Thursday, October 4, 2012

Mini Cannolis

The great taste of homemade Italian Cannolis without all the hard work!  This has easily become one of my favorite dessert recipes of all time.  And, not only was it super easy to whip up, but it paired very nicely with a bold, smooth Cabernet Sauvignon....just sayin'!


For Cups
  • 1 refrigerated pie crust
  • 3 tablespoons sugar
  • 1 teaspoon cinnamon
For Filling
  • 1 (15oz) container of whole milk ricotta cheese
  • 1/2 cup confectioners’ sugar
  • 2 tablespoons white sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup mini semi-sweet chocolate chips


In a large bowl with an electric mixer combine the ricotta cheese, confectioners sugar, white sugar, and vanilla extract.  Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
Note: Filling is best when allowed to chill overnight.

Heat oven to 425°F. Unroll the pie crusts onto a lightly floured surface and sprinkle the top of each crust with the sugar and the cinnamon. Lightly press the cinnamon sugar into the pie crust with either your fingertips or by gently rolling over it with a rolling pin.

With a 3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin pan to create a pastry cup.

Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled.

Remove filling from refrigerator, cut one of the bottom corners off the bag and squeeze about a tablespoon of filling into the cooled cannoli cups.  Top with mini chocolate chips, dust with additional confectioners sugar and serve!

**Cups should be filled shortly before they are eaten so the don’t get soggy.**

So, what do YOU think these tasty little treats would pair great with?