ITALIAN CREAM FILLED CANNOLI CUP'S

ITALIAN CREAM FILLED CANNOLI CUP'S image

Provided by Becky Hudgins

Time 40m

Number Of Ingredients 15

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FOR THE CUPS:
1/4 c flour for dusting surface
1 pkg pillsbury refrigerated pie crusts
3 Tbsp coarse natural sugar
1 tsp teaspoon cinnamon
FOR FILLING:
21/4 c container of whole milk ricotta cheese
21/4 c mascarpone cheese
3/4 c powdered sugar
11/2 tsp teaspoon vanilla extract
11/2 tsp ground cinnamon
1 c semi-sweet mini chocloate chips
1 pinch salt
COOKING TIPS:
if you want the cream to be extra thick you can strain ricotta in some cheese cloth placed in a bowl and covered over night before you mix your sugar to make the cream. this will remove any excess water and give you a thicker consistency. filling

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. For thicker cream see notes below.
2. Heat oven to 425°F. Unroll the piecrusts 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.Poke a few holes in the crust and bake for about 10 minutes.
4. Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.These should be served right away once you put the cream in them.