italian cream filled cannoli cup's

★★★★★ 3 Reviews
JimorBecky avatar
By Becky Hudgins
from Joshua, TX

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

★★★★★ 3 Reviews
serves 20 cups
prep time 20 Min
cook time 20 Min

Ingredients For italian cream filled cannoli cup's

  • FOR THE CUPS:
  • 1/4 c
    flour for dusting surface
  • 1 pkg
    pillsbury refrigerated pie crusts
  • 3 Tbsp
    coarse natural sugar
  • 1 tsp
    teaspoon cinnamon
  • FOR FILLING:
  • 21/4 c
    container of whole milk ricotta cheese
  • 21/4 c
    mascarpone cheese
  • 3/4 c
    powdered sugar
  • 11/2 tsp
    teaspoon vanilla extract
  • 11/2 tsp
    ground cinnamon
  • 1 c
    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

  • 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.
  • 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.
  • 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.
  • 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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