I love cannolis, and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for cannoli cups instead!
The “shell” for the cups is made from Pillsbury refrigerated pie crusts, and is so easy to put together.
For the filling, I recommend straining your ricotta cheese in a cheese cloth overnight, the night before you make your filling. It creates a thicker, more authentic cannoli filling.
Also, I use mini cupcake tins for my cannoli cups, but they could easily be adjusted for regular sized cupcake tins.
2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!
Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.
To get cream extra thick, run ricotta through a cheese cloth over night to remove excess water.