Heavenly Cannoli Cups
Recipe from Pepperidge Farm Puff Pastry

Pepperidge Farm® Puff Pastry Sheets are cut into squares and baked in mini-muffin tins to be filled with a luscious cannoli cream and topped with chocolate pieces and chopped pecans.


Heavenly Cannoli Cups

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Servings: 0
Prep Time: 1 hr
Total Time: 1 hr 42 mins
Related Categories: Chocolate Desserts, Desserts
 
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Ingredients
  •  
    Vegetable cooking spray
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  •  
    1/2 of a 17.3 oz. package Pepperidge Farm® Puff Pastry Sheets (1 sheet)
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  • 1 
    egg , beaten
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  • 1  cup
    ricotta cheese
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  • 1/4  cup
    sugar
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  • 1/2  tsp.
    vanilla extract
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  •  
    Ground cinnamon
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  • 1/8  tsp.
    finely grated orange peel (optional)
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  • 1/4  cup
    mini semi-sweet chocolate pieces and/or finely chopped pecans
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Directions
1.
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 degrees F.
2.
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.
3.
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.
4.
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.
5.
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. Makes 12 desserts.

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