Best Cannoli Cups Recipes

CANNOLI CUPS

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.

MINI CANNOLI CREAM CUPS RECIPE - (4.2/5)

Steps:

• 1. In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it's refrigerated. 2. Heat oven to 425°F. Unroll the pie crusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. 3. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup. 4. 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 pipe a little less than a tablespoon of filling into the cooled cannoli cups. 5. Sprinkle with mini chocolate chips, dust with powdered sugar and serve. Tips: Cups should be filled shortly before they are eaten so the don't get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.

MINI CANNOLI CREAM CUPS....YUMMMMM

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).

MINI CANNOLI CREAM PASTRY CUPS RECIPE - (4.5/5)

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.

CHERRY CANNOLI CUPS

Steps:

• Place wonton wrappers on a work surface; brush with melted butter. Sprinkle with sugar. Press into greased miniature muffin cups. Sprinkle each wonton cup with 1 teaspoon hazelnuts., Bake at 350° for 5-7 minutes or until lightly browned. Remove to a wire rack to cool completely., In a large bowl, beat the ricotta, cream cheese, confectioners' sugar, liqueur if desired and vanilla until smooth. Cut 24 cherries in half and set aside. Chop remaining cherries; fold into cheese mixture., Spoon 1 tablespoon filling into each wonton cup. Sprinkle with remaining hazelnuts. Top with a reserved cherry half.

MINI CANNOLI CUPS

Steps:

• 1. Strain ricotta in a cheesecloth overnight 2. Combine all ingredients except chocolate chips, mix well 3. Place in a one-gallon freezer bag and refrigerate. 4. Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon. 5. Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust. 6. Using a biscuit cutter, cut out circles in the dough. 7. Lightly press the circles into ungreased mini cupcake pans to form a pastry cup. 8. Gently prick the bottoms on the cups with a fork so that they don't rise too much in the oven! 9. Bake for 8-10 minutes. 10. Remove from oven and once cool, fill with cream. 11. Cut off a small part of the corner of the plastic bag to fill cups. 12. Sprinkle chocolate chips on top and dust with powdered sugar!

CANNOLI FILLED PHYLLO PASTRY CUPS

Steps:

• 1. In a large bowl with an electric mixer combine all ingredients except phyllo cups and chocolate chips until creamy. Pipe or spoon filling into cups. Top with mini chocolate chips.

CHOCOLATE CHIP CANNOLI CUPS

Steps:

• Thaw shells for about 15 minutes at room temperature.
• In a medium sized mixing bowl, combine the marscapone, ricotta, powdered sugar, vanilla, and cinnamon and stir together until thoroughly mixed.
• Reserve a small pile of the chocolate chips for topping and stir the remainder into the cheese mixture.
• Spoon the filling evenly between all the phyllo shells. Sprinkle reserved chocolate chips over the tops and serve.

BAKED CANNOLI CUPS

Steps:

• To make the cannoli cups, prepare a pie dough -
• Mix 1 and 1/2 cups all-purpose flour and 2 tablespoons sugar in a medium-size bowl.
• Cut 1 stick chilled unsalted butter into pieces.
• With a mixer, cut in butter, working until mixture resembles coarse meal.
• Add 2-3 tablespoons ice water; work with hands until dough comes together. If dough is still crumbly, add more ice water a tablespoon at a time (up to 4 more tablespoons). Do not overwork.
• Wrap in plastic; refrigerate at least 1 hour.
• To make the filling -
• In a large bowl, beat all filling ingredients with electric mixer on medium speed for about 3 minutes or until creamy.
• Place filling in 1-gallon food-storage plastic bag; refrigerate for at-least a half hour.
• Cooking Instructions:
• Preheat oven 425°F.
• On a lightly floured work surface, roll out pie dough with a rolling pin.
• Sprinkle with cinnamon and granulated sugar to then press into dough with a rolling pin. Dough should be about 1/2 an inch in thickness.
• With a 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into a muffin cup.
• Bake about 10 minutes or until pastry cups are golden brown.
• Cool completely in pans, about 15-20 minutes.
• Just before serving, remove the filling from refrigerator. Cut bottom corner off bag; pipe a tablespoon worth of filling (or more) into each cup. Sprinkle with chocolate chips and serve. Store any remaining pastry cup at room temperature and filling in the refrigerator.