mini canoli cups

How To Make mini canoli cups

• Step 1
  Heat oven to 425. Spray the back of a mini muffin pan. Combine turbinado sugar and cinnamon in a bowl.
• Step 2
  On 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. .
• Step 3
  Cut 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.
• Step 4
  Bake 8 to 10 minutes until pastry cups are golden brown. Cool completely on cooling racks.
• Step 5
  While 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
• Step 6
  Just 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.
• Step 7
  Sprinkle with the chocolate sprinkles and enjoy!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!