Mini Cannoli Cream Pastry Cups Recipes
MINI CANNOLI CREAM PASTRY CUPS
"For years, my family and I have prepared and served homemade Italian cannolis for special occasions, says blogger Arlene "Sugar" Cummings. "These mini cannoli cups are literally a piece of cake to make."
Categories best bloggers mini pastry cannoli mini dessert italian cannoli cream ricotta cheese chocolate chips dessert
Time 40m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Prepare filling: In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
- Prepare pastry cups: Heat oven to 425 degrees F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
- Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool, they can be removed from tin and filled.
- Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.
More about "mini cannoli cream pastry cups recipes"
MINI CANNOLI CUPS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.4/5 (600)Total Time 45 minsCategory DessertCalories 71 per serving
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
- Bake the crusts 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing to a wire rack to cool completely.
- While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
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