Pie Crust Cannoli Cups

In the mood for cannolis but don’t want the trouble of going through the long process? Try this easy recipe using premade piecrusts for a quick-and-easy alternative!

Pie Crust Cannoli Cups

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • For Cups:

  • Flour for dusting surface

  • 2

    refrigerated piecrusts

  • ½

    cup white sugar

  • 1

    tablespoon cinnamon

  • For Filling:

  • 2

    (16oz) containers ricotta cheese

  • 2

    cups prepared whipped cream

  • 1

    cup confectioners’ sugar

  • ½

    cup white sugar

  • tablespoon almond extract

  • Juice of 2 lemons

  • 1

    cup of toppings (small chocolate chips, toasted nuts, sprinkles, etc.)

Directions

1.Preheat oven to 425 F 2.In a large bowl, cream all filling ingredients except the toppings 3.Fill a large plastic baggie and refrigerate while you prepare the shells 4.Place the unrolled piecrusts onto a floured surface. Sprinkle sugar and cinnamon on top, lightly patting it down into the shells 5.Cut out circles with a 2 or 3-inch cookie cutter (depending on the size of your muffin tins), set aside 6.Press pie rounds into greased muffin tips 7.Bake for 10 minutes until cups are golden brown. Remove and allow to cool 8.Cut a bottom corner from the filling bag and fill the cannoli shells with filling 9.Sprinkle with toppings and serve immediately so they don’t get soggy Tip: Keep the filling and cups separate until you’re ready to serve.


Nutrition

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