Mini Cannoli Bites
Mini pie crusts filled with easy cannoli cream and topped with mini chocolate chips and crushed pistachios!
Servings 28 bites
- 2 refrigerated pie crusts
- 1 tablespoon sugar
- 1/4 teaspoon cinnamon
- toppings: mini chocolate chips, powdered sugar, chopped pistachios (such as Diamond of California)
- 1 15-ounce container whole milk ricotta cheese
- 1/2 - 1 cup powdered sugar (depending on how sweet you want it)
- 1 teaspoon vanilla
- 2 tablespoons sugar
- 1 teaspoon orange zest
If pie crusts have been frozen, allow to thaw. Roll out the pie crusts on a flat surface. Whisk sugar and cinnamon together. Sprinkle over pie crusts. Use a 2-inch round cookie cutter to cut as many circles from the pie crusts as you can.
Gently press each circle into greased muffin tins to form little "cups". Bake at 400 for 8-10 minutes until golden. Allow to cool completely. Sprinkle with powdered sugar.
Prepare the filling by mixing ricotta cheese and powdered sugar on medium speed for a minute, then high speed until smooth. Add remaining filling ingredients and mix well. Transfer mixture to a large ziplock bag, seal, and chill until ready to use.
Just before serving, snip the corner off of the ziplock bag holding the filling. Press the filling out of the snipped corner into each cooled pie crust "cup". Sprinkle with mini chocolate chips or crushed pistachios as desired and serve.