Mini Cannoli Cups

INGREDIENTS

• 1 container whole-milk ricotta cheese 15 oz., drained
• 1/2 cup powdered sugar
• 2 tablespoon granulated sugar
• 1 teaspoon finely grated orange or lemon zest
• 1/2 teaspoon vanilla extract
• 1 box refrigerated pie crusts, softened as directed on box 2 count
• 3 tablespoon turbinado sugar raw sugar
• 1 teaspoon ground cinnamon
• 1/4 cup miniature semisweet chocolate chips or finely chopped pistachios
• additional powdered sugar

INSTRUCTIONS

1. 1 Preheat the oven to 425°F.
2. 2 Lightly flour a work surface and unroll the pie crusts. Sprinkle both of the pie crusts with turbinado sugar and cinnamon. Gently roll a rolling pin over the top of the pie crusts to press the sugar and cinnamon into the dough. With a 2½-inch round cookie/biscuit cutter, cut out pastry rounds. Gently press each pastry round into ungreased mini muffin cups. (Note, you may need to gently re-roll the pie crusts and cut out more circles until you have 48 circles.)
3. 3 Bake the crusts for 10 minutes, or until golden brown. Allow cannoli cups to cool completely in the pans, about 15 minutes, before removing them to a wire rack to cool completely.
4. 4 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 zip-top resealable bag. Seal bag. Refrigerate until ready to serve.
5. 5 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.
6. 6 Serve immediately.

NUTRITION

Calories: 71 kcalkcal | Carbohydrates: 8 gg | Protein: 2 gg | Fat: 4 gg | Fiber: 0.3 gg | Sugar: 3 gg