Hands up if you looooove cannolis and need them in your life more often? That’s what I thought. At just 100 calories each, these mini cannoli cups are meant to be whipped together right now.
The beauty of these cute little cups is that you can make as many or as few as you want at a time! Whip up the filling, keep it in the fridge, and you have dessert ready whenever you want. If you want something small after dinner, just bake a couple and you don’t have extras sitting around, begging to be eaten. Single-serving and even better than microwave mug cake!
No pressing out dough, no rolling into tubes, no special pastry bags required.
I’m sure my Italian grandmother is rolling over in her grave as I type this… but I just don’t make the time for authentic cannoli. If I’m in the mood for dessert, I’d like to be shoving it in my mouth within fifteen minutes, please.
These are extra cute in a mini muffin tin, but you can absolutely make them in a regular muffin tin instead. Your wontons will have a flat bottom and they’ll look more like little tarts. More surface for sprinkling mini chocolate chips!
Mini Cannoli Cups
- 1 orange zested
- 1 T. sugar
- 15 oz whole milk ricotta
- 8 oz mascarpone cheese
- ½ cup powdered sugar
- 1 t. vanilla
- 24 wonton wrappers
- powdered sugar for dusting
- ¼ cup mini chocolate chips
- Use your fingertips to rub zest and sugar together in a mixing bowl. This releases the oils from the zest into the sugar and makes everything wonderful.
- Beat together orange sugar, ricotta, mascarpone, powdered sugar, and vanilla. Scoop into a large resealable bag and chill in the fridge.
- When ready to bake, preheat the oven to 400°.
- Press the wonton wrappers into the muffin tin, smoothing the bottoms as much as possible. Spray with olive oil.
- Bake at 400° for 8-10 minutes until golden brown. Remove and immediately dust with powdered sugar.
- Snip off a small corner of the filling bag. Pipe filling into wrappers and sprinkle with mini chocolate chips.