MINI CANNOLI CREAM PASTRY CUPS
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
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
MINI CANNOLI CREAM CUPS....YUMMMMM
How to make cannolis the easy way!!! i saw this recipe on line submitted by "cooking with sugar" and im telling you, this is sooo easy..from start to finish 40 min..and taste just like cannolis with out all the work
Provided by rbaugie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
- with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
- bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
- for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
- remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
- tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
- filling can be made a day or two ahead of time and kept in fridge.
- a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
- other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
- (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).
Nutrition Facts : Calories 138.3, Fat 7, SaturatedFat 3.6, Cholesterol 13.6, Sodium 67.7, Carbohydrate 15.8, Fiber 0.6, Sugar 9.6, Protein 3.7
MINI CANNOLI CREAM PASTRY CUPS RECIPE - (4.5/5)
Provided by HeidiHo5
Number Of Ingredients 12
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.
CANNOLI CUPS
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
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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