“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
container whole milk ricotta cheese
mini semi-sweet chocolate chips
Pillsbury® refrigerated pie crusts
coarse natural sugar (Turbinado)
- 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.
- 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.
- 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 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.