Mini Cannoli Cups

Everyone loves a classic cannoli. Not everyone loves trying to figure out how to make those shells, and then once that’s accomplished, making them efficiently. This recipe is a cheat sheet cannoli without the fuss and takes about a half hour start to finish. This is a fool proof recipe that will get rave reviews. No one has to know you didn’t spend the day in the kitchen.

2 premade pie crusts OR a homemade pie crust (Recipe linked below)
1 container ricotta cheese (at least 16oz)
1 teaspoon vanilla
Powdered Sugar
2 tablespoons granualted sugar
Chocolate chips of your choice, dark/milk/white regular, jumbo or mini

First mix the filling. It is imparative it is chilled before filling. Combine the ricotta, vanilla, and granulated sugar. Add at least 1 tablespoon of powedered sugar and continue to add to taste. Put the filling in a gallon bag and refridgerate.

Second, make a double pie crust recipe. I love the Betty Crocker recipe that I grew up on. The recipe for that can be found here. For those who are pressed for time, 2 premade pie crusts work just as well. The benefit of homemade crust is being able to add in the cinnamon like real cannoli shells.

Preheat oven to 425

Unwrap the pie crusts and sprinkle with cinnamon sugar. With a rolling pin roll out the dough just a bit. If it is too thick it’ll be a pain to get in the mini cupcake tins. The same applies to the homemade dough.

With a 2 inch biscuit/cookie cutter or glass, cut out circles. Lightly grease a mini cupcake tin and line with pie crust. With a fork poke the bottom so that it does not puff up. Cook about 8-12 minutes or until golden brown. LET COOL!

Once the cups are cool, cut tip of bag with filling. Use the bag like a piping bag and fill the little cups. Add a few chips on top and dust with powdered sugar. And now the best part- ENJOY!

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