Mini Cannoli Cups Recipe

🧂 Ingredients

• Flour for dusting
• 1 can refrigerated pie crusts
• 3 Tbs coarse sugar
• 1 tsp cinnamon
• 1 15oz container of whole milk ricotta cheese
• 1/2 C. confectioners’ sugar

  plus extra for dusting finished cups
• 2 Tbs sugar
• 1 tsp vanilla extract
• 1/4 C mini semi-sweet chocolate chips

  or other toppings such as slivered almonds, cinnamon, dried fruit, chocolate jimmies (sprinkles for you non-new englanders

Instructions

• 1 Preheat oven to 425 degrees
• 2 In a large bowl mix together all filling ingredients except for your topping
  pieces until creamy.
• 3 Place the filling in a zip loc bag and chill (for the thicker filling this is
  when you would put it in the cheese cloth – I recommend this step)
• 4 Unroll the pie crust onto a lightly floured surface.
• 5 Sprinkle the top of the crust with cinnamon and sugar. Go over the crust lightly
  with a rolling pin to push the cinnamon sugar mix into the dough.
• 6 Cut circles from your dough using a round cookie cutter. Press them into an
  un-greased mini muffin tin to make your cups.
• 7 Bake 8 – 10 minutes or until slightly golden brown.
• 8 Allow them to cool before adding your filling.
• 9 Once the cups are cool, add your filling simply by snipping the corner off the
  zip loc bag and using it as a piping bag. Top with your favorite toppings, dust
  with powder sugar and ENJOY!

Nutrition Info