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mini cannoli yummy



3 pillsbury refrigerated pie crusts
2tablespoons sugar
2 teaspoon cinnamon
flour for dusting surface


2 15 oz container of whole milk ricotta cheese
1/2 cup confectioners sugar
3 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips


preheat oven to 425
prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer
place in a one gallon freezer bag and refrigerate
roll out pie crusts and sprinkle each all over one side with sugar and cinnamon
roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust
using a biscuit cutter cut out circles in the dough
lightly press the circles into ungreased mini cupcake pans to form a pastry cup
gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven
bake for 10-15 minutes
remove from oven and once cool fill with cream
cut off a small part of the corner of the plastic bag to fill cups
sprinkle chocolate chips on top and dust with powdered sugar