Cannoli Pie Bites Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a deep-dish pie plate with nonstick cooking spray and set aside.
• Place flour, sugar, livieto, vanillina, and salt in the bowl of a food processor. Pulse a few times to combine. Drizzle in the butter and egg while pulsing. Pulse only until the mixture is crumbly.
• Sprinkle 1/2 of the crumb mixture into the prepared pie plate and spread around until it covers the bottom. Do not press down.
• Stir ricotta cheese, sugar, and chocolate chips together with a rubber scraper until combined. Spread filling evenly over the base crust. Sprinkle the remaining crumb mixture evenly on top of the ricotta layer, making sure that all of the ricotta layer is covered.
• Bake in the preheated oven for 25 minutes. Switch the oven to broil and continue to bake until the top is nicely browned, about 3 minutes more. Remove from the oven and cool completely. Refrigerate until ready to serve.

Steps:

• n a small food processor or blender, blend the first 5 ingredients until smooth. Remove to a bowl and fold in orange zest and chips. Using a baby spoon, spoon filling evenly into 30 fillo cups. Sprinkle with powdered sugar, cocoa, or both. Chopped pistachios may be nice too. Serve immediately. Makes 30 pieces.
• Note- Only put the cream filling into the cups just before serving so the cups do not get soggy.

Steps:

• Equipment:.
• Mini muffin tin.
• Rolling pin.
• Cooling rack and baking sheet.
• Pastry bag and large star tip.
• Directions:.
• Preheat oven to 400 degrees F. In a large bowl, stir to combine the ricotta, mascarpone, vanilla extract and powdered sugar until smooth. Transfer to a piping bag fitted with a large star tip and refrigerate until ready to use.
• On a lightly floured surface, roll thawed pie dough into a thin round. Use a 2 1/2 -inch round cutter to cut out circles. Press rounds into the bottom and up the sides of an ungreased mini muffin tin. Spray the pie dough lightly with cooking spray and bake until golden and crisp, about 12-15 minutes. Let cool completely.
• In a small bowl, microwave to melt 1 cup mini chocolate chips with vegetable oil, stirring to combine well. Working one at a time, dip the cooled pie shells into the chocolate, coating the top rim and letting excess drip off. Transfer to a wire rack fitted over a sheet tray and sprinkle edges with pistachios or sprinkles. Leave a few with plain chocolate. Let chocolate dry, about 15-20 minutes.
• Fill shells with cannoli filling, piping into a star shape, and top with pistachios, sprinkles and mini chocolate chips.

Steps:

• Combine the first 6 ingredients in a blender, cover and beat until smooth.
• Pour into the pie shell and bake in a pre heated 300 degree oven for 1 hour.
• Cool at room temperature, then Chill.
• Garnish when serving with Whipped cream and cherries.

Steps:

• In a medium bowl, use a spoon to stir together the confectioners' sugar and ricotta cheese until well blended.
• Fold in the almonds, cherries, and.
• chocolate chips.
• Spoon into the graham cracker crust.
• Freeze for 3 hours to set.
• Remove from the freezer for 10 to 15 minutes before slicing and serving.
• Refreeze any leftovers.