Over the holidays I made homemade cannolis and they were absolutely delicious! I got the original recipe from lexbake and they were a huge hit with all of my friends and family. These are so easy to make and take no time at all - perfect for a last minute dessert or for someone who is just learning to bake. All you need is:
Ingredients:
Crust-
2 Pillsbury refrigerated pie crusts
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
Filling-
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips (or as many as you want on top of each cannoli)
Directions:
1. Preheat oven to 425.
2. Prepare the filling by combining all of the ingredients except for the chocolate chips in a bowl with an electric mixer.
3. Place this mixture in a one-gallon freezer bag and refrigerate.
4. Roll out the pie crusts and sprinkle each all over one side with sugar and cinnamon. (Gently push the cinnamon and sugar into the pie crust with a rolling pin; your fingers will do just as good of a job).
6. Using the lid of the ricotta cheese container, cut out circles in the dough. If you'd like, you may roll out the scraps to make more; however, I chose to throw them away.
7. Lightly press the circles into ungreased regular sized cupcake pans to form a pastry cup. There will be some folding and that's okay.
8. Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven.
9. Bake for 8-10 minutes. You want the cups to be golden brown.
10. Remove from oven and once cool, fill with cream. (You may do this by cutting off a small part of the corner of the plastic bag, but I chose to use a spoon).
12. Finally, sprinkle each cannoli with some chocolate chips and dust with powdered sugar!
*Note: Filling can be kept in the fridge for up to 3 days before filling. Fill about 1 hour before serving.
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips (or as many as you want on top of each cannoli)
Directions:
1. Preheat oven to 425.
2. Prepare the filling by combining all of the ingredients except for the chocolate chips in a bowl with an electric mixer.
3. Place this mixture in a one-gallon freezer bag and refrigerate.
4. Roll out the pie crusts and sprinkle each all over one side with sugar and cinnamon. (Gently push the cinnamon and sugar into the pie crust with a rolling pin; your fingers will do just as good of a job).
6. Using the lid of the ricotta cheese container, cut out circles in the dough. If you'd like, you may roll out the scraps to make more; however, I chose to throw them away.
7. Lightly press the circles into ungreased regular sized cupcake pans to form a pastry cup. There will be some folding and that's okay.
8. Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven.
9. Bake for 8-10 minutes. You want the cups to be golden brown.
10. Remove from oven and once cool, fill with cream. (You may do this by cutting off a small part of the corner of the plastic bag, but I chose to use a spoon).
12. Finally, sprinkle each cannoli with some chocolate chips and dust with powdered sugar!
*Note: Filling can be kept in the fridge for up to 3 days before filling. Fill about 1 hour before serving.
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