BAKED CANNOLI CUPS

Baked Cannoli Cups image

Provided by @MakeItYours

Number Of Ingredients 12

For the cannoli cups -
1 and 1/2 cups of all-purpose flour
2 tablespoons granulated sugar
1/4 teaspoon salt
1 stick very cold unsalted butter, diced
2-3 tablespoons ice water
For the filling -
1 container (15 oz) whole-milk ricotta cheese at room temperature (or two 8oz containers of cream cheese)
1 cup ( or more) powered sugar
2 tablespoons granulated sugar
1 teaspoon of lemon zest ( or vanilla)
Chocolate chips (optional)

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.