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 Pillsbury.com
(Here's the picture of me in Boston, enjoying the Cannoli's experience)