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Source: Campbell's Recipes
Tagged With: 12 servings
Heavenly Cannoli Cups
Flaky puff pastry provides the "crust" for these mini pastry cups, filled with a luscious cannoli cream and topped with chocolate and pecans.
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Serves: 12 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
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Vegetable cooking spray
all-purpose flour
1/2 of a 17.3-ounce package Pepperidge Farm® Puff Pastry Sheets (1 sheet), thawed according to package directions
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
1/4 cup mini semi-sweet chocolate pieces and/or finely chopped pecans




Spray 12 (2 1/2-inch) muffin pan cups with the cooking spray. Heat the oven to 375°F.
Sprinkle the work surface with the flour. Unfold the pastry sheet on the floured surface. Roll the pastry into a 12 x 9-inch rectangle. Cut the pastry into 12 (3-inch) squares. Press the squares into the prepared muffin pan cups. Brush the top edges of the pastry with the egg and prick the bottom of the pastry cups with a fork.
Bake for 10 minutes or until the pastry is golden brown. Cool the pastry in the pan on a wire rack for 10 minutes. Using a small knife, cut a small slit in the puffed center of each pastry cup and gently press down. Remove the pastry cups from the pan and cool completely on the wire rack.
Place the ricotta cheese, sugar, vanilla, 1/8 teaspoon cinnamon and orange peel, if desired, in a medium bowl. Beat with a whisk until the ricotta mixture is smooth. Cover the bowl and refrigerate until ready to use.
Pipe or spoon a heaping tablespoon of the ricotta mixture into each pastry cup. Sprinkle with the chocolate, pecans or additional cinnamon, if desired and serve immediately.
Make-Ahead: The ricotta filling mixture can be made 1 day ahead and refrigerated until ready to use.





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