Mini Cannoli

By teresafu

Ingredients

• Crust
• 2 Pillsbury refrigerated pie crusts
• 3 tbs sugar
• 1 tsp cinnamon
• flour for dusting surface
• filling
• 1- 15 oz container of whole milk ricotta cheese
• 1/2 c confectioners sugar
• 2 tbs white sugar
• 1 tsp vanilla
• 1/4 c mini semisweet chocolate chips

Preparation

Step 1

Preheat oven to 425
Prepare filling by combining all ingredients except chocolate chips in a bowl with electric mixer.
Place in a one gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over on one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don't rise too much in the oven.
Bake for 8-10 mins
Remove from oven and once cool, fill with cream
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top dust with powered sugar.
Filling can be left in the fridge up to 3 days before filling. Fill about 1 hour before serving