Name: Mini Cannoli Cream Pastry Cups
Prep time: 20 min
Cook time: 20 min
Yield: 1
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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mini Cannoli Cream Pastry Cups

1. 1 container whole milk ricotta cheese -

2. 1/2 c. confectioners’ sugar -

3. 2 tbsp. granulated sugar -

4. 1 tsp. vanilla extract -

5. 1/4 c. mini semi-sweet chocolate chips -

6. Flour -

7. 1 Pillsbury® refrigerated pie crusts -

8. 3 tbsp. coarse natural sugar (Turbinado) -

9. 1 tsp. cinnamon -

How to cook deliciously - Mini Cannoli Cream Pastry Cups

1. Stage

Prepare 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. Stage

Prepare 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. Stage

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.

4. Stage

Remove 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.