Easy Cannoli Cups Recipes

MINI CANNOLI CREAM PASTRY CUPS

Steps:

• In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
• Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
• Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
• Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.

EASY CANNOLI CUPS RECIPE

Steps:

• In a bowl, slowly whisk 1 cup of the milk into the cornstarch until smooth. Let sit for about 20 minutes.
• Transfer mixture into a saucepan, and then add in the remaining milk and sugar. Heat on medium-low, stirring constantly for about 7 to 10 minutes until it is very thick and smooth. Remove from heat.
• Stir in the almond and vanilla extracts. Place a piece of plastic wrap on the surface of the filling to avoid "skin", and let cool until the mixture reaches room temperature.
• Meanwhile, preheat the oven to 350 degrees F. Then press 30 to 35 wonton wrappers into a mini baking cup pan to form the "cups." Be sure that the corners do not fold in after the pan sits for a minute.
• Bake the cups for 10 to 15 minutes, or until the wrappers are golden brown. Remove and let cool.
• After the milk mixture has reached room temperature, whisk in the ricotta and cinnamon until smooth.
• Use a pastry bag to pipe the mixture into the baked wonton cups, or use a spoon to scoop it in. Sprinkle with mini chocolate chips, then dust with powdered sugar.
• Refrigerate, or serve immediately.

CANNOLI CUPS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
• Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
• Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
• When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.

EASY CANNOLI

Steps:

• Heat oven to 350°F.
• Combine sugar and cinnamon. Spray tortillas with non-stick cooking spray. Sprinkle each tortilla with a scant 1/2 teaspoon cinnamon-sugar mixture. Turn tortillas over; repeat. Cut each tortilla into 4 wedges. Stand rounded edge of each tortilla wedge in bottom of muffin cup, curling sides in to fit cup.
• Bake 10 minutes or until crisp and lightly browned. Cool in pan.
• Pour milk into large mixing bowl. Add pudding mix. Beat at low speed with electirc mixer 2 minutes. Beat in cream cheese product at medium speed until smooth. Gently stir in whipped topping. Refrigerate untill chilled, at least 1 hour.
• When ready to serve, fill each tortilla shell with a scant 3 tablespoons pudding mixture, using a pastry bag or spoon. Place chocolate in small freezer zippered plastic bag. Microwave on HIGH 1 minute or until chocolate is melted. Fold over top of bag tightly; snip off one tiny corner (about 1/8 inch) from bottom of bag. Holding bag tightly at top, drizzle chocolate over desserts. Refrigerate until chocolate sets, about 5 minutes.
• Note: Cover and freeze any leftover desserts. Thaw in refrigerate as needed.