This is a fun and quick dessert to make. I had leftover ricotta from when I made lasagna so I decided to make this and just made half of the recipe. I also had some leftover pie crust so I used that. You can either make your own pie crust buy it. You cut out little rounds. I just used the top of a glass. Press it into a mini muffin cup, bake it then add in the filling. It’s super quick and really yummy! Not exactly cannoli but a faster way to enjoy a similar thing. And it tastes really good!
Mini Cannoli Cream Pastry Cups
Recipe from Pillsbury
Ingredients:
Filling
1 container (15 oz) whole-milk ricotta cheese
½ cup powdered sugar
2 Tbsp. sugar
½ tsp. vanilla
Cups
1 box refrigerated pie crusts, softened as directed on box (or make your own!)
1 tsp. ground cinnamon
Garnish
¼ cup miniature semi-sweet chocolate chips
Additional powdered sugar
Directions:
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 (or regular sugar) and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 ½-3-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.
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