Mini Cannoli Cream Pastry Cups

Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. Get the great taste of homemade cannolis at home with my Mini Cannoli Cream Pastry Cups.

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Servings 48

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( 98 ) Ratings

98 Ratings

5 Stars 13%

4 Stars 10%

3 Stars 17%

2 Stars 32%

1 Stars 10%

Member Reviews ( 25 )

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ingredients 9
Prep Time 20 min
Total Time 45 min

Ingredients

Filling

1: container (15 oz) whole-milk ricotta cheese

1/2: cup powdered sugar

2: tablespoons granulated sugar

1/2: teaspoon vanilla

Cups

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

3: tablespoons turbinado sugar (raw sugar)

1: teaspoon ground cinnamon

Garnish

1/4: cup miniature semisweet chocolate chips

: Additional powdered sugar

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Directions

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.

EXPERT TIPS

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Expert Tips

Cups should be filled shortly before they’re eaten so they don’t get soggy. If you wish to make them ahead of time, you can make the cups and the filling, just keep them separate. Once you’re ready to serve, you can fill, decorate and serve.

For a variation in the filling, try 1/4 teaspoon of almond extract or orange extract instead of the vanilla.

Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate candy sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

Nutrition Information

Review & Comments

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Bee02

report Posted Jan. 3, 2013 2:08 PM

Yes, do drain the ricotta. At Christmas, I added bits of chopped candied fruit (cherries and pineapple) and chopped pecans. They were very decorative and everyone really enjoyed them. Most people took seconds.

newmom1125

report Posted Dec. 20, 2012 3:39 PM

I made these too, having made cannolis before. I knew to drain the ricotta, this should be a part of the recipe, Mine came out great!

kgirl512

report Posted Sep. 18, 2012 1:29 PM

The reason why it's runny is because unless you use inpassatta which is ricotta that has been drained of the water... you get soup instead of a creamy filling... you need to drain the ricotta of all moisture through a strainer...then use it in your recipe...it will make a big difference. Hope this helps... I just learned how to make cannoli filling today. :)

dimples03

report Posted Aug. 16, 2012 1:45 PM

I made these recently and they were just o.k. Loving cannolis as much as I do these didn't really impress me that much. I don't think I would make again.

Soupmonkey

report Posted Aug. 16, 2012 7:00 AM

The filling is a disappointment here as well. It is like liquid! I have put it in the freezer in hopes it will become a frozen dessert but in the meantime, I think I am going to have to do it all over again. I searched for cannoli cream recipes and many I have run across say to drain the ricotta. I think that is my first step.