Preheat your oven to 425°F (220°C).
Roll out the pie crusts and use a round cookie cutter to cut out circles.
Gently press the circles into a mini muffin pan to form little cups.
Brush the inside of each cup with the beaten egg.
Bake in the preheated oven for 8-10 minutes, or until golden brown. Let them cool completely.
In a bowl, mix together the ricotta cheese, powdered sugar, and vanilla extract until smooth.
Stir in the mini chocolate chips.
Once the cups are cooled, fill each one with the ricotta mixture.
Dust with powdered sugar before serving.
Prep Time: 15 mins | Cooking Time: 10 mins | Total Time: 25 mins
Servings: 12 mini cannoli cups
This bite-sized twist on classic cannoli is perfect for parties or when you want just a little taste of something sweet. It’s like bringing a touch of Italy to your table, one cup at a time!
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