Mini Cannoli Cream Cups

By sassy47

Ingredients

• For Cups
• Flour for dusting surface
• 1 Pillsbury® refrigerated pie crusts
• 3 tablespoons coarse natural sugar (Turbinado)
• 1 teaspoon cinnamon
• For Filling (If you want the cream to be extra thick see my tips below)
• 1 (15oz) container of whole milk ricotta cheese
• 1/2 cup confectioners’ sugar, plus extra for dusting finished cups
• 2 tablespoons white sugar
• 1 teaspoon vanilla extract
• 1/4 cup mini semi-sweet chocolate chips
• If you want the cream to be extra thick you can stain the 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.
• For an extra creamy texture you can also mix the cream and sugar in the blender instead of with a mixer but the cheese must be strained before you do it this way.
• Filling can be made a day or two ahead of time and kept in the refrigerator.
• A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract.
• Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

Details

Servings 16

Preparation

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.

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.