Mini Pastry Canoli Cups................to die for

 Because so many people have asked me for the recipe I've decided to put it here on my blog. Please note that I did alter a few things from the original recipe from the  Pillsbury's site. The only other change I would recommend is that you double the cream filling recipe. I found that the one they give in the recipe doesn't make enough.

• 20 min
• total time 45 min
• ingredients 9
• servings 48

  Ingredients

Filling

1 container (15 oz) whole-milk ricotta cheese

1/2 cup powdered sugar

2 tablespoons granulated sugar

1/2 teaspoon vanilla

Cups

1 box Pillsbury® refrigerated pie crusts, softened as directed on box

3 tablespoons turbinado sugar (raw sugar)

1 teaspoon ground cinnamon

Garnish

1/4 cup miniature semisweet chocolate chips

Additional powdered sugar

Steps

1 In large bowl, beat all filling ingredients with electric mixer on medium speed until creamy. Place filling in 1-gallon resealable food-storage plastic bag; refrigerate while making cups. Or you can spoon it instead when ready to fill.

2 Heat oven to 350°F. On lightly floured work surface, unroll pie crusts. Sprinkle each crust with turbinado sugar and cinnamon. Lightly roll rolling pin over sugar and cinnamon to press into pastry. With 2 1/2- to 3-inch round cutter, cut out pastry rounds. Lightly press each pastry round into ungreased mini muffin cup.

3 Bake about 7 minutes or until pastry cups are golden brown. Cool completely in pans, about 15 minutes. Remove from muffin cups to cooling racks.

4 Just before serving, remove filling from refrigerator. Cut 1 bottom corner off bag; pipe scant tablespoon filling into cooled pastry cups. Sprinkle with chocolate chips and powdered sugar. Serve immediately. Store any remaining pastry cups at room temperature and filling in refrigerator.

Enjoy .Buon Appetito.....