Today’s recipe has a special place in my heart for multiple reasons. It was the very first dessert I made for A when we were first dating. It was the date after the broken window and police report and I was very focused on making it up to him. I made crockpot salsa chicken tacos and this mini cannoli cups recipe and BOOM! Now we’re married.
I’m not saying one directly caused the other necessarily…but sometimes things aren’t just a coincidence. I will let you all draw your own conclusions.
I love how easy this dessert is! Seven ingredients and about 20 minutes and you have the perfect crowd-pleaser (or 5th date pleaser, depending on your needs). This mini cannoli cups recipe is nut free, which can’t be said about all of their cannoli cousins. Normally, there is at least almond extract in them, if not nuts as decoration as well. And that just doesn’t work for me so I’ve substituted vanilla extract for the almond extract and mini chocolate chips for the nuts.
Winner winner cannolis after dinner.
I’m sorry for that.
No, I’m not.
- 1 pre-made pie crust
- 3 T sugar
- 1 t cinnamon
- 8 oz. part skim ricotta
- 1/3 c powdered sugar
- 1 t vanilla extract
- 4 T mini chocolate chips
- Preheat the oven to 425 degrees.
- On a lightly floured surface, unroll pre-prepared pie crust. Sprinkle with sugar and cinnamon.
- Using a rolling pin, roll the pie crust almost paper thin. You want these cups to be thin and crispy.
- Using a biscuit cutter (or any round object) cut the pie crust into circles of your desired size. You can re-roll the scraps as often as you’d like.
- Press each circle into a muffin tin and bake for 10 minutes each. Allow to cool slightly in the muffin tin and then cool completely on a wire rack.
- Combine the ricotta, powdered sugar and vanilla in a small bowl. Stir vigorously until the mixture is smooth.
- Fill cups with ricotta mixture just before serving and top with mini chocolate chips.
*Shells and filling will keep for 2-3 days in separate airtight containers.