Saturday, October 24, 2020



Be the star at any party or gathering with these super easy and delicious mini cannoli cups! Real fun for the crowd!



1 container (15 oz.) milk ricotta cheese

1/2 cup granulated sugar

2 tbsp. Sugar

1 teaspoon grated orange or lemon peel

1/2 teaspoon vanilla


1 box of Pillsbury ™ Refrigerated Pie Crusts, softened consistent with the directions on the box

3 tablespoons turbinado sugar (raw sugar)

1 teaspoon ground cinnamon


1/4 cup miniature chocolate chips or finely chopped pistachios

Added granulated sugar


1.Preheat oven to 425 ° F.

2.Lightly flour the table top and smooth the crust. Sprinkle both crusts with turbinado sugar and cinnamon. Roll the kitchen utensil gently over the crust to press the sugar and cinnamon into the dough. employing a 2 ½ inch round cake / kitchen utensil , dig round dough. Gently press each dough into the mini, non-greased muffin cups. (Note that you simply may have to roll the pie shell gently and cut more circles until you've got 48 circles.)

3.Bake the crust for 10 minutes or until golden brown. Let the cannoli cups cool completely within the mold, about quarter-hour , before placing them on a wire rack to chill completely.

4.When the cup cools, prepare the filling by beating all the ingredients with an electrical mixer on medium speed during a large bowl until smooth. Place the filling during a resealable 1 gallon zippered bag. Close the bag. Chill until able to serve.

5.Before serving, remove the toppings from the refrigerator. Cut one corner of the bag and pour about 1 tablespoon of the filling into the cooled baking sheet. Sprinkle the cup with mini chocolate chips or chopped pistachios. Sprinkle with granulated sugar . Use it immediately.