Cannoli Cups
These cannoli bites are made with pie crust and a sweetened ricotta filling! Top with mini chocolate chips and sprinkles!
Ingredients
Filling
- 1 container 15 oz part skim ricotta cheese
- 1/2 cup powdered sugar
- 2 Tablespoons granulated sugar
- 1 teaspoon vanilla
- 1/2 teaspoon almond extract
Cups
- 1 package of store-bough pie crust
Topping
- 1/4 cup miniature semi-sweet chocolate chips
- Sprinkles optional
Instructions
- Strain your ricotta cheese. I do this overnight. I simply place my ricotta cheese into a strainer set over a bowl and then pop in the fridge. The next day I make the filling.
- 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. 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 sprinkles. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.
Notes
I actually made these over the course of three days. I first made the pastry cups and stored at room temperature. The second day I strained the ricotta cheese. And on the third day, I made the filling and piped it into the cups. Fill only when you are ready to serve! The second day they were definitely a little soggier, but still delicious.