MINI CANNOLI CREAM PASTRY CUPS
"For years, my family and I have prepared and served homemade Italian cannolis for special occasions, says blogger Arlene "Sugar" Cummings. "These mini cannoli cups are literally a piece of cake to make."
Categories best bloggers mini pastry cannoli mini dessert italian cannoli cream ricotta cheese chocolate chips dessert
Time 40m
Yield 1 cup
Number Of Ingredients 11
Steps:
- Prepare filling: In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups.
- Prepare pastry cups: Heat oven to 425 degrees F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.
- Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool, they can be removed from tin and filled.
- Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. Sprinkle with mini chocolate chips, dust with powdered sugar, and serve.
MINI CANNOLI CREAM PASTRY CUPS RECIPE - (4.5/5)
Provided by HeidiHo5
Number Of Ingredients 12
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.
ITALIAN CREAM FILLED CANNOLI CUP'S
Ohhhhh these are so delicious and easy to make.When I need an Elegant and very tasty dessert I use these. MY PICTURE COMING SOON.I BORROWED THIS ONE
Provided by Becky Hudgins
Categories Other Desserts
Time 40m
Number Of Ingredients 15
Steps:
- 1. In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it's refrigerated. For thicker cream see notes below.
- 2. Heat oven to 425°F. Unroll the piecrusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough.
- 3. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup.Poke a few holes in the crust and bake for about 10 minutes.
- 4. Sprinkle with mini chocolate chips or what ever kind you like, dust with powdered sugar and serve.These should be served right away once you put the cream in them.
HOMEMADE CANNOLI
I love a cup of seriously strong coffee and a cannoli from an Italian bakery on Bleeker Street in Manhattan. When I am making these at home, I am holding them up to the standard of those memories. The dessert really comes together in two parts: make the shell, thin and crispy and then make a filling with serious flavor.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h30m
Yield 24 cannoli
Number Of Ingredients 17
Steps:
- For the shell dough: In a medium bowl, sift together the flour, sugar and salt. Work the butter pieces into the flour with your fingers until the mixture becomes coarse and sandy. Add the egg yolk and the white wine and mix until it becomes a smooth dough. Spread a piece of plastic wrap on a flat surface and place the dough in the center. Wrap the plastic loosely around it and press the dough to fill the gap. Flattening the dough will mean less rolling later. Let it rest in the fridge for a few minutes while you make the filling.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the powdered sugar, cinnamon and allspice. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff. Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips. Lightly zest the exterior of the lemon and stir it into the ricotta. Refrigerate for a half hour to an hour.
- To roll and fry the shells: In a medium pot with a heavy bottom, heat the canola oil to 360 degrees F. Meanwhile, sift an even layer of flour on a flat surface. Flour a rolling pin. Roll the dough until it is very thin (about 1/8-inch thick). Cut the dough into fourths and work in small batches. Use any glass or small bowl that has a 3-to-4-inch diameter. Cut rounds, tracing around each one to assure the dough has been fully cut. You should have about 24 circles. Wrap each circle around a cannoli mold. Use a little of the egg wash on the edge of each round to seal it shut and to assure it won't slide or fall off the mold before pressing it closed over the mold. Flare the edges out slightly from the mold. Flaring will allow the oil to penetrate each cannoli shell as they fry. Use a pair of tongs to hold the edge of the mold as you submerge and fry the shell in the oil until crispy, 2 to 3 minutes. Remove from the oil, and holding the mold in one had with your tongs, gently grip the shell in your other hand with a kitchen towel and carefully slide it off the mold. Set aside to cool. Repeat with all of the circles.
- To fill the cannolis: Just before serving, use a pastry bag without a tip to pipe the ricotta into the cannoli molds. Fill the cannoli shells from both ends so the cream runs through the whole shell. Dust with powdered sugar. Powdered sugar gives that little extra sweetness and added texture to the exterior. It also makes me feel like I have a professional bakery touch in my own home. Serve immediately.
MINI CANNOLI CREAM CUPS RECIPE - (4.2/5)
Provided by ctozzi
Number Of Ingredients 13
Steps:
- 1. In a large bowl with an electric mixer combine all ingredients for the filling except the chocolate chips and mix well until creamy. Place the filling in a 1-gallon plastic storage bag and chill while you make the cups. Filling may seem thin but will firm up slightly when it's refrigerated. 2. Heat oven to 425°F. Unroll the pie crusts onto a lightly floured surface and sprinkle the top of each crust with the natural sugar and the cinnamon. Lightly roll over it with a rolling pin so that sugar and cinnamon are pressed into the dough. 3. With a 2 1/2-3 inch round biscuit cutter or cookie cutter, cut out circles and lightly press them inside an ungreased mini muffin or mini cupcake pan to create a pastry cup. 4. Bake for about 10 minutes or until cups are golden. Remove from oven and allow cups to cool. Once cups are cool they can be removed from tin and filled. Remove filling from refrigerator, cut one of the bottom corners off the bag and pipe a little less than a tablespoon of filling into the cooled cannoli cups. 5. Sprinkle with mini chocolate chips, dust with powdered sugar and serve. Tips: Cups should be filled shortly before they are eaten so the don't get soggy. If you wish to make them ahead of time, you can make the cups and the cream and keep them separate. Once you are ready to eat, you can fill, decorate and serve.
