I love the idea of these! Canolis are one of my favorite treats
I love cannolis, and have always wanted to try and make them homemade, but the deep frying of the shells is too much work and too fattening. So, I found this recipe for cannoli cups instead!
The “shell” for the cups is made from Pillsbury refrigerated pie crusts, and is so easy to put together.
For the filling, I recommend straining your ricotta cheese in a cheese cloth overnight, the night before you make your filling. It creates a thicker, more authentic cannoli filling.
Also, I use mini cupcake tins for my cannoli cups, but they could easily be adjusted for regular sized cupcake tins.
2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips
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