Cannoli Cups

Total Time: 32 mins Preparation Time: 20 mins Cook Time: 12 mins

Ingredients

• 1 sheet frozen puff pastry
• 1 egg, beaten
• 1 cup ricotta cheese
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• ground cinnamon
• 1/8 teaspoon finely grated orange peel (optional)
• 1/4 cup semisweet mini chocolate chips or 1/4 cup finely chopped pecans

Recipe

• 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°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.
• 6 tip: time saving tip: the ricotta filling mixture can be made 1 day ahead.