Saturday, August 20, 2011

Mini Cannoli's Cream Pastry Cups

HOLY CANNOLI!!    I love cannoli’s... and when I find a really good one, my heart jumps with excitement!!  This recipe makes me remember the trip that Mark and I took to Boston a few years ago... had THE BEST cappuccino and cannoli in their Little Italy, I wanted to order a whole box of them and take them home...Lord knows they wouldn’t have lasted all the way back to Vegas!! J 
This is a great and EASY recipe for bite sized cannoli’s – very impressive too!  Trust me, they won’t last long at any party!

Here’s what you’ll need:
For the Filling:

1 container (15 oz) whole-milk ricotta cheese – if you can find this at an Italian Deli/Store... its 100 time’s better!!

½ cup of powdered sugar

2 tablespoons of granulated sugar

½ of teaspoon vanilla – I use PURE vanilla

For the Cups:

1 box of refrigerated pie crusts, softened as directed on box (for a healthy alternative, use phyllo dough)

3 tablespoons of turbinado sugar (raw sugar)

1 teaspoon of ground cinnamon

For the Garnish:

¼ cup of miniature semisweet chocolate chips (I use Ghirardelli)

Additional powdered sugar

  • In 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.
  • Heat oven to 425°F. 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.  (if taking to a party, fill when you get there to prevent them from getting soggy)
  • Store any remaining pastry cups at room temperature and filling in refrigerator.
Recipe courtesy of
 (Here's the picture of me in Boston, enjoying the Cannoli's experience)

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