Ingredients for Filling:
- 15 oz. whole-milk ricotta cheese
- ½ cup powdered sugar
- 2 Tbsp. sugar
- 1 tsp. finely grated orange or lemon zest
- ½ tsp. vanilla
Ingredients for Cannoli Crusts:
- 1 box refrigerated pie crusts
- 3 Tbsp. light brown sugar
- 1 tsp. ground cinnamon
Ingredients for Garnish:
- ¼ cup miniature semisweet chocolate chips or finely chopped pistachios
- additional powdered sugar
Directions:
- Preheat the oven to 425 F. Lightly flour a work surface and unroll the pie crusts.
- Sprinkle both of the pie crusts with light brown sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough.
- ith a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups.
- Bake the crusts for 10 minutes or until golden brown. Allow cannoli cups to cool in the pans, about 15 minutes, before removing them 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 resealable bag. Seal bag. Refrigerate until ready to serve.
- Just before serving, remove the filling from the refrigerator. Snip one corner off of the bag and pipe approximately 1 tablespoon of filling into the cooled pastry cups.
- Sprinkle cups with mini chocolate chips or chopped pistachios. Dust with powdered sugar. Serve immediately.
