There’s more to see...
Come take a look at what else is here!
Visit site
  • Jessica | Femme Fraîche

    Mini Cannoli Cupcakes - do want!

  • Heather D'Ascheberg

    Mini Cannoli Cream Cups -- Prep Time: 20 minutes; Start to Finish: 40 minutes; Servings: about 16 mini cups. Ingredients: For Cups --  Flour for dusting surface, 1 Pillsbury® refrigerated pie crusts, 3 tablespoons coarse natural sugar (Turbinado), and 1 teaspoon cinnamon. For Filling -- 1 (15oz) container of whole milk ricotta cheese, 1/2 cup confectioners’ sugar, plus extra for dusting finished cups, 2 tablespoons white sugar, 1 teaspoon vanilla extract, and 1/4 cup mini semi-sweet chocolate chips. Directions: 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. 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. 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. 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. Sprinkle with mini chocolate chips, dust with powdered sugar and serve. 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. Cooking Tips: A variation in the cannoli cream that works well is a 1/4 teaspoon of almond extract and or orange extract. Other toppings that go well with the cannoli cups are chopped toasted almonds, chocolate sprinkles, candied orange pieces, chopped candied red cherries, as well as a sprinkle of cinnamon.

  • P Byrd

    Mini Cannoli Cream Cupcakes. Flour for dusting surface 1 Pillsbury® refrigerated pie crusts 3 tablespoons coarse natural sugar (Turbinado) 1 teaspoon cinnamon For Filling (If you want the cream to be extra thick see my tips below) 1 (15oz) container of whole milk ricotta cheese 1/2 cup confectioners’ sugar, plus extra for dusting finished cups 2 tablespoons white sugar 1 teaspoon vanilla extract 1/4 cup mini semi-sweet chocolate chips

Related Pins

Pumpkin spice recipes: Pumpkin Spice Tiramisu at My Baking Addiction

cannoli bites - these are mini cannoli baked in mini muffin tins and filled with cannoli filling (delicious dipped in chocolate and coated with pistachios).

Super easy and delicious mini cheesecakes on iheartnaptime.com -fill with your favorite toppings!

Ice cream cone cannolis.... when you don't want to bother with making the shells. For me, it's all about the filling, so why not?

individual cheesecakes with orange-cranberry sauce ♥ ... I haven't tried the sauce, but the cheesecake part is so good!! I made these the other day and Jace ate like half the pan!