Mini Cannoli Cream Pastry Cups

Name: Mini Cannoli Cream Pastry Cups
Prep time: 20 min
Total time: 40 min
Yield: 1 c.
Ingredients: 1 container whole milk ricotta cheese; 1/2 c. confectioners’ sugar; 2 tbsp. granulated sugar; 1 tsp. vanilla extract; 1/4 c. mini semi-sweet chocolate chips; flour; 1 Pillsbury® refrigerated pie crusts; 3 tbsp. coarse natural sugar (Turbinado); 1 tsp. cinnamon

Published: Sep 14, 2011

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Yields:

1 c.

Prep Time:

20 mins

Total Time:

40 mins

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"For years, my family and I have prepared and served homemade Italian cannolis for special occasions and even just for dessert with Sunday pasta," says blogger Arlene "Sugar" Cummings. "They are absolutely delicious but so time-consuming to make. Recently, I decided it was time to create a cannoli dessert that anyone could make in less time, but one that was just as delicious. These mini cannoli cups are literally a piece of cake to make."

Recipe courtesy of the blog Cooking with Sugar

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Ingredients

Filling:

1 container whole milk ricotta cheese
1/2 cup confectioners’ sugar
2 Tbsp. granulated sugar
1 tsp. vanilla extract
1/4 cup mini semi-sweet chocolate chips

Pastry Cups:

flour
1 Pillsbury® refrigerated pie crusts
3 Tbsp. coarse natural sugar (Turbinado)
1 tsp. cinnamon

Directions

1. Step 1Prepare filling: 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.
2. Step 2Prepare pastry cups: Heat oven to 425 degrees F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
3. Step 3Bake 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.
4. Step 4Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.