MINI CHOCOLATE CHIP CANNOLI CUPS
ABSOLUTELY everything you love about a silky and sweet cannoli, but in a tasty, fun, and easy bite-sized form!
CHOCOLATE CHIP CANNOLI CUPS
2 Pillsbury pie crusts (1 box)
1 LARGE egg, lightly beaten with 1 teaspoon water
2 tablespoons granulated sugar
2 tablespoons QUALITY ground cinnamon
- Preheat oven to 375°.
- LIGHTLY spray two 24 cup mini muffin pans with cooking spray and set aside.
- Whisk together the sugar and cinnamon. Set aside.
- On a lightly floured surface, roll out pie crust one at a time.
- Sprinkle with some of the cinnamon sugar and lightly roll to push the cinnamon sugar into the pie crust on both sides.
- Using a 2 inch round cutter, cut out circles from the crust.
- Gently press each circle into the muffin pan, forming a cup shape.
- Use a pastry brush to coat the insides of the cups with egg wash.
- Sprinkle remaining cinnamon sugar over the cups.
- Bake in preheated oven for 10-12 minutes, until golden brown and crispy.
- Remove from oven and let cool completely in the pan before removing.
FILLING
8 ounces ricotta cheese
4 ounces cream cheese, room temperature
1 cup powdered sugar whisked to remove any lumps
1 teaspoon PURE vanilla extract
1/2 teaspoon lemon zest
Juice from 1 LARGE lemon
1/2 cup mini chocolate chips
- Add ricotta cheese to a cheesecloth and squeeze out the excess water. If using sieve instead of cheesecloth gently press down with a rubber spatula to remove the water.
- Add the drained ricotta, cream cheese, powdered sugar, vanilla extract, lemon zest and lemon juice to a large mixing bowl. With a hand mixer beat until combined and creamy.
- Fold in 1/2 cup mini chocolate chips. Cover and refrigerate.
GARNISH
mini chocolate chips or chocolate jimmies
powdered sugar for dusting
ASSEMBLY
- Once the pie crusts are cooled, fill each cup with the ricotta filling.
- Add a few extra chocolate chips or jimmies to each cannoli cup and dust with powdered sugar.
- Serve and enjoy!