Piecrust Cannoli Cups

Piecrust Cannoli Cups

Enjoy this simple, delicious variation on classic cannolis by using premade piecrusts.

In the mood for cannolis but don’t want the trouble of going through the long process? Try this easy recipe using premade piecrusts for a quick-and-easy alternative!

Pie Crust Cannoli Cups
Serves: 6-8
Prep time: About 25 minutes
Cook time: 10 minutes
Difficulty: Medium
Cost: $


For Cups:
Flour for dusting surface
2 refrigerated piecrusts
1/2 cup white sugar
1 tablespoon cinnamon

For Filling:
2 (16oz) containers ricotta cheese
2 cups prepared whipped cream
1 cup confectioners’ sugar
1/2 cup white sugar
1 1/2 tablespoon almond extract
Juice of 2 lemons
1 cup of toppings (small chocolate chips, toasted nuts, sprinkles, etc.)



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  1. Preheat oven to 425 F
  2. In a large bowl, cream all filling ingredients except the toppings
  3. Fill a large plastic baggie and refrigerate while you prepare the shells
  4. Place the unrolled piecrusts onto a floured surface. Sprinkle sugar and cinnamon on top, lightly patting it down into the shells
  5. Cut out circles with a 2 or 3-inch cookie cutter (depending on the size of your muffin tins), set aside
  6. Press pie rounds into greased muffin tips
  7. Bake for 10 minutes until cups are golden brown. Remove and allow to cool
  8. Cut a bottom corner from the filling bag and fill the cannoli shells with filling
  9. Sprinkle with toppings and serve immediately so they don’t get soggy

Tip: Keep the filling and cups separate until you’re ready to serve.

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I've been making cannolis for years and I've found it best to strain the ricotta through cheesecloth to rid the cheese of the extra moisture. Just dump the ricotta in the middle of a double square of cheesecloth and twist the ends together to form a firm ball. Place the ball in a colander or strainer and place something heavy on top of it. Two hours should be enough although you can leave this overnight. Unwrap the cheesecloth and the ricotta is ready to use. The cream will be less runny..

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