I joke about how you can never go wrong with sugar and carbs. But let’s be real, it’s the ultimate human truth. If you don’t agree, well, maybe these Cannoli Cream Pastry Cups will change your mind!
I get a lot of credit for baking up and bring treats to work to share. Sometimes I feel a little bit sheepish when coworkers rave about how delicious one of my latest creations are, because it’s pretty hard to screw up anything that’s loaded with yummy ingredients like cream cheese or bacon or both. But that’s not to say that we shouldn’t take pride in the end results, because while a refrigerated pie crust or crescent roll may be a shortcut, we were just as involved in the act of baking and assembling ingredients which took time, care and a lot of thought. I count it a success knowing that a small cookie cup or a yummy treat might “bake” someone’s day. And that’s reason enough for me to bake and something that I don’t feel sheepish about 🙂
You Will Need:
1 container (15 oz) whole-milk ricotta cheese
1/2 cup powdered sugar
2 tablespoons granulated sugar
1/2 teaspoon vanilla
1 box Immaculate Baking Co. ® refrigerated pie crusts, softened as directed on box
3 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/4 cup miniature semisweet chocolate chips
Additional powdered sugar
Here’s How to Get the Dough Rolling:
- In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups.
- Heat oven to 400°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.
- Bake about 10 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.
- Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.