HOW TO MAKE CANNOLI CREAM RECIPES

Name: Mini Cannoli Cream Pastry Cups
Prep time: 20 min
Total time: 45 min
Yield: 48
Cuisine: Italian
Ingredients: 1 container (15 oz) whole-milk ricotta cheese; 1/2 cup powdered sugar; 2 tablespoons granulated sugar; 1/2 teaspoon vanilla; 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box; 3 tablespoons turbinado sugar (raw sugar); 1 teaspoon ground cinnamon; 1/4 cup miniature semisweet chocolate chips; Additional powdered sugar

MINI CANNOLI CREAM PASTRY CUPS RECIPE - PILLSBURY.COM

Mini Cannoli Cream Pastry Cups Recipe - Pillsbury.com image

Holy cannoli, these mini dessert cups are cute (if we do say so ourselves). Whip them up fast with a quick filling and Pillsbury pie crust!

Provided by Arlene Cummings

Total Time 45 minutes

Prep Time 20 minutes

Yield 48

Number Of Ingredients 9

Ingredients

1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
3 tablespoons turbinado sugar (raw sugar)
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar

Steps:

In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
Heat oven to 425°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.

Nutrition Facts : Calories 70 , CarbohydrateContent 7 g, CholesterolContent 5 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 50 mg, SugarContent 3 g, TransFatContent 0 g

CANNOLI CREAM FILLING RECIPE • CIAOFLORENTINA

Cannoli Cream Filling Recipe • CiaoFlorentina image

An authentic Italian Cannoli filling / dip recipe I brought from Sicily!

Provided by Florentina

Categories Dessert

Total Time 15 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 8

Ingredients

2 lb sheep’s milk ricotta
1 cup powder sugar
1/2 cup pistachios or candied fruit (chopped for serving)
3/4 cup dark chocolate (roughly chopped for garnish (optional))
2 tsp cinnamon (optional)
12 pizzelle cookies
5 oz dark chocolate bar
1 tbsp butter

Steps:

Line a large strainer with cheese cloth and strain the ricotta cheese for a couple of hours in the refrigerator.
Add the ricotta cheese to the bowl of a food processor. Sift in the powder sugar and process together for about 45 seconds until incorporated and fluffy.
Alternately you can add the ricotta cheese and sugar to a bowl and using a hand held blender with the whisk attachments beat together until combined and fluffy.
Serve as is with the chocolate pizzelle cookies or stuff inside freshly made cannoli shells.
Chocolate Dipped Pizzelle

Nutrition Facts : Calories 1099 kcal, CarbohydrateContent 78 g, ProteinContent 35 g, FatContent 73 g, SaturatedFatContent 41 g, TransFatContent 1 g, CholesterolContent 126 mg, SodiumContent 232 mg, FiberContent 11 g, SugarContent 50 g, UnsaturatedFatContent 27 g, ServingSize 1 serving

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