Mini Cannoli Cream Pastry Cups
Blogger Arlene Cummings of Cooking With Sugar shares a favorite
recipe. Get the great taste of homemade cannolis at home with my Mini Cannoli
Cream Pastry Cups.
container (15 oz) whole-milk ricotta cheese 1/2 cup powdered sugar 2
tablespoons granulated sugar 1/2 teaspoon vanilla
1 box Pillsbury
refrigerated pie crusts, softened as directed on box
3 tablespoons turbinado
sugar (raw sugar) 1 teaspoon ground cinnamon
1/4 cup miniature
semisweet chocolate chips Additional powdered sugar
large bowl, beat all filling ingredients with electric mixer on medium speed
until creamy. Place filling in 1-gallon resealable food-storage plastic bag;
refrigerate while making cups. 2Heat oven to 425F. On lightly floured work
surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and
cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry.
With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each
pastry round into ungreased mini muffin cup.
Bake about 10 minutes or
until pastry cups are golden brown. Cool completely in pans, about 15 minutes.
Remove from muffin cups to cooling racks.
Just before serving, remove
filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon
filling into cooled pastry cups. Sprinkle with chocolate chips and powdered
sugar. Serve immediately. Store any remaining pastry cups at room temperature
and filling in refrigerator.
Cups should be filled shortly
before theyre eaten so they dont get soggy. If you wish to make them ahead of
time, you can make the cups and the filling, just keep them separate. Once youre
ready to serve, you can fill, decorate and serve.
For a variation in the
filling, try 1/4 teaspoon of almond extract or orange extract instead of the
Other toppings that go well with the cannoli cups are chopped
toasted almonds, chocolate candy sprinkles, candied orange pieces, chopped
candied red cherries, as well as a sprinkle of cinnamon.
Anna in Sweden