mini canoli cups
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Be sure to fill the cups just before serving so they don't get soggy. You can also prepare the cups and filling in advance but they needto be kept separate.
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yield
30 serving(s)
prep time
30 Min
cook time
10 Min
method
Bake
Ingredients For mini canoli cups
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1 boxrefrigerated pie crusts
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3 Tbspturbinado or raw sugar
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2 tspground cinnamon
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15 ozricotta cheese (whole milk)
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1/2 cpowdered sugar
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1 Tbspgranulated sweetener
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1/2 tspvanilla
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1 bottlechocolate sprinkles
How To Make mini canoli cups
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1Heat oven to 425. Spray the back of a mini muffin pan. Combine turbinado sugar and cinnamon in a bowl.
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2On a lightly floured surface, unroll pie crusts. Sprinkle with the sugar and cinnamon and lightly roll with a rolling pin to press it into the pastry. .
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3Cut the piecrusts into 2 1/2 to 3 inch rounds with a cutter or a glass and fit them over the backs of the mini muffin pan.
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4Bake 8 to 10 minutes until pastry cups are golden brown. Cool completely on cooling racks.
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5While the cups are cooling, make the filling in a large bowl, add the ricotta cheese, powdered sugar, sweetener and vanilla, and beat with a mixer on medium speed until creamy. Place it into a gallon size resealable food storage plastic bag. Keep refrigerated
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6Just before serving, remove the filling from the refrigerator and cut off a bottom corner of the bag. Pipe about 1 tablespoon of the filling into the cool pastry cups.
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7Sprinkle with the chocolate sprinkles and enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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