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Mini Cannoli Cream Cups – Recipe

If you would like to make cannoli but can't find the time, this recipe is absolutely perfect for you! This is the perfect way to spice up your ordinary cannoli recipe.

If you would like to make cannoli but can’t find the time, this recipe is absolutely perfect for you! This is the perfect way to spice up your ordinary cannoli recipe.

Ingredients:

For Cups:

  •  Flour for dusting surface
  • 1 Pillsbury® refrigerated pie crusts
  • 3 tablespoons coarse natural sugar (Turbinado)
  • 1 teaspoon cinnamon

For Filling :

  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips

Written Directions: Here

Sources:

4 comments

  1. Tried to make these for a Super Bowl Party. It’s really easy to over beat and the filling becomes thin. She suggests beating for a few minutes. DO NOT BEAT LONGER THAN NEEDED TO COMBINE THE INGREDIENTS! 30-60 seconds! I highly recommend draining the ricotta cheese in cheesecloth the night before. It does not set in the fridge either so take the time to do this step. I would also make sure to use a high quality vanilla extract and evaporate off the alcohol in a non stick pan for 30 seconds.

    I tried to thicken the filling using a few different methods besides chilling. Coconut flour was a success and gave the filling a gritty ricotta like texture again, however I’m not sure how others feel about it.

    The pastry cups take 12-15 minutes at 425f to crisp up. Otherwise they’re chewy.

    I’m going to have scrap this bunch and try again some other time when I can drain the ricotta. I’ll probably use the cups for some easy vanilla mousse bites.

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