italian cream filled cannoli cup's

Name: ITALIAN CREAM FILLED CANNOLI CUP'S
Prep time: 20 min
Cook time: 20 min
Yield: 20
Ingredients: ## FOR THE CUPS:; 1/4 cup(s) flour for dusting surface; 1 package(s) pillsbury refrigerated pie crusts; 3 tablespoon(s) coarse natural sugar; 1 teaspoon(s) teaspoon cinnamon; ## FOR FILLING:; 21/4 cup(s) container of whole milk ricotta cheese; 21/4 cup(s) mascarpone cheese; 3/4 cup(s) powdered sugar; 11/2 teaspoon(s) teaspoon vanilla extract; 11/2 teaspoon(s) ground cinnamon; 1 cup(s) semi-sweet mini chocloate chips; 1 pinch(es) salt; ## COOKING TIPS:; - if you want the cream to be extra thick you can strain ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. this will remove any excess water and give you a thicker consistency. filling

(3 RATINGS)

362 Pinches 1 Photo

Becky Hudgins

Joshua, TX

Updated on Jul 6, 2012

Ohhhhh these are so delicious and easy to make.When I need an Elegant and very tasty dessert I use these. MY PICTURE COMING SOON.I BORROWED THIS ONE

Rate

THESE ARE SO DELISH AND CAN BE SERVED FOR ANY OCCASSION.

prep time 20 Min

cook time 20 Min

method ---

yield 20 cups

Ingredients

FOR THE CUPS:
1/4 cup flour for dusting surface
1 package pillsbury refrigerated pie crusts
3 tablespoons coarse natural sugar
1 teaspoon teaspoon cinnamon
FOR FILLING:
21/4 cups container of whole milk ricotta cheese
21/4 cups mascarpone cheese
3/4 cup powdered sugar
11/2 teaspoons teaspoon vanilla extract
11/2 teaspoons ground cinnamon
1 cup semi-sweet mini chocloate chips
1 pinch salt
COOKING TIPS:
- if you want the cream to be extra thick you can strain ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. this will remove any excess water and give you a thicker consistency. filling

How To Make italian cream filled cannoli cup's

Step 1

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. Filling may seem thin but will firm up slightly when it’s refrigerated. For thicker cream see notes below.

Step 2

Heat oven to 425°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.
Step 3

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.Poke a few holes in the crust and bake for about 10 minutes.
Step 4

Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.These should be served right away once you put the cream in them.
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