Description
A delightful twist on classic Italian cannoli, these mini cups are filled with creamy ricotta and chocolate chips in crispy pastry shells.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/4 cup unsalted butter, softened
- 1/2 teaspoon salt
- 1 cup ricotta cheese
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 375°F (190°C).
- In a bowl, combine flour, butter, and salt to form a dough. Chill for at least 30 minutes.
- Roll out the dough and cut into circles.
- Drape the circles over a mini muffin pan to form cups.
- Bake for 12-15 minutes until golden.
- Allow the cups to cool.
- In a separate bowl, mix ricotta, powdered sugar, vanilla, and chocolate chips until smooth.
- Pipe the filling into the cooled pastry cups.
- Serve garnished with powdered sugar or extra chocolate chips.
Notes
For a lighter version, use lower-fat ricotta.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 8g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg