A gigantic thank you to my lovely niece Meghan and Pinterest. These delectable mini cannoli were the hit of my other niece Katie's graduation party. You have to make these! They are absolutely deliciously addicting! Thanks Meghan. You have a knack for yummy desserts. Here is the recipe from Pillsbury Ready Made Pie Crusts.
Filling:
-
1
container
(15-oz.)
whole milk ricotta cheese
- 1/2 cups confectioners sugar, plus extra for dusting finished cups
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1/4 cup mini semi-sweet chocolate chips
Pastry Cups:
- Flour, for dusting work surface
- 1 Pillsbury refrigerated pie crusts, softened according to package directions
- 3 tablespoons coarse natural sugar (Turbinado)
- 1 teaspoon cinnamon
- For the 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.
- To prepare cannoli 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.
