Cannoli Filled Phyllo Pastry Cups Recipes

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MINI CANNOLI CREAM PASTRY CUPS



Mini Cannoli Cream Pastry Cups image

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!

Provided by Arlene Cummings

Categories     Dessert

Time 45m

Yield 48

Number Of Ingredients 9

1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar

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.

Nutrition Facts : Calories 70, Carbohydrate 7 g, Cholesterol 5 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 50 mg, Sugar 3 g, TransFat 0 g

BAKLAVA PHYLLO CUPS



Baklava Phyllo Cups image

Bite-sized crisp phyllo pastry cups are filled with sticky spiced baklava syrup and pistachios with a hint of lemon-irresistible.

Provided by Food Network

Categories     dessert

Time 45m

Yield 24 servings

Number Of Ingredients 8

2 to 3 sheets of store-bought phyllo pastry dough, thawed
1 tablespoon olive oil, to brush the pastry
4 ounces shelled pistachios
1 teaspoon ground cinnamon
1/4 cup plus 1 tablespoon agave
4 ounces light brown sugar
1 tablespoon fresh lemon juice
1 lemon, zested

Steps:

  • Preheat the oven to 350 degrees F (180 degrees C).
  • Cut the phyllo sheets into forty-eight 2-inch squares. Take one phyllo square and brush with the oil. Lay a second square on top at a 45-degree angle and brush again with the oil.
  • Fit it into one cup of a 24-cup mini muffin tin. Repeat to fill the remaining mini muffin cups.
  • Blitz the pistachios and cinnamon in a food processor until finely chopped. Spoon equal amounts into each prepared pastry cup.
  • Bake for about 8 minutes until the pastry is crisp and golden.
  • To make the syrup, gently simmer the agave, sugar and lemon juice in a medium or small saucepan over high heat until it coats the back of the wooden spoon, about 3 minutes.
  • Once the phyllo cups are out of the oven, spoon equal amounts of syrup into each phyllo cup.
  • Grate over a little lemon zest to garnish. Let cool slightly before serving.

CANNOLI CUPS



Cannoli Cups image

Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.

Provided by UgotEspo

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 25m

Yield 48

Number Of Ingredients 7

1 (15 ounce) package prepared pie pastry, at room temperature
3 tablespoons white sugar
1 teaspoon ground cinnamon
1 (15 ounce) container ricotta cheese, drained
½ cup confectioners' sugar
2 teaspoons vanilla extract
⅓ cup mini dark chocolate chips

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.

Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g

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