Cannoli Cups

Cannoli Cups

The first cannoli I ever had was a chocolate one from Mikes in Boston. Since then I haven't met a person who doesn't like canoli. Since I wanted a healthier version of canoli, they shell was made in a cupcake pan. Meaning it was baked instead of fried. I drizzled melted chocolate in the bottom of the pastry cups because addition chocolate makes everything better. I also put cherries in the middle of some of the cannoli cups. These were delicious! A perfect summer time treat.

Ingredients:

For filling:

1 15oz container of whole milk ricotta cheese

1/2 C powdered sugar

2 tablespoons granulated sugar

1 tsp vanilla extract

1/2 C mini chocolate chips 

For cups:

Flour for dusting

1 refrigerated pie crusts 

3 tablespoons granulated sugar

1 tsp cinnamon

8 oz baking chocolate or chocolate chips 

Directions:

1. Combine all of the ingredients for the filling together except for the chocolate chips. Use an electric mixer and mix until creamy. 

2. Place the filling in a gallon storage bag and place in the refrigerator. 

3. Heat oven to 400 F. 

4. Roll out the pie crust onto a floured surface. 

5. Combine the cinnamon and sugar and spread onto the pie crust. Roll the cinnamon sugar with a rolling pin to press the mixture into the dough.

6.With a 3 inch cookie cutter or the bottom of a glass, cut out circles and lightly press them into a mini muffin pan. If you want bigger cups then use a regular muffin pan. This will create the pastry cup for the filling. 

7. Bake for about 10 minutes. Watch carefully and be careful not to burn the pastry. 

8. Melt the chocolate according to the package or in 30 second increments. Fill the bottom of the pastry cups with some of the melted chocolate. 

9. Remove the filling from the refrigerator and cut one corner and pipe the filling into the pastry cups. Sprinkle with mini chocolate chips. If wanted, drizzle some melted chocolate on top of the filling as well.

10. Serve immediately. If the filling sits in the cups they will get soggy. So fill immediately before serving. 

Notes: Filling can be made up to 2 days in advance.