Preparation Steps

• Preheat oven to 375°F (190°C). Grease and flour a mini muffin tin.
• In a medium bowl, whisk together the flour, granulated sugar, and salt.
• Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
• Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.
• Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap in plastic wrap and chill for at least 30 minutes.
• Roll out the chilled dough to about 1/8-inch thickness. Use a round cookie cutter (about 2.5 inches in diameter) to cut out circles.
• Gently press each circle of dough into the greased mini muffin cups, pressing it up the sides.
• Bake for 12-15 minutes, or until golden brown and slightly puffed. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.
• While the cups are cooling, prepare the filling. In a medium bowl, combine the drained ricotta cheese, powdered sugar, and vanilla extract. Mix until smooth.
• Gently fold in the mini chocolate chips and chopped candied orange peel (if using).
• Once the cannoli cups are completely cooled, spoon or pipe the filling into them. Garnish with extra chocolate chips or a dusting of powdered sugar if desired.