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Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.

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Recipe Summary test

prep:
15 mins
cook:
10 mins
total:
25 mins
Servings:
48
Yield:
48 cannoli cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Cups:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 425 degrees F (220 degrees C).

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  • 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.

Cook's Notes:

Drain the ricotta cheese as much as possible. If you have a full day, strain through cheesecloth overnight.

Do not put filling into shells until ready to serve, as soggy shells are a cannoli's nightmare. Add extra chocolate chips or pistachios if desired.

Nutrition Facts

68 calories; protein 1.5g; carbohydrates 7.1g; fat 3.7g; cholesterol 2.8mg; sodium 53.4mg. Full Nutrition
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