MINI CANNOLI CREAM CUPS....YUMMMMM
How to make cannolis the easy way!!! i saw this recipe on line submitted by "cooking with sugar" and im telling you, this is sooo easy..from start to finish 40 min..and taste just like cannolis with out all the work
Provided by rbaugie
Categories Dessert
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- For cups: preheat oven 425 degrees. unroll pie crust on lightly floured surface and sprinkle the tops with the natural sugar and cinnamon. lightly roll over it with rolling pin so that the sugar and cinnamon are pressed into the dough.
- with a 2.5 or 3" round biscuit cookie cutter, cut circles and press them inside an ungreased mini muffin pan to create the pastry cup.
- bake 10 minutes or until cups are golden.remove from oven and allow to cool. once cool, they can be filled.
- for filling: in a large bowl with an electric mixer combine all ingredients except the choc chips and mix well till creamy. place filling in a 1 gal plastic storage bag and chill while you make the cups.
- remove filling from fridge, cut the bottom of corner of bag and pipe a little less then a tablespoon into the cannoli cups. sprinkle with mini choc chips and dust with powdered sugar.
- tips: for a thicker filling, you can strain the ricotta in cheese cloth place in a bowl and covered overnite.
- filling can be made a day or two ahead of time and kept in fridge.
- a variation in the cannolie cream that works well is 1/4 teaspoon almond or orange extract.
- other toppings that go well are chopped toasted almonds, choc sprinkles, candied orange pieces, chopped candied red cherries as well as a sprinkle of cinnamon.
- (i didnt have natural sugar when making these so i just used combo reg sugar and cinnamon).
Nutrition Facts : Calories 138.3, Fat 7, SaturatedFat 3.6, Cholesterol 13.6, Sodium 67.7, Carbohydrate 15.8, Fiber 0.6, Sugar 9.6, Protein 3.7
CANNOLI CUPS
Easy cannoli cups, just enough for kids and dinner parties to satisfy that cannoli craving. You can sprinkle with pistachios before eating.
Provided by UgotEspo
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 25m
Yield 48
Number Of Ingredients 7
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.
Nutrition Facts : Calories 67.5 calories, Carbohydrate 7.1 g, Cholesterol 2.8 mg, Fat 3.7 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 53.4 mg, Sugar 2.5 g
More about "mini cannoli cream pastry cups recipe 455 recipes"
MINI CANNOLI CUPS - LOVE BAKES GOOD CAKES
From lovebakesgoodcakes.com
4.5/5 (321)Total Time 45 minsCategory DessertCalories 62 per serving
- Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
- Bake the crusts 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing to a wire rack to cool completely.
- While the cups are cooling, prepare the filling by beating all of the filling ingredients with an electric mixer on medium speed in a large mixing bowl until creamy. Place the filling in a 1-gallon zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
MINI CANNOLI CREAM PASTRY CUPS - WHITNEYBOND.COM
From whitneybond.com
4.2/5 (18)Total Time 15 minsCategory DessertCalories 54 per serving
MINI CANNOLI CREAM CUPS - RECIPE | HARDCORE ITALIANS
From hardcoreitalians.blog
MINI CANNOLI CREAM PASTRY CUPS - LOVE TO BE IN THE …
From lovetobeinthekitchen.com
MINI CANNOLI CREAM CUPS RECIPE - COOKING WITH SUGAR
From cookingwithsugar.com
HOW TO MAKE CANNOLI CREAM • FOOD FOLKS AND FUN
From foodfolksandfun.net
PASTRY BAKED CANNOLI WITH TWO FILLINGS - AN ITALIAN IN …
From anitalianinmykitchen.com
BEST CANNOLI CREAM RECIPE - EASY TO MAKE! - NELLIEBELLIE
From nelliebellie.com
BEST MINI CANNOLIS RECIPES - FOOD NETWORK CANADA
From foodnetwork.ca
BEST MINI CANNOLI CREAM PASTRY CUPS RECIPE 455 RECIPES
From alicerecipes.com
MINI CANNOLI CREAM CUPS RECIPE - EASY RECIPES
From recipegoulash.cc
MINI CANNOLI CREAM PASTRY CUPS | RECIPE | CANNOLI CREAM, DESSERTS, …
From pinterest.com
CANNOLI RECIPE | THE MEDITERRANEAN DISH
From themediterraneandish.com
PARTY PERFECT CANNOLI CUPS | AN EASY AND FOOL PROOF RECIPE
From mangiamichelle.com
HEAVENLY CANNOLI TARTLETS – PUFF PASTRY
From puffpastry.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love