Recipe

Heavenly Cannoli Cups Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 8 months ago These delightful little jewels are absolutely fantastic. So special and creamy tasting. Make them for company or when it's a family gathering. Prep:20m Cook:12m Servings:12	Mystic_rive
	quickly becomes a family favorite

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Ingredients

Thaw Time: 40 minutes

Cool time 20 minutes

Vegetable cooking spray

1/2 of a 17.3 oz. package Pepperidge Farm® Puff Pastry Sheets (1 sheet)

1 egg, beaten

1 cup ricotta cheese

1/4 cup sugar

1/2 tsp. vanilla extract

Ground cinnamon

1/8 tsp. finely grated orange peel (optional)

1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans

Directions

Thaw the pastry at room temperature for 40 minutes or until it’s easy to handle. Spray 12 (2 1/2-inch) muffin pan cups with cooking spray. Heat the oven to 375°F.

Unfold the pastry sheet on a lightly floured surface. Roll the sheet into a 12 x 9-inch rectangle. Cut into 12 (3-inch) squares. Press squares into the prepared muffin pan cups. Brush the top edges of pastry with the egg and prick the bottom of the pastry cups with a fork.

Bake for 10 minutes or until golden. Cool in pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center and gently push down. Remove pastry cups from pan and cool completely.

Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until smooth. Cover and refrigerate until ready to use.

Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, nuts or additional cinnamon, if desired. Serve immediately.

TIP: Time Saving Tip: The ricotta filling mixture can be made 1 day ahead.

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