Wednesday, July 16, 2014

Mini Cannoli Cups


Wow!  Cannoli in a Cup!


Cannoli...that sweet, creamy Italian Pastry, that I find very hard to find in the south.  I tried to make them with my grandmother, when I was a young mother.  We both were ready to run to the nearest Italian Bakery and just buy them!   Oh, how we laughed at the mess we were making.  Needless to say, I've never tried making the shells from scratch again.  

But, oh, how I love Cannoli!   So, I was really so happy when a friend shared this recipe with me!   I won't say they taste like the "real" thing, but they are wonderful little treats and much easier to make.  My husband like to call them "Canolli-olli"...please don't ask me why!  LOL!

Drain the ricotta in the fridge overnight through a cheesecloth covered strainer, over a bowl.  You'll be surprised how much liquid will be at the bottom of your bowl in the morning!  This process makes the cream thicker.   Now, mix this with the sugar in your blender or food processor and it will be extra creamy. 

Click to enlarge
Cups:

Pie crust for 2, 9" pies (Pillsbury refrigerated is fine, if you don't make your own)
3 Tblsp. granulated sugar
1 tsp. cinnamon


Heat oven to 425'F.  
Make your favorite pie crust or roll out the store-bought onto a floured work surface.  Sprinkle each crust with sugar and cinnamon.  Lightly roll  your rolling pin over sugar and cinnamon to press into pastry.  
Use a 2 1/2-3" round cutter, cut out pastry rounds.  Lightly press each round into an ungreased mini muffin tin.

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.




Filling:

Click to enlarge
1 (15oz)  container of whole milk ricotta cheese
1/2 c. confectioners' sugar, plus extra for dusting finished cups
2 Tbsp. white sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
pinch of salt
1/4 c. mini semi-sweet chocolate chips
 
In a large bowl with an electric mixer (or blender) 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.

Cups should be filled shortly before they are eaten so the don’t get soggy. To fill them, cut one bottom corner of the storage bag and pipe a small amount into each pastry.   If you want 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.





"He has made everything beautiful in it's time."  Ecclesiastes 3:11

No comments:

Post a Comment