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These fun little snacks came about when I was craving that classic cannoli flavor, but wanted something quick for a party. Mixing up that fluffy ricotta filling with the crisp pie crust is just unbeatable. I always throw these together for get-togethers because they're so fast and look gorgeous on the table.
Super Simple and Yummy
I think what sets these apart is how they pack all the best parts of cannoli into little munchable cups. They come together in no time, but your friends will think you spent way longer. No matter if it's a special event or just because, they never disappoint. Everyone lights up when they see them.
Stuff You'll Need
- Mini Chocolate Chips: Toss these in for a fun crunch in every cup.
- Pie Crust: Go with this for your crispy cup shell.
- Vanilla Extract: A splash will boost the flavor.
- Mascarpone Cheese: This one adds all that extra creamy goodness.
- Ricotta Cheese: Whole milk makes it nice and smooth.
- Powdered Sugar: Makes it sweet and just right.
Get Baking
- Assemble
- Pop your filling in the cups and sprinkle with chocolate chips or whatever you like.
- Make the Filling
- Mix together everything creamy 'til blended and thick.
- Bake
- Let your pie cups get nice and golden then cool them off.
- Shape Pie Cups
- Cut out circles and press into your mini muffin pan.
Little Tricks I Swear By
That cheese really counts, so buy the good stuff for the filling. Drain ricotta—it keeps it thick and not runny. Want to mix it up? Try pistachios or dried cherries for a fun twist on top. They're at their best when they're fresh out of the oven and still crunchy.
Thinking Ahead
You can prep the pie cups and filling a couple days before, just store them separate so the crust stays crisp. Keep that filling cold in the fridge. If you put them together, they'll be good for around three days, but the crust might get less crunchy.
Make It Your Own Way
I’ll throw in some cinnamon or even a little orange peel for a fun twist. If you’re skipping carbs, the filling hits the spot by itself. And if you’re pressed for time, those store-bought pastry shells totally do the trick.
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Frequently Asked Questions
- → Why remove moisture from the ricotta?
Getting rid of extra water stops the filling from being soggy and keeps it creamy just right.
- → Can I prepare these in advance?
Absolutely! Prep the crusts and filling a day ahead, but assemble them last-minute to keep them crunchy.
- → What if I have no piping bag?
No worries! Use a zip-lock bag and snip a corner, or simply scoop the mixture in with a spoon.
- → Are these freezable?
Only the empty crusts can be frozen. Once filled, they need to be eaten fresh to avoid sogginess.
- → Why add mascarpone?
Mascarpone gives the filling a rich, creamy taste similar to authentic cannoli filling.