Cannoli Cups
Cannoli Cups
Cannoli Cups
Cannoli Cups

Cannoli Cups

David Venable

A Traditional cannoli recipe has a bit of citrus, so that's what I've incorporated into my Cannoli Cups. The result is just a hint of orange flavor that doesn't overpower the sweetness of the filling.

Filling

  • 1/2 cup heavy whipping cream, cold
  • 1-2/3 cups whole milk Ricotta cheese
  • 1 cup powdered sugar
  • 1/4 tsp ground cinnamon
  • 1/2 tsp vanilla extract
  • Zest from 1/2 orange

Directions

To prepare the filling, beat the heavy cream in the bowl of a stand mixer fitted with a wire whip attachment until medium peaks form. Refrigerate.
Whisk together the Ricotta, powdered sugar, cinnamon, vanilla, and orange zest in a medium-size bowl until evenly combined. Gently fold the whipped cream into the Ricotta mixture. Refrigerate for at least 2 hours, or overnight.
To prepare the cups, preheat the oven to 425°F and lightly grease a 12-cup muffin pan with oil spray. Unroll the pie crusts onto a lightly floured surface and evenly sprinkle the top of each crust with 2 Tbsp of sugar and 1/2 tsp cinnamon. Using a rolling pin, gently roll over the pie dough, pressing the sugar and cinnamon into the dough, until the dough is about 1/8” thick.
With a 4.5” round cookie cutter or cup, cut out circles and lightly press each circle inside the prepared muffin pan to create the cannoli cup. Using a fork, dock a few holes in the bottom of the crust. Bake the cups on the bottom rack of the oven for 13–15 minutes, or until golden brown. Remove the cups from the oven and let them cool completely.
To assemble the cannoli cups, place the filling into a piping bag and fill the cooled cannoli cups. Garnish each cup with a sprig of mint and a piece of orange rind.

Cups

  • 1 box refrigerated pie crusts, softened as directed on box
  • 4 Tbsp turbinado or raw sugar
  • 1 tsp ground cinnamon
  • Mint sprigs for garnish
  • Orange rind for garnish

Cook's Notes

This filling can be used for different dessert recipes as well. Try putting it between two cookies or spread it over some puff pastry and top with slivered almonds!

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