Description
Delightful bite-sized Italian desserts featuring crispy pastry cups filled with creamy ricotta cheese and topped with chocolate or pistachios.
Ingredients
Scale
- 1 container whole-milk ricotta cheese (15 oz., drained)
- 1/2 cup powdered sugar
- 2 tablespoons granulated sugar
- 1 teaspoon finely grated orange or lemon zest
- 1/2 teaspoon vanilla extract
- 1 box refrigerated pie crusts (2 count)
- 3 tablespoons turbinado sugar
- 1 teaspoon ground cinnamon
- 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 425°F.
- Lightly flour your work surface and unroll the pie crusts.
- Sprinkle both pie crusts with turbinado sugar and ground cinnamon.
- Cut out 48 pastry rounds using a 2½-inch cookie cutter.
- Press each pastry round into ungreased mini muffin cups.
- Bake for about 10 minutes, until golden brown.
- Allow to cool for 15 minutes before transferring to a wire rack.
- Prepare the filling by beating the ricotta, powdered sugar, granulated sugar, zest, and vanilla until creamy.
- Chill the filling in a resealable bag.
- Pipe the filling into each cooled pastry cup just before serving.
- Top with chocolate chips or pistachios and dust with powdered sugar.
Notes
For best results, fill the pastry cups just before serving to maintain their crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: dessert, cannoli, Italian, pastry, sweet treat