MINI CANNOLI CUPS

MINI CANNOLI CUPS image

Number Of Ingredients 10

SHELLS
2 Pillsbury Refrigerated Pie Crusts
3 Tbsp sugar
1 tsp cinnamon
FILLING
15 oz container whole milk ricotta cheese
1/2 cup confectionery sugar
2 Tbsp sugar
1 tsp vanilla
1/4 cup mini semi sweet chocolate chips

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!