Baked Cannoli Cups Recipes

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Roll pie dough out to desired thickness. Mix sugar and cinnamon together in a small bowl. Sprinkle mixture over one side and firmly press into the dough. Place a nonstick mini cupcake pan on top of dough for an outline. Cut out dough cups using a knife or biscuit butter. Press dough pieces into the mini cups; do not grease.
• Bake in the preheated oven until dough has slightly puffed and is golden brown, 6 to 8 minutes.
• Mix ricotta cheese, confectioners' sugar, and vanilla extract in a bowl until smooth. Fold in chocolate chips. Place into a plastic bag and refrigerate until ready to serve.
• When ready to serve, cut a small hole in the corner tip of the plastic bag and pipe into pastry shells.

Steps:

• Thaw the pastry at room temperature for 40 minutes or until it's easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375°F.
• Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. Press squares into the prepared muffin pan cups. Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.
• Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely.
• Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until smooth. Cover and refrigerate until ready to use.
• Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, nuts or additional cinnamon, if desired. Serve immediately. Makes 12 desserts.
• TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.