppings to find your perfect Mini Cannoli Cups combination. The possibilities are endless! I truly believe that this recipe is a winner, and I can't wait for you to try it. It's a fun and rewarding baking project that will impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to create some delicious memories. Once you've made these Mini Cannoli Cups, I'd love to hear about your experience! Did you try any of the variations I suggested? Did you come up with your own unique twist? Share your photos and comments on social media using [Your Hashtag Here] – I can't wait to see your creations! Happy baking, and enjoy every delicious bite! I'm sure you'll agree that this recipe is a keeper.

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  Mini Cannoli Cups: The Perfect Bite-Sized Dessert

  

  Crispy baked mini shells filled with sweet ricotta cream, chocolate chips, and candied orange peel. A delightful bite-sized twist on the classic Italian dessert!

  Prep Time45 minutes

  Cook Time12 minutes

  Total Time60 minutes

  Category: Dessert

  Yield: 24-36 mini cannoli cups

  Save This Recipe

  Ingredients

  • 1 1/2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3 tablespoons cold unsalted butter, cut into small pieces
  • 1/4 cup dry Marsala wine (or dry white wine)
  • 1 large egg white, lightly beaten (for sealing)
  • Vegetable oil, for frying (optional, for frying method)
  • 15 ounces whole milk ricotta cheese, drained overnight in the refrigerator
  • 1 cup powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 cup mini chocolate chips
  • 1/4 cup candied orange peel, finely chopped (optional)
  • Powdered sugar, for dusting
  • Mini chocolate chips
  • Chopped pistachios
  • Candied orange peel, finely chopped

  Instructions

  1. Combine Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, cinnamon, and salt.
  2. Cut in the Butter: Add the cold butter pieces to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
  3. Add the Marsala Wine: Gradually add the Marsala wine (or dry white wine) to the flour mixture, mixing until a dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, or until smooth and elastic.
  5. Rest the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours.
  6. Roll Out the Dough: On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
  7. Cut Out Circles: Use a 3-inch round cookie cutter (or a glass with a 3-inch diameter) to cut out circles from the dough. Re-roll the scraps to cut out more circles.
  8. Shape the Cups: Gently press each circle into a mini muffin tin. Make sure the dough reaches the top edge of each muffin cup.
  9. Seal the Edges (Optional): For a more secure cup, you can lightly brush the edges of the dough with the beaten egg white before pressing it into the muffin tin.
  10. Bake the Cups: Preheat your oven to 375°F (190°C). Bake the mini cannoli cups for 12-15 minutes, or until they are golden brown.
  11. Cool the Cups: Remove the muffin tin from the oven and let the cups cool in the tin for a few minutes before carefully transferring them to a wire rack to cool completely.
  12. Drain the Ricotta: Place the ricotta cheese in a fine-mesh sieve lined with cheesecloth. Set the sieve over a bowl and refrigerate overnight (or for at least 8 hours).
  13. Combine Ingredients: In a large bowl, combine the drained ricotta cheese, powdered sugar, vanilla extract, and cinnamon.
  14. Mix Until Smooth: Using an electric mixer, beat the ingredients together until smooth and creamy.
  15. Fold in Add-Ins: Gently fold in the mini chocolate chips and candied orange peel (if using).
  16. Chill the Filling: Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld and the filling to firm up slightly.
  17. Fill the Cups: Just before serving, spoon the cannoli filling into a piping bag fitted with a large round tip (or use a ziplock bag with a corner snipped off). Pipe the filling into each mini cannoli cup.
  18. Garnish: Dust the filled cannoli cups with powdered sugar. Then, garnish with mini chocolate chips, chopped pistachios, and/or candied orange peel.
  19. Serve Immediately: Serve the mini cannoli cups immediately for the best texture.

  Notes

  • Use cold ingredients for the shells.
  • Don't overwork the dough.
  • Drain the ricotta thoroughly.
  • Fill just before serving to prevent sogginess.
  • Experiment with flavors in the filling.
  • Shells can be made ahead and stored in an airtight container for up to 3 days.
  • Filling can be made ahead and stored in the refrigerator for up to 2 days.
  • For a traditional cannoli experience, fry the shells instead of baking.