Cannoli Filled Phyllo Pastry Cups Recipes

MINI CANNOLI CREAM PASTRY CUPS

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.

CANNOLI FILLED PHYLLO PASTRY CUPS

Steps:

• 1. In a large bowl with an electric mixer combine all ingredients except phyllo cups and chocolate chips until creamy. Pipe or spoon filling into cups. Top with mini chocolate chips.

CANNOLI CUPS

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.