Follow by Email

Wednesday, October 22, 2014

Mini Cannoli Cups

I love cannolis!  If you've been looking for an easy way to make bite-sized cannolis, this is it!  My family is crazy for cannolis!

For Cups
Flour for dusting surface
1 Pillsbury refrigerated pie crust
3 tablespoons sugar
1 teaspoon cinnamon
For Filling
1 (15oz) container of whole milk ricotta cheese
1/2 cup confectioners’ sugar, plus extra for dusting finished cups
2 tablespoons white sugar
1 teaspoon vanilla extract
1/4 cup mini semi-sweet chocolate chips
In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it’s refrigerated.
Heat oven to 425°F. Unroll the pie crusts onto a lightly floured surface and sprinkle the top of each crust with the sugar and cinnamon.  Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 3 inch round cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.  Bake for about 10 minutes or until cups are golden.   Remove from oven and allow cups to cool.  Once cups are cool, they can be removed from tin and filled.  Remove filling from the refrigerator and fill with a tablespoon of filling into the cooled cannoli cups.   Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.