Mini Cannoli Cream Pastry Cups

Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!

  • prep time 20 min
  • total time 45 min
  • ingredients 9
  • servings 48



container (15 oz) whole-milk ricotta cheese
cup powdered sugar
tablespoons granulated sugar
teaspoon vanilla


box Pillsbury™ refrigerated pie crusts, softened as directed on box
tablespoons turbinado sugar (raw sugar)
teaspoon ground cinnamon


cup miniature semisweet chocolate chips
Additional powdered sugar
  • 1 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.
  • 2 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.
  • 3 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.
  • 4 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.
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