Preheat oven to 425F.
Prepare filling by mixing ricotta cheese, confectioners sugar, white sugar and vanilla with a mixer. Place filling into a freezer bag and refrigerate.
Roll out pie crusts and sprinkle with cinnamon and sugar and se rolling pin to push cinnamon and sugar into dough.
Using a biscuit cutter, cut circles in the dough.
Lightly press dough circles into ungreased mini cupcake pans to form a pastry cup. Gently prink the bottoms of each cup with a fork.
Bake for 8-10 minutes.
Once cooked, remove from oven and allow to cool then fill with the cream.
Once filled, sprinkle cups with mini chocolate chips and powdered sugar.
Originally Submitted
12/23/2014
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