For the Mini Cannoli Cups
- Flour for dusting
- 1 can refrigerated pie crusts
- 3 Tbs coarse sugar
- 1 tsp cinnamon
For the Mini Cannoli Filling
(If you want the cream to be extra thick set it in cheese cloth in a bowl and refrigerate over night)
- 1 (15oz) container of whole milk ricotta cheese
- 1/2 C. confectioners’ sugar, plus extra for dusting finished cups
- 2 Tbs sugar
- 1 tsp vanilla extract
- 1/4 C mini semi-sweet chocolate chips (or other toppings such as slivered almonds, cinnamon, dried fruit, chocolate jimmies (sprinkles for you non-new englanders)
Directions for Mini Cannoli Cups
In a large bowl mix together all filling ingredients except for your topping pieces until creamy.
Place the filling in a zip loc bag and chill (for the thicker filling this is when you would put it in the cheese cloth – I recommend this step)
Preheat oven to 425 degrees
Unroll the pie crust onto a lightly floured surface.
Sprinkle the top of the crust with cinnamon and sugar. Go over the crust lightly with a rolling pin to push the cinnamon sugar mix into the dough.
Cut circles from your dough using a round cookie cutter. Press them into an un-greased mini muffin tin to make your cups.
Bake 8 – 10 minutes or until slightly golden brown.
Allow them to cool before adding your filling.
Mini Cannoli Cups Recipe
Ingredients
- Flour for dusting
- 1 can refrigerated pie crusts
- 3 Tbs coarse sugar
- 1 tsp cinnamon
- 1 15oz container of whole milk ricotta cheese
- 1/2 C. confectioners’ sugar plus extra for dusting finished cups
- 2 Tbs sugar
- 1 tsp vanilla extract
- 1/4 C mini semi-sweet chocolate chips or other toppings such as slivered almonds, cinnamon, dried fruit, chocolate jimmies (sprinkles for you non-new englanders
Instructions
- Preheat oven to 425 degrees
- In a large bowl mix together all filling ingredients except for your topping pieces until creamy.
- Place the filling in a zip loc bag and chill (for the thicker filling this is when you would put it in the cheese cloth – I recommend this step)
- Unroll the pie crust onto a lightly floured surface.
- Sprinkle the top of the crust with cinnamon and sugar. Go over the crust lightly with a rolling pin to push the cinnamon sugar mix into the dough.
- Cut circles from your dough using a round cookie cutter. Press them into an un-greased mini muffin tin to make your cups.
- Bake 8 – 10 minutes or until slightly golden brown.
- Allow them to cool before adding your filling.
- Once the cups are cool, add your filling simply by snipping the corner off the zip loc bag and using it as a piping bag. Top with your favorite toppings, dust with powder sugar and ENJOY!
Nutrition
Once the cups are cool, add your filling simply by snipping the corner off the zip loc bag and using it as a piping bag. Top with your favorite toppings, dust with powder sugar and ENJOY !
Happy Baking!!
