Are you craving a delightful treat that’s both impressive and surprisingly simple to make? Look no further! These mini cannoli cups combine the crispy crunch of traditional cannoli shells with the creamy sweetness of a ricotta filling, all in a bite-sized package perfect for parties, desserts, or a simple weeknight indulgence. This recipe offers a fun twist on a classic Italian dessert, making it an excellent addition to your homemade cooking repertoire. Get ready to impress your family and friends with these easy recipes!
Ingredients:
For the Cannoli Shells:
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup vegetable shortening, chilled and cubed
- 1/4 cup ice water
For the Ricotta Filling:
- 15 ounces ricotta cheese, drained well
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini chocolate chips (optional)
- Zest of 1/2 orange (optional)
Instructions:
Making the Cannoli Shells:
- Combine dry ingredients: In a large bowl, whisk together the flour, salt, and sugar.
- Cut in shortening: Add the chilled shortening and use a pastry blender or your fingertips to cut it into the flour mixture until it resembles coarse crumbs.
- Add ice water: Gradually add the ice water, mixing until the dough just comes together. Do not overmix.
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent the shells from shrinking during baking.
- Roll and cut: On a lightly floured surface, roll out the dough very thinly (about 1/16 inch thick). Use a 3-inch cookie cutter or a knife to cut out circles.
- Bake the shells: Preheat your oven to 375°F (190°C). Place the circles in mini muffin tins, pressing them gently into the cups to form the shell. Bake for 8-10 minutes, or until lightly golden brown.
- Cool completely: Let the shells cool completely in the muffin tins before removing them.
Making the Ricotta Filling:
- Combine ingredients: In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
- Add mix-ins (optional): Stir in the mini chocolate chips and/or orange zest if desired.
Assembling the Mini Cannoli Cups:
- Fill the shells: Once the shells are completely cool, gently fill each one with the ricotta mixture using a spoon or piping bag.
- Garnish and serve: Garnish with extra chocolate chips, powdered sugar, or a sprinkle of chopped pistachios. Serve immediately or refrigerate for later.
Tips for Success:
- Don't overwork the dough: Overmixing the dough will result in tough cannoli shells.
- Chill the dough thoroughly: Chilling the dough is crucial for preventing shrinkage during baking.
- Use a mini muffin tin: This ensures that your cannoli cups hold their shape perfectly.
- Drain the ricotta well: Excess moisture in the ricotta can make the filling watery.
Variations:
- Flavored fillings: Experiment with different flavor combinations like lemon ricotta, pistachio ricotta, or even Nutella.
- Different toppings: Get creative with your toppings! Try using chopped nuts, fresh berries, or a drizzle of chocolate sauce.
- Larger shells: Adjust the size of your cookie cutter to create larger cannoli cups.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary depending on the specific ingredients used. It’s always best to use a nutrition calculator for precise values.
- Calories: Approximately 150-200
- Fat: 8-10g
- Carbohydrates: 20-25g
- Protein: 4-5g
These mini cannoli cups are a quick dinner idea for a delightful and easy dessert that's perfect for any occasion. Enjoy this delicious recipe, and don't hesitate to share your creations! They are sure to become a new favorite among your best recipes. Happy baking!