Description
Delightful mini versions of the classic Italian dessert with a crispy outside and creamy filling, perfect for any occasion.
Ingredients
Scale
- 1 premade pie crust
- 1/2 cup whole milk Ricotta Cheese (strained)
- 1/4 cup mascarpone cheese
- 1/2 tsp. vanilla extract
- 1/3 cup powdered sugar
- 1/3 cup mini chocolate chips; plus more for topping
Instructions
- Preheat your oven to 400 degrees F.
- Unroll the premade pie crust on a clean counter or cutting board.
- Use a biscuit cutter to cut out 12 rounds from the crust.
- Place the rounds in a mini muffin tin, pressing gently to form cups.
- Bake the crusts for 10-12 minutes until golden brown, then let cool.
- In a bowl, add strained Ricotta, mascarpone, powdered sugar, vanilla, and chocolate chips.
- Blend until smooth and creamy.
- Fill each cool cup with the ricotta mixture using a piping bag.
- Sprinkle extra mini chocolate chips on top, dusting with powdered sugar if desired.
Notes
For best results, serve immediately after filling and topping. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bite
- Calories: 150
- Sugar: 9g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Keywords: cannoli, Italian dessert, mini dessert, sweet treat, baking