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Simple Miniature Cannoli Treats
These tiny treats were born when I craved traditional cannoli flavor but wanted something easier for hosting friends. When creamy ricotta meets flaky pie crust, something truly wonderful happens in each mouthful. They've become what I always make for get-togethers since they're so fast yet look stunning on any sweet display.
Fast and Tasty
The magic of these bites is how they pack all that authentic cannoli goodness into perfect little portions. I'm thrilled they can be whipped up so quickly but taste like they took forever to prepare. From family holidays to random Tuesday nights, they always bring joy to everyone who tries them.
Your Ingredients
- Pie Crust: This creates our snap-worthy shells.
- Ricotta Cheese: Go for full-fat for ultimate creaminess.
- Mascarpone Cheese: Brings a wonderful silky texture.
- Powdered Sugar: Gives that ideal sweetness level.
- Vanilla Extract: A tiny splash makes everything better.
- Mini Chocolate Chips: They transform each nibble into something memorable.
Baking Instructions
- Form Your Cups
- Shape your circles and push them carefully into the mini muffin tray.
- Cook
- Wait for a nice gold color then set aside to cool.
- Create Your Filling
- Combine all those dairy components until velvety and luscious.
- Put Together
- Spoon that gorgeous mixture into each shell and finish with your garnishes.
Top Baking Advice
Splurge on premium cheese for the filling. Don't skip draining the ricotta as it ensures everything stays properly thick. Try adding nuts or dried fruit for extra pizzazz. They're best enjoyed right away when the shells still have that perfect crunch.
Prep Beforehand
You can get those shells ready and whip up the filling two days early if you keep them apart until you're ready to serve. The creamy part stays good in your fridge and once they're put together, they'll last around 3 to 4 days though the shells will get a bit soft.
Customization Ideas
I sometimes throw in some cinnamon or orange peel into the filling for a twist. If you're counting carbs, just enjoy the filling by itself. Those pre-made pastry shells work great too when you're rushed for time.
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Frequently Asked Questions
- → What’s the point of straining ricotta?
Draining it pulls out extra moisture so the filling isn’t runny and stays silky smooth.
- → How far in advance can I prep them?
You can prep the crust and filling a day early, but don’t assemble them until just before serving to keep the shells crisp.
- → What if I’ve got no piping bag?
Grab a zip-top bag, snip off one corner, and you’re good to go—or just spoon the filling in.
- → Can they be frozen?
The unfilled pastry cups freeze well, but the creamy filling doesn’t hold up after thawing. Fill and eat fresh for the best experience.
- → What makes mascarpone a good addition?
It gives a luscious, velvety texture and a hint of richness that matches the classic cannoli taste perfectly.